May 31^st 2011By Eating Well

You'll be sure to impress your guests with these cherry flavored cream desserts that go deliciously with a side scoop of vanilla frozen yogurt. These panna cottas (Italian for cooked cream) are smooth, light and mild molded desserts set off by a bright, intensely flavored cherry compote. The recipe calls for a vanilla bean, which yields the best flavor, but you can use extra vanilla extract instead; just be sure it's top quality. The compote is also delicious spooned over slices of angel food cake or scoops of vanilla frozen yogurt.

March 7^th 2011By Eating Well

Besides succulent fresh, ripe strawberries, the key to a great strawberry shortcake lies in the quality of the biscuit. And this one is top-notch. These tender, sweet buttermilk biscuits are made with a blend of cake flour and whole-wheat flour and lightened by substituting reduced-fat cream cheese for some of the butter. As a delicately tangy alternative to whipped cream, we use a blend of cream and reduced-fat sour cream.

September 15^th 2011By Shoshana Ohriner

June 7^th 2011By Eating Well

This is a healthier version of a traditional cobbler, with canola oil in place of some of the butter and whole-wheat flour instead of all-purpose flour. Unlike more classic biscuit-topped cobblers, the peaches and blueberries are nestled into a tender batter that swells around the fruit as it bakes. Other fruits may be substituted. It's especially beautiful when baked in and served right from a cast-iron skillet.Make the most of summer fruit with this lower-fat cobbler featuring peaches and blueberries. Yum!

March 7^th 2011By Eating Well

Fruit on the grill? Most definitely! Try grilling other stonefruit or pineapple too!

November 18^th 2011By Geila Hocherman

The availability of nut milks with kosher certification has meant that crème brulée, the ultimate dairy dessert, can now be made pareve. The lush texture of this recasting suggests the inclusion of heavy cream, but coconut milk is used instead. I love the subtle coconut flavor of this version, not to mention its crackly burnt-sugar topping, and I think you will, too.

June 3^rd 2011By Eating Well

You'll want to eat dessert before the meal once you've tried this lovely cream-filled tart sweetened with maple syrup and fresh blueberries. A few tablespoons of maple syrup sweeten the topping and round out the flavor of the cream filling.