For a splash of frozen lemon deliciousness on a hot summer day, look no further. With 15 minutes of prep, this berry-topped delight is as easy to make as it is to eat.
When early June rolls around each year, I start dreaming of lobster. Not quite literally, of course, but it's a food I feel no summer in New England would
This is a refreshing salad that keeps a summer kitchen cool. It's a tasty way to get my family to eat their vegetables.—Janette Garner, Carmel, Indiana
White cranberry juice is made with young cranberries before they develop their tart flavor and red color—it's milder and sweeter than regular cranberry juice. Garnish with mint sprigs and whole fresh cranberries, if you like. Prepare the rosemary-infused juice mixture up to one day ahead, and chill.
Got 5 minutes? You've got time to throw together a crowd-pleaser. This super-easy sweet dip combines cream cheese and marshmallow creme for an airy, tasty way to eat fruit.
Fancy frosted cupcakes, be warned. The contender is back. Sweet fruit bakes on the bottom of lemon cake for a new mini-take on a classic crowd-pleaser.
