Dessert
3855 recipes found
Apple-Plum Crisp
Tropical Fruit Trifle
Anne Rosenzweig's Baked Apples
Christmas Pudding Dorchester
Pumpkin Gelato
This is like an ice cream version of pumpkin pie, but lighter. No eggs are required, and you can use low-fat milk. The important thing to remember here is that if you use fresh pumpkin for the purée, it must be roasted until very soft in order for the purée to be extremely fine.
Anxiety-Free Angel Food Cake
Lemon Cake Roll
Dried Fruit and Fresh Berry Salad
Orange-Almond Flan
No dish is as Spanish as a creamy flan. But the version from the cookbook Ana Benarroch de Bensadón is made with oranges, almonds and sugar, with no cream or condensed milk that would keep it from sharing a kosher table with meat dishes.
Fruit cornucopia
12-Fruit Compote
Pear-Almond Crisp
Roulade
Apple mincemeat with almonds and dates
This is a fresh, no-cook mincemeat that is particularly light. I spoon it into deep tart shells lined with a rich pastry dough, top off each tart with a circle of dough and bake them at 375 degrees for about 50 minutes.
French Almond Macaroons
Crisp Peanut Butter Sandwich Cookies
Inspired by two recipes in Maida Heatter’s “Book of Great Cookies,” these crisp treats are the best peanut butter cookies I’ve ever tasted.
Chocolate-Apricot Babka
You may think it unfathomable to change up a classic babka recipe, but maybe there’s something to be said about playing with a classic. Ann Amernick, the author of “The Art of the Dessert,” adds apricot jam to her chocolate babka for a little acidity. Poundcake crumbs lighten the filling a bit, soaking up the jam. It’s a twist on the traditional, and perhaps a new favorite.
Gingered Winter Fruit Ambrosia
The lime, honey and ginger marinade is perfect for this grapefruit, pear and grape salad. The chia seeds not only contribute to the nutritional value of the dish; they also act as a natural thickener for the marinade.
Grape Hull Pie
Bouchon Bakery’s ‘Nutter Butters’
This peanut butter sandwich cookie is a smaller version of the gargantuan homemade Nutter Butters served at Bouchon Bakery, Thomas Keller's restaurant in the Time Warner Center. It is pure peanut sophistication; two crunchy, crisp peanut butter cookies filled with pillowy peanut-butter frosting. These cookies spread a fair amount while baking, so be sure to give them plenty of room on the baking sheet and let them cool and firm up before filling. (After reading through some of the reader comments, we retested the original recipe and decided to make the cookies smaller and double the filling. We've edited the below recipe to reflect those changes.)
Fruit Salad in Vanilla-Mint Syrup
Yvonne Maffei’s Dates With Cream and Chopped Pistachios
Dates and dairy are ancient staples of the Middle East. This recipe, from Yvonne Maffei, who writes the popular cooking and nutrition blog My Halal Kitchen, combines the two into a luxurious dessert, for Ramadan or other feasts, with very little effort from the cook.
Flo Braker's Petits Fours
