This ruby-red treat is just sweet enough, with a hint of almond flavor and a good level of cinnamon. The cherries peeking out of the lattice crust makes it so pretty, too.—Josie Bochek, Sturgeon Bay, Wisconsin
No ice cream maker is needed to make this easy, 4-ingredient sorbet from Kory Figura of Waverly, Iowa. She does report one problem, however. "We couldn't keep enough watermelon in the house to keep up with the demand!"
Here is a tasty, cool treat I especially enjoy serving for spring or summer luncheons or as a light finish to dinner. Feel free to vary the flavor to strawberry, orange, raspberry or whatever fruit is in season.
Savor the best of the blues with this crowd-pleasing blueberry cheesecake from Dick Deacon of Lawrenceville, Georgia. “Dick and I became highly desired members of a supper club group in anticipation of his contributions,” notes his wife, Sybil.
We live in blueberry country, and this pie is a perfect way to showcase the luscious berries. A neighbor made this pie for us when we had a death in the family several years ago, and she shared the recipe, too. Our whole family enjoys it.
Lou Wright’s luscious strawberry dessert is a pretty after-supper sweet. “People rave about this pie,” she says from Rockford, Illinois. And best of all, it’s a low-sugar sensation that you won’t feel one bit guilty to eat.