Recipe Sifter

Traditional Tuscan twice-baked nut cookies studded with whole almonds and hazelnuts. Crunchy, fragrant, and built for dunking in Vin Santo or espresso.

Buttery Sour Cream Crescents with Nut Filling recipe

A classic chocolate souffle from Eunice Kennedy Shriver's kitchen, made with unsweetened chocolate, a touch of coffee, and billowy whipped egg whites. Elegant enough for any holiday table.

Vanilla-frosted fudge cookies are low-fat chocolate drops made with cocoa, oil, and egg whites, finished with white frosting and a cocoa dust. A skinny bakery-style cookie with brownie-like chew.

White chocolate cheesecake with an almond-oat-graham cracker crust. Whipped egg whites folded in create an airy, cloud-like texture. Slow-cooled to prevent cracking.

Low-fat cocoa brownie bars made with egg whites, nonfat yogurt, and cocoa powder instead of butter and chocolate. Fudgy brownie cookie bars dusted with powdered sugar.

A show-stopping layered meringue cake with toasted almond dacquoise, caramel-orange buttercream filling, and glazed orange slices. A French patisserie masterpiece for special occasions.

Chocolate peanut butter crunch cake with melted chocolate-PB swirls streaked through a peanut butter crumb cake, topped with a crunchy streusel.

Fat-free pumpkin pie with a bread crumb crust, egg whites, and skim evaporated milk. All the warm Thanksgiving spice flavor with none of the butter or yolks.

Two crisp meringue discs sandwiched with dark chocolate-coffee cream and served on a pool of raspberry sauce. A showstopping make-ahead dessert for special occasions.

A feather-light cheesecake lightened with whipped egg whites for an airy texture, on a cinnamon zwieback crust, finished with a sour cream, crumb, and almond topping. Far lighter than dense New York style.

Midori melon liqueur chiffon pie with a fluffy gelatin-set filling and honeydew or kiwi garnish. A vintage 1980s cocktail-inspired no-bake summer dessert in a baked pastry shell.

Chocolate banana split cake with cocoa-banana layers, fresh sliced bananas, homemade chocolate sauce, whipped topping, and a cherry on top. No butter, no egg yolks.

Port wine blueberry cake reduces ruby port into a syrupy concentrate, then folds it into a low-fat buttermilk cake studded with fresh berries. A sophisticated grown-up dessert.

Chocolate chip orange scones with bright citrus zest, mini chocolate chips, and a tender Nantucket-style crumb. Orange juice in the dough brightens every bite while pockets of chocolate soften in the warm scone.

Gateau sec aux noisettes: a French hazelnut macaroon tart with flaky pastry, raspberry puree, ground hazelnut filling, slivered almonds, and a caramelized sugar glaze. Elegant patisserie at home.