Dessert recipe collection

Raspberry poppy seed cookies are tender butter thumbprints studded with crunchy poppy seeds and filled with jewel-bright raspberry preserves. A bakery-style classic with two textures in every bite.

Raspberry truffle trifle layered with sponge cake, homemade custard, raspberry sauce, and chocolate truffle sauce. A showstopping make-ahead dessert for 16.

This is a wonderful and light dessert to offer people as a contrast to the heavy holiday meals and desserts normally offered at this time.

Raspberry sorbet spiked with Beaujolais wine, lemon juice, and a touch of cream. A jewel-toned grown-up dessert with a smooth, scoopable texture. No ice cream maker required.

Raspberry-tangerine mousse folds fresh raspberries and bright tangerine into a light gelatin-set base lifted with an orange-liqueur sabayon and whipped cream. A make-ahead fruit mousse for individual glasses.

Raw Fruit Pie or Tart with Apple-Juice Glaze recipe

Easy ricotta and cream cheese cheesecake blended smooth and baked on a buttery graham cracker crust. No water bath, no fuss, no stress.

Low-fat berry trifle layered with raspberry gelatin, blueberry pie filling, orange-soaked angel food cake, and vanilla pudding. A no-bake dessert that chills in under an hour.

Real French chocolate mousse made with semisweet chocolate, egg yolks, butter, cognac, and a splash of strong coffee, lightened with whipped egg whites and unmolded for a classic bistro presentation.

Red and black raspberry pudding cake with fresh and frozen berries simmered into syrup and spooned over a buttery cake batter. The berries sink while baking, creating a soft pudding-cake top.

Chocolate cake made with pureed red beets and melted unsweetened chocolate. Incredibly moist, deepens in flavor overnight, and finished with a simple powdered sugar dusting.

Great apple pie recipe that we have used for years. Perfect with a cup of hot apple cider.

Red velvet cake with buttermilk and vinegar baked in three layers, topped with cream cheese pecan frosting. An oil-based cake with a tender crumb and classic tangy finish.

Red wine apple pie with a cheddar cheese crust. Tart apples simmered in sweet red wine and lemon juice in a flaky, savory-sweet pastry shell.

Red, white, and blue salad layers raspberry Jell-O, a creamy half-and-half cream cheese middle, and black raspberry Jell-O studded with blueberries. A patriotic potluck dessert for the Fourth of July.

Reduced fat fudge brownies made with pumpkin puree instead of butter, just 1 tablespoon of oil, and 1 1/4 cups cocoa powder. Dense, chocolatey, and surprisingly rich for a lighter brownie.