Roasted Banana Pudding

Many folks say banana pudding is best the next day, after the flavors have blended overnight and the cookies have softened. In our classic recipe makeover, roasting the bananas in the peel intensifies the flavor.

Ingredients:

• 5 ripe unpeeled medium bananas (about 2 pounds)
• 2 cups 2% reduced-fat milk $
• 2/3 cup sugar, divided $
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 large eggs
• 1 tablespoon butter $
• 2 teaspoons vanilla extract
• 1 (12-ounce) container frozen fat-free whipped topping, thawed and divided $
• 45 vanilla wafers, divided

Preparation

1. 1. Preheat oven to 350°.
2. 2. Place bananas on a jelly-roll pan covered with parchment paper. Bake at 350° for 20 minutes. Remove 3 bananas; cool completely. Peel and cut into 1/2-inch-thick slices. Bake the remaining 2 bananas at 350° for an additional 20 minutes. Carefully peel and place the 2 bananas in a small bowl, and mash with a fork until smooth.
3. 3. Combine milk and 1/3 cup sugar in a saucepan over medium-high heat. Bring to a simmer (do not boil).
4. 4. Combine remaining 1/3 cup sugar, cornstarch, salt, and eggs in a medium bowl; stir well with a whisk. Gradually add hot milk mixture to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium heat until thick and bubbly (about 3 minutes), stirring constantly. Remove from heat. Add mashed bananas, butter, and vanilla, stirring until butter melts. Place pan in a large ice-filled bowl for 15 minutes or until mixture comes to room temperature, stirring occasionally. Fold half of whipped topping into pudding.
5. 5. Spread 1 cup custard evenly over the bottom of an 11 x 7-inch baking dish. Top with 20 vanilla wafers and half of the banana slices. Spoon half of remaining custard over banana. Repeat procedure with 20 wafers, banana slices, and custard. Spread remaining half of whipped topping evenly over top. Crush remaining 5 wafers; sprinkle over top. Refrigerate for 1 hour or until chilled.

Tiramisu

Tiramisu is Italian for "lift me up." And its indulgent creamy, mocha-tinged flavor is indeed uplifting. With layers of ladyfingers, coffee, mascarpone cheese, and shaved or grated chocolate, traditional tiramisu is a cross between a trifle and bread pudding. Our lightened version is less than 300 calories per serving, and makes for a sophisticated dinner-party treat.

• Espresso drizzle:
• 1/2 cup water
• 2 tablespoons granulated sugar $
• 2 tablespoons instant espresso granules
• 2 tablespoons Kahlúa (coffee-flavored liqueur)
• Filling:
• 1 (8-ounce) block fat-free cream cheese, softened $
• 1 (3.5-ounce) carton mascarpone cheese
• 1/3 cup granulated sugar $
• 1/4 cup packed brown sugar $
• 2 tablespoons Kahlúa
• Remaining ingredients:
• 24 cakelike ladyfingers (2 [3-ounce] packages)
• 1 1/2 teaspoons unsweetened cocoa
• 1/2 ounce bittersweet chocolate, grated

Preparation

1. To prepare espresso drizzle, combine first 3 ingredients in a small saucepan over medium-high heat; bring to a boil. Cook 1 minute, stirring occasionally. Remove from heat; stir in 2 tablespoons liqueur. Cool completely.
2. To prepare filling, combine cheeses in a large bowl, and beat with a mixer at medium speed until smooth. Add 1/3 cup granulated sugar, brown sugar, and 2 tablespoons liqueur; beat at medium speed until well blended.
3. Split ladyfingers in half lengthwise. Arrange 24 ladyfinger halves, cut sides up, in the bottom of an 8-inch square baking dish. Drizzle half of espresso drizzle over ladyfinger halves. Spread half of filling over ladyfinger halves, and repeat procedure with remaining ladyfinger halves, espresso drizzle, and filling. Combine 1 1/2 teaspoons cocoa and chocolate; sprinkle evenly over top of filling. Cover and chill for 2 hours.
4. Note: Place toothpicks in the center and in each corner of the dish to prevent the plastic wrap from sticking to the tiramisu as it chills.

