Using fat-free cream cheese, reduced-fat peanut butter, skim milk and fat-free frozen whipped topping, they trimmed down the fat in this fabulous pie. It is every bit as mouthwatering as the original version.—Taste of Home Test Kitchen, Greendale, Wisconsin
As a busy lawyer, I can't take my sweet time making ice cream treats. So my girl-friend and I came up with this one. The recipe cuts down of fat but not on flavor. I usually keep a bunch in the freezer.
—Tony Kern of Milwaukee, Wisconsin
I've served this refreshing, pleasantly light citrus dessert for years. It is easy to make but looks so elegant. For special occasions, I put it in a crystal bowl to show off its pretty color. —Sue Murphy of Greenwood, Michigan
"You'd never guess this rich-tasting delicious chocolate dessert is much lighter than a traditional cake or brownie," says Carolyn Wolbers of Loveland, Ohio. "The applesauce adds moisture and helps reduce the fat."
The fresh fruit shines through in this colorful dessert pizza. It's also a tempting appetizer at parties because it's a sweet change of pace from the usual savory dips. —Gretchen Widner, Sun City West, Arizona
To trim the original recipe, our crew used reduced-fat graham cracker crumbs, less butter in the crust, reduced-fat cream cheese and fat-free milk in the filling.—Taste of Home Test Kitchen, Greendale, Wisconsin
"This delicious fruity dessert comes from my German background," notes Marie Baumgartner from her kitchen in Stoughton, Wisconsin. "Mom always called it "Rote Grütz'. We had a large raspberry patch, so she served it often in summer, when fresh berries were in season."
"Simple and refreshing, this dressed-up sherbet is a real treat in the heat of summer," assures Rhonda Robertson of Casper, Wyoming. "I often serve it on special occasions, too, and in late winter, when everyone's eager for spring. With only four ingredients, it's a breeze to make."
"A mix of taste good-for-you ingredients makes these chewy blond brownies impossible to pass up," says Janet Farley of Snellville, Georgia. "The granola adds crunch while dried fruit lends pleasing sweetness. I serve them to just about anybody who walks in our front door."