Dessert Recipes

Best of class senior contest--1950 Pillsbury Cookoff. This is a simple cake that looks fancy.

Lighter chocolate cake with oats, egg whites, skim milk, and fresh orange: 50% less fat but loaded with chocolate chips and bright citrus zest for moist, tender sheet cake.

Chewy Greek almond macaroons made with ground almonds, egg whites, and fragrant rosewater create gluten-free cookies dusted with powdered sugar.

Bourbon banana chiffon cake with mashed banana folded into a fluffy egg-white batter and finished with a bourbon-milk glaze. Garnished with fresh strawberries and banana for a Southern dessert showpiece.

A vintage cream pie with boysenberry syrup filling in a vanilla wafer crust, crowned with toasted meringue. Old-fashioned, fruity, and surprisingly quick to make.

Light and airy buttermilk chocolate chip Bundt cake made with whole wheat pastry flour, whipped egg whites, and a glossy chocolate drizzle. A lighter take on a classic.

A custardy lemon pudding cake baked in a water bath, served warm with a Grand Marnier blackberry sauce. Two textures in one dish: spongy cake on top, silky pudding below.

Old-Fashioned butterscotch meringue pie recipe. A creamy and rich homemade butterscotch pudding filling topped with airy mile-high meringue.

A basic, delicious cookie that will satisfy the tastes of butterscotch-lovers everywhere.

Creamy cottage cheese cheesecake spiked with crystallized ginger and brandy, topped with toasted marshmallows for a lighter take on the classic dessert.

A stunning three-tiered champagne cake soaked in bubbly and frosted with champagne buttercream. Built from two pans and cut into graduated layers, this is the centerpiece for weddings, New Year's, and any excuse to celebrate.

Lighter chocolate caramel cheesecake built on a crispy rice cereal crust with nonfat cream cheese, fat-free sour cream, and egg whites. A gooey caramel layer and chocolate-walnut crumble keep things indulgent without the guilt.

Light and airy citrus chiffon pie with fresh lemon and orange juice, set with gelatin in a flaky pastry shell. A no-bake filling that's bright, fluffy, and refreshing.

Chewy coconut almond macaroons made with homemade almond paste, ground coconut, and egg whites. Naturally gluten-free, crisp on the outside, soft in the middle. Makes 3 to 4 dozen.

This is one of the hottest recipes in New York right now. It was on the menu at Le Caprice and also at the buzzing new gastropub The Breslin. Now that strawberry season is almost over you can substitute raspberries with equally outstanding results.

My kids all love carrot cakes. This time made these carrots cookies, and they loved them so much. I will make these cookies very often from now on.