Caramel-Pecan Dacquoise

A perfect dessert dialectic: crunchy and creamy textures, sweet and bittersweet flavors.

• Meringues:
• 1 teaspoon fresh lemon juice
• 1/8 teaspoon salt
• 3 large egg whites $
• 1/2 cup granulated sugar $
• 1/2 cup finely chopped pecans, toasted
• Mousse:
• 1/3 cup cold water $
• 1 teaspoon unflavored gelatin
• 6 tablespoons brown sugar $
• 1/3 cup heavy whipping cream, divided
• 1 tablespoon butter
• 1 tablespoon light-colored corn syrup $
• 1/8 teaspoon salt
• 1/4 cup granulated sugar
• 1/4 cup water
• 2 large egg whites
• Dash of salt
• Remaining ingredient:
• 1 ounce bittersweet chocolate, chopped and melted

Preparation

1. 1. Preheat oven to 200°.
2. 2. To prepare meringues, combine first 3 ingredients in a bowl; beat with a mixer at high speed until foamy. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold in pecans. Carefully spoon meringue mixture into a zip-top plastic bag; seal. Trace 1 (10-inch) circle onto each of 2 sheets of parchment paper; tape 1 sheet onto each of 2 baking sheets. Cut 1/4 inch off 1 corner of bag; squeeze meringue mixture onto prepared pans to form 2 (10-inch) circles. Bake meringues at 200° for 3 hours or until dry. Turn oven off; cool in closed oven. Carefully remove meringues.
3. 3. To prepare mousse, combine water and gelatin; let stand 5 minutes. Place brown sugar, 4 1/2 teaspoons whipping cream, butter, syrup, and salt in a sauce- pan over medium-high heat; bring to a boil, stirring until sugar dissolves. Cook 2 minutes without stirring; remove from heat. Stir in gelatin mixture; cook 30 seconds, stirring until gelatin dissolves. Remove from heat. Transfer mixture to a large bowl; cool completely.
4. 4. Place remaining 1/4 cup whipping cream in a medium bowl; beat with a mixer at high speed until stiff peaks form. Fold whipped cream into cooled gelatin mixture; chill 20 minutes or until almost set. Combine granulated sugar and 1/4 cup water in a small sauce- pan over medium-high heat; bring to a boil, stirring just until sugar dissolves. Cook without stirring until a thermometer registers 250° (about 3 minutes). Place 2 egg whites and a dash of salt in a large bowl; using clean, dry beaters, beat with a mixer at high speed until foamy. Slowly pour hot sugar mixture in a thin stream into egg whites; continue beating until stiff peaks form. Reduce mixer to medium speed; beat until mixture cools (about 8 minutes).
5. 5. Fold one-third of egg white mixture into caramel mixture; gently fold in remaining egg white mixture. Chill 1 hour. Place 1 baked meringue round on a platter; spread mousse evenly over meringue. Top with remaining meringue round. Drizzle melted chocolate over top. Cut into 6 wedges.

Blueberry-Peach Cobbler

Use fresh blueberries and peaches that aren't super ripe for this cobbler recipe so they'll hold their shape when cooked. The baking dish will be brimming with fruit and topping, so it's a good idea to place it on a foil-lined baking sheet before putting it in the oven.

Ingredients:

• 5 pounds peaches, peeled, pitted, and sliced
• 2 tablespoons fresh lemon juice
• 1 cup granulated sugar, divided $
• 3/8 teaspoon salt, divided
• 6.75 ounces (about 1 1/2 cups) plus 2 tablespoons all-purpose flour, divided $
• Cooking spray
• 1 teaspoon baking powder
• 1/2 cup butter, softened $
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup buttermilk
• 2 cups fresh blueberries
• 2 tablespoons turbinado sugar

