3,486 desert recipes

A rustic free-form peach pie heaped with juicy peaches and brandy-plumped cherries over a layer of toasted almonds, the pastry folded loosely over the top and dusted with cinnamon sugar. Juicy and golden.

Frozen chocolate souffle cake: a flourless cocoa meringue base topped with rum-whipped cream and chocolate chips, chilled overnight, then served straight from the freezer. Airy, rich, unusual.

Low-fat Dutch apple cake spreads a thin, biscuit-like batter under overlapping cinnamon-sugar apples. Egg whites and skim milk keep it light, more fruit than cake in every slice.

Crunchy Italian biscotti loaded with hazelnuts, lemon zest, sambuca, and rum. Twice-baked for that signature snap, these tozzetti are built for dunking in espresso or a glass of vin santo.

Mint macaroons with shredded coconut, chocolate chips, and peppermint extract in a crispy meringue base. Naturally gluten-free and light as air. Makes about 4 dozen.

Soft chocolate oatmeal cookies made with cocoa, yogurt, and chocolate extract instead of butter. Low-fat, slightly puffy, and rich in chocolate flavor without the guilt.

Fruit ginger drop cookies made with gingerbread mix, candied fruit, and chopped nuts. A 4-ingredient holiday cookie ready in 25 minutes.

No-bake apricot energy balls with pecans, coconut, barley, honey, and lemon juice rolled in chopped nuts. A naturally sweetened, wholesome snack that comes together in one blender.

Marbled pumpkin cheesecake squares swirl a tangy cream cheese topping into a spiced pumpkin batter built with prune puree instead of butter or oil. Lower-fat fall dessert with cinnamon, ginger and clove.

Macerated strawberries spooned into sherbet dishes and draped with a brandy-kissed yogurt cream, then scattered with sliced almonds and chocolate shavings. An Italian no-cook dessert ready in 30 minutes.

Snickers ice cream made by folding crunchy peanut butter, chocolate pudding mix, and whipped cream into vanilla ice cream. A no-churn freezer dessert that tastes like the candy bar.

Italian-style ricotta cheesecake with orange zest and buttermilk on a ginger graham cracker crust. Lighter than cream cheese cheesecake with a delicate, fluffy texture.

An elegant German zucchini cake with coconut, candied cherries, rum, and lemon, lightened with whipped egg whites and finished in a glossy chocolate glaze. Baked in a traditional Rehruecken mold for a stunning presentation.

Vegan key lime torte with a silken tofu filling, carob cake base, kiwi slices, and a mint-brown rice syrup glaze. Dairy-free, egg-free, and set with agar-agar.

One-skillet chicken and apple saute with golden-browned chicken breasts, tart apple slices, and onion in a thyme-scented apple juice pan sauce. Ready in 30 minutes.

Fudgy Greenwich Village brownies with melted unsweetened chocolate, brown sugar, corn syrup, and loaded with pecans. Rich, dense, and chewy with a crackly pecan-studded top.