Peanut Butter Pie

The reader who submitted this for the Reader Recipe column compared its flavor to a chocolate peanut butter candy bar. We agree, and also think this uncomplicated pie is such a snap to prepare that it's perfect for any occasion, from a birthday to an I-just-feel-like-pie day.

• 1 cup powdered sugar $
• 1 cup natural-style, reduced-fat creamy peanut butter (such as Smucker's) $
• 1 (8-ounce) block 1/3-less-fat cream cheese, softened $
• 1 (14-ounce) can fat-free sweetened condensed milk
• 12 ounces frozen fat-free whipped topping, thawed
• 2 (6-ounce) reduced-fat graham cracker crusts $
• 20 teaspoons fat-free chocolate sundae syrup

Preparation

1. Combine powdered sugar, peanut butter, and cream cheese in a large bowl; beat with a mixer at medium speed until smooth. Add milk; beat until combined. Fold in whipped topping. Divide mixture evenly between crusts; chill 8 hours or until set (pies will have a soft, fluffy texture). Cut into wedges; drizzle with chocolate syrup.

Strawberries in Meyer Lemon Syrup

Meyer lemons, available through May, have sweeter, more aromatic juice than regular lemons. To ensure the dessert doesn't get too tart if substituting regular lemon juice, begin with 2 tablespoons juice, and taste; add more juice if desired. Garnish with fresh mint sprigs.

• 4 cups quartered small strawberries $
• 1/4 cup fresh Meyer lemon juice
• 1/4 cup sugar $
• 1/4 cup whipping cream

Preparation

1. 1. Place berries, juice, and sugar in a large bowl; toss gently to coat. Cover and chill 20 minutes.
2. 2. Place cream in a medium bowl; stir constantly with a whisk until soft peaks form. Serve whipped cream with berry mixture.

Note: MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates.

Cinnamon-Apple Cake

Originally appearing in an issue from 1997, this Cinnamon-Apple Cake is one of our most loved recipes and can be served as dessert or a breakfast coffee cake. The cream cheese in the batter gives the cake lots of moisture. We recommend using mild-tasting Rome apples.

• 1 3/4 cups sugar, divided $
• 3/4 cup (6 ounces) block-style fat-free cream cheese, softened $
• 1/2 cup butter or stick margarine, softened
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 1/2 cups all-purpose flour $
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 cups chopped peeled Rome apple (about 2 large) $
• Cooking spray

Preparation

1. Preheat oven to 350°.
2. Beat 1 1/2 cups sugar, cream cheese, butter, and vanilla at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition; set aside.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking powder, and salt. Add flour mixture to creamed mixture, and beat at low speed until blended. Combine 1/4 cup sugar and cinnamon. Combine 2 tablespoons of the cinnamon mixture and apple in a bowl; stir apple mixture into batter. Pour batter into an 8-inch springform pan coated with cooking spray, and sprinkle with remaining cinnamon mixture.
4. Bake at 350° for 1 hour and 15 minutes or until cake pulls away from the sides of pan. Cool cake completely on a wire rack, and cut using a serrated knife.
5. Note: You can also make this cake in a 9-inch square cake pan or a 9-inch springform pan; just reduce the baking time by 5 minutes.

Margarita Ice-Cream Sandwiches

Fresh lime zest and coarse sea salt mimic the flavors of a margarita in this treat that kids and adults will love.