Preparation

1. 1. Preheat oven to 375°.
2. 2. Place peaches in a large bowl. Drizzle with juice; toss. Add 3/4 cup granulated sugar, 1/8 teaspoon salt, and 2 tablespoons flour to peach mixture; toss to combine. Arrange peach mixture evenly in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
3. 3. Weigh or lightly spoon 6.75 ounces flour (about 1 1/2 cups) into dry measuring cups; level with a knife. Combine 6.75 ounces flour, remaining 1/4 teaspoon salt, and baking powder in a bowl, stirring well with a whisk. Place the remaining 1/4 cup granulated sugar and butter in a medium bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with the flour mixture, beating just until combined. Stir in blueberries.
4. 4. Spread batter evenly over peach mixture; sprinkle with turbinado sugar. Place baking dish on a foil-lined baking sheet. Bake at 375° for 1 hour or until topping is golden and filling is bubbly.

Lemon Curd with Berries

In this custard, citrus juice stands in for milk as the base liquid, thickened by egg yolks. Butter gives the curd a glorious sheen. Garnish with mint leaves for a spot of green color.

Ingredients:

• 2/3 cup sugar $
• 1/2 cup fresh lemon juice
• 1/4 cup fresh orange juice $
• 1/8 teaspoon salt
• 6 large egg yolks
• 3 tablespoons butter, cut into small pieces $
• 2 teaspoons grated lemon rind
• 1 1/2 cups blueberries
• 1 1/2 cups raspberries
• 8 teaspoons graham cracker crumbs

Preparation

1. 1. Combine the first 5 ingredients in a small, heavy saucepan over medium heat. Heat to 180° or until thick (about 6 minutes), stirring constantly with a whisk; remove from heat. Add butter and rind, stirring until butter melts. Place curd in a medium bowl. Cover surface of curd with plastic wrap, and chill completely. Spoon 2 tablespoons curd into each of 8 small cups. Top each serving with 1 1/2 tablespoons blueberries and 1 1/2 tablespoons raspberries. Repeat layers of curd and berries. Top each serving with 1 teaspoon crumbs.

Fresh Coconut Cake

Even though fresh coconut is sublime, you can use Goya brand coconut water in place of fresh coconut water and buy coconut flakes in the baking aisle. A cooked Italian meringue does big-time nutritional pinch-hitting for a high-fat cream-based frosting.

Ingredients:

• Cake:
• Cooking spray
• 1 tablespoon cake flour
• 12 ounces sifted cake flour (about 3 cups)
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 3/4 cups sugar, divided $
• 2/3 cup butter, softened $
• 1 cup warm coconut water (from 1 small brown coconut)
• 1 teaspoon vanilla
• 6 large egg whites
• Frosting:
• 4 large egg whites
• 1/4 teaspoon cream of tartar
• 1/8 teaspoon salt
• 2 tablespoons sugar $
• 1 1/4 cups sugar $
• 1/4 cup water
• 1 teaspoon vanilla extract
• 2 cups shaved fresh coconut, toasted

Preparation

1. 1. To prepare the cake, preheat oven to 350°.
2. 2. Lightly coat 3 (9-inch) round cake pans with cooking spray; line bottom of pans with wax paper. Lightly coat wax paper with cooking spray; dust pans with 1 tablespoon flour.
3. 3. Combine 12 ounces (about 3 cups) flour, baking powder, and salt; stir with a whisk. Place 1 1/2 cups plus 2 tablespoons sugar and butter in a large bowl; beat with a mixer at medium speed for 2 1/2 minutes or until well blended. Add flour mixture and coconut water alternately to sugar mixture, beginning and ending with flour mixture. Beat in 1 teaspoon vanilla. In a separate bowl, beat 6 egg whites on high speed until foamy using clean, dry beaters. Add remaining 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form (do not overbeat). Carefully fold egg whites into batter; pour batter into prepared pans. Bake at 350° for 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Discard wax paper. Cool completely on wire racks.
4. 4. To prepare frosting, combine 4 egg whites, cream of tartar, and 1/8 teaspoon salt in a large bowl; beat with a mixer at high speed until foamy. Add 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Combine remaining 1 1/4 cups sugar and 1/4 cup water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 250°. With mixer on low speed, pour hot sugar syrup in a thin stream over egg whites. Gradually increase speed to high; beat 8 minutes or until thick and cool. Stir in 1 teaspoon vanilla.
5. 5. Place 1 cake layer on a serving plate, and spread with 1 cup frosting. Top with another cake layer. Repeat procedure with 1 cup frosting and remaining cake layer, ending with cake layer on top. Spread remaining frosting over top and sides of cake. Gently press shaved coconut onto top and sides of cake. Store cake loosely covered in refrigerator.

