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Dessert Recipes

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Yummie Dessert Recipes

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Cherries Jubilee

Cherries Jubilee

1 16-ounce can dark, sweet pitted cherries
1/4 cup apple juice
1 tbsp cornstarch
2 tbsp brandy or rum
3 cups vanilla ice milk

Drain syrup from cherries and mix with apple juice.
In a small saucepan over high heat, bring remaining liquid to a boil and reduce heat to medium.
Add cornstarch mixture, stirring constntly.
Let mixture return to a boil and cook about 1 minute, or until thickened. Add brandy, stir in cherries, and ignite.
Pour over individual portions of ice milk. Serve immediately.

serves 4

Grilled pineapple

Grilled pineapple



For the marinade
2 tablespoons dark honey
1 tablespoon olive oil
1 tablespoon fresh lime juice
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 firm yet ripe pineapple
8 wooden skewers, soaked in water for 30 minutes, or metal skewers
1 tablespoon dark rum (optional)
1 tablespoon grated lime zest


Prepare a hot fire in a charcoal grill or heat a gas grill or broiler (grill). Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.

To make the marinade, in a small bowl, combine the honey, olive oil, lime juice, cinnamon and cloves and whisk to blend. Set aside.

Cut off the crown of leaves and the base of the pineapple. Stand the pineapple upright and, using a large, sharp knife, pare off the skin, cutting downward just below the surface in long, vertical strips and leaving the small brown "eyes" on the fruit. Lay the pineapple on its side. Aligning the knife blade with the diagonal rows of eyes, cut a shallow furrow, following a spiral pattern around the pineapple, to remove all the eyes. Stand the peeled pineapple upright and cut it in half lengthwise. Place each pineapple half cut-side down and cut it lengthwise into four long wedges; slice away the core. Cut each wedge crosswise into three pieces. Thread the three pineapple pieces onto each skewer.

Lightly brush the pineapple with the marinade. Grill or broil, turning once and basting once or twice with the remaining marinade, until tender and golden, about 5 minutes on each side.

Remove the pineapple from the skewers and place on a platter or individual serving plates. Brush with the rum, if using, and sprinkle with the lime zest. Serve hot or warm.


8 Tart Apples peeled and sliced (try Granny Smith or Golden Delicious apples)
1-1/4 teaspoons ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
3/4 cup milk
2 tablespoons butter, softened
3/4 cup sugar
2 eggs
2 teaspoons vanilla
1-1/2 cup Bisquick, divided
1/3 cup brown sugar
3 tablespoons butter, cold

Toss apples in large bowl with cinnamon, allspice, and nutmeg. Place apple mixture in lightly greased slow cooker. Combine milk, softened butter, sugar, eggs, vanilla, and 1/2 cup of the Bisquick. Spoon over apples.

Combine the remaining Bisquick with the brown sugar. Cut cold butter into Bisquick mixture until crumbly. Sprinkle this mixture over top of apple mixture.

Cover and cook on low 6 to 7 hours or until apples are soft.

Dark Chocolate Sorbet with Crystallized Ginger Dark Chocolate Sorbet with Crystallized Ginger

--3 cups water
-2 tablespoons corn syrup
-1 cup sugar
-2/3 cup cocoa powder
-3 ounces dark chocolate, 60 percent cocoa content or higher
-1 tablespoon vanilla
-½ cup crystallized ginger, chopped into small pieces

1. In a heavy medium saucepot, combine water, corn syrup and sugar over low heat. Stir until sugar dissolves. Bring to a boil, then reduce heat to medium and simmer for 2 minutes. Whisk in cocoa, and simmer until cocoa dissolves and mixture is smooth, about 2 more minutes.

2. Remove from heat, whisk in chocolate, stirring well until all of the chocolate melts. Make sure that absolutely no little chunks remain, heating the mixture over very low heat if necessary to completely melt the chocolate.

