Dessert recipe collection

Coconut kisses made from whipped egg whites, shredded coconut, and a touch of almond extract, topped with candied cherries. Light, chewy, and naturally gluten-free.

No-bake-style cherry squares layered with cornflake crumbs, coconut, marshmallows, maraschino cherries, and walnuts, bound with sweetened condensed milk for a festive holiday treat.

Coconut kisses made from stiff egg whites folded with shredded coconut, vanilla, and almond extract, topped with a candied cherry. Light, chewy meringue cookies with only six ingredients.

Peach and berry kanten made with agar-agar and apple juice. A vegan, gelatin-free fruit jelly dessert that sets at room temperature with no refined sugar.

Summer peach and berry lattice pie with fresh orange juice, nutmeg, and a golden egg-washed crust. Use any mix of strawberries, blueberries, or raspberries.

Old-fashioned peach ice made with fresh peaches, sugar syrup, and beaten egg whites for a light, airy texture. A vintage frozen dessert from the days before electric ice cream makers.

A light, airy no-bake peach lemon chiffon pie: gelatin-set peaches and tangy lemonade folded with whipped evaporated milk in a graham crust. A cool, fluffy summer dessert that skips the oven entirely.

Classic peach Melba: vanilla ice cream crowned with a poached peach half, glossy raspberry-currant sauce, crushed macaroons, and a piped collar of whipped cream. Auguste Escoffier's signature dessert from 1893.

Peach Melba dessert sauce: a simple compote of peaches, raspberries, and sugar simmered into a glossy ruby topping. Spoon warm or chilled over vanilla ice cream for the classic Escoffier dessert.

Peach nutmeg frappe blended with vanilla ice cream, skim milk, and a pinch of nutmeg. A creamy frozen peach milkshake ready in 10 minutes with fresh or frozen peaches.

Home-canned peach pie filling spiced with cinnamon, cloves, and nutmeg, with apple and golden raisins for body. Four pints from one canning session means peach pie any month of the year.

Peach oat cobbler: juicy ripe peaches under a rustic raisin-oat biscuit topping. Lower-fat dessert with bright almond extract and a cobblestone crust.

Peach-rhubarb crisp pairing sweet peaches with tart rhubarb under a buttery oat-and-coconut crumble. Made with canned peaches and frozen rhubarb so you can bake it year-round, in the oven or microwave. Serve warm with vanilla ice cream.

Creamy warm peach pie, perfect during summer peach season.

Peaches and cream gelatin mold with fresh peaches, non-fat yogurt, and vanilla-orange extract. A light, sugar-free molded dessert with real fruit.

Chilled peaches in sweet white wine syrup with lemon juice. An elegant, four-ingredient French-style dessert that comes together in minutes.