Moroccan-Spiced Oranges

"Simple to prepare, this salad is a light and refreshing way to end a meal," said reader Liz Brown. "The cinnamon-orange combination is a great one. You can also serve this over ice cream or frozen yogurt."

Ingredients:

• 2 1/2 cups orange sections, cut into 1/2-inch pieces (about 6) $
• 1/4 cup slivered almonds
• 2 1/2 tablespoons chopped pitted dates (about 4)
• 1 tablespoon powdered sugar $
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon ground cinnamon
• Ground cinnamon (optional)
• Grated orange rind (optional) $

Preparation

1. Combine first 6 ingredients in a medium bowl, tossing to combine. Cover; chill 20 minutes. Garnish with cinnamon and rind, if desired.

Canola Oil Pound Cake with Browned Butter Glaze

Heart-healthy canola oil helps lighten this classic dessert. And an ingenious technique of soaking a vanilla bean in the oil adds deep, rich flavor to Canola Oil Pound Cake with Browned Butter Glaze.

Ingredients:

• Cake:
• 6 tablespoons canola oil $
• 1 vanilla bean, split lengthwise
• 1 3/4 cups sugar $
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 12 ounces cake flour (about 3 cups)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup nonfat buttermilk
• Cooking spray with flour (such as Baker's Joy)
• Glaze:
• 1 tablespoon unsalted butter
• 1/4 cup sugar $
• 2 tablespoons 2% reduced-fat milk $
• 1/2 teaspoon vanilla extract

Preparation

1. 1. Preheat oven to 350°.
2. 2. To prepare cake, combine oil and vanilla bean in a small skillet over medium-high heat, and bring to a simmer. Remove from heat. Let stand 10 minutes or until mixture cools to room temperature. Scrape seeds from bean, and stir into oil; discard bean.
3. 3. Combine the oil mixture, 1 3/4 cups sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, one at a time, beating well after each addition. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring well with a whisk. Add the flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
4. 4. Spoon batter into a 10-inch tube pan coated with cooking spray, and spread evenly. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes on a wire rack, and remove from pan.
5. 5. To prepare glaze, melt 1 tablespoon butter in a small skillet over medium heat; cook for 2 minutes or until lightly browned. Remove from heat. Add the remaining ingredients, stirring until smooth. Drizzle glaze over warm cake.

Salted Caramel Ice Cream

It's hard to beat the sweet-salty goodness of this indulgent yet light caramel ice cream. Light ice cream has evolved from its watery ice-milk days. In the Test Kitchen, we like to get creative with ingredients and flavors, but we hold fast to settling for nothing less than smooth, creamy, rich results.

Ingredients:

• 3 1/2 cups 2% reduced-fat milk $
• 3 large egg yolks
• 1 1/4 cups packed brown sugar $
• 1/4 cup heavy cream
• 1 tablespoon butter $
• 1/2 teaspoon sea salt
• 1/2 teaspoon flake salt

Preparation

1. 1. Place milk in a medium saucepan over medium-high heat. Heat to 180° or until tiny bubbles form around edge of pan (do not boil). Place egg yolks in a large bowl; stir with a whisk. Gradually add half of hot milk to yolks, stirring constantly. Return yolk mixture to pan.
2. 2. Combine sugar, cream, and butter in a large saucepan over medium heat; bring to a boil, stirring until sugar melts. Cook 3 minutes without stirring. Remove from heat; stir in sea salt. Gradually add caramel mixture to yolk mixture, stirring constantly. Return pan to low heat; cook until a thermometer registers 160°. Place pan in a large ice-filled bowl until completely cooled, stirring occasionally. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Drain ice water from freezer bucket; repack with salt and ice. Cover with kitchen towels, and let stand 1 hour or until firm. Scoop about 1/2 cup ice cream into each of 10 dishes; sprinkle evenly with flake salt.

