153 egg dessert recipes

Classic pumpkin pie with a silky brown-sugar custard, warm pumpkin pie spice, and a two-temperature bake that sets it without cracking. Topped with amaretto whipped cream. The Thanksgiving standard, made easy.

Golden, slightly browned and puffed homemade lady fingers. Make your favorite desserts with them, you will not be disappointed.

Classic fluffy and light Angel Food Cake topped with juicy raspberries.

A deliciously light chocolate marbled angel food cake is filled with raspberry jam, and topped with coffee cream. It's sweet and rich enough to please your sweet tooth, but without too much guilt.

Cayenne and chocolate make a nice combo in this cookie from Paula Tuchscherer-Jones of Milwaukee; they would provide an interesting complement when plated with more traditional cookies.

Lemonade cake roll made with frozen lemonade concentrate in both the sponge and the vanilla whip filling. A tangy, citrus-packed rolled dessert with a powdered sugar finish.

Luxurious pearl tapioca pudding made with a full quart of cream, brown sugar, and Madagascar bourbon vanilla. A make-ahead dessert that serves a crowd.

Russian-style fried batter puffs made from choux dough with a hint of orange zest, drizzled in warm honey and dusted with cinnamon. Light, airy, and crispy on the outside. Makes about 28 puffs in just 30 minutes.

A frozen vanilla mousse with just four ingredients: whipped cream, egg whites, sugar, and vanilla. Light as air, frozen until firm, and served soft at room temperature.

Diabetic-friendly sponge cake sweetened with artificial sweetener, flavored with pineapple juice and orange. Light, airy tube cake with no added sugar.

Spice cookies with pumpkin dip: molasses-and-ginger cookies rolled in sugar, served with a creamy cream cheese and pumpkin pie dip. A holiday cookie plate with a dunking twist.

Cinnamon-sugar baked apple slices topped with vanilla ice cream and golden meringue. A stunning twist on classic Baked Alaska that's easier than it looks.

Reduced fat fudge brownies made with pumpkin puree instead of butter, just 1 tablespoon of oil, and 1 1/4 cups cocoa powder. Dense, chocolatey, and surprisingly rich for a lighter brownie.

Raspberry meringues are pink, pillowy egg-white cookies flavored with seedless raspberry preserves. Low-fat, gluten-free, and slow-baked to crisp-shell, tender-center perfection.

Traditional Irish apple pudding with tart apple puree topped with fluffy meringue for a simple, elegant dessert that's lighter than pie and serves hot or cold.

Crispy fried lemon rosette cookies made with a rosette iron, evaporated milk batter, and a dusting of powdered sugar. Light as air with lacy edges.