Strawberry Shortcake
March 7th 2011By Eating Well
Besides succulent fresh, ripe strawberries, the key to a great strawberry shortcake lies in the quality of the biscuit. And this one is top-notch. These tender, sweet buttermilk biscuits are made with a blend of cake flour and whole-wheat flour and lightened by substituting reduced-fat cream cheese for some of the butter. As a delicately tangy alternative to whipped cream, we use a blend of cream and reduced-fat sour cream.
Rustic Pesto Tart
March 7th 2011By Eating Well
Talk about easy! Almost everything in this pesto-cranberry tart is store-bought. Although the tart can be enjoyed shortly after it comes out of the oven, it’s just as good served at room temperature.
Roasted Pumpkin-Apple Soup
March 7th 2011By Eating Well
Apples add just a hint of sweetness to this velvety pumpkin soup. Try it as a delightful first course for a special meal or for dinner with grilled sharp Cheddar sandwiches.
Raspberry Bars
March 7th 2011By Eating Well
Tart raspberry filling is swirled into a low-fat cream filling in these beautiful, tasty and eye-catching bars. They're a festive treat for a summer picnic or party.
Quick Mixed Berry Topping
March 7th 2011By Eating Well
Nothing could be easier. Pop frozen mixed berries in the microwave for an almost instant fruit topping.
Pear & Ginger Cheesecake
March 7th 2011By Eating Well
Dried pears and crystallized ginger give this low-fat kosher cheesecake its intense flavor and much of its body. For the best taste, let it rest for 24 hours in the refrigerator.
Grilled Pineapple with Coconut Black Sticky Rice
March 7th 2011By Eating Well
A take on the classic Southeast Asian dessert of fresh mango with coconut white sticky rice, this version has grilled pineapple served over cardamom-infused coconut black sticky rice. The consistency should be that of a loose rice pudding, though black sticky rice is always chewy. For an equally delicious dessert, use grilled banana or mango instead of pineapple.
Grilled Peaches & Angel Food Cake with Red-Wine Sauce
June 3rd 2011By Eating Well
Grilling luscious seasonal fruit like peaches is the perfect way to end an outdoor celebration. Here, peaches soften and caramelize over a moderate fire before melding with a fruity red-wine sauce and toasted slices of (store-bought) angel food cake.
Grilled Peach Sundaes
March 7th 2011By Eating Well
Fruit on the grill? Most definitely! Try grilling other stonefruit or pineapple too!
Basil-Cinnamon Peaches
March 7th 2011By Eating Well
Poaching the peach halves in their skins gives the syrup a rosy blush. It's perfect for dunking crunchy Polenta Biscotti.
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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