2,089 desert recipes

Flaky pie pastry using both shortening and butter for the best of both worlds. Stand mixer method cuts fat into flour in 30 seconds. Makes two crusts.

Buttery nut ball cookies rolled in powdered sugar, also called Russian tea cakes or Mexican wedding cookies. Six ingredients, no eggs, and they melt in your mouth.

Fruit cocktail bars with coconut, maraschino cherries, and a soft cake-like crumb. A vintage pantry-friendly bar cookie made with canned fruit cocktail syrup in the batter.

Weintraubentorte, a traditional German grape torte with a buttery shortcrust shell and a whipped egg white, almond, and fresh grape filling baked until golden.

Gateau St. Honore with a puff pastry base, caramel-dipped cream puffs, brandy-raisin chocolate mousse filling, and piped whipped cream in alternating chocolate and vanilla stripes. A showstopping French patisserie centerpiece.

Low-fat brownies made with cottage cheese instead of butter, egg whites instead of whole eggs, and real unsweetened chocolate. Fudgy and rich with far less guilt.

Fig brownie pudding made with crumbled fig cookies, melted chocolate, chocolate chips, and walnuts baked in sweetened condensed milk. A warm, fudgy dessert served with whipped cream.

Scotch apple pudding layered with sliced apples, rolled oats, cinnamon sugar, and skim milk, then baked until golden and bubbly. A low-fat British-style baked dessert.

Sour cream blueberry cake with a buttery shortbread-style base, fresh blueberries, and a rich sour cream custard topping. A European-style fruit cake baked in a springform pan.

Wacky cake, a Depression-era chocolate cake made with no eggs, no butter, and no milk. Vinegar and baking soda provide the rise, and cocoa powder delivers deep chocolate flavor from pantry staples.

Sweet noodle kugel with egg noodles, raisins, walnuts, and lemon juice baked until golden with a bread crumb topping. A classic Jewish comfort dish for holidays or any day.

Four-minute brownie pie with no crust needed. Beat everything together for 4 minutes, pour into a pie pan, and bake. Fudgy, crackly-topped, and best served warm with ice cream.

Chocolate mint cake with a light peppermint sponge topped with whipped chocolate mint frosting. The fat-free batter uses applesauce and egg whites for an airy, tender crumb.

Filled lemon cookies sandwich thin, buttery shortbread rounds with a bright lemon filling. Slice-and-bake icebox dough with a tea party finish dusted in powdered sugar.

Mint Nanaimo bars layer a chocolate-graham crumb base, a peppermint vanilla pudding cream center, and a glossy chocolate top. The Canadian no-bake classic with a cool mint twist.

Old-fashioned lard cookies with buttermilk and a hint of nutmeg. A heritage rolled cookie recipe with the soft, tender crumb only lard can deliver.