Dessert Recipes

Low-calorie blueberry parfaits layered with vanilla frozen yogurt, warm blueberry-apricot sauce, and slivered almonds. Four ingredients, 15 minutes, and gorgeous in a glass.

Fried Egg dessert made with homemade clabber from milk and buttermilk, topped with a peach half to mimic a sunny-side-up egg. A fun, three-ingredient no-cook treat.

Gingered apricot hand pies made from refrigerator biscuits filled with chopped dried apricots, dark brown sugar, and ground ginger. Quick, half-moon pastries crimped with a fork and baked golden. A shortcut dessert ready fast.

No-egg fruit cake loaded with candied cherries, pineapple, dates, toasted coconut, and nuts, bound with sweetened condensed milk and glazed with orange juice and honey.

Layered banana, mixed fresh fruit, non-fat vanilla yogurt, and chopped walnuts assembled in 10 minutes. A light, no-cook dessert or breakfast parfait with no added sugar.

Grilled bananas cooked in their peels until caramelized and soft, split open and topped with powdered sugar, sour cream, and toasted coconut. A two-ingredient grill dessert.

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.

Fresh fruit ambrosia with a blended banana and orange juice dressing, spiced with nutmeg and cardamom, topped with coconut. No mayo, no marshmallows.

Old-fashioned divinity candy with fluffy egg whites, crunchy pecans, and vanilla. This no-bake Southern classic melts on your tongue and comes together with just a few pantry staples.

A triple-strawberry milkshake blending strawberry ice cream, fresh berries, and strawberry concentrate into one thick, frothy glass. Pure berry overload in every sip.

Peanut butter dreams are no-bake chocolate-dipped peanut butter balls with crisp rice cereal for crunch. Vintage church-cookbook candy that yields 48 freezer-friendly bites and disappears at every bake sale.

Cherry tarts with tart red cherries in a cornstarch-thickened filling with almond extract, spooned into miniature baked pastry shells and topped with pastry star cutouts.

Creme de menthe truffle cups: bite-size chocolate candy shells piped full of minty chocolate ganache with ground almonds. A boozy, bakery-style Christmas confection made in a double boiler.

Sweet and tangy corned beef glaze made with currant jelly, mustard, and horseradish. Three ingredients that transform leftover corned beef into a glazed showpiece.

Illinois apple pie stars Granny Smith apples with brown sugar, cinnamon, and nutmeg tucked under a milk-washed, sugar-dusted double crust. A Midwestern classic that bakes up golden and bubbly.

Cranberry raisin squares with a double pastry crust and fruity filling baked until golden. A slab-style hand pie cut into bars, great for holiday dessert trays and potlucks.