Triple-Chocolate Cake

For those who say it's not dessert if it's not chocolate: Creamy milk chocolate mousse is sandwiched between intensely chocolaty cake layers.

Ingredients:

• Cake:
• 1 cup boiling water $
• 1/2 cup plus 1 tablespoon unsweetened cocoa, divided
• 2 ounces bittersweet chocolate, finely chopped
• Cooking spray
• 1 3/4 cups granulated sugar $
• 6 tablespoons butter, softened $
• 1 teaspoon vanilla extract
• 3 large egg whites
• 1/2 cup fat-free sour cream $
• 8 ounces cake flour (about 2 cups)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Filling:
• 1/3 cup fat-free milk $
• 1 tablespoon granulated sugar $
• 1 tablespoon cornstarch
• Dash of salt
• 4 ounces milk chocolate, finely chopped $
• 3/4 cup frozen fat-free whipped topping, thawed $
• Glaze:
• 1/2 cup powdered sugar $
• 1/4 cup unsweetened cocoa
• 3 tablespoons fat-free milk $
• 2 teaspoons butter $
• 1/8 teaspoon instant espresso granules
• Dash of salt
• 1 ounce bittersweet chocolate, finely chopped

Preparation

1. 1. Preheat oven to 350°.
2. 2. To prepare cake, combine 1 cup boiling water and 1/2 cup cocoa. Add 2 ounces bittersweet chocolate; stir until smooth. Cool to room temperature. Coat 2 (8-inch) round metal cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray; dust pans with remaining 1 tablespoon cocoa.
3. 3. Place 1 3/4 cups granulated sugar, 6 tablespoons butter, and 1 teaspoon vanilla in a large bowl; beat with a mixer at medium speed 1 minute. Add egg whites, 1 at a time, beating well after each addition. Add sour cream; beat at medium speed for 2 minutes. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and 1/2 teaspoon salt in a bowl, stirring with a whisk. Add flour mixture and cocoa mixture alternately to sugar mixture, beginning and ending with flour mixture; beat just until combined.
4. 4. Divide batter evenly between the prepared pans. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool 10 minutes in pans on wire racks. Remove from pans; cool on wire racks. Discard wax paper.
5. 5. To prepare filling, combine 1/3 cup milk and the next 3 ingredients (through dash of salt) in a saucepan over medium-low heat; bring to a boil, stirring constantly. Cook 1 minute or until thick, stirring constantly. Remove from heat. Add milk chocolate, stirring until smooth. Pour into bowl. Cover and chill. Uncover; fold in whipped topping.
6. 6. To prepare glaze, combine powdered sugar and remaining ingredients in a saucepan over low heat. Cook for 2 minutes, stirring frequently. Place 1 cake layer on a plate. Spread filling over cake, leaving a 1/4-inch border. Top with remaining layer. Drizzle glaze over top of cake, spreading it out over edges.

Frozen Orange Tortes with Cranberry Compote

Our Frozen Orange Tortes with Cranberry Compote feature a jeweled cranberry topping that cascades down a fluffy ice cream filling that's a dreamy citrus cloud.

Ingredients:

• Crust:$
• 2 tablespoons sugar
• 2 tablespoons Dutch process cocoa
• 16 chocolate wafer cookies $
• 2 tablespoons butter, melted
• Cooking spray
• Filling:
• 2 large egg whites $
• 1/8 teaspoon salt
• 1/3 cup sugar $
• 3 tablespoons water $
• 1 1/2 cups vanilla ice cream $
• 1 tablespoon grated orange rind
• 1/4 cup fresh orange juice $
• Compote:
• 1 cup fresh cranberries
• 1/2 cup sugar
• 2 tablespoons water
• 1 tablespoon fresh lemon juice
• 1/4 cup orange-flavored liqueur