• 1/2 cup unsalted butter, softened
• 1 cup sugar $
• 1 large egg
• 5 teaspoons grated lime rind, divided
• 2 tablespoons fresh lime juice
• 11.25 ounces all-purpose flour (about 2 1/2 cups) $
• 1 1/2 teaspoons baking powder
• 1/8 teaspoon table salt
• 1 teaspoon turbinado sugar
• 1/2 teaspoon coarse sea salt
• 2 cups vanilla reduced-fat ice cream, softened $
• 2 cups lime sherbet, softened

Preparation

1. 1. Place butter and sugar in a large bowl; beat with a mixer at medium speed for 5 minutes or until light and fluffy. Add egg, 1 tablespoon lime rind, and lime juice; beat 2 minutes or until well combined.
2. 2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and 1/8 teaspoon table salt; stir with a whisk. Add flour mixture to butter mixture, and beat just until combined.
3. 3. Divide dough into 2 equal portions. Shape each portion into a 6-inch log. Wrap logs individually in plastic wrap; chill 3 hours or until firm.
4. 4. Preheat oven to 350°.
5. 5. Cut each log into 16 (about 1/3-inch-thick) slices, and place 1 inch apart on baking sheets lined with parchment paper. Sprinkle the cookies evenly with remaining 2 teaspoons lime rind, turbinado sugar, and sea salt. Bake at 350° for 10 minutes or until edges are lightly browned. Cool for 2 minutes on pans on a wire rack. Remove from baking sheets, and cool completely on wire rack.
6. 6. Place vanilla ice cream and sherbet in a medium bowl; lightly fold and swirl together. Scoop 1/4 cup ice cream mixture onto bottom of one cookie, and top with one cookie. Cover each sandwich with plastic wrap; freeze 4 hours or until firm.

Strawberry Angel Cake

Make a store-bought angel food cake beautiful and utterly delicious by dressing it up a bit. Whether you are planning a large gathering or just serving a special dinner for two, this tasty creation must be on the menu.

• 4 cups sliced strawberries $
• 3/4 cup sugar, divided $$
• 2 tablespoons evaporated skim milk $
• 1 (8-ounce) block 1/3-less-fat cream cheese, softened $$
• 1 (10-inch) round angel food cake
• 3 tablespoons triple sec (orange-flavored liqueur) or orange juice, divided
• 1 (8-ounce) tub frozen reduced-calorie whipped topping, thawed
• 2 tablespoons sliced almonds, toasted

Preparation

1. Combine strawberries and 1/4 cup sugar in a small bowl; cover and let stand 1 hour. Combine 1/2 cup sugar, milk, and cream cheese in a medium bowl; beat at medium speed of a mixer until smooth.
2. Cut cake horizontally into 3 layers using a serrated knife; place bottom layer, cut side up, on a serving plate. Brush with 1 tablespoon liqueur, and spread half of cream cheese mixture over cake. Spoon one-third of strawberries over cream cheese mixture using a slotted spoon. Repeat layers, ending with cake and liqueur. Spread whipped topping over top and sides of cake. Cover; chill 30 minutes. Arrange remaining strawberries on top of cake before serving; sprinkle with almonds.

Hello Dolly Bars

 

These bar cookies—also known as seven-layer bars—take less than 30 minutes to make and call for just eight ingredients, making Hello Dolly Bars the perfect dessert for taking along, well, just about anywhere!

Reviewer dmpeace received a little help with these in the kitchen: "These were a fabulous treat and fun to make with my 2 1/2 year old. She got a kick out of sprinkling the toppings. Very rich, and very sweet."

    INGREDIENTS:

• 1 1/2 cups graham cracker crumbs (about 9 cookie sheets)
• 2 tablespoons butter, melted
• 1 tablespoon water
• 1/3 cup semisweet chocolate chips $
• 1/3 cup butterscotch morsels
• 2/3 cup flaked sweetened coconut
• 1/4 cup chopped pecans, toasted $
• 1 (15-ounce) can fat-free sweetened condensed milk

Preparation

1. Preheat oven to 350°.
2. Line the bottom and sides of a 9-inch square baking pan with parchment paper; cut off excess parchment paper around top edge of pan.
3. Place crumbs in a medium bowl. Drizzle with butter and 1 tablespoon water; toss with a fork until moist. Gently pat mixture into an even layer in pan (do not press firmly). Sprinkle chips and morsels over crumb mixture. Top evenly with coconut and pecans. Drizzle milk evenly over top. Bake at 350° for 25 minutes or until lightly browned and bubbly around edges. Cool completely on wire rack.

