Some readers have scolded me for running too many sweets and rich dishes. But few readers write to ask for healthful recipes.

I'm trying to make up for it with the story on salads on this page. And I'm working on a recipe for a really good granola, oatmeal and/or protein bar. If you've got one, please send (address below).

But back to the sweets. Reader LeeAnn Kenolio wrote to ask for a recipe for a creamy frosting "that back when I was growing up you could find at lu'aus on yellow cakes or as a filling for layer cakes. I know it had to be cooked because I remember licking the pot."

Cooked icings are dreamy smooth, easy to make and impressive to look at. Among the most popular was 7-Minute Icing. Color with a little food coloring; flavor with extracts, concentrates or juices, add fruit (fresh, dried or canned; well-drained and chopped) or preserves. In hot, humid weather, this icing holds up better than butter-based types. And it's impressive, even with a made-from-mix cake.

The only hassles: a) you must have a hand-held mixer or egg beater unless you have arms of steel, and b) you still need arms of steel because wielding a mixer for 7 straight minutes takes stamina! If you don't have a double boiler, improvise with a Pyrex bowl centered over a saucepan; be sure the bowl sits above the simmering water, not in it.

7-Minute Icing: In the top of a double boiler over simmering but not boiling water, stir together 2 egg whites, 1 cup sugar, 3 tablespoons water and 1/2 teaspoon cream of tartar. Beat with an electric mixer for 7 minutes, until mixture thickens, increases in size and stands up in soft peaks. Flavor as desired. Frosts one 8- or 9-inch cake (8 servings). Recipe can be doubled.