Dessert Recipes

Lemon spritz cookies made with lemon juice, zest, and powdered sugar. Egg-free, dairy-free pressed cookies with a bright citrus flavor and tender crumb.

Low-fat lemon poppy seed bran pound cake with oat bran, non-fat lemon yogurt, and egg whites. The classic bright lemon-poppy flavor with a tender bundt crumb and a tangy lemon glaze.

Milk chocolate biscotti packed with toasted whole almonds and cocoa-darkened dough. Crisp, twice-baked Italian cookies ready for dunking in coffee or espresso.

Finnish blueberry yogurt pie (mustikkapiirakka) with a press-in butter shortbread crust and a tangy lemon-vanilla custard. Fresh blueberries bake right into the filling for the iconic dessert of every Finnish summer.

This cookie base is used to make loads of cookie recipes. Crisp edges with soft centers, this cookie dough recipe is ideal for getting creative with your add-ins.

Light plum or apricot tea cake made with egg whites, orange juice, and fructose instead of butter and sugar. A lower-fat fruit loaf that stays moist for days.

Orange oatmeal cookies sweetened with banana, honey, and orange juice concentrate. A low-fat cookie with no butter, no oil, raisins, walnuts, and fresh orange zest.

Rum raisin cheesecake with crunchy oat-nut streusel topping and crumb crust. The textural contrast between creamy filling and crispy topping makes every bite interesting.

German chocolate pretzel cookies (Schokoladenpretzel) hand-shaped from cocoa dough and topped with cocoa frosting. A fun baking project that makes about 2 dozen pretzel-shaped cookies.

Rustic drop biscuit shortcakes topped with two quarts of maple syrup-soaked strawberries and frozen vanilla yogurt. A lighter spin on the classic that's ready in 20 minutes.

A light, soufflé-style cheesecake made with sieved cottage cheese, grated Swiss cheese, and whipped egg whites on a shortbread crust. Not your typical cheesecake, and that's the point.

Tomato ginger upside-down cake with fresh grated ginger, molasses, brown sugar, and sliced tomatoes baked under a spiced buttermilk batter. Serve warm with whipped cream.

Rich chocolate date cake with semi-sweet chocolate chips and chopped walnuts baked in a 9x13 pan. The dates keep it incredibly moist while cocoa adds deep chocolate flavor.

Bakery-style fudge brownies with melted unsweetened chocolate, brown and white sugar, corn syrup for chew, and a generous handful of toasted nuts. A big-batch 9x13 pan that yields 24 dense, glossy squares.

Mexican restaurant-style fried ice cream with rock-hard ice cream balls coated in crushed cornflakes, dipped in beer batter, and flash-fried at 375°F until golden. Crisp shell, frozen center, the showstopper dessert.

Homemade chocolate rum ice cream with unsweetened baking chocolate and rum extract. The custard base comes together in the microwave in under 5 minutes. Serves 8.