Note: They can create a sticky mess in the pan, so it's crucial to line it with parchment paper. Because the milk needs to seep into the graham cracker crumbs, don't pack the crumbs too tightly in the bottom of the pan.

Gingered Blueberry Shortcake

Crumbly shortbread and homemade whipped cream elevate a simple berry to a memorably indulgent treat. The components of this dish can be made in advance, then assembled just before serving.

• 4 cups blueberries
• 3 tablespoons granulated sugar $
• 1 tablespoon fresh lime juice
• 9 ounces all-purpose flour (about 2 cups) $
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons chilled butter, cut into small pieces
• 3 tablespoons minced crystallized ginger
• 3/4 cup 2% reduced-fat milk $
• 1 large egg white
• 1 tablespoon water
• 1 tablespoon turbinado sugar or granulated sugar
• 1/3 cup heavy whipping cream
• 2 tablespoons powdered sugar $

Preparation

1. 1. Preheat oven to 400°.
2. 2. Combine first 3 ingredients in a medium saucepan over medium-low heat; cook 3 minutes or until berries begin to pop, stirring frequently. Set aside.
3. 3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Place flour, baking powder, and salt in a food processor; pulse 3 times to combine. Add butter and ginger to processor; pulse until mixture resembles coarse meal. Place mixture in a large bowl; add milk, stirring just until moist. Turn mixture out onto a lightly floured surface. Press mixture into a 7-inch circle; cut into 8 wedges. Place wedges 1 inch apart on a baking sheet. Combine egg white and 1 tablespoon water in a small bowl. Lightly brush tops of wedges with egg white mixture; sprinkle evenly with turbinado sugar. Bake at 400° for 20 minutes or until golden brown. Cool on a wire rack.
4. 4. Place cream in a medium bowl; beat with a mixer at medium speed until soft peaks form. Add powdered sugar, beating until stiff peaks form. Split shortcakes in half horizontally; spoon 1/3 cup berry mixture over each bottom half. Top each with 1 1/2 tablespoons whipped cream; cover with shortcake tops.

Sponge Cake with Orange Curd and Strawberries

Matzo and almond flour sponge cake is delightful—floral and sweet, with lemon, orange, and tangy berries.

• Cake:
• 1 cup sugar $
• 1 tablespoon grated lemon rind
• 8 large egg yolks
• 8 large egg whites
• 1/2 cup almond flour
• 1/4 cup matzo cake meal
• 1/4 cup potato starch
• Cooking spray
• Orange Curd:
• 1 teaspoon grated orange rind $
• 3/4 cup fresh orange juice $
• 1/2 cup sugar $
• 1 tablespoon potato starch
• 3 large eggs
• 1 pound strawberries, halved $

Preparation

1. 1. Preheat oven to 325°.
2. 2. To prepare cake, place the first 3 ingredients in a large bowl; beat with a mixer at high speed 5 minutes or until thick and pale. Place 8 egg whites in a separate large bowl; beat with a mixer at high speed 3 minutes or until stiff peaks form, using clean, dry beaters. Gently fold egg whites into the egg yolk mixture.
3. 3. Sift together almond flour, cake meal, and 1/4 cup potato starch; gently fold into egg mixture.
4. 4. Coat 2 (8 x 2-inch) round metal cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray. Spoon batter into prepared pans. Bake at 325° for 30 minutes or until cake springs back when lightly touched. Invert pans on a wire rack; cool cake completely in inverted pans.
5. 5. To prepare curd, place orange rind, orange juice, 1/2 cup sugar, 1 tablespoon potato starch, and 3 eggs in a small saucepan; stir with a whisk until smooth. Place pan over medium-low heat; cook for 6 minutes or until thick, stirring constantly. Spoon curd into a bowl, and place plastic wrap on surface of curd. Chill.
6. 6. Loosen cakes from sides of pans using a narrow metal spatula. Place 1 cake layer, upside down, on a plate. Remove and discard wax paper. Spread half of curd over cake, and arrange half of strawberries over curd. Top with the remaining cake layer, upside down. Spread the remaining curd over cake. Arrange remaining strawberry halves over curd.

