Dessert Recipes

Light lemon mousse with fresh lemon juice and zest, set with gelatin and folded with whipped egg whites. Topped with sweetened cream and a raspberry puree.

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Buttery, chocolaty and rich oatmeal bars, and everyone wants a second one.

Pistachio and white chocolate cookies with brown sugar, butter-flavored shortening, and toasted pistachios. Chewy or crisp by choice, the classic holiday cookie tin upgrade.

No-bake pumpkin patch pie with orange sherbet, whipped topping, and chopped Oreos in a chocolate cookie crust. A frozen Halloween dessert kids decorate themselves with candy pumpkins.

Tofu pumpkin pie: vegan pumpkin pie made with silky firm tofu instead of eggs and dairy. Warming spices and crystallized ginger top for a dairy-free holiday dessert.

Cinnamon snack cake with apple cider sauce: a sour cream coffee cake with crumb topping, served warm with vanilla ice cream and warm cider sauce. The fall dessert that smells like Sunday afternoon.

These bars are very pretty with their dark chocolate swirls throughout. The dessert is a sweet treat to any lunch-bucket meal.

Sugar-free strawberry ice made with pureed strawberries, lemon juice, and sugar replacement. A light, diabetic-friendly frozen dessert with almost no calories.

Mocha white chocolate cheesecake with a cocoa vanilla wafer crust, Kahlua coffee filling, and sour cream topping. Baked in a water bath for a crack-free finish.

Layered summer tart with blueberries, lemon pudding, crushed pineapple, and vanilla whipped cream. A stunning no-bake filling in a golden baked crust.

These creamy and limy ice-cream sandwiches are great treats at a hot summer day. The buttery and crispy cookies are delicious with the lime ice-cream. You will love these sandwiches on both the looking and the taste.

Light-as-air meringue kisses and edible shells made from egg whites, powdered sugar, and almond extract. Fill the shells with whipped cream and fresh fruit.

Semolina pastries stuffed with pistachios, cinnamon, and sugar, then dipped in orange flower water and rolled in powdered sugar. A Middle Eastern-style cookie.

I have adapted this recipe from one called "Mom's Chocolate Pudding" in my new FAVE cookbook, "La Dolce Vegan!" by Sarah Kramer. Check her out at GoVegan.net! :D I swapped out tapioca starch for cornstarch as corn is a very high allergy food, to make this recipe not only Vegan, but also more Allergen FREE. Chocolate is still an allergen, but I can do on occasion, so I hope you can too...

Fresh raspberry pie with a cinnamon-laced double crust made from butter and shortening. Cornstarch thickens the bubbling berry juice into glossy filling, brightened with lemon zest.