Serves: 6 mini cheesecakes Ingredients: 2½ graham cracker wafers, crumbled (about ⅓ cup) 1 Tablespoon butter, at room temperature ¼ cup plus 1 Tablespoon sugar, divided 1 package (8 ounces) cream cheese, at room temperature ½ teaspoon vanilla 1 egg ⅓ cup Cool Whip ¾ cup fresh or frozen blueberries 2 teaspoons lemon zest Preparation:
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Serves: 24 Ingredients: Topping 3 ounces fat free cream cheese, softened 8 ounces strawberry yogurt 1 tablespoon sugar 2 teaspoons lemon juice, bottled 2 cups whipped topping, thawed ¼ teaspoon almond extract Salad 2 cups blueberries, rinsed and drained 2 cans peach halves in light syrup, drained 2 cups strawberries, halved 2 cups seedless green
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Serves: 6 Ingredients: 1 cup all-purpose flour ½ teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt 1 Tablespoon lemon zest ½ stick unsalted butter, softened ⅔ cup sugar plus 1 ½ Tablespoons sugar, divided ½ teaspoon pure vanilla extract 1 large egg ½ cup well-shaken buttermilk 1 cup fresh summer fruit, either blueberries, raspberries or blackberries Preparation: Preheat oven to 400° with rack in
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Serves: 8 Ingredients: 1 each graham cracker pie crust, 9 inch 8 ounces fat free cream cheese, softened 1 can (14 ounces) sweetened condensed milk, ⅓ cup lemon juice, bottled 1 teaspoon vanilla extract 1 can (21 ounces) cherry pie filling Preparation: In large mixing bowl, beat cheese until fluffy. Gradually beat in condensed milk
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Serves: 12 Ingredients: Salad: 1 can (20 ounces) pineapple chunks in juice, drained 2 cups strawberries, sliced 2 cups blueberries, rinsed and drained 2 cups green seedless grapes, rinsed and drained Topping: 1 ¼ cups 2% milk 1 can (8 ounces) crushed pineapple in juice, undrained 1 package (3 ¾ ounces) instant banana pudding mix
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