Dessert Recipes

Coconut angel food cake folds shredded coconut into a fat-free egg-white batter, then frosts the cooled tube cake in seven-minute orange frosting and toasted coconut.

Chocolate fudge pound cake is a low-fat bundt cake using egg whites, nonfat yogurt, and cocoa powder for deep chocolate flavor without yolks or butter. Dense, fudgy, and naturally lower in saturated fat.

Pumpkin chiffon pie folds whipped egg whites and cream into a spiced pumpkin custard for a light, mousse-like Thanksgiving classic. Cloud-soft texture with all the warm pumpkin pie flavor.

These beautiful and buttery snow flake cookies will impress everyone at Christmas day.

Very amazing easy recipe for cheese cake with fabulous taste.

No-bake club cracker cookie bars layered with a boiled brown sugar filling, topped with melted chocolate, peanut butter, and crushed peanuts. Chill and slice.

Lemon macaroon pie with coconut, fresh lemon juice, and almond extract in a from-scratch butter crust. Topped with vanilla whipped cream and lemon slices.

Slow cooker apple cake layers a biscuit-style base under sliced tart apples, cinnamon-sugar dust, and apricot jam. A vented crockpot lid keeps the cake from steaming dense.

Kentucky bourbon balls with pecans soaked in real bourbon, rolled in a buttery powdered-sugar fondant, then dipped in semi-sweet chocolate for that signature glossy shell. A classic Southern holiday confection worth the wait.

A buttery ginger pound cake baked in a ring mold, splashed with rum, and crowned with a garland of poached pears, candied orange peel, and grapes glazed in apple jelly. A showpiece holiday dessert.

Flourless chocolate cake with a full pound of butter, 20 ounces of dark chocolate, 10 eggs, and Grand Marnier. Baked low and slow for 3 hours into pure fudge.

Lemon chiffon pie with a lemon-zest shortbread crust, cloud-light gelatin-set citrus filling, and a topping of fresh whipped cream. Bright, fluffy, refreshing.

Easy two-layer peanut butter and chocolate fudge with sweetened condensed milk. No candy thermometer, no boiling sugar. Five ingredients, ready in three hours.

Lemon sugar cookies with fresh lemon juice, rolled thin and cut into shapes for Christmas or any occasion. A buttery cutout cookie with bright citrus flavor.

Custard-style rhubarb pie with a vanilla yogurt filling, warm nutmeg, and a brown sugar pecan crumble topping. Tart rhubarb meets sweet, creamy filling in every slice.

Coconut cream pie doubles down with cream of coconut in the custard and toasted flaked coconut folded throughout, topped with a billowy meringue for that classic diner-style finish.