Just Desserts


© Debra Diana Blue

It seems that when I was a child, dessert was the punctuation at the end of a big Sunday meal. I love dessert and went in search of some fast and easy recipes. I found some marvelous, mouth-watering delights.

My first site is called Lowfat Fruit Desserts. They give 101 ideas for spring fruits — some of which aren't that hard to find out of season.

The next site is Cheesecake World . . . I'll let that sink in. They give a wonderful recipe for "Pumpkin Cheesecake." You can order 12 other recipes for about $3 for wonders such as 'Red, White & Blue" cheesecake, "Make its own crust" cheesecake and a host of others. I already love these people. Who couldn't love a place called "Cheesecake World"?

I have to admit, I don't remember where this wonderful recipe comes from and as soon as I remember the source, I'll put it in — but imagine coming home and whipping up something as wonderful and as easy as this . . .


Peach Cream Cake
12 servings
  • 13 ozs angel food cake — cut into quarter-inch slices
  • 14 ozs fat-free sweetened condensed milk
  • 1 c cold water
  • 3 ozs fat-free vanilla pudding mix
  • 1 tsp pure vanilla extract
  • 2 c Cool Whip(r) Free -- thawed
  • 29 ozs peach slices in syrup -- drained

    Arrange half cake slices on bottom of 13 x 9" pan; set aside. In a mixing bowl, combine sweetened condensed milk, water, and pudding mix. Mix well. Fold in vanilla extract and whipped topping. Pour half the mixture over cake slices in pan. Arrange half the peach slices on top. Repeat layers. Chill 4 hours or until set.


    For my final site entry, I thought I'd throw out a name that I know and trust. I found Kraft Interactive Kitchens and I was so impressed by their site. Not only did I find great dishes and cooking ideas, I was also able to sign up for their email recipe program. You can tailor it to your desires by telling them how frequently you want them to send recipes . . . . You can select specific categories or all kinds. They also ask if you'd like the shopping list of ingredients included in the email. I'm looking forward to hearing from them on a bi-weekly basis with good food ideas!
    As always, bon apetit and here's cookin at ya!!
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