This dessert is so convenient to make ahead of time and keep in the freezer for company. Cake and ice cream make it the best of two worlds! The original recipe's caramel sauce was high in fat and calories. Our Taste of Home Test Kitchen makeover version tastes great—and makes a nice topping for ice cream, too.
I've made these banana bars many times, always with favorable comments and requests for the recipe. With this makeover, you don't have to be shy about grabbing seconds of this treat! —Susan Stuff, Mercersburg, Pennsylvania
This moist and tender pecan upside-down cake is packed with pecans and sweetness. Although still not a "light" dessert, it has nearly a third fewer calories and 43 percent less fat than the original! —Mae Johnson, De Ridder, Louisiana
When all was said and done, this recipe makeover was a giant success. The original, a marvel on its own, was transformed into a richer, better-for-you pie with even more fall spices. This winner is perfect for the holidays. Enjoy! - Healthy Cooking Test Kitchen
Our kitchen crew used a little less sugar, brown sugar and butter, then added buttermilk to replace some of the moisture in this classic dessert remake.—Taste of Home Test Kitchen, Greendale, Wisconsin
Makeover Rum Cake has a shiny glaze, and only about half the calories and cholesterol as the original version. But it’s still moist, tender and as good with coffee in the morning as it is after a special meal. Now that’s definitely something worth celebrating. —Catharine Seman, Pittsburgh, Pennsylvania
You’d never guess that this showstopper fruit trifle recipe has been lightened up because it boasts all of the original’s festive flavor, but only half the fat and way fewer calories! Sonya Labbe - Santa Monica, California
This makeover recipe is a winner! Packed with warm pumpkin flavor and spices, it's taller than the original cake but weighs in with just about half the fat, saturated fat and cholesterol and 187 fewer calories per piece. And if you ask us, that's sweet success no matter how you slice it.—Shirley Dellinger, Elwood, Indiana
This dessert has a lemony filling sandwiched between two creamy layers and a crunchy crust. What's not to love? Simple changes in the original recipe subtracted a lot of the calories and saturated fat, but left a ton of great lemon flavor and a rich cream cheese layer. —Taste of Home Test Kitchen
To reduce the fat, they replaced the shortening with about half the amount of butter, substituted two egg whites for one of the eggs and used only half the peanut butter, substituting the reduced-fat variety. They also cut the amount of chocolate chips in half and switched to miniature chips so they would be better distributed in the dough. They cut back on the amount of sugar in the original recipe, too. And finally, they added a bit of cornstarch to keep the cookie's melt-in-your-mouth texture.