Dessert Recipes

Lower-fat banana cake with pureed prunes replacing most of the butter, nonfat vanilla yogurt, and egg whites. A moist sheet cake that cuts the fat without losing flavor.

Easy, moist and tasty coffee cake is perfect with a cup of coffee in the afternoon!

Spiced rhubarb-strawberry pie with a hint of pumpkin pie spice setting it apart from standard versions. Lattice-topped and baked hot for bubbling juice and golden crust. A spring classic with autumn warmth.

Mexican chocolate chiffon pie with Kahlua coffee liqueur, whipped cream, and toasted almonds in a baked pie shell. A silky, no-bake gelatin-set filling chilled overnight.

This is actually my pumpkin pie filling, but I prefer it without the pastry and it is better for me. No great amount of fat in this one.

No-bake chocolate oatmeal cookies with pecans, coconut, and orange peel made in a food processor. Drop, chill, and eat. No oven needed.

Chocolate banana pie sets sliced bananas under chocolate pudding on a peanut butter rice cereal crust. A no-bake light dessert with three pantry-staple flavors stacked tall.

Strawberry rhubarb pie with a cinnamon sugar crumb topping, thickened with quick tapioca for clean slices. The classic spring fruit pie with a crackly streusel finish.

Mango-coconut pie layers a graham cracker and toasted coconut crust with a vanilla bean coconut custard, diced fresh mango, and whipped cream. A bright mango coulis poured over each slice doubles down on the fruit.

Coca-Cola tube cake with pecan frosting bakes a chocolate cola batter studded with mini marshmallows, then gets topped with a warm cola pecan glaze. Southern church-supper classic.

Creamy maple syrup pie with chopped walnuts in a silky custard filling. A Quebec-style tarte au sirop d’érable cooked in a double boiler for pure, unburnt maple flavor.

Traditional Chinese almond cookies with butter and shortening get an egg wash for glossy shine. Dough chills 2 hours, then slices into rounds topped with whole almonds.

Caramel snappers made with toasted pecan halves, melted vanilla caramels, and a semi-sweet chocolate top. A three-ingredient candy that looks like it came from a gourmet chocolate shop.

Rich chocolate layer cake with cocoa, hot coffee, and a hint of almond extract. Colette's recipe bakes into two moist 9-inch layers that are begging for your favorite frosting.

Concord grape pie with 3 pounds of fresh grapes, skins and all, baked in a double crust with lemon zest. A fall harvest pie with intense grape flavor you can't get from a jar.

Two-tone sheet cake with a vanilla cream cheese batter and Hershey's chocolate syrup topping baked together for a marbled, fudgy finish using egg whites only.