Dessert Recipes

Boston cream pie made lighter, a doctored yellow cake split and filled with vanilla pudding, then topped with a chocolate cocoa icing. Egg whites and fat-free fillings keep this classic dessert on the lighter side.

Low-fat lemon meringue pie with a graham cracker crust, fluffy lemon filling sweetened with sugar substitute, and a lightly broiled meringue top. A diabetic-friendly take on the classic.

Lighter banana spice cake with whole wheat flour, ripe bananas, buttermilk, and warm cinnamon-nutmeg-clove spice. A lower-fat sheet cake that bakes in 30 minutes and slices into 24 lunchbox-friendly squares.

Mini almond cheesecakes with a ground almond crust, no-bake cream cheese filling, and fresh peach puree sauce. Light, frozen, and individually portioned.

Buttery shortbread bars layered with tart raspberry jam, crowned with glossy meringue studded with toasted almonds and coconut shreds.

Slice and bake sugar cookies that freeze in logs for up to six months. Vanilla and lemon extracts give the classic bakery-cookie flavor. Slice from frozen, bake straight away, no thaw needed.

Apple dump cake layers canned apple pie filling under a butter pecan cake mix and chopped pecans, topped with sliced butter. No mixing required, five-ingredient dessert.

An autumn cheesecake with cinnamon graham cracker crust, creamy vanilla cheesecake center, and a topping of cinnamon-sugar apples and toasted pecans. The flavors of apple pie meet New York cheesecake.

A layered tube cake with banana sour cream batter and a crunchy coconut-oat-pecan streusel swirled through every layer. Semi-homemade with yellow cake mix. Serves 12.

Soft banana nut bar cookies baked in a sheet pan with sour cream for extra moisture, then slathered with a tangy cream cheese frosting. Cut into bars and watch them vanish.

Blueberry cookies with fresh blueberries, brown sugar, cinnamon, and lemon zest, topped with a citrus powdered sugar frosting. Soft, cakey drop cookies.

Buttery shortbread cookies shaped like tiny strawberries, rolled in red and green sugar crystals with almond "stems." A whimsical baking project kids will love.

Chewy drop cookies loaded with butterscotch and chocolate chips, sweetened with honey and a hint of almond extract. Made with egg whites for a lighter texture that still satisfies.

Crunchy toasted coconut and oat crust layered with a creamy lemon yogurt filling and topped with more golden coconut. A chilled, no-fuss dessert that cuts into tidy squares.

Cherry and pineapple are very great mixing when making cake, try this cake, very soft and tasty!

Soft cocoa oatmeal cookies with plump raisins, made with egg whites instead of whole eggs. A lighter chocolate cookie that stays chewy and satisfying for days.