Desserts Recipes (Most Popular)
Deliciously rich yet equally light, this is a really stupendous change from the regular cheesecakes out there! You won’t find cream cheese or sour cream in this, instead fluffy ricotta and cottage cheeses find a home in a heavily flavoured vanilla base. Heavily adapted from Techniques for Healthy Cooking, from the Culinary Institute of America.
Adapted from Rebecca Rather's recipe, these are heady with cinnamon and good vanilla and deliciously tender with the buttermilk. The oats give these cakes a great texture without being overwhelming. Any garnish works well with this cake, I used a plain buttercream and swirled it on up for effect!
Ridiculously easy to whip together using a food processor, these blondie-like bar cookies are filled with the flavours of the tropics. Great for the next BBQ!
Adapted from Martha Stewart. The classic combination of rich peanut butter and dark, delicious chocolate in this no-bake dessert evokes a favorite childhood candy, but its grown-up size and delicate texture will make your guests feel like sophisticated dinner guests.
A cheesy version of one of my favourite dessert drinks at Caffe Demetre in Ontario, this creamy wonder combines a crisp mocha-flavoured cookie crust with rich dark chocolate and more espresso. The result will have your baristas wondering where you went!
A slight twist on the traditional Chinese Moon Festival treat: mooncakes! These have a chocolate skin encasing a golden yellow custard filling. Edited for Imperial measurements.
Agar agar layers in both plain malt and dark chocolate make these glasses a fun-to-look-at, cooling treat. If you cannot find agar, substitute an equal amount of (unflavoured) gelatine.
Adapted from http://asweetfantasy.blogspot.com/2008/04/
key-lime-cups.html. A great, refreshing summer treat, especially if you take them right from the fridge!
Top these with a jam glaze, if you like - I keep mine plain for the full peanut butter experience.
Adapted from Group Recipes, low fat and full of delicious creamy flavour!
Originally found here: http://www.grouprecipes.com/47257/no-bake-
ultra-light-cheesecake.html. Prep time does not include chill time.
A lower-fat, unique brownie with pineapple and applesauce for moistness and macadamia nuts for crunch. The coconut icing is an optional but special touch.
A great sweet-tart refresher after a heavy meal or for relaxing in the midday sun, with no sugar!
More of a dip than a sauce, this is a sweet and spicy topping that's a beautiful addition to pancakes or waffles in the morning! 1/4 cup servings.
This creamy and delicious frozen yogurt has a tang from buttermilk, a sweet note from honey and a double dose of vanilla from both flavoured yogurt and extract.
I like to call these my "Floorplan Brownies" because I made them after finishing a 60-hour project for that course! They even went in for the end of the term "party" we had, and were gobbled up. I never told anyone about the tofu - and you'd never be able to tell because they are the richest, fudgiest brownies ever!
Adapted slightly from Baking Bites, where Nicole has taken on the challenge of re-creating some of the great Girl Scout cookies from our childhood! These are fairly minty but play with it for your own tastes.
My second cousin Rachel is deathly allergic to eggs and walnuts, as well as winter squash (like pumpkin) and cranberries! You can imagine what our holidays are like - but she's been making herself one of these pecan pies the past couple years and never feels left out!
butter, sugar, molasses and spices, including two hits of ginger for extra pop. They bake up tender and fragrant, perfect for the cookie table!
Lentil puree and spelt add a wonderful nuttiness to this (nut-free) vegan carrot cake, while a topping of spelt flakes adds texture and eliminates the need for frosting!
You will never be able to guess that these rich, moist and decadent vegan brownies are almost fat free, whole grain and reduced in sugar! Frost with a dab of Sweet Potato Frosting for an extra treat!
Low fat peach yoghurt from school added a delicious, moist texture to these cinnamon-sugar cookies, made lighter by replacing half the sugar with Truvia and a touch of richness from oat flour.
Super-colourful, moist and tender cupcakes are vanilla to the max - all while staying vegan and higher in fibre! A whisper of nutmeg adds a touch of elegance and "old fashioned" flavour.
Gluten free, these coconut and cornflour butter cookies are melt-in-your-mouth while maintaining the slightest bit of texture from the ground maize. They're a hit with kids (and kids at heart) alike!
Ground chufa nuts (tigernuts) add a sweet and earthy note to these gluten free, vegan cookies, while chopped ones add texture. The surprising bit? They're not nuts at all - so allergy sufferers can indulge too!
A pinch of black pepper and toasted sesame seeds add just the right amount of savoury flavour to these rich, dark chocolate biscotti. Truvia's baking blend cuts down on the sugar while keeping the sweetness of the season!
What started as a fruit-juice and honey lollipop recipe quickly turned into "dropped" hard candies when I didn't have any sticks - but that just makes them easier to eat!