Deep-dish pear pie with Anjou pears in a creamy yogurt custard filling, topped with a cinnamon streusel crumb. Nutmeg and vanilla round out this lighter take on a fruit pie.
This creamy and smooth cocoa orange mousse pie satisfies your palate without giving you too many calories by using nonfat ricotta cheese and whipped topping.
Cinnamon apple bundt cake made with whole wheat flour, fresh apple slices, walnuts, and apple juice. A lighter oil-based cake dusted with powdered sugar, best served warm.
Sweet potato pecan pie with brown sugar, dark corn syrup, warm spices, and a praline liqueur whipped cream topping. Two Southern classics merged into one rich, custard-set slice.
Chocolate covered marshmallow cookies with a soft vanilla base, a melted marshmallow top, cocoa frosting, and a pecan half. Like homemade Mallomars.
Old-school cocoa drop cookies made with buttermilk and whole wheat flour, topped with a glossy homemade chocolate frosting. Quick to mix, quick to bake, and yields a big batch of 4 dozen.
Spiced drop cookies loaded with raisins, candied fruit, dates, and walnuts, topped with a vanilla icing. A fruitcake-style cookie perfect for holiday gift giving.
Banana cream pie with a buttery pecan-shortbread crust, a thin chocolate layer, vanilla custard folded with whipped cream and fresh bananas. Makes two pies for the county fair winner's circle.
Orange-kissed cheesecake on a chocolate graham cracker crust, made lighter with nonfat cottage cheese and reduced-fat cream cheese. Bright citrus meets dark cocoa in every forkful.
Low-fat barley kugel studded with cinnamon apples and plump raisins. This lighter twist on a Jewish comfort classic swaps butter for yogurt yet still delivers that creamy, custardy bite.
Amish friendship bread with hazelnuts and dried cherries: a cinnamon-scented sweet bread loaded with crunchy nuts and chewy fruit. Bakes 4 loaves built for sharing with friends.
Nutty choco-pumpkin ice cream pie layers vanilla ice cream studded with toffee candy bars under a spiced pumpkin ice cream layer in a chocolate cookie crust. No-bake fall freezer pie that lives in the freezer until needed.
Blackberry cream nut tart with a flaky shortening crust, white chocolate cream cheese filling, boysenberry-glazed blackberries, and a walnut lattice topping.
Neapolitan torte stacks chocolate, vanilla, and pink cake layers with green cream cheese filling and chocolate frosting. A retro Italian-flag-colored layer cake from boxed mixes.
Mocha nut rounds are slice-and-bake icebox cookies flavored with instant coffee and semi-sweet chocolate. Edges dipped in milk chocolate, then rolled in chopped pistachios for a striking holiday cookie tray finish.
Chewy oat cookies loaded with dried blueberries, white chocolate chips, and crystallized ginger, plus wheat germ for a wholesome twist. Puffy, golden-edged, and baked in under 10 minutes for a cookie that's equal parts treat and fuel.
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