If fresh asparagus is out of season, use broccoli florets and peeled stems; cut them into 1/2-inch (1 cm) lengths to make about 4 cups (1 L).
Looking for a healthful alternative to mashed potatoes? This cauliflower purée will do the trick! Leeks add a hint of sweetness while Dijon mustard gives it a little kick. Serve with grilled chicken or steak.
More fudge than cookie, these nuggets were a discovery food writer Linda Stephen made in New Zealand. Kids will love crushing the vanilla wafers to make crumbs – simply place in a resealable plastic bag and crush with a rolling pin until crumbly.
This delicious grand prize winning recipe was created by grand prize winner Mary, from Ontario, in the Weight Watchers SPLENDA® Sweet Recipes Creation Contest.
Mini chocolate cups, available in specialty stores and some supermarkets, are fancy holders for these mini-portions of citrusy mousse. Small wine glasses or cups, or foil bonbon cups that hold about 1 tbsp (15 mL) are also good options.
Sweet, floral honey is wonderful with fresh or baked summer fruits. With fall fruits and apple pies, try a richer flavoured honey, such as buckwheat.
These sweet-tart squares need to set in the fridge overnight to get a nice clean cut, but they are worth the wait. The sweet, chewy coconut crust is a perfect base for the zippy lime curd on top.
This mildly spiced dish gets a touch of sweetness from the plantains and sweet potatoes. Use green plantains because they are firm and will not fall apart during cooking. Serve over basmati rice.
