10,000 low sodium recipes

Frozen peach mousse with fresh peaches, whipped cream, and almond extract. A silky, no-churn frozen dessert with just four ingredients and no ice cream maker needed.

Silky chocolate mousse infused with rum creates an elegant French dessert that melts on your tongue with rich cocoa notes and a warm boozy finish.

A silky, boozy chiffon pie with a half cup of cognac folded into whipped cream and egg yolk custard, set in a graham cracker crust and garnished with shaved chocolate.

Espresso-hazelnut shortbread cookies with real coffee grounds, toasted hazelnuts, and cold butter baked low and slow. Sandy, crumbly, and deeply aromatic with a bold coffee bite.

Orange cake filling made with fresh orange juice, lemon juice, and orange zest cooked over a double boiler. Bright, citrusy, and thick enough to hold between layers.

Sweet pastry dough (pate sucree) made in a food processor with butter, sugar, flour, and egg. A rich, tender, forgiving tart crust that's ideal for lemon tarts and fruit flans.

Anise biscotti (mandel bread) with lemon zest, anisette liqueur, and star anise baked twice for a crisp, crunchy dunk-worthy cookie. An Italian-Jewish crossover recipe with optional hazelnuts or sliced almonds.

Classic English meringues sandwiched with whipped double cream and fresh sliced strawberries. Golden, crisp-on-the-outside, marshmallow-on-the-inside meringue shells baked at low heat.

Light strawberry Bavarian cream with fresh berries, gelatin, whipped cream, and folded egg whites for an airy mousse-like dessert. Spoons into glasses and chills overnight.

Heavenly sauce folds egg yolks and powdered sugar into whipped cream with dried figs, toasted almonds, and crystallized ginger. A no-cook dessert topping for ice cream or cake.

Torta di nocciole: Italian hazelnut cake made with toasted ground hazelnuts and barely any flour, topped with soft whipped cream. A light, elegant Piedmontese dessert with intense nut flavor.

Pineapple macadamia nut bread with crushed pineapple, pineapple juice, and chopped macadamias in a tender quick bread. Bake as a loaf or muffins.

An elegant charlotte lined with ladyfingers and filled with a tangy citrus cream made from quark, yogurt, and whipped cream. Topped with glazed fresh strawberries. A make-ahead showpiece for special occasions.

No-bake fruit and nut tarts filled with sliced bananas and plumped raisins folded into sweetened whipped cream, topped with more cream, cherries, and chopped nuts.

Genoise mousseline is a classic French sponge cake made with whole eggs, extra yolks, and no butter, warmed over a bain-marie and whipped to airy volume for a tender crumb.

French soft chocolate caramels made with four ingredients: sugar, cream, cocoa, and honey. Cooked to soft ball stage and cut on a marble slab. Classic confiserie.