Fruit recipe collection

No-bake icebox angel cake with crumbled angel food, melted marshmallow, crushed pineapple, maraschino cherries, and coconut. A retro 1950s church-cookbook classic that needs zero oven time.

Iced blackberry yogurt swirls seedless blackberry puree with honey, brown sugar, banana, plain yogurt, and a beaten egg white into a light frozen dessert. A no-churn frozen yogurt for hot afternoons.

Chilled cucumber yogurt soup with diced kirbies, olive oil, mint, garlic, and a garnish of plumped raisins, walnuts, and chives. A cool Mediterranean hot-weather meal.

Iced maple cream parfait with fresh summer berries in warm raspberry jam. A silky no-churn frozen sabayon made with pure maple syrup, served over a juicy berry base.

Soft iced pumpkin cookies with cinnamon, nutmeg, walnuts, and raisins topped with a vanilla cream icing. Cake-like fall cookies that smell like autumn in every bite.

Icy melon freeze made with pureed honeydew, orange juice, and sugar. Frozen, beaten fluffy, then frozen again for a light, refreshing no-churn sorbet.

Spicy bean cake made with mashed pinto beans, diced apples, raisins, and warm spices like cinnamon, cloves, and nutmeg. Add cocoa for a chocolate version.

Illinois apple pie stars Granny Smith apples with brown sugar, cinnamon, and nutmeg tucked under a milk-washed, sugar-dusted double crust. A Midwestern classic that bakes up golden and bubbly.

Lighter chocolate cheesecake made with low-fat ricotta, yogurt cheese, egg whites, and cocoa powder instead of cream cheese. Topped with fresh strawberries and kiwi.

Imperial coconut flan made from scratch with a whole fresh coconut, homemade condensed milk, and separated eggs baked in a caramel-lined mold. A traditional Mexican showpiece.

Impossible banana cream pie blended in 30 seconds with Bisquick, eggs, milk, and sugar that forms its own crust while baking. Topped with fresh bananas and sweetened whipped cream.

Impossible coconut custard pie that magically forms its own crust as it bakes. Everything goes in the blender, then bakes into a creamy coconut custard with a tender bottom layer and toasty top.

Impossible coconut pie: a self-crusting magic pie that separates into custardy filling, golden top, and chewy crust as it bakes. Just dump everything in a blender, pour, and bake.

A moist chocolate sheet cake topped with vanilla buttercream becomes a patriotic centerpiece when decorated with fresh blueberries and strawberries to create an edible American flag.

Indian chicken balls with curry powder, chutney, almonds, and cream cheese rolled in shredded coconut. A no-cook appetizer that makes 36 bite-sized party snacks.

Indian curried chicken bakes mild curry-spiced chicken breasts with onions, apples, and golden raisins in a light chicken broth gravy. A budget-friendly weeknight curry that's easy on the calories.