1,247 desert recipes

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.

Homemade apple fruit leather sweetened naturally, spiced with a pinch of cinnamon, dried slow in a low oven. A pantry snack with no added sugar or preservatives.

British rhubarb fool with stewed rhubarb, orange, and a light fromage frais or yogurt fold-in. Tart-sweet pink dessert that's lighter than a traditional cream fool. Spring on a spoon.

Choose-A-Fruit Ice is a flexible fruit sorbet made with your pick of strawberries, raspberries, oranges, or mandarins blended with sugar syrup and lemon. No ice cream maker, four ingredients.

Gingerbread dough made the old-fashioned way with boiled molasses, shortening, allspice, and cinnamon. Perfect for rolled cookies, houses, or cut-out shapes.

Polynesian bombe is a three-layer frozen dessert of mango, raspberry, and lime ices molded into a showstopper dome. Make-ahead tropical finale with zero baking.

Strawberry granita made from just three ingredients, no ice cream machine needed. Fresh strawberry puree and simple syrup frozen and scraped into glittering, refreshing ice crystals. Pure summer in a glass.

Rainbow ice cream cake layers jello-coated angel food cake pieces with strawberry, lime and orange-pineapple flavors, fruit and vanilla ice cream. A showstopping no-bake frozen dessert.

Sugar-free white layer cake made with artificial sweetener, almond extract, and folded egg whites for a light, airy crumb. A diabetic-friendly two-layer cake that's ready to frost.

Bath cookies made with sea salt, baking soda, cornstarch, and essential oils. Fizzy, skin-softening bath treats shaped like cookies. NOT for eating, for bathing only.

Fresh strawberries macerated with thin orange slices, orange juice, and sweet vermouth for a boozy, citrus-kissed fruit dessert. Diabetic-friendly with optional sweetener.

Very simple cookies made with an almond-meal base. Almonds are high in monounsaturated fats, which have been associated with a reduced risk of heart disease. They are also very high in vitamin E (a powerful anti-oxidant), magnesium and potassium (important for maintaining healthy blood pressure).

Classic chocolate refrigerator cookies made with real unsweetened chocolate. Shape the dough into a log, chill overnight, then slice and bake for 72 crisp, thin cookies.

Pretty pink jelly combining apple juice and fresh crushed strawberries with liquid pectin. Boils for just 1 minute. Seal with paraffin wax for shelf-stable preserves. Makes 3.5 cups.

Mexican polvorones, crumbly cinnamon shortbread cookies coated in a chocolate-cinnamon sugar. Baked low and slow for a melt-in-your-mouth traditional Mexican cookie.

You don’t need an ice cream maker to make this, but you do need a food processor. I use a banana and a small amount of honey to sweeten the yogurt. (See the banana-only variation on this recipe below.) You can serve it like soft-serve ice cream, or let it freeze solid so that it’s more like regular frozen yogurt.