Dessert Recipes

This fluffy, fruity and light sorbet is absolutely delightful!

Egg whites beaten to stiff peaks with sugar and cream of tartar bake into this impossibly light angel food cake where almond extract adds subtle nutty fragrance to the cloud-like crumb.

Microwave grape jelly made in 30 minutes with four ingredients. No canning kettle needed, just grape juice, sugar, pectin, and a quick lemon juice brightener.

Slice-and-bake molasses cookies with brown sugar, ginger, and a deep rich molasses flavor. Chill the dough, slice thin, and bake until the edges crisp up beautifully.

Just 3 ingredients: dried California figs simmered in pure Vermont maple syrup until thick and luscious. Spoon it over ice cream, pancakes, waffles, or warm biscuits.

An easy to prepare mustard that is good with sausage, cold cuts, or as an accompaniment to an English plowman's lunch of cheese, bread, pickled onions, and radishes.

Homemade mint jelly with fresh mint leaves, vinegar, sugar, and pectin. A classic condiment for roast lamb that sets up crystal clear and bright green in about 20 minutes.

Fluffy homemade marshmallows made with just gelatin, sugar, and hot water for pillowy Sri Lankan sweets. Whipped into cloud-like perfection in minutes, then dusted with powdered sugar.

Mango brulee with a custard made from double cream, fromage frais, and egg yolks topped with caramelized demerara sugar. A lighter take on classic creme brulee.

Fat-free oatmeal cookies sweetened with mashed banana, applesauce, and brown sugar. No butter, no oil. Whole wheat flour and oats give them satisfying chew. Vegan-friendly with optional raisins and sesame.

Port-soaked dried figs stuffed with ricotta cheese and topped with a whole almond. An elegant make-ahead appetizer or dessert bite that needs overnight chilling.

Friendship cake starter made with pineapple, cherries, and peaches layered with sugar and brandy over six weeks. A fermented fruit base for holiday fruitcakes.

These macaroons are slightly crisp outside, moist and chewy inside.

Low-calorie berry bars made with a tangy buttermilk batter topped with fresh or frozen blueberries and raspberries, finished with sugar and lemon zest. No butter needed. Just 48 calories per bar.

Keep these in the freezer and enjoy anytime you feel like having something sweet. Perfect with an afternoon cup of tea or coffee.

A refreshing frozen citrus ice made with orange, grapefruit, and lemon juices thickened with gelatin and sweetened with sugar substitute. Light, tangy, and practically guilt-free, this diabetic-friendly dessert is pure frozen sunshine.