Dessert Recipes

Raspberry meringues are pink, pillowy egg-white cookies flavored with seedless raspberry preserves. Low-fat, gluten-free, and slow-baked to crisp-shell, tender-center perfection.

Rhubarb sorbet sweetened with honey and brightened with orange zest, lightened with whipped egg whites. A pale pink, refreshing dessert that captures spring rhubarb at its best.

This is excellent served as a spread over fresh French bread or roasted potatoes.

Santa Claus cookies decorate flat sugar cookies with red sugar caps, miniature marshmallow tassels, currant eyes, cinnamon candy noses, and coconut beards. A festive holiday craft cookie kids can help build from baked rounds.

A delicate Asian-style steamed seafood custard (chawanmushi) with whole clams, fresh ginger, scallions, and umami-rich fish sauce. Light, savory, silky, and ready in under an hour.

Used in drinks, desserts and all kinds of recipes. A staple of any confectioners repertoire.

Sisibakwat-Okwemin, a Native American sugared cherry dessert simmered in maple sugar syrup. Three ingredients, traditional Okanagan recipe served with bannock.

Snickers pie assembly with fudge filling, chopped candy bars, cream cheese layer and milk chocolate drizzle. Decadent triple-layer chocolate pie finished cold.

Blended dried fruit pudding made with peaches, apricots, dates, and pineapple soaked in lemon juice. A naturally sweet no-cook dessert with no added sugar.

Diabetic-friendly strawberries Romanoff: fresh strawberries folded into a sweetened yogurt with a whisper of nutmeg. Four ingredients, no sugar, five minutes to a guilt-free dessert.

No-bake strawberry-shaped confections made from crushed coconut macaroons, sweetened condensed milk, strawberry Jello, and almond extract. Rolled in Jello crystals for a sparkly finish.

A light, airy strawberry souffle made with whipped egg whites and fresh berry puree, drizzled with a warm strawberry-orange sauce. Elegant, low-calorie, and stunning.

A light parfait of vanilla ice milk stirred with crushed pineapple and frozen strawberries, set gently with unflavored gelatin. Low-calorie, no-bake, and scoopable in 30 minutes.

Slow-simmered strawberry-rhubarb compote with just four ingredients cooked low for hours until thick and jammy. A versatile fruit topping for yogurt, ice cream, or toast.

Roll-and-cut sugar cookies painted with egg yolk food coloring before baking. A fun decorating activity for kids with a crisp, golden result every time.

Tasty chocolate buttercream frosting on Devils' food cupcakes decorated like spiders.