193 egg dessert recipes

A light, fat-free poppy seed bundt cake built on apricot puree and egg-white meringue, finished with a tangy lemon glaze. A clever lower-cal cake that doesn't taste compromised.

Cherry and almond Christmas cake: maraschino cherries, apricots, ginger, and almonds macerated in amaretto and brandy, baked into a lighter apple-puree batter, then soaked in more amaretto. A boozy, fruit-packed festive cake that keeps for a month.

Honey pumpkin cookies sweetened with honey instead of sugar. Soft, cake-style drop cookies with raisins, pecans, cinnamon, and nutmeg. No refined sugar.

Famous Neiman Marcus chocolate chip cookies with blended oatmeal, grated chocolate bar, chocolate chips, and walnuts. A legendary big-batch recipe that delivers.

Hearty oatmeal cookies loaded with salted peanuts and semi-sweet chocolate chips. Makes 60 crumbly-textured cookies that bake in just 10 minutes per batch.

Two-layer diabetic-friendly brownies with an unsweetened coconut bottom and a chocolate top, made with sugar substitute. Low-fat, mailable, and perfectly portioned into 32 small bars from one 8-inch pan.

Old-fashioned chocolate potato cake with riced potatoes folded into the batter for incredible moisture. Layered with whipped cream and smothered in chocolate frosting.

Sugar Doodles are chewy triple-chip cookies loaded with butterscotch, chocolate, and peanut butter chips, then rolled in sparkly rainbow sugar. A fun, easy cookie recipe kids love to help make!

Golden fruitcake with dried apricots, raisins, candied cherries, orange peel, citron, and shaved almonds in a light cake flour batter. Baked low and slow for 4 gorgeous holiday loaves.

Traditional yeast-raised kolachy with a homemade apricot or prune puree filling. The lemon-scented dough rises light and pillowy around a sweet cinnamon-spiced center.

The iconic Silver Palate apple cake loaded with chunky apples, walnuts, and apple brandy in a moist oil-based batter spiced with cinnamon, cloves, and mace. Finished with a warm glaze.

This recipe, though fussy to make, is attractive and tasty. Cheryl Kaufenberg of Darien said it came from a very old Better Homes & Gardens magazine

Golden coconut bars studded with walnuts and raisins, lightly sweetened with maple flavoring. Made with egg substitute for a lighter treat that bakes in 20 minutes.

De Luxe rennet custard, an old-fashioned milk-based pudding set with rennet and dressed up with cranberry sauce, toasted coconut, orange segments, raspberries, walnuts, and pineapple. A vintage dessert that tastes like an ice cream sundae, minus the freezer.

Lighter honey vanilla cheesecake made with reduced-fat cream cheese, cottage cheese, and fat-free ricotta on a gingersnap crust. Sweetened with honey instead of sugar and baked with steam for a silky, crack-free top.

Jellyroll layer cake with spiced sponge strips rolled into a spiral and frosted with English toffee icing. Looks like a regular cake but slices reveal vertical swirl layers.