Berries are high on the list of super foods. This easy-to-layer parfait has the added benefit of nonfat yogurt and crunchy granola, which will fill you up the healthy way!
Cookbook author Amy Guittard says this recipe is the result of combining her love of pairing fruit and chocolate. She recommends using extra-seedy raspberry jam to add texture to the bonbons, but a seedless jam can also be used.
These slice-and-bake beauties from the kitchen of fifth-generation California chocolate maker Amy Guittard freeze well, making them perfect for holiday entertaining or unexpected guests.
These warmly spiced cookies are stand-alone treats that can also be used with chef Gabe Garcia's balsamic, fig and pistachio frozen custard to make ice-cream sandwiches. Or, serve as a crumble atop a fruit cobbler.
"Piccolo Chef Cookbook" co-authors Tina Fanelli Moraccini and Lilian Palmieri share this creatively named, kid-friendly dessert recipe. If you have leftover batter, the kids can turn it into tiny truffles by forming little balls before chilling.
Smoother and thicker than ice cream, frozen custard is a Midwestern delicacy that's attracting fans across the U.S. This version is a perfect partner to chef Gabe Garcia's spiced almond shortbread cookies.
Delicately flavored mascarpone cream, made with fresh ingredients from the dairy case, creates a delicious layer for Samantha Ward's Ginger Orange Tuile Cup.
"Man cannot live on kale alone," is a quote Rebecca Katz borrows from a psychologist friend and is as good a justification as any to enjoy dessert in moderation. Here's a healthy choice.
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