Seared Figs and White Peaches with Balsamic Reduction

Ripe figs and peaches have naturally high levels of sugar, which means they'll caramelize beautifully without additional sugar or copious amounts of fat. This simple yet elegant dessert is a great way to maintain the texture and floral flavors of these delicate fruits. Toasted whole black peppercorns add an interesting savory flavor to this dish.

• 1 teaspoon black peppercorns
• 2 teaspoons butter, divided
• 2 teaspoons chopped fresh thyme, divided
• 4 firm ripe white peaches (about 1 3/4 pounds), halved and pitted
• 8 firm ripe Black Mission figs, halved lengthwise (about 1 pound) $
• 1/3 cup balsamic vinegar
• 1/3 cup crème fraîche
• 1/8 teaspoon salt

Preparation

1. 1. Cook peppercorns in a small skillet over medium heat 6 minutes or until fragrant and toasted. Cool. Place peppercorns in a heavy-duty zip-top plastic bag; seal. Crush peppercorns with a meat mallet or rolling pin; set aside.
2. 2. Melt 1 teaspoon butter in a large skillet over medium-high heat; stir in 1 teaspoon thyme. Add peaches, cut sides down, to pan. Cook 2 minutes or until browned. Remove from pan. Place 1 peach half, cut sides up, on each of 8 plates. Melt remaining 1 teaspoon butter in pan; stir in remaining 1 teaspoon thyme. Add figs, cut sides down, to pan; cook 2 minutes or until browned. Place two fig halves on each plate.
3. 3. Add vinegar to pan; cook over medium-low heat until reduced to 3 tablespoons (about 3 minutes). Cool slightly. Spoon about 2 teaspoons crème fraîche into the center of each peach half; drizzle about 1 teaspoon vinegar mixture over each serving. Sprinkle each serving with about 1/8 teaspoon pepper. Sprinkle evenly with salt.

Note: MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates.

Bittersweet Chocolate-Cherry Sorbet with Fresh Cherry Compote

Tart-sweet cherry and strong dark chocolate flavors meld beautifully in this surprisingly rich sorbet crowned with juicy fresh cherries. Use a high-quality jam for the sorbet, and be sure to start the process a day ahead for the best flavor and texture.

• Sorbet:
• 3/4 cup red cherry jam (such as Bonne Maman)
• 1/2 cup Dutch process cocoa
• 1/4 cup sugar $
• 1/8 teaspoon salt
• 2 cups water
• Compote:
• 1/4 cup sugar $
• 1 pound fresh Bing or tart cherries, pitted and halved

Preparation

1. 1. To prepare sorbet, combine first 4 ingredients in a heavy saucepan, stirring with a whisk. Gradually add 2 cups water, stirring with a whisk. Bring mixture to a boil, stirring well with a whisk. Cool to room temperature; cover and chill overnight.
2. 2. Stir sorbet mixture with a whisk. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.
3. 3. To prepare compote, combine 1/4 cup sugar and cherries; toss well. Let stand at room temperature 1 hour. Serve compote with sorbet.

Note: Dutch process cocoa is richer, darker and less acidic than regular cocoa. Look for it in the grocery store alongside the regular cocoa.

Rum-Spiked Grilled Pineapple with Toasted Coconut

Perfect for a backyard cookout with friends, just six ingredients make one delicious dessert in less than 10 minutes. Grilling caramelizes the sugars in the fruit for a light treat that is delicious on its own or served with low-fat vanilla ice cream.

