Rhubarb season is at its peak, and, as I’m very fond of its unique texture and tangy flavor, I ended up buying quite a few stems lately.
After making my favorite upside-down cake with it (click HERE for recipe), I opted for lighter ways of preparing the stems. Continue reading
I came up with my yogurt squares recipe almost four years ago (original post can be found HERE), and since then it became one of my favorite go-to recipes.
Created as a lighter alternative for cheese cake, it is made with yogurt and cornstarch as the main ingredients, making it also gluten free. It is very easy to prepare and makes for a great dessert anytime. Continue reading
Whether you call this sweet and easy dessert “crisp” or “crumble” – the result is the same: sweet, warm layer of fruit, with a buttery, crunchy topping. Continue reading