I have a fun and easy recipe idea I thought you might want to share with your readers -- a surprisingly delicious sugar-free or low-sugar cake frosting (depending on the whipped topping used). Combine one small packet of sugar-free instant pudding mix (dry, straight out of the package) with one 12-ounce container of frozen whipped topping, partially or fully thawed. Beat with an electric mixer until smooth and creamy. Add a few drops of food coloring and flavoring of your choice. A cake with this icing should be stored in the fridge. I can't tell you how long it keeps, because it never stays around long enough to find out!
This recipe sounds yummy. Hint: Just baked a cake and don't have the ingredients for frosting? Don't fret -- just look for some marshmallows or a jam/jelly. Sprinkle marshmallows on top of a cake just before removing it from the oven for a creamy topping, or spread a jam/jelly in between layers and on top for a delicious fruit topping.
For those with toddlers who still need food chopped/cut, I have a system that works great. Reserve one consistent space in your fridge for food that is already cut. When cutting cheese, cut a little extra and put it in a container in the reserved spot. Having a ready supply of cut fruit, cheese, etc., makes for easy serving when the hunger meltdowns hit, or when you need to grab a quick snack for an outing. Also, when someone else is taking care of the kids, you'll know that the food is cut to a size they can safely handle, because you've pre-cut it yourself.
Jill Dixon, Alexandria
Some of my recipes call for only egg whites or yolks. How should I store the leftover parts?
A reader, via fax
According to our friends at the American Egg Board, raw egg whites should be refrigerated in a tightly covered container and will stay good for up to four days. Unbroken raw yolks should be covered with water, placed in a container and put in the fridge. They should be used in a day or two.
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