Light and easy strawberry angel dessert wins praise

Parsley salad success lies in curly tips

Dear Jeanne,

This dessert is very easy, and I always get compliments on it. I would like to lighten it. What would be the best way? Thank you. — Susan, Flint, Mich.

1 box (1 pound) powdered sugar

1 can (12 ounces) evaporated milk

1 carton (16 ounces) sour cream

1 carton (8 ounces) whipped topping, thawed 1 large angel food cake 1 pound fresh strawberries 1 package strawberry glaze Mix together the sugar and milk, then add the sour cream and whipped topping. Break the angel food cake into medium-size pieces. Add the cake to the creamy mixture and toss lightly. Pour into a glass serving bowl. Mix together the strawberries and glaze, and spread on top of the cake mixture. Refrigerate.

Makes 12 servings. Dear Susan, I got compliments on my version, too! It really is very simple — just make sure you make it a few hours before you need it. You also can use any kind of fresh or frozen fruit, and combine it with a complementary juice to make the glaze.

4 ounces fat-free cream cheese, softened 1/2 cup powdered sugar 2 cups low-fat vanilla yogurt 1 carton (8 ounces) fat-free whipped topping, thawed 1 large angel food cake 1-1/2 tablespoons cornstarch 1-1/2 cups fruit juice 1-1/2 pounds (3-4 cups) sliced fresh or frozen strawberries, peaches, nectarines or berries

1. Combine the softened cream cheese and powdered sugar, stir in the yogurt, then fold in the whipped topping.

2. Break the angel food cake into medium-size pieces (about 2 inches). Add to the creamy mixture and toss lightly. Pour into a glass serving bowl. Refrigerate.

3. To make the glaze, in a small saucepan, combine the cornstarch and fruit juice. Stir until dissolved. Bring to a boil over medium-high heat, stirring constantly, until thickened. Cool slightly, then combine with the prepared fruit. Spread over the cake mixture and refrigerate for several hours or overnight. Makes 12 servings. Each serving contains approximately: Original Recipe: 504 calories; 15 gm fat; 25 mg cholesterol; 343 mg sodium; 89 gm carbohydrates; 7 gm protein; 1 gm fiber. Revised recipe: 243 calories; 1 gm fat; 3 mg cholesterol; 340 mg sodium; 52 gm carbohydrates; 7 gm protein; 1 gm fiber.

The secret to success with this salad is to use only the curly tips of the parsley, and to be certain that they are completely dry. Even though picking the tips off of the parsley sprigs is a time-consuming process, the rave reviews you will get from your guests will make you want to do it again for another party soon. Also, since dry sun-dried tomatoes are tough — unlike the soft ones packed in oil — they are much easier to cut using scissors rather than a knife.

Parsley salad

Dressing: 3 tablespoons red-wine vinegar 1/4 teaspoon salt 2 teaspoons sugar 1/8 teaspoon freshly ground black pepper

1/4 teaspoon dried tarragon, crushed

1/4 teaspoon dried basil, crushed

2 garlic cloves, pressed or minced

2 teaspoons Worcestershire sauce 2 teaspoons Dijon mustard 1 1/2 tablespoons fresh lemon juice 1/2 cup water 1 tablespoon extra-virgin olive oil Salad: 1 cup sun-dried tomatoes, cut into matchstick-size pieces

3 cups tightly packed fresh parsley, with all stems removed and thoroughly washed and dried

1 cup freshly grated Parmesan cheese

1. Combine the vinegar, salt and sugar in a bowl, and stir until thoroughly dissolved. Add all other dressing ingredients and the tomatoes, and mix well. Allow to stand for several hours or overnight to marinate the tomatoes.

2. Toss the clean, dry parsley and cheese together. Add the dressing and tomatoes, and mix well. Makes 8 servings. Each serving contains approximately: 168 calories; 7 gm fat; 11 mg cholesterol; 604 mg sodium; 18 gm carbohydrates; 12 gm protein; 3 gm fiber.