Sugar-Free Raspberry Bliss Plus Some Fun News!

For weeks now, I’ve been bursting to share some big news – and finally, today’s the day! Beginning today, I am writing a weekly column for the St. Louis Post-Dispatch! The column's very first recipe is for a fruity, creamy raspberry dessert, I think you'll love it! It’s made with just three ingredients. Splenda is the sweetener, so this dessert is extra special for those who limit their sugar, dieters and diabetics, say. But put it on the table and everyone, I promise, will 'oooh' and 'ahhh' over its tangy creaminess. Here in my home city St. Louis, the blood of hockey fans is said to ‘bleed blue’. If so, then Kellogg blood bleeds black, ink-black. The ‘ink in my blood’ comes naturally: my parents published small-town newspapers; so did all the uncles and aunts on my father’s side; so did my grandparents; so did my great-aunt and great-uncle. Add it up: Kelloggs have been country newspaper people for four generations. AND NOW THE NEWS! Beginning toda