Dessert Recipes

Three layers of fall flavor: a press-in oat crust, sour cream custard filling loaded with cinnamon apples, and a buttery brown sugar crumble on top. No pie dough skills required.

Fancy spritz cookies are tender, buttery pressed cookies enriched with ground almonds and almond extract for a marzipan-like flavor. Shape them with a cookie press into pretty holiday wreaths and stars.

Dense fudge pecan cake with cocoa, chopped pecans, and a glossy chocolate-cream royal glaze. Baked in a springform pan, chilled until firm, then glazed.

Buttery gold tube cake flavored with lemon extract and mace, topped with a from-scratch mocha butter frosting made with cocoa, coffee, and egg whites.

A 3 layered family classic. A layer of peanut butter filling, then a layer of cream filling topped with meringue. Total yummo for special occasions.

Hickory nut cake is an old-fashioned American layer cake with chopped hickory nuts, maraschino cherries, and a hint of unsweetened chocolate, finished with a fluffy almond-vanilla buttercream frosting.

Jewel cookies (thumbprint cookies) rolled in chopped pecans, baked with a center depression, and filled with jelly or a maraschino cherry. A vintage Christmas cookie tin staple.

A delicious dessert that's perfect to make when you're in a hurry!

Light pumpkin praline cheesecake: low-fat cottage cheese stands in for cream cheese, wheat germ replaces graham crumbs in the crust, and pumpkin pie spice carries the flavor. Topped with maple-drizzled pecans.

Moist, sweet, chocolaty chocolate casseroles are great dessert at any occasion.

Diabetic-friendly lemon meringue pie sweetened with fructose and sugar substitute. The classic citrus dessert with a glossy meringue, formulated for lower-impact glucose response.

These biscuits are called bones to chew because they are hard and pale. They are traditionally baked on All Soul's Day in Italy.

Lighter pumpkin chiffon pie set in a crackling honey-brushed phyllo crust. Gelatin-stabilized filling with whipped egg whites for a cloud-soft texture and far less fat than custard pie.

Real French chocolate mousse made with semisweet chocolate, egg yolks, butter, cognac, and a splash of strong coffee, lightened with whipped egg whites and unmolded for a classic bistro presentation.

Light-as-air meringue cookies studded with mini chocolate chips. Just five ingredients, virtually fat-free, and they melt on your tongue. Makes 36 cookies.

A rich, velvety devil's food cake with a secret weapon: tomato sauce that adds incredible moisture and depth. Topped with a billowy classic boiled icing spiked with orange juice and vanilla.