This colorful summertime dessert is sure to fly off the potluck table, and it goes together just as fast. Start with a pound cake and layer it with fresh berries and a creamy pudding mixture. It's even better if made the night before.
Whether you use canned, fresh or frozen peaches will probably depend on the time of year. Whatever the season, this homey dessert will bring you praises. Try this favorite from the Betty Crocker Kitchens tonight.
While not nearly as sweet as bananas, plantains do have a sweet flavor. In this soup we keep that sweetness at bay by using firm plantains with green skins rather than riper brown-skinned ones--the sugars will have not yet developed, so the fruit will add starchy body to the soup without too much sweetness.
A cool cocktail translated into a refreshingly zesty dessert. This silken treat has mojito flavors but no alcohol, so it's really more mocktail than cocktail.
Multiple layers of texture and flavor make this dessert unique. A crisp cloud of meringue serves as a base for creamy pudding topped with fresh, juicy berries.
This frozen dessert requires no ice-cream maker--just freeze the mixture in a pan, and scrape with a fork. If you'd like to spruce up the granita, top with chopped or halved fresh strawberries and grated lemon zest.
If you are seeking comfort food on the sweet side, this warm and yummy apple dessert, made with cinnamon and nutmeg, fits the bill. —Megan Maze, Oak Creek, Wisconsin
Whole strawberries are dipped once in melted semi-sweet chocolate and a second time in chocolate sandwich cookie crumbs for a simple, yet elegant, dessert.
No need for specialty ingredients to make this Italian dessert. Reduced-fat cream cheese and whipped topping make it easy to prepare and under 200 calories per serving.