• 1/4 cup packed brown sugar $
• 1/4 cup dark spiced rum (such as Captain Morgan's) $
• 1 pineapple, peeled, cored, halved lengthwise, and sliced lengthwise into 12 wedges (about 1 1/2 pounds) $
• 1 tablespoon butter
• 2 tablespoons sweetened flaked coconut, toasted
• 3 cups low-fat vanilla ice cream $

Preparation

1. 1. Combine sugar and rum in a microwave-safe bowl. Microwave at HIGH 1 1/2 minutes or until sugar dissolves. Brush rum mixture evenly over pineapple wedges.
2. 2. Melt butter in a grill pan over medium-high heat. Add pineapple to pan; grill 3 minutes on each side or until grill marks form and pineapple is thoroughly heated. Sprinkle with coconut. Serve with ice cream.

Peach and Raspberry Pavlova Parfaits

At home, mature peaches will continue to ripen at room temperature—increasing in juiciness and flavor, though not in sweetness. To make crumbs, place cookies in a plastic bag and gently crush with a rolling pin.

• 1/2 cup (4 ounces) 1/3-less-fat cream cheese $
• 1/4 cup sugar, divided $
• 1 cup vanilla fat-free yogurt $
• 2 cups sliced peeled peaches (about 6 to 7 peaches)
• 1 cup raspberries
• 1 cup vanilla meringue cookie crumbs (such as Miss Meringue Minis; about 12 mini cookies, coarsely crushed)
• 12 vanilla meringue mini cookies

Preparation

1. Place cream cheese and 3 tablespoons sugar in a medium bowl; beat with a mixer at high speed for 2 minutes or until smooth. Beat in yogurt until blended.
2. Combine 1 tablespoon sugar, peaches, and raspberries in a large bowl, tossing to coat. Let stand 5 minutes.
3. Spoon 2 tablespoons cheese mixture into each of 6 (8-ounce) glasses; top each with 1/4 cup peach mixture and 2 1/2 tablespoons cookie crumbs. Repeat layers once with remaining cheese mixture and remaining peach mixture; top each with 2 whole cookies. Cover and chill until ready to serve.

Sautéed Grape Napoleons with Port Reduction

  

The layers of flavor in this dish add up to something incredible―with sweet-tart grapes, a tangy goat cheese mixture, earthy walnuts, and a honeyed port sauce all layered between airy and crisp phyllo, who could ask for anything more?

Ingredients:

• 9 (14 x 9–inch) sheets frozen phyllo dough, thawed
• Cooking spray
• 2 tablespoons plus 2 teaspoons powdered sugar, divided $
• 3/4 cup tawny port
• 1 tablespoon honey
• 1/4 teaspoon salt, divided
• 2 teaspoons butter
• 2 cups seedless green grapes $
• 1 cup seedless red grapes $
• 2 teaspoons granulated sugar $
• 2 teaspoons fresh lemon juice
• 1 ounce goat cheese, softened
• 1 (3-ounce) package 1/3-less-fat cream cheese, softened $
• 2 tablespoons chopped walnuts, toasted $

Preparation

1. 1. Preheat oven to 350°.
2. 2. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying). Lightly coat dough with cooking spray. Place 2 tablespoons powdered sugar in a small sieve; dust phyllo lightly with powdered sugar. Repeat procedure with 2 phyllo sheets, cooking spray, and powdered sugar, ending with powdered sugar; press layers gently to adhere. Cut phyllo stack lengthwise into 3 (3 x 14–inch) rectangles. Cut each rectangle crosswise into 4 (3 x 3 1/2–inch) rectangles to form 12 rectangles. Carefully stack 1 rectangle on top of another to form 6 stacks; press layers gently. Place stacks on a baking sheet lined with parchment paper. Repeat procedure with the remaining phyllo, cooking spray, and powdered sugar to form 18 stacks.
3. 3. Cover the phyllo stacks with parchment paper; place another baking sheet on parchment. Bake at 350° for 10 minutes or until stacks are golden and crisp. Carefully remove top baking sheet and parchment. Cool phyllo stacks completely on baking sheet.
4. 4. Bring port to a boil in a small saucepan over medium-high heat. Cook 10 minutes or until reduced to 1 1/2 tablespoons. Remove from heat; stir in honey and 1/8 teaspoon salt.
5. 5. Melt butter in a nonstick skillet over medium-high heat. Add remaining 1/8 teaspoon salt, grapes, granulated sugar, and juice. Saute 10 minutes or until grapes are tender, stirring occasionally. Remove from heat, and cool to room temperature.
6. 6. Combine cheeses in a small bowl, stirring well.
7. 7. Place 1 phyllo stack on each of 6 plates, and top with 1 teaspoon cheese mixture and 1 tablespoon grape mixture. Repeat the layers once, ending with phyllo stack. Drizzle 1 teaspoon port mixture onto each plate. Sprinkle each serving with 1 teaspoon walnuts, and dust evenly with the remaining 2 teaspoons powdered sugar.

