Dessert Recipes

No-bake pineapple cheese pie with a cookie crumb crust, cream cheese pudding filling brightened with orange juice and zest, and a glossy pineapple-juice glaze. A tropical fridge dessert.

Rolled poppy seed cookies with fresh orange juice and zest in an oil-based dough. Thin, crisp, and nutty with a bright citrus flavor in every bite.

Pumpkin pound cake with warm spices, finished with orange glaze and homemade candied orange peel. Makes two 9x5 loaves, perfect for fall gifting or freezing.

Raspberry-chocolate triangles with a buttery shortbread crust, mini chocolate chips, and a cooked raspberry-orange filling. Cut into elegant triangles and drizzled with melted vanilla milk chips.

Italian-style ricotta cheesecake with orange zest and buttermilk on a ginger graham cracker crust. Lighter than cream cheese cheesecake with a delicate, fluffy texture.

Mexican-style bread pudding (capirotada) with orange juice, brown sugar, cinnamon, raisins, Monterey Jack cheese, and toasted almonds. A sweet-savory dessert tradition.

A lighter take on strawberry cheesecake using pureed cottage cheese and whipped egg whites instead of cream cheese. Topped with a glossy crushed strawberry glaze, all on a graham cracker crust.

Homemade strawberry ice made with fresh berries, simple syrup, and citrus juice. A no-churn frozen dessert with pure fruit flavor and no dairy needed.

Chilled strawberry soup blended from fresh strawberries, yogurt, orange juice, and honey. A no-cook, 5-minute cold fruit soup that doubles as dessert or a refreshing starter.

Sunny lemon pie with a custard filling made from fresh lemon juice, orange juice, heavy cream, and eggs baked in a flaky crust until deep golden. Bright, tangy, and rich.

Tamora pudding made from blended papaya, fresh pineapple chunks, and orange juice, chilled until firm. A three-ingredient tropical fruit pudding with no dairy, no sugar, and no cooking required.

Zesty apricot cream filling combines apricot jam with sherry, lemon zest, and orange juice for a bright pastry cream. Egg yolks thicken it into a silken filling for tarts, eclairs, or layer cakes.