Dessert Shortcuts

by Laura Donnelly — July 18, 2007

When taking shortcuts with desserts, beware of hidden dangers in the frozen pie crusts, biscuit mixes, and frozen whipped toppings. Read the ingredients lists and make sure they no longer contain partially hydrogenated fats. I confess, I love the low fat Cool Whip topping with strawberries, and I like to use a little bit in moderation. Look for frozen pastry under the name Dufour. They use all butter, no shortening. Better yet, use phyllo dough as a crispy shell for baked fruit desserts. They are lower in fat and make the dessert seem more special.