3. Cool to room temperature, then stir in vanilla. Cover, and chill in the refrigerator for at least one hour.

4. Freeze according to your ice cream maker's instructions. When the mixture is still soft but nearing completion, add the crystallized ginger and allow the ice cream mixture to mix in the ginger. Transfer to a freezer-safe container and freeze until firm.

Makes about 1 quart.

Posted by Jessica Harlan on July 19, 2006

Low Fat Pear-Blueberry Crisp

Low Fat Pear-Blueberry Crisp

A warm pear-blueberry crisp makes an ideal fall dessert. As fresh blueberries become scarce and more expensive, use frozen blueberries or switch to cranberries instead. Keep it low fat by serving it with a dollop of low fat or fat-free whipped topping or vanilla yogurt.

3 large, ripe Bartlett pears, peeled, cored and sliced
1 tbsp lemon juice
1 cup fresh or frozen blueberries
1/4 cup sugar
1 tbsp cornstarch
3/4 cup quick cooking oats
1/4 cup flour
1/4 cup firmly packed brown sugar
1 tsp cinnamon
1/2 tsp ground ginger
1 tbsp melted butter
1 tbsp canola oil

Preheat oven to 375 degrees. Lay sliced pears in an 8-inch square glass baking dish, followed by lemon juice. Scatter blueberries over the pears. Stir sugar and cornstarch together and sprinkle over fruit.
In a small bowl, combine oats, flour, brown sugar, cinnamon and ginger.


Micro-Baked Apples

Micro-Baked Apples

 4 large apples such as Fuji or Gala (about 8 ounces each)
 4 teaspoons margarine or butter
 1/4 cup dried cranberries
 1/4 cup maple syrup

1. Remove cores from apples but don't cut through to bottom. Beginning at stem end, peel apples one-third of way down. Stand apples in 8" by 8" glass baking dish. Fill each apple with 1 teaspoon margarine and 1 tablespoon cranberries. Pour maple syrup over and around apples.

2. Cover with vented plastic wrap and cook on Medium-High (70% power) 10 to 11 minutes or until apples are very tender. Let stand, covered, 5 minutes.

Sent in by Jenna

Oatmeal Crisps

Oatmeal Crisps - serves 18

Vegetable oil spray
1/2 cup vegetable oil spray
1/2 cup firmly packed brown sugar
1 tsp vanilla extract
2 cups quick-cooking oats
1/2 tsp baking pwder
1 tsp ground cinnamon

Preheat oven to 325 F. Spray a 9-inch square pan with vegetable oil spray.
In a mixing bowl, combine oil, brown sugar, and vanilla. Add oats, baking powder and cinnamon.
Mix until blended. Press mixture evenly and firmly into prepared pan.
Bake 20 to 25 minutes, or until edges are golden brown. Cut into 36 squares while hot.
Allow to cool in pan. Store in a container with a loose-fitting lid.

Pecan Pie Breakfast Squares

Pecan Pie Breakfast Squares

Crescent roll dough in a tube makes for a tasty crust that holds sweet, crunchy toasted pecans.

1 (8 ounce) tube crescent dinner roll dough
1 egg
1/2 cup chopped pecans
1/2 cup granulated sugar
1/2 cup corn syrup
1 tablespoon butter, softened
1/2 teaspoon vanilla extract

Heat oven to 375 degrees. Butter a 9 x 13-inch baking pan.

Unroll dough from tube and place in buttered pan. With fingers, pinch together seams and press dough onto the bottom of the pan, coming up the sides just a little. Bake 5 minutes in oven just to set the dough. It will not yet be done.

Meanwhile, in a medium bowl, combine remaining ingredients. Pour over partially-baked crust and spread almost to edges with a spoon. Return to oven and bake about 20 minutes more until deep golden brown (top will be soft and bubbly). Allow to cool before cutting into squares.

Makes about 20.