Preparation

1. 1. Preheat oven to 400°.
2. 2. To prepare crust, combine first 3 ingredients in a food processor; process until finely ground. With motor running, pour butter through food chute; process until well blended. Divide crumb mixture evenly among 8 (6-ounce) straight-sided ramekins coated with cooking spray; press mixture into bottoms of ramekins. Place ramekins on a baking sheet; bake at 400° for 8 minutes or until toasted. Cool completely.
3. 3. To prepare filling, place egg whites and salt in a bowl; beat with a mixer at high speed until foamy. Combine sugar and 3 tablespoons water in a small saucepan; bring to a boil. Cook, without stirring, until a candy thermometer registers 250°. Gradually pour hot sugar syrup in a thin stream into egg white mixture, beating at medium speed, then at high speed until stiff peaks form. Reduce mixer to medium speed; beat until mixture cools (about 8 minutes).
4. 4. Allow ice cream to stand at room temperature for 15 minutes or until very soft; stir rind and orange juice into ice cream. Fold one-third of egg white mixture into ice cream mixture. Gently fold remaining egg white mixture into ice cream mixture. Divide mixture evenly among ramekins; freeze for 8 hours or overnight.
5. 5. To prepare the compote, combine 1 cup fresh cranberries, 1/2 cup sugar, 2 tablespoons water, and 1 tablespoon lemon juice in a small saucepan over medium heat; bring to a boil. Cook for 10 minutes or until thick, stirring occasionally. Remove from heat, and stir in liqueur. Cover and chill for 4 hours or overnight. Unmold tortes; serve with cranberry compote.

Chocolate-Frangelico Fondue

This is pure chocolate indulgence, with a whiff of hazelnut. Keep in mind that fondue is more versatile than you may think—it’s a warm sauce to drizzle over cake, ice cream, or yogurt. Be sure to start with a high-quality chocolate for the best flavor and texture.

Ingredients:

• 1/3 cup half-and-half $
• 1/4 cup fat-free milk $
• 8 ounces semisweet chocolate, chopped $
• 1 1/4 cups sifted powdered sugar $
• 2 tablespoons dark corn syrup
• 2 tablespoons Frangelico (hazelnut-flavored liqueur)
• 4 cups (1-inch) cubed angel food cake
• 2 cups quartered small strawberries $

Preparation

1. 1. Combine first 3 ingredients in a medium saucepan; cook over medium-low heat for 5 minutes or until smooth, stirring constantly. Stir in sugar and syrup. Cook 10 minutes or until mixture is smooth, stirring constantly. Stir in liqueur. Pour into a fondue pot. Keep warm over low flame. Serve with cake and strawberries.

Apricot-Thyme Galette

A sprinkling of fresh, fragrant thyme leaves on ripe apricots helps bring this flat cake to staff-favorite status. Food Editor Ann Taylor Pittman agrees: "The addition of thyme is an absolutely ingenious, delicious touch." 

Ingredients:

• 6.2 ounces all-purpose flour (about 1 1/4 cups plus 2 tablespoons), divided $
• 3 tablespoons ice water
• 1/2 teaspoon cider vinegar
• 1/8 teaspoon almond extract
• 1/3 cup turbinado sugar, divided
• 1/4 cup almond flour
• 1/4 teaspoon salt
• 1/4 cup chilled butter, cut into pieces $
• 1 1/2 tablespoons cornstarch
• 2 pounds firm ripe apricots, pitted and cut into quarters
• 1/4 cup apricot jam
• 1 tablespoon honey
• 1 teaspoon fresh thyme leaves

