Simply delicious, creamy & perfect for a hot summer day. I used 3 Hass Avocados, 1 pkg of Neufchtel Cream cheese (1/3 less fat)& 2 T Lemon freshly squeezed. Using less lemon so the flavor of the avocado stayed dominant. Topped with lite whipped cream...excellent. Had some filling left over filled dessert glasses & topped with whipped cream & a few sprinkles of grated lemon rind. Yummy & elegant looking.

Reviewed On: Jul. 10, 2008

I have to say that my grandmother made her pot roast similarly. If sodium is the problem, I agree with previous posts. Use garlic powder and lite soy sauce. Or you can add water to make it a bit more bland. Or you can do all three, which is what I do. I'm giving the recipe 4 stars because it is basically a good recipe but I changed it a bit for my own preferences. As an Asian American, I didn't not like the negative comment about Asians. Not all Asians like high sodium. If that person is so health conscious as they stated their family was then they should know the shortcuts to making a meal more healthy with low sodium, or low fat alternatives. The best part about cooking is it's not an exact science...there's always room to experiment to make the recipe better.

Reviewed On: Feb. 8, 2008

I made this batch twice. The first time came out too dry and separated. The second time amazing. For me the key was to use 1 1/2 cups of melted butter for the crumble mixture. Then I double the amount of caramel in the center. Baked it for 20-25 minutes. These didn't last very long.

Reviewed On: Jan. 3, 2008