Dessert Recipes

Lighter ricotta cheesecake with a ginger graham crust, orange-scented filling, and tangy buttermilk. All the richness of a classic, without the cream cheese overload.

Mahogany icing with cocoa, strong coffee, butter, and powdered sugar. A rich mocha frosting with a deep, dark color that comes together in 10 minutes with no cooking.

Buttery German almond crescents dusted with powdered sugar, made with ground almonds and double extracts for a melt-in-your-mouth holiday cookie.

Mango kulfi frozen dessert made with fresh mango puree, whipped cream, gelatin, and ground roasted pistachios. An Indian ice cream that's creamier and denser than regular ice cream, no machine needed.

Poached mangoes in brown sugar and cinnamon syrup served over vanilla ice cream. A warm tropical fruit dessert that comes together in 30 minutes.

Maple creme brulee sweetened with pure maple syrup instead of granulated sugar. Rich, silky custard made with 10 egg yolks and a whole vanilla bean, baked in a water bath until set.

Maple custards baked in a water bath with reduced maple syrup, skim milk, and eggs. A silky, low-fat dessert with concentrated maple flavor, served warm or chilled.

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.

Maple nut drops made with just five ingredients: maple syrup, sweetened condensed milk, graham cracker crumbs, vanilla, and chopped nuts. No flour, no eggs, no butter. Chewy and caramel-like.

Maple pecan crisps with brown sugar, vanilla, and maple extract baked thin until golden and snappy. An egg white wash and minced pecans give each cookie a glossy, nutty crunch.

Maple walnut cookies made from boiled maple syrup, whipped egg whites, sherry, and chopped walnuts. Piped from a pastry tube and baked into crisp, meringue-style cookies.

Marbled strawberry mousse swirls fresh berry puree with airy whipped cream and egg whites for a stunning two-tone dessert that rises proudly above the rim of a souffle dish.

Marinated melon and strawberries in orange juice and brown sugar, topped with a honey-ginger sour cream sauce and fresh mint. A refreshing no-cook summer dessert.

Mocha brownies with cocoa and instant coffee topped with a boiled coffee icing and marbled melted chocolate drizzle. Fudgy, shiny, and intensely caffeinated.

Double chocolate oat cookies in the Aussie Anzac style: cocoa dough studded with chocolate chips, oats, and coconut, bound with golden syrup, then finished with a dark chocolate drizzle. Crisp, chewy, and deeply chocolatey.