Dessert Recipes

Raspberry cream pie with a toasted pecan-cinnamon crust and a light, gelatin-set raspberry filling folded into whipped cream. Grain-free and easy to lighten on sugar, it sets up cool and airy in the fridge.

Orange biscotti with fresh orange zest, rum, and olive oil, rolled thin, cut into scalloped strips, and baked twice with a butter-sugar glaze. Crispy Italian cookies for dipping in coffee or dessert wine.

Simple orange glaze made with powdered sugar, fresh orange juice, and orange zest. Tinted with food coloring for a bright finish on cakes, cookies, and pastries.

Peach and berry kanten made with agar-agar and apple juice. A vegan, gelatin-free fruit jelly dessert that sets at room temperature with no refined sugar.

Meringue cookies use just five pantry ingredients to make crisp, snowy puffs that melt on the tongue. Naturally fat-free and gluten-free, with a marshmallow-like interior and a delicate vanilla finish.

Pina colada sorbet made with crushed pineapple, cream of coconut, dark rum, and a simple syrup. No ice cream maker needed, just freeze, blend, and refreeze for tropical scoops.

Fresh pineapple sherbet made from a whole pineapple with just sugar, lemon juice, and water. Cooked, blended smooth, frozen, then beaten light and served in the pineapple shell.

Pudding is always a great dessert, and on the top, spread some pistachio, really great!

Polynesian bombe is a three-layer frozen dessert of mango, raspberry, and lime ices molded into a showstopper dome. Make-ahead tropical finale with zero baking.

Port wine jelly made with port, fresh grape juice, sugar, and liquid pectin. A jewel-toned preserve that pairs with cheese boards, roasted meats, and holiday gift giving.

Fresh figs poached in port and creme de cassis, the wine reduced to a glossy syrup, served over vanilla frozen yogurt. An elegant, low-fat dessert with deep berry and fig flavor from just a few ingredients.

Rhubarb sorbet sweetened with honey and brightened with orange zest, lightened with whipped egg whites. A pale pink, refreshing dessert that captures spring rhubarb at its best.

This is excellent served as a spread over fresh French bread or roasted potatoes.

Santa Claus cookies decorate flat sugar cookies with red sugar caps, miniature marshmallow tassels, currant eyes, cinnamon candy noses, and coconut beards. A festive holiday craft cookie kids can help build from baked rounds.

Used in drinks, desserts and all kinds of recipes. A staple of any confectioners repertoire.

Sisibakwat-Okwemin, a Native American sugared cherry dessert simmered in maple sugar syrup. Three ingredients, traditional Okanagan recipe served with bannock.