Dessert recipes

Lower-fat fudgy brownies built on applesauce instead of butter, with cocoa, eggs, and a handful of chocolate chips. Dense, moist, and properly fudgy without any added oil.

Triple layer brownies stack a fudgy pecan brownie base, a vanilla buttercream middle, and a glossy chocolate drizzle on top. Bake-bar territory, made at home.

Pumpkin chiffon pie layers warm-spiced pumpkin custard with stiff egg whites and whipped cream, then chills into an airy, mousse-like filling inside a graham cracker crust. A lighter no-bake alternative to traditional Thanksgiving pumpkin pie.

Cinnamon-spiked fudgy brownies with cocoa powder, chocolate chips, and a cinnamon cocoa frosting on top. Mexican chocolate-inspired warm-spiced treat.

This makes an excellent cheesecake, similar to one you would get in a restaurant. Great for special occasions! Garnish with white chocolate curls if desired

Chocolate cherry pecan cake, using a box cake mix. "Dump" in the ingredients, bake and enjoy.

Nonfat eggless pumpkin pie made with liquid egg substitute, evaporated skim milk, and brown sugar substitute. A diabetic-friendly Thanksgiving dessert with classic pumpkin pie spice.

Charlie's brownies are one-bowl easy: dump, beat for a minute, and bake, then top with a glossy chocolate fudge icing. Brown sugar and melted unsweetened chocolate make them rich, and the icing seals the deal.

Use some whole wheat flour to replace all-purpose flour; use canola oil and applesauce to replace some of butter. Give these date pinwheel cookies a healthy twist. They not only deliver all the yumminess, but also lots of goodness.

Almond-coffee meringue cookies are sandwiched with chocolate ganache. These macarons are absolutely additive, no wonder these small sweets are so popular in Paris. After you pop one into your mouth, you want another one, and another one...

A layer of strawberries and whipped cream sandwiched by rich chocolate brownies. Creates a picture perfect dessert or Valentine day treat.

Pumpkin nut pie baked in a buttery nut cookie crust with brown sugar, warm spices, and evaporated milk. Topped with brown sugar whipped cream for a nuttier twist on the holiday classic.

Light pumpkin pie sweetened with brown sugar, honey, and low-calorie sweetener, blended with non-fat milk for a creamy custard that skips the heavy cream without losing the warm ginger-cinnamon-nutmeg punch.

I use McIntosh or a combination of McIntosh & Cortlands as my family and I prefer a softer apple filling that holds together (I NEVER use Granny Smiths)...

Moist mint brownies: dense fudgy chocolate brownies made with mint-flavored chocolate chips and topped with crumbled chocolate cookies. Sixteen squares of mint-chocolate cookie heaven.

Very easy to make, and it came out delicious with great texture. I halved the recipe, used whole wheat flour, half butter and half olive oil, and baked it in 4 individual ramekins. I ate one while it was still warm, very good; later had one after chilled in the fridge, even better. Definitely a keeper.