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Susan S. Yeske: Recipe of the Week Dad’s day deserves dessert


Most dads like dessert.

My dad liked chocolate so much that sometimes he ate Hershey’s Syrup on toast for breakfast, making a chocolate dessert a perfect choice for him on Father’s Day.

But every dad has a personal preference. Some like fruit pies, crisps or cobblers, while others like cookies or cake.

Chocolate chip cookies are pretty much a universal favorite, and something the kids can help make for dad. Dads who aren’t big fans of chocolate might prefer sugar or molasses cookies or lemon bars for their holiday treat.

I have known plenty of dads who opt for ice cream as their treat of choice. You might not want to make that yourself, but you could buy some to scoop onto brownies, cake, or pie for a superb dessert. This time of year, strawberries and rhubarb are available for that perfect combination, strawberry-rhubarb pie. Don’t be intimidated at the thought of making a pie; those who are afraid to try to make pie crust can opt for a prepared crust from the supermarket. Your pie will taste just as good.

Blueberries also can be found in the market this time of year. While the local ones are still a few days away, Southern blueberries are available and affordable at the grocery store. Blueberry pie is the easiest to make because the fruit requires no peeling or slicing.

This recipe from is simple to make and it combines a cheesecake flavor with chocolate brownies. Chocolate ice cream would be a decadent touch.

Cream Cheese Swirl Brownies

3 large eggs, room temperature,

divided use

6 tablespoons reduced-fat butter, softened

1 cup sugar, divided

3 teaspoons vanilla extract

½ cup all-purpose flour

¼ cup baking cocoa

1 package (8 ounces) reduced-fat cream cheese

1. Preheat oven to 350 degrees. Separate 2 eggs, putting each white in a separate bowl (discard yolks or save for another use); set aside. In a small bowl, beat butter and ¾ cup sugar until crumbly. Beat in remaining whole egg, 1 egg white and vanilla until well combined. Combine flour and cocoa; gradually add to egg mixture until blended. Pour into a 9-inch-square baking pan coated with cooking spray; set aside.

2. In a small bowl, beat cream cheese and remaining sugar until smooth. Beat in the second egg white. Drop by rounded tablespoonfuls over the batter; cut through batter with a knife to swirl.

3. Bake 25 to 30 minutes or until set and edges pull away from sides of pan. Cool on a wire rack.

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