917 syrup recipes

Nonfat cheesecake fruit pie with a crisp corn flake crust, fluffy marshmallow-and-cream-cheese filling, and a swirl of fruit cocktail. Light, no-bake-style cheesecake with serious retro charm.

Chinese steamed pears in a cinnamon sugar syrup, gently cooked until tender then drizzled with reduced syrup. Four ingredients, elegant, and served warm or chilled.

Delicate amaranth crepes filled with bananas or whipped tofu, drizzled with a tangy lemon-honey sauce. Light, elegant breakfast or dessert.

Berry chocolate pie: a microwave-easy chocolate ganache layer in a baked shell, topped with sliced strawberries folded into whipped cream. Two layers, fast assembly, all finish.

Make-ahead barley polenta cooked in milk and honey, chilled overnight, then cut into squares, coated in wheat germ, and pan-fried in butter until crispy. A wholesome, nutty breakfast or side dish.

Whipped cream frosting with raspberry sauce: sweetened whipped cream and a cornstarch-thickened raspberry coulis, both ready in under 20 minutes. A clean, fruity finish for cakes and desserts.

Jim's sweet-sour yams is a microwave side dish with canned yams, pineapple chunks, fresh kiwi, and raisins simmered in a glossy brown sugar glaze. Holiday table flavor without tying up the oven.

Vodka infused with toasted almonds, warm cinnamon, and almond extract transforms into a smooth homemade amaretto perfect for spiking coffee or drizzling over ice cream.

Cake made from Polenta and Lemon Aspen and served with cream, riberries and rosella confit.

Pillowy whipped cream frosting paired with a glossy, ruby-red raspberry sauce. Two quick components that turn any plain layer cake into a showpiece in under 30 minutes.

Strawberry lemon trifle layered with homemade genoise cake, lemon curd filling, kirsch-soaked strawberries, toasted almonds, and whipped cream.

Baked cranberry squash stuffed with pears, cranberries, orange juice concentrate, honey, and warm spices. A stunning vegetarian main or holiday side dish with no added fat.

Syrup-soaked semolina cake made with yogurt, toasted almonds, and butter, drenched in chilled lemon syrup while still hot. A beloved Middle Eastern dessert that serves 20.

Honey lemonade sweetened with a honey-water syrup instead of sugar. Make the syrup ahead and mix individual glasses all week for a naturally sweetened summer drink.

Rhubarb bulgur pilaf with dried apricots, cinnamon, and a kick of cayenne. A vegetarian grain dish balancing tart rhubarb with sweet fruit and warm spices.

Apricots in brandy, an 1831 American recipe: fresh apricots blanched in light syrup, bottled, and covered with equal parts syrup and French brandy. A heritage spirit-preserved fruit.