Summer fruit gratin

Summer fruit gratin



1 pound cherries, pitted and halved
4 cups peeled, pitted and sliced mixed summer stone fruits such as nectarines, peaches and apricots
1 tablespoon whole-wheat (whole-meal) flour
1 tablespoon turbinado sugar or firmly packed light brown sugar
For the topping
1/2 cup old-fashioned rolled oats
1/4 cup sliced (flaked) almonds
3 tablespoons whole-wheat (whole-meal) flour
2 tablespoons turbinado sugar or firmly packed light brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
2 tablespoons walnut oil or canola oil
1 tablespoon dark honey


Preheat the oven to 350 F. Lightly coat a 9-inch square baking dish with cooking spray.

In a bowl, combine the cherries and stone fruits. Sprinkle with the flour and sugar and toss gently to mix.

To make the topping, in another bowl, combine the oats, almonds, flour, sugar, cinnamon, nutmeg and salt. Whisk to blend. Stir in the oil and honey and mix until well blended.

Spread the fruit mixture evenly in the prepared baking dish. Sprinkle the oat-almond mixture evenly over the fruit. Bake until the fruit is bubbling and the topping is lightly browned, about 45 to 55 minutes. Serve warm or at room temperature.

Yogurt-Fruit Cup

Yogurt-Fruit Cup - serves 6

1 16-ounces can sliced peaches or pears, packed in fruit juice
16 ounces lowfat vanilla yogurt
2 tbsp finely chopped almonds
1/2 tsp ground cardamom

Drain and divide fruit among six small dessert bowls.
Top with yogurt and sprinkle lightly with nuts and cardamom.
Serve immediately

Banana Bread (Holly)

1 1/4 cups sugar

1/2 cup butter or margarine, softened

2 eggs 1 1/2 cups mashed very ripe bananas (3 to 4 medium)

1/2 cup buttermilk

1 teasthingy vanilla

2 1/2 cups all-purpose flour

1 teasthingy baking soda

1 teasthingy salt

1 cup chopped nuts (walnuts)

1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches. 2. Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans. 3. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

This is one I used just recently----yummy! :)

Holly (WSE member)

Banana Bread (Judy)

3 smashed ripe bananas

1 cup sugar

2 cups flour

2 eggs

1/2 tsthingy salt

1 tsthingy baking soda

tsp vanilla

nuts are optional

mash bananas with sugar, eggs and vanilla. add the dry ingredients .... then stir in 1/2 cup melted butter bake at 325 for an hour or until tests done you can fudge less butter with some applesauce. just don't replace it all. after all we have a 'fat-tooth' not a 'sweet-tooth'. That's what gives it the flavor LOL!

Judy (WSE member)

D's Granola Bars :)

D's granola bars!!! ( I suggest you do not change the recipe...I have perfected it as it is.)

Preheat oven to 350'

Spread out on a cookie sheet the following....

2 cups- Old fashioned oats (do not use quick cooking ones)

1/2 cups- Sunflower Seeds

1 cups- Sliced almonds

1/2 cups- Wheat Germ

1/2 cups- Pumpkin seeds

1/2 cups- Flax seeds

1/2 cups- Soy nuts

1/2 cups- Pine Nuts

Mix up and bake for 12 minutes at 350' While that is baking....


1/2 cup- Honey

1/2 cup- brown sugar

1oz- margarine

2tsp- vanilla warm ingredients over medium heat until all melted together.

Remove seed & oat mixture from oven and put into a large bowl.

Lower oven to 300'

Add a variety of dried fruit...eg: chopped dates, dried cherries, raisins, dried blueberries ect. About 1/2 cup each!

Add wet mixture to dry mixture and mix well. Then add 1 cup- crunchy peanut butter 1/2 cup- Virgin Oil Stir VERY well.

Spread out into a 9x9 greased baking sheet and bake in 300' oven for no longer than 12 minutes. Remove and let cool before you slide a knife around edges to loosen. Store in squares in any type of air tight container. Refrigerate if you want. This recipe is going to be a bit crumbly as they are home made granola bars and have no preservatives. You may add additional peanut butter if you would like a more tighter consistency.

These are loaded with protein and vitamins so eat wisely :)

Enjoy!!! ~DorothyL~



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