Dessert Recipes

Hunter's buns made with pastry dough kneaded with currants and brushed with milk before baking. A simple British-style tea bun that can be filled with jam for a sweeter treat.

Icy melon freeze made with pureed honeydew, orange juice, and sugar. Frozen, beaten fluffy, then frozen again for a light, refreshing no-churn sorbet.

Individual rustic fruit tarts with shortcrust pastry, apricot jam glaze, and thinly sliced apples or pears. A French-bistro dessert that bakes in 15 minutes and looks gorgeous.

Spiced meringue cookies with crushed gingersnaps folded into whipped egg whites with cinnamon and ginger. Crisp, airy, and virtually fat-free with a snappy ginger crunch.

Lavender-pepper pears are ripe Bartlett pears sprinkled with crumbled lavender, cracked black pepper, and lemon juice. An elegant no-cook fruit dessert.

Lemon custard cake layers torn angel food cake with a fluffy lemon custard made from egg yolks, fresh lemon juice, and meringue, then chills until set. A no-bake showstopper.

Lemon foam torte crowns a chocolate-painted sponge base with an airy, gelatin-set lemon meringue dome, finished with melted chocolate and candied lemon. A light, tangy chilled dessert with a sweet-tart lift.

Lemon meringue pie sweetened with Fruit Sweet (peach, pear, pineapple juice concentrate) instead of refined sugar. Tangy lemon curd under vanilla meringue with no cane sugar in sight.

Ethereally light layer cake where whipped cream and beaten egg whites replace butter for cloud-like texture. Vanilla and almond extracts add delicate flavor to this unique dessert.

Light and airy fruit whip dessert made with fruit cocktail, orange gelatin, and whipped egg whites. A no-bake retro treat with bright citrus flavor and a creamy, mousse-like texture.

Exotic fresh lychee sorbet with raspberry coulis. Sweet floral lychee gets a bright orange juice boost, then freezes silky-smooth in your ice cream maker.

Maple macadamia nut parfait made with real maple syrup set with gelatin, whipped until fluffy, and served in glasses with whipped cream, nuts, and cherries.

Maple mocha topping made from whipped egg whites, maple syrup, instant coffee, and vanilla. A light, fluffy no-cook sauce for ice cream or angel food cake with zero fat.

Edible cake-decorating roses and leaves shaped from a marshmallow-and-powdered-sugar fondant. A budget-friendly alternative to professional gum paste for birthday and wedding cakes.

Big-batch melon and citrus fruit salad with honeydew, cantaloupe, oranges, grapefruit, pineapple, bananas, and cherries in fresh orange juice. Feeds 20 and keeps a week.

No-churn mango cantaloupe sorbet sweetened with maple syrup and brightened with lime juice. A low-fat, dairy-free frozen dessert made entirely in a blender and freezer.