Dessert recipes

Low fat lemon pudding cake separates as it bakes into a tender sponge top and silky lemon-curd bottom. Light dessert with skim milk and only one tablespoon of fat.

Lemon cream cheese pie in a graham cracker crust with mayonnaise for extra richness, lemon zest, and vanilla. Baked until set and chilled for a creamy, tangy dessert.

Soft almond cookies made with egg whites, almond extract, and topped with toasted almonds. Lower fat, lightly sweet, and tender with a delicate crumb.

Three-ingredient flourless peanut butter cookies. Just peanut butter, sugar, and one egg. Naturally gluten-free, ready in 22 minutes. The classic dorm-room dessert.

Frozen raspberry souffle with strained berry puree, framboise liqueur, and billowy whipped cream. Assembled tall in a collared dish so it rises above the rim like a baked souffle.

Old-fashioned pumpkin preserves with lemon and mixed spices, slow-macerated overnight in sugar then boiled until clear and glossy. A heritage canning recipe for fall.

Silky chocolate mocha cream pie topped with golden meringue. A from-scratch custard filling with real chocolate and coffee, baked in a flaky crust.

Eggnog layer cake is a tender, nutmeg-scented two-layer cake made with dairy eggnog and topped with cooked-custard eggnog buttercream spiked with rum. A Christmas showpiece cake.

A simple cranberry-cherry gelatin mold made from scratch with unflavored gelatin, cranberry juice, and whole cherries. Garnished with watercress and cream cheese balls.

Apfeltorte: German apple cake with whole peeled apples baked into a butter cake, their cores stuffed with rum-soaked raisins and chocolate. Finished with apricot glaze and powdered sugar.

Fudgy sour cream chocolate cake with a molten caramel filling baked right into the middle. Half the batter bakes first, then melted caramels and condensed milk go on top, followed by the rest of the batter. Gooey, layered, and dangerously good.

3-step chocolate cheesecake: cream cheese filling studded with semi-sweet chocolate chips, baked in a graham cracker crust. The 5-minute mix-and-bake dessert that beats most boxed mixes.

Mocha icebox cake layers ladyfingers with a silky coffee custard filling, then chills overnight into a sliceable, cake-like dessert. Topped with sweetened whipped cream for an old-fashioned coffee lover's treat.

No-bake ice cream cake with a graham cracker crust and pink lemonade-swirled vanilla ice cream. Five ingredients, 15 minutes of hands-on work, then just freeze and slice.

Filled butter ring cookies sandwich apricot preserves between two shortbread rounds, the top one cut with a thimble window, dusted with powdered sugar. Linzer-style holiday classic.

Fulfill your fudge fantasy with this delicious recipe that's fun and easy to make!