You don't have to have pumpkin pie to still enjoy pumpkin
and spice in a Thanksgiving dessert. This tender, moist cake uses
pureed pumpkin to replace much of the fat and is delicately
seasoned with classic Thanksgiving flavors.
Based on a popular Chinese dish, these fun wraps also make
appealing appetizers for entertaining. Make it a meal: Serve with
chile-garlic sauce and rice vinegar for extra zip; toss diced
mango and strawberries with lime juice for...
Put away any preconceived notions of Grandma's fruit salad.
This unusual combination of tropical fruit in a savory shallot
vinaigrette will have you dreaming of the tropics.
Delightful and refreshing, this chilled soup works as an
appetizer, dessert or snack. If using frozen blueberries, cover
the pan in Step 1 to bring the cold blueberry mixture to a boil
While the pizza bakes, pull out some fresh vegetables and
this easy, make-ahead, creamy Ranch-style dressing that kids
love. This dressing is low in saturated fat and sodium and
entices kids to keep on dipping.
Youll definitely want to make an extra batch (or 5)
to have handy in your freezer in the summer. A great way to use
up the last of that pint of sorbet or frozen yogurt.
Toss leftover cooked chicken with barbecue sauce and
crunchy carrots for a quick and healthy lunch.
Sliced strawberries and reduced-fat cream cheese come
together in a sandwich for this quick and healthy lunchbox
A crunchy topping of sugared toasted almonds and a surprise
filling of almond-scented berry jam makes these whole-wheat
muffins reminiscent of Danish pastries. They are perfect for a
special breakfast or brunch.
Cider doughnuts, a New England harvest treat, inspired
these spice-happy muffins. A crumbly streusel topping made with a
small amount of butter provides a delicious finish.