Strawberry-Almond Cream Tart

Nestled in a creamy filling and crumbly graham cracker crust, strawberries shine in this delectable tart.




Ingredients:

• Crust:
• 36 honey graham crackers (about 9 sheets) $
• 2 tablespoons sugar $
• 2 tablespoons butter, melted
• 4 teaspoons water
• Cooking spray
• Filling:
• 2/3 cup light cream cheese $
• 1/4 cup sugar $
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• Topping:
• 6 cups small fresh strawberries, divided $
• 2/3 cup sugar $
• 1 tablespoon cornstarch
• 1 tablespoon fresh lemon juice
• 2 tablespoons sliced almonds, toasted

Preparation

1. Preheat oven to 350°.
2. To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and water; pulse just until moist. Place mixture in a 9-inch round removable-bottom tart pan coated with cooking spray, pressing into bottom and up sides of pan to 3/4 inch. Bake at 350° for 10 minutes or until lightly browned. Cool completely on a wire rack.
3. To prepare filling, combine cream cheese, 1/4 cup sugar, and extracts in a medium bowl; stir until smooth. Spread mixture evenly over bottom of tart shell.
4. To prepare topping, place 2 cups strawberries in food processor; process until pureed. Combine strawberry puree, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat, stirring with a whisk. Bring to a boil, stirring constantly. Reduce heat to low; cook 1 minute. Remove glaze from heat, and cool to room temperature, stirring occasionally.
5. Combine 4 cups strawberries and juice; toss to coat. Arrange berries, bottoms up, in a circular pattern over filling. Spoon half of glaze evenly over berries (reserve remaining glaze for another use). Sprinkle nuts around edge. Cover and chill 3 hours.
6. Note: You can use either an 8 x 12-inch rectangular pan or a 9-inch round tart pan. The recipe also works with a 9-inch springform pan and a 10-inch pie plate.

Chipotle Peanut Brittle

This smoky-sweet brittle is a great snack; substitute pecans or almonds, if you prefer. For plain peanut brittle, omit the chile powder.

• Cooking spray
• 1 cup sugar $
• 1 cup light-colored corn syrup
• 1 tablespoon butter
• 1 (11.5-ounce) container salted, dry-roasted peanuts $
• 1 1/2 teaspoons baking soda
• 1 teaspoon chipotle chile powder

Preparation

1. 1. Line a large baking sheet with parchment paper; coat paper with cooking spray.
2. 2. Combine sugar, corn syrup, and butter in a large, heavy saucepan over medium heat. Cook 18 minutes or until a candy thermometer registers 275°, stirring frequently. Add peanuts; cook 3 minutes or until a candy thermometer registers 295°, stirring constantly. Remove from heat; stir in baking soda and chile powder. (The baking soda will cause the mixture to bubble and become opaque.)
3. 3. Quickly pour mixture onto prepared pan; cover with a sheet of parchment paper. Using a rolling pin, quickly roll mixture to an even thickness. Discard top parchment sheet. Cool mixture completely; break into pieces. Store in an airtight container.

Giant Chocolate Chunk Cookies

How do you improve the perfect chocolate chip cookie? Make it bigger! These ample treats bring out the little kid in everyone when paired with a glass of milk and a mug for dunking. Each batch makes only 6 cookies, so you might want to double the recipe for a crowd.

