Dessert Recipes

Golden apricot rice pudding baked in individual molds with a brown sugar and dried apricot bottom that becomes a caramel topping when unmolded. Elegant and simple.

Soft cream cheese cookies studded with pecans and swirled with apricot preserves, topped with matching apricot frosting and coconut for pillowy sweetness.

Rhubarb-strawberry cobbler with cinnamon and orange zest in the filling and fluffy buttermilk biscuit topping. A classic spring dessert where tart rhubarb and sweet strawberries bubble under golden drop biscuits.

The perfect spice cookie. Loaded with flavor with crispy edges and a very chewy center from the molasses and brown sugar.

No pie pan needed, just shape the dough into about a 14-inch round, and the mixture of strawberry and rhubarb is so easy to prepare, also tastes amazing, this fruity summer dessert is a must in summer!

Apple crisp with double-layered apples and a buttery oat-cinnamon crumble, finished with a splash of apple juice for extra moisture. Serve warm with vanilla ice cream for a fall classic.

No-sugar-added apple pie sweetened entirely with frozen apple juice concentrate and warming pie spice. Granny Smith apples and a double crust make a tart-sweet slice that diabetic eaters can actually enjoy.

Alsatian apple cake with four pounds of Golden Delicious apples, honey, rum, and a caramelized egg-butter-brown sugar topping. A rustic French apple dessert.

Macadamia nut tartlets in a buttery shortbread cup with dark corn syrup filling and a nut half on top. Two-bite pecan pie energy with a tropical, buttery nut twist.

This banana cheesecake sits on a buttery graham cracker crust and bakes into a creamy, dense slice with real mashed banana flavor. Sour cream keeps it silky smooth while a hint of lemon brightens every bite.

Lemon cheese dessert bombe with cream cheese, lemon yogurt, and unflavored gelatin set in a mold. A light, no-bake mousse-like dessert garnished with fresh strawberries.

Italian almond-hazelnut biscotti twice-bake to crisp dipping cookies with lemon zest, almond extract, and toasted nuts. Lower-fat traditional Italian style, keeps a month in a tin.

Apple raisin cream pie combines Granny Smith apples, plump raisins, and warm spices under a double crust, then heavy cream pours through a center vent during baking to enrich the filling. Old-fashioned American pie with a clever cream-stream finish.

A tender blueberry cake with a honeyed graham cracker crumb that sets it apart from ordinary berry cakes. Baked in a springform pan and topped with fresh berries and whipped cream.

Light blueberry lemon snack cake with an oat streusel topping drizzled with honey. A wholesome, low-fat baked treat with bright lemon and juicy berries in every bite.

Light, crispy meringue cookies loaded with chocolate chips, made from just egg whites, sugar, and vanilla. Naturally gluten-free and baked low and slow for a melt-in-your-mouth finish.