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Cucumbers are tossed together with reduced-fat sour cream and dill for a light and refreshing summer salad.
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This cherry pudding is easy to make and provides a soft, creamy layer in the Chocolate Cherry Trifle (Recipe on CHOW).
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Easy to make blueberry frozen yogurt! Made with fresh or frozen blueberries. Lighter than ice cream and packs a blueberry flavor punch!
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This berry-tella is spectacular on a biscuit or a piece of toast, or warmed over ice cream, but a good portion will likely be consumed right from the jar while standing in front of the refrigerator.
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Get Ricotta Sherbet Recipe from Food Network
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This is a simple and delicious recipe for apples wrapped in dough with an orange vanilla sauce. Don't forget the ice cream!
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This simple 5-ingredient dip with cream cheese, dill pickles, and just a hint of onion is a great appetizer with less fat and fewer calories.
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A great twist on the lemon no bake pie. A fluffy lime filling in a pretzel crust.
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Learn to make a Tom Collins, a simple cocktail consisting of gin, lemon juice, sugar, and club soda. With our easy instructions, it's shaken and served on the...
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Fresh garlic and lemon juice give a powerful flavor to carrots and mushrooms boiled with cumin and coriander.
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Lattice-topped blackberry pie gets a tangy twist with a squeeze of lemon juice. Bring this pie along to your next gathering and it will be the hit of the party.
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This recipe is by Mark Bittman and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.