Ingredients:

• 5 ounces all-purpose flour (about 1 cup plus 2 tablespoons) $
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup granulated sugar $
• 1/3 cup packed brown sugar $
• 1/4 cup butter, softened
• 1 teaspoon vanilla extract
• 2 large egg whites
• 1/4 cup semisweet chocolate chips $
• Cooking spray

Preparation

1. 1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, soda, and salt in a small bowl; stir with a whisk.
2. 2. Place sugars and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add vanilla and egg whites; beat well. Add flour mixture; beat at low speed until well blended. Stir in chocolate chips. Cover and refrigerate 1 hour or until firm.
3. 3. Preheat oven to 350°.
4. 4. Divide dough into 6 equal portions; place dough portions 2 inches apart on a baking sheet coated with cooking spray. Bake at 350° for 14 minutes or until golden brown. Cool 2 minutes on pan; cool on a wire rack.

Peach and Basil Shortcake

This company-worthy shortcake is both beautiful and delicious. We love the unexpected flavor that basil brings to the table.

• Topping:
• 4 cups sliced peeled peaches (about 3 pounds)
• 1/3 cup sugar $
• 1/3 cup small basil leaves
• 1 1/2 tablespoons fresh lemon juice
• Shortcake:
• 9 ounces cake flour (about 2 1/4 cups)
• 1/2 cup sugar, divided $
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons chilled butter, cut into small pieces
• 1 cup low-fat buttermilk
• Cooking spray
• 1 1/2 teaspoons fat-free milk $
• 1/4 cup slivered almonds
• 3/4 cup plain nonfat Greek yogurt $

Preparation

1. 1. To prepare topping, combine peaches, 1/3 cup sugar, basil, and juice in a bowl; let stand 1 hour.
2. 2. Preheat oven to 400°.
3. 3. To prepare shortcake, weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, 7 tablespoons sugar, baking powder, baking soda, and salt in a bowl; stir with a whisk. Cut in butter with a pastry blender or two knives until the mixture resembles coarse meal. Stir in buttermilk with a fork just until combined (do not overmix). Spoon the dough into a 9-inch round metal baking pan coated with cooking spray. Gently brush the dough with milk. Sprinkle with remaining sugar and almonds.
4. 4. Bake at 400° for 23 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack. Remove shortcake from pan; cool completely on wire rack.
5. 5. Cut shortcake into 12 wedges. Top each with 1/3 cup peach mixture and 1 tablespoon yogurt.

Banana Split Ice-Cream Sandwiches

Crisp vanilla cookies add a textural twist to conventional banana split ingredients in this delightful sweet treat.

• Cookies:
• 7 tablespoons powdered sugar $
• 6 tablespoons sifted all-purpose flour $
• 1/4 teaspoon vanilla extract
• 1 large egg
• Filling:
• 2 cups vanilla low-fat ice cream, softened $
• 3/4 cup ripe mashed banana (about 1 1/2 medium bananas)
• 6 tablespoons coarsely chopped dry-roasted peanuts, divided $
• Remaining ingredients:
• 6 tablespoons frozen fat-free whipped topping, thawed
• 6 tablespoons chocolate syrup
• 6 maraschino cherries, drained

Preparation

1. 1. To prepare cookies, combine sugar and flour, stirring with a whisk. Add vanilla and egg; beat with a mixer at medium speed 2 minutes. Cover and refrigerate 2 hours.
2. 2. Preheat oven to 350°.
3. 3. Cover a large baking sheet with parchment paper. Draw 6 (3-inch) circles on paper. Turn paper over; secure with masking tape. Spoon about 1 tablespoon batter into center of each drawn circle; spread batter to outside edge of each circle. Bake at 350° for 6 minutes or until edges begin to brown. Carefully remove cookies from paper, and cool completely on wire racks. Repeat procedure with remaining batter, reusing the parchment paper.
4. 4. To prepare filling, combine ice cream and banana in a chilled bowl, stirring well. Place 1/4 cup peanuts in a shallow bowl. Place 1 cookie on each of 6 plates. Carefully spread about 1/3 cup ice cream mixture over flat side of each cookie. Top with remaining cookies, flat sides down, pressing gently. Lightly roll the sides of each sandwich in peanuts.
5. 5. Top each sandwich with 1 tablespoon whipped topping, 1 tablespoon chocolate syrup, remaining 1 teaspoon peanuts, and 1 cherry. Serve immediately.

