A neighbor gave me this recipe years ago and it's been in flavor rotation ever since. It can be made ahead and serves a bunch, so it's perfect for parties and potlucks. —Marina Castle, Canyon Country, California
Marscarpone cheese, fresh strawberries and a hint of lemon flavor this mouthwatering and impressive-looking dessert from Carrie Vazzano in Rolling Meadows, Illinois. An added bonus…the waxed-paper lined pan makes for speedy cleanup! CARRIE’S TIP. For health-conscious cooks or those counting calories, skimmed milk and reduced-fat cheese make easy, slimming substitutions.—Carrie Vazzano, Rolling Meadows, Illinois
This fresh-tasting sauce, chock-full of blueberries, tastes great served over pancakes, French toast, waffles or even ice cream. Whether you use fresh or frozen blueberries, the flavor is fantastic...and with only four ingredients, it cooks up in a flash. —Ellen Benninger
Dainty tarts filled with custard and fruit are fantastic for brunch. The recipe comes from our Test Kitchen. For a prettier presentation, remove the foil tins before serving. To do so, invert each shell when cool and carefully remove the foil.
Over the years, I've competed in several state fair cooking contests, and this cake is one of my most impressive entries. It looks as fantastic as it tastes. The fruit is in season right around Michigan's late August fair time.
Our Test Kitchen had fun creating these jolly gelatin jigglers—but not as much fun as your kids are likely to have helping to make them! Best of all, you can vary the cookie-cutout shapes (and gelatin flavors) to suit a year of seasonal holidays—from Halloween to Valentine’s Day.
It's the season to find fresh blueberries and try this amazing combination of flavors. Lemon adds a zesty counterpoint to the tart's fruit topping and lovely, buttery crust. —Erin Chilcoat, Somerset, NJ