Serve this light-textured cheesecake with fresh blueberries and light sour cream.
This recipe was voted one of the test kitchen's favourites - so easy and yummy!
This pie is a stunner. Its three layers of Irish cream-, coffee- and orange-flavoured ice cream perfectly recreate a B-52 shot (rumoured to have been invented in 1977 at a Keg restaurant in Calgary).
For a refreshing light finale, spoon a fancy lime yogurt sauce over fresh fruit.
Rolled thick or thin, these big-batch gingerbread cookies emerge from the oven crispy and delicious. Try our time-saver technique when baking up the whole batch at once. Blackstrap molasses produces a darker cookie than traditional molasses with a not-too-sweet gingerbread taste.
Fresh blueberries, simmered to perfection, make a delectable sauce for sorbet, frozen yogurt or ready-made cheesecake. Served over frosty scoops of mango sorbet, it's a dramatic colour and taste treat.
Rhubarb is a sure sign of spring. While we love it baked into pies and tarts, a juicy compote is unbeatable, especially when mixed with sweet berries. Spoon over quality vanilla ice cream for a refreshing Easter dinner finale.
A cross between a souffl? and molten chocolate cake, a spoonful of this classy dessert is pure heaven. Combining just a little chocolate with cocoa and coffee is a great cheat -- you'll get rich flavour with much less fat and calories.
