I made this pie for our church luncheon yesterday. I did put a dash of cinnamon and nutmeg in the filling, not enough to overpower but just enough to add a touch of goodness. Even though my pie dough fell apart as I was trying to put it in the pan and I had to piece it together, it must have been a great success, I came home with an empty pie pan. Everyone that had a piece said it was excellent. I really like the idea of the pureed berries to add to the whole fruit. I am going to try a blueberry pie this way also. Thanks for the grand idea.

Reviewed On: May 7, 2007

What a nice little cookie and the dough is so soft. I didn't try to roll them out, I just rolled them in plastic wrap, chilled them, then while still in the plastic wrap rolled them into a long tube about the size of a 50 cent piece. I cut them thin, baked them for 11 minutes and sprinkled them with powdered sugar. My 88 year old Dad who is a master cornbread maker and has it every day, loved these cookies. I gave some of the dough to my friend and she and her husband loved them also.

Reviewed On: May 7, 2007

When I made this I sprayed a large cast iron skillet and browned the egg plant, squash and onions together. In addition to the low fat ricotta I also added a container of low fat cottage cheese. This slices up so nicely I put a square in a quart freezer bag. It sure makes for a nice leftover meal when I don't feel like cooking.

Reviewed On: May 1, 2007