Dijon mustard, orange juice concentrate, honey, brown sugar and apricot brandy are blended and brushed over ham during baking, glazing it to perfection.
Cubes of cranberry gelatin and fat-free pound cake are layered with cinnamon-flavored vanilla pudding and mandarin oranges for a great holiday dessert.
“This is one of my favorite cakes…it’s moist and light yet so satisfying. I’ve been adapting it for years and now it’s almost guilt-free,” says Pam Sjolund of Columbia, South Carolina.
