Dessert Recipes

If you love banana bread, you will enjoy this scrumptious low-fat version that is perfect for breakfast.

Creamy warm peach pie, perfect during summer peach season.

Green pepper jelly made with fresh bell peppers, vinegar, cayenne, and Certo pectin. A sweet-hot condiment that pairs with cream cheese and crackers, grilled meats, or barbecue.

Low-calorie frozen Snickers pie with sugar-free chocolate pudding, crunchy peanut butter, chocolate ice milk, and Grape-Nuts for crunch. No-bake and crustless.

Grated apple pie with coarsely shredded unpeeled apples, sugar, and cinnamon in a lattice-topped crust dotted with butter. A unique twist on classic apple pie where grating creates a dense, jammy filling.

Let your bread machine make this hazelnut bread for you.

Mock apple pie (cracker pie) made famous on the back of the Ritz box during the Depression. Ritz crackers, sugar syrup, cream of tartar, and apple spices fool the tongue into thinking it's eating real apple pie.

Rustic French plum tart with cinnamon-dusted fruit and buttery pâte sucrée crust brings Alsatian bakery magic to your kitchen for elegant summer desserts or brunch centerpieces.

This scrumptious spicy apple pie is served with a hot brandy sauce.

A cloud-light dessert soufflé made with Tasmanian leatherwood honey and fresh ginger, risen tall on whipped egg whites. Dusted with icing sugar and served with pouring cream.

A no-bake strawberry banana pie with a fluffy gelatin and whipped topping filling layered over sliced bananas in a graham cracker crust. Chill it, slice it, done.

No-bake lemon chiffon cheesecake made light with blended cottage cheese, nonfat cream cheese and lemon gelatin, folded fluffy with whipped cream and crowned with cherry pie filling. A cool, airy dessert with no oven required.

No-bake chocolate rum balls made with crushed chocolate wafers, pecans, corn syrup, and dark rum. Rolled in sugar for a boozy, fudgy bite-sized holiday treat.

Rustic drop biscuit shortcakes topped with two quarts of maple syrup-soaked strawberries and frozen vanilla yogurt. A lighter spin on the classic that's ready in 20 minutes.

Old-fashioned pumpkin preserves with lemon and mixed spices, slow-macerated overnight in sugar then boiled until clear and glossy. A heritage canning recipe for fall.

Chewy toffee almond bars with an oat and brown sugar shortbread crust topped with a buttery caramel almond layer. A batch makes 48 bite-sized treats.