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Raspberry Salad Dressing II

Reviewed: Sep. 26, 2006
This dressing is so easy and it tastes great. I make it with fat-free plain yogurt and the raspberry vinegar. I have also used Splenda in place of the sugar on occasion. My husband hates most salads and dressings, but he will gladly inhale a whole plate of salad if this is the dressing. We like it with mixed greens, tropical fruits (papaya, pinapple, mango, etc.), slivered almonds and feta.
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Low Sugar Strawberry Rhubarb Crunch

Reviewed: Jun. 5, 2006
This recipe turned out pretty well. The flavor was great, thus the 5 stars. I did make a few changes, I added a 1/2 teaspoon of lemon juice and 1 tablespoon of cornstarch to the fruit mixture. Even after letting it sit for 15 minutes after coming out of the oven the filling was still kind of liquidy so I think next time I will use 2 tablespoons cornstarch. For the topping I used 1/4 cup brown sugar splenda blend. I also think that a few more minutes of baking time would have been better to ensure that the rhubarb was tender. But I'm definitely keeping this recipe. It's absolutely delicious. I had to convince my husband to not eat it all in one sitting!
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