Dessert Recipes

Chocolate shells are sandwiched with salted and creamy peanut butter, these macarons belong to the chocolate and peanut butter lovers.

I added some pureed strawberries and a couple of drops of red food coloring to make the cake pink.

Fudgy reduced-fat chocolate brownies with half the fat using egg whites and low-fat margarine. Guilt-free chocolate treat with chocolate chips in every bite, ready in 50 minutes.

A light sponge cake rolled around sugared fresh strawberries and billowy whipped cream. Looks like it came from a French patisserie, but you made it in your own kitchen.

Chocolate Pancakes with Chocolate-Raspberry Sauce recipe

Dark chocolate marshmallow cake with sour cream for moisture, topped with a fluffy cooked marshmallow frosting. Two layers of rich, fudgy cake under a cloud-like finish.

Low-fat s'mores cake bakes all the campfire flavor into a light graham-cracker crumb cake. Applesauce stands in for the butter, with broiled marshmallows and chocolate chips melting over the top.

No-bake pineapple cheesecake: a lightened version using nonfat cream cheese, cottage cheese, and Greek yogurt folded with crushed pineapple, set with gelatin on a graham and Grape-Nuts crust. Creamy tropical dessert without the oven.

Frozen raspberry souffle with strained berry puree, framboise liqueur, and billowy whipped cream. Assembled tall in a collared dish so it rises above the rim like a baked souffle.

Flourless chocolate cake with a full pound of butter, 20 ounces of dark chocolate, 10 eggs, and Grand Marnier. Baked low and slow for 3 hours into pure fudge.

Soft banana cookies with brown butter penuche frosting: mashed ripe bananas in a cake-like dough, topped with a boiled brown sugar icing that hardens into a shiny, fudgy shell.

Low-fat carrot fig cake that replaces oil and butter with pureed dried figs for moisture. Loaded with grated carrots, crushed pineapple, and raisins, drizzled with a simple pineapple juice glaze.

Coconut cream pie doubles down with cream of coconut in the custard and toasted flaked coconut folded throughout, topped with a billowy meringue for that classic diner-style finish.

Chewy almond paste macaroons with crackled tops and tender centers, baked from a homemade four-day-aged paste of blanched almonds and egg whites. The classic Italian-style cookie before the French sandwich version took over.

Three-layer Southern coconut cake with a tangy crushed-pineapple filling and billowy seven-minute frosting. An almond-scented butter cake stacked with grated coconut between every layer.

Passover apple cake made with matzo meal and potato starch instead of flour. A fluffy, flourless sponge layered with grated cinnamon apples and lemon.