Chocolate Shortbread

A mighty fine cookie. Bittersweet edge, nice and rich. It's also easy to prepare and keeps for several days in an airtight container.















Ingredients:

• 4.5 ounces all-purpose flour (about 1 cup) $
• 3 tablespoons unsweetened premium dark cocoa
• 1/4 teaspoon salt
• 1/2 cup powdered sugar $
• 5 tablespoons butter, softened
• 1/4 cup canola oil $
• Cooking spray

Preparation

1. 1. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, and salt in a small bowl; stir with a whisk.
2. 2. Place sugar, butter, and oil in a medium bowl; mix with hands until combined. Add flour mixture, and mix with hands until combined; wrap in plastic wrap. Refrigerate 30 minutes.
3. 3. Preheat oven to 325°.
4. 4. Place dough on a baking sheet coated with cooking spray; press dough into an 8 x 5–inch rectangle about 3/8-inch thick. Pierce entire surface liberally with a fork. Bake at 325° for 30 minutes or just until set. Cut shortbread into 24 pieces. Cool completely.
5. Lemon Shortbread: You can also use grated orange rind in place of lemon. A little bit of cornstarch ensures a short texture in the cookies. Substitute 3 tablespoons cornstarch for the unsweetened cocoa. Add 1/2 teaspoon grated lemon rind to flour mixture. Knead dough lightly 4 times or just until smooth before chilling. Bake 30 minutes or just until set and edges are golden.
6. CALORIES 74 (58% from fat); FAT 4.8g (sat 1.7g, mono 2g, poly 0.8g); PROTEIN 0.6g; CARB 7.5g; FIBER 0.2g; CHOL 6mg; IRON 0.3mg; SODIUM 42mg; CALC 2mg
7. Brown Sugar Shortbread: Using light brown sugar yields sweet treats with caramel notes. These double easily; just bake each batch separately for the best results.
8. Use a total of 5.5 ounces all-purpose flour (about 1 1/4 cups), and substitute 3 tablespoons cornstarch for the cocoa. Omit powdered sugar and oil, and use 1/2 cup packed light brown sugar and 7 tablespoons butter (total), softened. Sprinkle dough with 1 1/2 teaspoons ice water; knead dough lightly 4 times or just until smooth. Bake for 25 minutes or just until set and edges are golden.
9. CALORIES 74 (41% from fat); FAT 3.4g (sat 2.1g, mono 0.9g, poly 0.2g); PROTEIN 0.7g; CARB 10.4g; FIBER 0.2g; CHOL 9mg; IRON 0.4mg; SODIUM 50mg; CALC 6mg

Limoncello Freeze

Mush together purchased ice cream, lemon curd (found near the jellies and jams), and limoncello, and you get a delicious lemony version of a Creamsicle—fruity-tangy and creamy-milky at the same time. Meringue cookies add welcome crunch.

• 1/4 cup lemon curd
• 2 1/2 tablespoons Limoncello (lemon-flavored liqueur)
• 2 cups vanilla low-fat ice cream $
• 4 vanilla meringue cookies, crushed (about 1/2 cup)

Preparation

1. 1. Combine curd and liqueur in a small bowl, stirring with a whisk to blend. Add ice cream to curd mixture; stir to blend. Spoon 1/2 cup ice cream mixture into each of 4 bowls; top each with 1 crushed meringue cookie.