Dessert Recipes

Chewy sourdough drop cookies with whole wheat pastry flour, brown sugar, raisins, and nuts. A clever way to use sourdough discard in a quick cookie with warm nutmeg spice.

Sugar-free raisin Bundt cake made with sweetener and warm spices, boiled with raisins for moisture, perfect for diabetic-friendly desserts.

Old-fashioned walnut pound cake started in a cold oven for a tall, even crumb. Buttery vanilla base studded with finely chopped walnuts, baked in a tube pan.

No-bake rice cereal snowball cookies bound with marshmallow and butter, rolled in powdered sugar for sweet treats kids can help make.

Thick, chewy blondies with melted butter and a full pound of brown sugar, studded with chocolate chips, butterscotch chips, and pecans. Baked in a jelly roll pan for crispy edges on every piece.

These macarons are sandwiched with strawberry-rhubarb cream.

Chocolate mocha mud cake: a dense, fudgy Australian-style cake baked low and slow, then finished with a glossy chocolate-butter icing. Instant coffee deepens the chocolate without tasting like coffee.

Instead of store-bought pie crust, we made our own with most whole wheat flour and olive oil, which made the crust a lot healthier with flaky texture and delicious flavor. Now enjoy this juicy-fruity pie without feeling guilty at all.

If you're looking for a cold dessert, then this scrumptious treat will satisfy your every need.

This light pancakes taste so great, light, savory, they can be served as dessert, breakfast, all love them.

A key lime chiffon pie: tart key lime curd lightened with gelatin, fluffy meringue, and whipped cream, set in a graham crust. An airy, cloud-light take on key lime pie, far lighter than the condensed-milk version.

Old-fashioned tube cake packed with fresh apples, nuts, and raisins, then doused with brandy while still warm. Moist texture that improves overnight.

A light, chilled papaya milk pudding, a silky gelatin-set custard folded with whipped egg whites and fresh papaya puree. Tropical, airy, and turned out of the mold for a cool, refreshing dessert.

Comparing with original recipe, this healthier version is made with whole wheat flour, half butter and half olive oil. Also decrease icing sugar from 3/4 cup to 1/2 cup, and it's still sweet enough to satisfy your sweet tooth.

Banana chocolate bundt cake with mashed ripe bananas and Dutch-process cocoa for deep, fudgy flavor. Sour cream keeps the crumb tender. Bakes in a 12-cup bundt for a striking, fluted finish.

Angel food cake is the guilt-free dessert for most of us, it's light and delicious on its own, or serve it with your favorite fruit compote.