Preparation

1. 1. Preheat oven to 400°.
2. 2. Lightly spoon 1.1 ounces (about 1/4 cup) all-purpose flour into a dry measuring cup; level with a knife. Combine 1.1 ounces all-purpose flour, ice water, vinegar, and almond extract in a small bowl; stir with a fork until well blended to form a slurry.
3. 3. Combine remaining 5.1 ounces (about 1 cup plus 2 tablespoons) all-purpose flour, 2 tablespoons sugar, almond flour, and salt, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; stir just until moist. Turn dough out onto a lightly floured surface; knead lightly 5 times. Gently press dough into a 4-inch circle on heavy-duty plastic wrap. Cover with additional plastic wrap. Carefully roll dough into a 14-inch circle; freeze for 10 minutes.
4. 4. Remove dough from freezer; remove top sheet of plastic wrap. Let stand 1 minute or until pliable. Place dough, plastic wrap side up, onto a baking sheet lined with parchment paper; remove remaining plastic wrap.
5. 5. Combine cornstarch and 2 tablespoons sugar; sprinkle over dough, leaving a 2-inch border. Arrange apricots spokelike on top of cornstarch mixture, leaving a 2-inch border. Fold edges of dough over apricots (dough will only partially cover apricots).
6. 6. Combine jam and honey in a small microwave-safe bowl; microwave on HIGH 45 seconds. Brush jam mixture over apricots and dough edges. Sprinkle with remaining sugar. Bake at 400° for 35 minutes or until crust browns. Remove from oven; sprinkle with thyme. Cool 10 minutes.

Double-Ginger Pumpkin Flans

Unsweetened pumpkin and fresh ginger add an unexpected twist to creamy classic flan (also known as crème caramel).

• Ingredients
• 
  
• Caramel:
• Cooking spray
• 1/2 cup sugar $
• 1/4 cup water
• Flan:
• 1/3 cup sugar $
• 6 large egg yolks
• 1 cup canned unsweetened pumpkin $
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1 cup 2% reduced-fat milk $
• 1/2 cup half-and-half $
• 1 teaspoon grated peeled fresh ginger

Preparation

1. 1. Preheat oven to 325°.
2. 2. To prepare caramel, lightly coat 6 (6-ounce) ramekins with cooking spray. Combine 1/2 cup sugar and 1/4 cup water in a small, heavy saucepan over medium heat. Cook 4 minutes or until sugar dissolves, stirring occasionally. Increase heat to medium-high. Cook, without stirring, 6 minutes or until mixture turns golden around outside edges. Divide evenly into prepared ramekins. Set aside.
3. 3. To prepare flan, combine 1/3 cup sugar and egg yolks in a medium bowl, stirring well with a whisk. Stir in pumpkin and next 3 ingredients (through cinnamon). Combine milk, half-and-half, and fresh ginger. Heat milk mixture over medium-high heat in a heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add half of hot milk mixture to egg mixture, stirring constantly with a whisk. Return milk mixture to pan. Reduce heat, and cook to 160°, stirring constantly with a whisk . Remove from heat. Strain through a sieve over a large bowl; discard solids.
4. 4. Divide milk mixture evenly among prepared ramekins. Place cups in a 13 x 9–inch baking pan; add hot water to pan to a depth of 1-inch. Bake at 325° for 50 minutes or until a knife inserted in center comes out clean. Remove cups from pan; cool completely on a wire rack. Chill at least 8 hours.
5. 5. Carefully loosen edges of custards with a knife. Invert ramekins onto plates. Drizzle any remaining caramel over custards.

Lemon Cream Pie

Fluffy topping, silky filling, and crisp crust: This cream pie is a truly dreamy finish to any meal.

• 1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
• Cooking spray
• 1/2 cup sugar $
• 1 tablespoon grated lemon rind, divided
• 1/4 cup fresh lemon juice
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 large eggs
• 1 1/2 cups fat-free milk $
• 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened $
• 2 tablespoons butter, softened $
• 1 1/2 cups frozen fat-free whipped topping, thawed $

Preparation

1. 1. Roll dough into a 12-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under, and flute. Bake piecrust according to package directions. Cool completely on a wire rack.
2. 2. Combine sugar, 2 1/2 teaspoons rind, and the next 4 ingredients (through eggs) in a large bowl, stirring well. Combine milk and cheese in a medium, heavy saucepan over medium-high heat; cook until mixture reaches 180° or until tiny bubbles form around edge (do not boil). Gradually add the hot milk mixture to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan, and cook over medium heat 10 minutes or until thick and bubbly, stirring constantly. Remove from heat; stir in butter.
3. 3. Place pan in a large ice-filled bowl for 10 minutes or until the mixture cools to room temperature, stirring occasionally. Spoon filling into prepared crust, and cover surface of filling with plastic wrap. Chill for 3 hours or until set, and remove plastic wrap. Spread the whipped topping evenly over chilled pie, and sprinkle with remaining 1/2 teaspoon lemon rind.

