Dessert recipe collection

Didn't think strawberries could be in bread? Well now you know that this scrumptious recipe is perfect for your breakfast!

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.

Whole-grain oatmeal raisin cookies sweetened with honey and a whole ground orange. No butter, no refined sugar, naturally vegan-friendly with cinnamon and nutmeg.

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Two-layer molded Jello salad with raspberry gelatin, cranberry juice, apples, and nuts on the bottom and a creamy lemon layer on top. A retro potluck showpiece.

Raspberry pecan thumbprint cookies spiced with cinnamon and allspice, filled with seedless raspberry jam and topped with chopped pecans. Better the next day.

This is a wonderful and light dessert to offer people as a contrast to the heavy holiday meals and desserts normally offered at this time.

Raw Fruit Pie or Tart with Apple-Juice Glaze recipe

Low-fat berry trifle layered with raspberry gelatin, blueberry pie filling, orange-soaked angel food cake, and vanilla pudding. A no-bake dessert that chills in under an hour.

Great apple pie recipe that we have used for years. Perfect with a cup of hot apple cider.

Frozen fruit salad with strawberry Jello, pink lemonade, whipped topping, peaches, grapes, bananas, and cherries. Molded in a loaf pan and sliced to serve. A retro potluck classic.

Diabetic-friendly no-cheese cheesecake built on yogurt, gelatin, whipped milk powder, and lemon over a graham crust. Light, fluffy, sugar-free if you want it, no oven required.

Rhubarb and melon fruit salad with rhubarb melted in white wine and sugar, then chilled with fresh melon balls and mint. A Scandinavian-style summer dessert salad.

Rhubarb pie sweetened with both granulated sugar and honey, brightened with lemon zest, and tinted rosy with red food coloring. A double-crust spring pie with floral honey notes against tart rhubarb.

Tangy rhubarb meets creamy lemon tofu in this plant-based pie that transforms spring produce into a bright, refreshing dessert with silky texture and sweet-tart layers.

These scrumptious breakfast muffins are made with buttermilk, diced rhubarb and chopped nuts.