Dessert/8 recipes

A retro meringue torte with a wild twist: crushed potato chips folded right into the meringue for a salty crunch. Two crisp rounds sandwich a rich homemade chocolate custard, finished with clouds of sweetened whipped cream.

An heirloom-style tarte tatin from Orléans with handmade laminated pastry and apples slow-simmered in butter caramel in a cast-iron skillet. Flip it, slice it, serve with ice cream.

Eggless bread pudding with crushed pineapple, raisins, and a rum-brown sugar glaze topped with sliced almonds. Lighter than traditional custard-based versions.

This decadent cake is easy to make and is perfect to take to your next family gathering!

Buttery and fluffy Boston cake, everyone loves it!

A European-style layered chocolate cake with rum-laced frosting, warm cinnamon, and a hint of lemon zest. Two thin cake strips sandwiched with rich chocolate buttercream.

Blueberry bundt cake from a mix: yellow cake jazzed up with lemon yogurt, applesauce, and 3 cups of fresh blueberries, with a hidden cinnamon-sugar-nut layer in the middle.

Lemon cake mix topped with a sweet ricotta and cinnamon spread that tastes just like cannoli filling. All the Italian bakery flavor with a fraction of the fuss. Dot with cherries for a festive finish.

You can serve this delicious cashew sauce on any of your favorite fruits. Very healthy and great!

This is an very excellent cheesecake, very yuuuuuy.

Sugar and spice apple nut cake, a one-bowl single-layer cake loaded with chopped fresh apples, warm cinnamon and nutmeg, and crunchy nuts, baked in a square pan.

Frozen chocolate peanut butter graham cracker sandwiches made with sugar-free pudding and nonfat milk. A diabetic-friendly frozen treat that kids and adults both love.

Diabetic devil's food cake, a reduced-sugar chocolate cake with bloomed cocoa, egg substitute, and added sweetener for rich chocolate flavor without the sugar overload.

Crepe batter is not ladled onto a griddle but into a crepe pan, a shallow, round frying pan specifically designed for making crepes. If you don't have a crepe pan you may employ a non-stick eight inch skillet.

Ricotta and cream cheese blend with amaretto liqueur and vanilla in this lighter cheesecake where a graham cracker crust supports creamy filling that's less dense than New York style but just as satisfying.

A delicious jelly made of parsley leaves, fruit pectin and lemon juice that tastes great with crackers.