Chocolate Cupcakes with Vanilla Cream Cheese Frosting

Instant coffee intensifies the chocolate richness of these cupcakes. If you're hosting a holiday or birthday party, top them off with themed candies or sprinkles. For thicker frosting, cover and chill for 10 minutes before spreading on the cupcakes. Refrigerate frosted cupcakes overnight; cover lightly with plastic wrap, or store them in an airtight container.

Ingredients:

• Cupcakes:
• 1 cup granulated sugar $
• 1/2 cup egg substitute
• 1/4 cup canola oil $
• 1/2 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour (about 6 3/4 ounces) $
• 1/2 cup unsweetened cocoa
• 1 teaspoon baking soda
• 1 teaspoon instant coffee granules $
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup fat-free buttermilk
• Frosting:
• 1 cup powdered sugar $
• 1/2 teaspoon vanilla extract
• Dash of salt
• 1 (8-ounce) block 1/3-less-fat cream cheese, softened $

Preparation

1. Preheat oven to 350°.
2. To prepare cupcakes, place the first 4 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes).
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through 1/4 teaspoon salt), stirring well with a whisk. Stir flour mixture into sugar mixture alternately with buttermilk, beginning and ending with flour mixture; mix after each addition just until blended.
4. Place 16 paper muffin cup liners in muffin cups; spoon about 2 1/2 tablespoons batter into each cup. Bake at 350° for 18 minutes or until a wooden pick inserted in center of a cupcake comes out with moist crumbs attached (do not overbake). Remove cupcakes from pans; cool on a wire rack.
5. To prepare frosting, combine powdered sugar and remaining ingredients in a medium bowl. Beat with a mixer at medium speed until combined. Increase speed to medium-high, and beat until smooth. Spread about 1 tablespoon frosting on top of each cupcake.

Minted Watermelon and Lemon Ice Pops

Juicy-tangy watermelon ice pops somehow taste more of melon than the fruit itself.

Ingredients:

• Watermelon layer:
• 1/4 cup sugar $
• 1/4 cup water
• 1/4 cup coarsely chopped fresh mint
• 2 cups packed (1/2-inch) cubed seeded watermelon
• 1 tablespoon fresh lime juice
• Lemon layer:
• 6 tablespoons sugar $
• 1/2 cup water
• 2/3 cup fresh lemon juice
• 1/3 cup fresh orange juice $
• 1/4 teaspoon orange extract

Preparation

1. 1. To prepare watermelon layer, combine 1/4 cup sugar and 1/4 cup water in a small saucepan over medium-high heat. Bring to a boil; cook 30 seconds, stirring until sugar dissolves. Stir in mint; cover and let stand 30 minutes. Strain through a sieve into a bowl.
2. 2. Place watermelon in a blender; process until smooth. Strain puree through a sieve into bowl with mint syrup; press with back of a spoon to extract juice. Discard solids. Stir in lime juice; cover and chill 1 hour.
3. 3. Pour about 2 1/2 tablespoons watermelon mixture into each of 8 ice pop molds. Freeze 1 1/2 hours or until almost set. Arrange 1 wooden stick into mixture, being careful not to push through to bottom of mold. Return to freezer. Freeze 1 hour or until frozen.
4. 4. To prepare lemon layer, combine 6 tablespoons sugar and 1/2 cup water in a small saucepan over medium-high heat. Bring to a boil; cook 30 seconds, stirring until sugar dissolves. Pour into a bowl; stir in lemon juice, orange juice, and extract. Cool 15 minutes; cover and chill at least 1 hour.
5. 5. Remove molds from freezer. Pour about 3 tablespoons lemon mixture over frozen watermelon mixture in each mold. Freeze 2 hours or until completely frozen.