644 vanilla sugar recipes

Double chocolate layer cheesecake: a chocolate cream cheese layer on the bottom and a vanilla cream cheese layer on top, all in a chocolate cookie crust.

Marbled pumpkin cheesecake squares swirl a tangy cream cheese topping into a spiced pumpkin batter built with prune puree instead of butter or oil. Lower-fat fall dessert with cinnamon, ginger and clove.

A marbled angel food cake with swirled white and lemon-yellow batters, topped with a tangy lemon glaze. Light as air and gorgeous for spring.

Orange zest and spices give these cookies fresh and tangy taste, they are delicious and healthy, a great recipe for your kids or holidays!

Mimosa cake is a marbled angel food cake with lemon butter cream frosting. White meringue batter and golden egg yolk batter are spooned alternately into a tube pan for a two-toned, cloud-light sponge.

Easy breakfast carrot muffins sweetened with sugar substitute, packed with grated carrot, raisins, and a bright hit of orange zest. Diabetic-friendly, single-bowl, and on the table in 35 minutes.

Moist banana bread with wheat germ, oats, and walnuts, sweetened with apple juice concentrate instead of refined sugar. A wholesome low-calorie loaf perfect for using overripe bananas from your counter.

Cottage cheese blended with pumpkin purée, brown sugar, and warm spices makes a lighter, creamy filling for this graham cracker crust pie. Low-fat pumpkin pie that still satisfies.

A Swiss showstopper: fresh plums caramelized in red wine, kirsch, and honey with pine nuts and pistachios, topped with homemade cinnamon ice cream. Serve warm or cold.

Fudgy brownies made with applesauce instead of butter, egg whites only, and just 2 tablespoons of oil. Intensely chocolatey from a half cup of cocoa powder. No icing needed.

Blender chocolate chip cupcakes mix the entire batter in a blender for one-bowl convenience. Tender vanilla cupcakes studded with semisweet chocolate chips. Mix, pour, bake. Done in 45 minutes.

Soft honey walnut drop cookies with sour cream, flaked coconut, and vanilla. Chewy, cakey, and lightly sweet with a walnut half pressed on top of each one.

Poppy seed cake made with real vanilla bean and a folded meringue for an incredibly light, tender crumb. Topped with cream cheese frosting for a classic finish.

Lemon anise biscotti with fresh lemon zest and star anise, twice-baked until crisp and golden. A crunchy Italian cookie that stores for a month and pairs beautifully with espresso.

Crunchy chocolate almond biscotti with cocoa powder, toasted whole almonds, and chocolate chips. Double-baked Italian cookies built for dunking in coffee or espresso.

Make your own pops at this Halloween, easy to make, and taste good!