Dessert Recipes

Almond fortune cookies are crisp homemade Chinese-American cookies with almond extract, hand-folded around paper fortunes while still warm. Bake one sheet at a time for fresh, customized messages.

Sesame biscotti with toasted sesame seeds baked into a crisp, twice-baked Italian cookie. Low-fat with no butter or oil, just eggs and vanilla. Perfect for dunking in coffee or tea.

Four-ingredient almond macaroons: ground almonds, sugar, almond extract, and egg whites piped from a pastry bag and baked to chewy-crisp perfection. Naturally gluten-free.

White chocolate cheesecake with an almond-oat-graham cracker crust. Whipped egg whites folded in create an airy, cloud-like texture. Slow-cooled to prevent cracking.

Low-fat cocoa brownie bars made with egg whites, nonfat yogurt, and cocoa powder instead of butter and chocolate. Fudgy brownie cookie bars dusted with powdered sugar.

Additive Devil's Food Cake with Caramel Filling recipe

Lightened almond macaroons with wheat germ replacing almond paste, baked at ultra-low temperature. Only 30 calories per cookie with crisp, airy texture.

Light, tender coconut cookies with almond extract and egg whites. Golden drop cookies that bake up delicate and crisp in just 12 minutes.

Peppermint meringue kisses with crushed red and green candy canes sprinkled over delicate egg-white peaks. The light-as-air holiday cookie that's naturally gluten-free and fat-free.

Sour cream raisin pie folds plump cooked raisins into a tangy sour cream custard, finished with a cloud of toasted meringue. An old-school Midwest classic that turns a simple pantry into a showstopper.

These tarts are irresistible when made with home-candied angelica, as dull as ditchwater when store-bought is used.

Elegant French apple pudding soufflé with Calvados, sautéed apples, and almond macaroon crumbs served with homemade vanilla sauce for special occasion dessert.

Applesauce fudgy brownies use applesauce, egg whites, and a splash of Kahlua to slash the fat without losing the dense chew. Cocoa-forward, peanut butter accent, no oil.

Applique cookies stack contrasting chocolate-pepper and sugar cookie doughs, cut in different shapes and glued with egg white before baking, then drizzled with chocolate. A striking two-tone decorating technique.

Apricot almond bars with a buttery shortbread crust, spiced almond meringue topping, apricot glaze, and chocolate drizzle. Four layers of European-style pastry in every square.

Easy bundt cake made with cake mix, apricot nectar, and fluffy egg whites, soaked with a warm buttermilk glaze for tender sweetness.