Dessert Recipes

Key lime cheesecake on a buttery shortbread cookie crust, finished with a glossy raspberry-currant sauce. Tangy lime, dense and creamy filling, ruby fruit topping for a stunning slice.

Golden amaranth shortcake made with amaranth flour, whole wheat pastry flour, tahini, and almonds, topped with crushed pineapple and a blended tofu cream. Dairy-free and honey-sweetened.

Three-layer buttermilk cake with cranberries, pecans, shredded wheat cereal, and orange zest, topped with orange cream cheese frosting. A unique, textured celebration cake with tangy-sweet flavor.

Chewy ginger cookies made with prune butter instead of fat, loaded with warm spices and molasses. Low-fat but big on flavor with crispy edges and soft centers.

A tropical coconut cheesecake with cream of coconut in the filling, a coconut-graham cracker crust, and fresh mango slices on top with mango puree. Rich, creamy, and vacation-worthy.

This shortcake is delicious, full of chocolate flavor, instead of whipping cream, we use drained low-fat vanilla yogurt, creates the same texture, but much lower in fat and calories, enjoy this tasty dessert!!

Fudgey German chocolate sandwich cookies pair two chewy chocolate cookies with a buttery coconut-pecan caramel filling. The flavors of classic German chocolate cake reimagined as a portable cookie.

Easy Bisquick coffee cake with a buttery cinnamon brown sugar streusel and chopped nuts folded into a fluffy biscuit-mix base. One bowl, 25-minute bake, perfect for brunch or a fast breakfast.

Raspberry nut cake: a tender buttermilk-cinnamon layer cake studded with fresh raspberries and chopped nuts, finished with pink raspberry-puree frosting. The most photogenic layer cake on the table.

Nut horns are Eastern European cream cheese pastries filled with a sweet walnut meringue filling. The dough chills overnight for a flaky, tender bite that melts in your mouth.

Indulge yourself into these decadent chocolate cookies that can satisfy anyone's sweet tooth!

Light-as-air angel food cake gets crowned with fluffy boiled icing in this classic dessert where vanilla and almond extracts perfume both the cake and the glossy meringue-style frosting.

Instead of rice, this Christmas pudding is made with pearl barley, cinnamon and sugar. Pearly barley makes the pudding taste delicious and creamy while provides lots of goodness. Serve it with some chopped nuts and rose water if needed.

They are so good, buttery pie crust, moist and juicy filling inside, and frying gives the golden, brown and crispy result.

Flaky cream cheese pastry rolls filled with cocoa, semisweet chocolate chips, and walnuts. No yeast, no proofing, no laminating. Rolled jelly-roll style, sliced, and dusted with powdered sugar for an easy chocolate Danish.

A rich, fudgy chocolate sheet cake with sour cream baked in a jelly roll pan and slathered with a creamy peanut butter chip frosting. Feeds a crowd and travels like a dream.