Fruit cakes - quick and easy recipes - page 43

This recipe is a traditional American dessert pie made of lime, egg yolks, and sweetened condensed milk. Give it a try, it's delicious!

Cheesecake is one of everyone's favourite desserts. It usually requires an oven, but in this recipe, you can prepare it without using one. Give it a try!

This sweet recipe features one of the richest tropical fruits. For all pineapple lovers, this cake will be fantastic. It is fluffy, tasty and easy to make.

Banana chocolate chip muffins can also be healthy and vegan-friendly. This recipe is easy, quick and delicious.

For these classic strawberry shortcake crêpes, sliced ripe strawberries are folded into whipped cream, then rolled up in freshly made crêpes. Game Plan: You’ll need to make the batter for Basic Crêpes and Easy Whipped Cream before you begin.

This classic recipe for a chocolate-hazelnut crêpe with banana will transport you to the streets of Paris. Game Plan: You’ll need to make the batter for Basic Crêpes before you begin.

For this easy microwave chocolate mug cake recipe, flour, sugar, cocoa powder, vegetable oil, and an egg turn into a delicious treat in 90 seconds. Raspberry preserves and shredded coconut give it a Black Forest twist.

In this old-fashioned fruit butter recipe, a puree of fresh blueberries cooks down for at least 4 hours in the slow cooker. Sugar, lemon, cinnamon, and nutmeg join the berries in the last hour of cooking.

In this recipe adapted from Just A Pinch, waffle cones get a filling of peanut butter, banana, marshmallow, and chocolate chips, then wrapped in foil and grilled.

This recipe is presented by Eggland’s Best. Is it breakfast or is it dessert? Is it Italian or French? Who cares, when it’s so delicious? For such a fancy fusion, the steps are relatively easy. Don’t forget to sprinkle your rolls with powdered sugar for the final flourish.

This recipe is presented by Eggland’s Best. Create a classic cookie that would make grandma proud, using almond paste, which is also the base for marzipan. Find almond paste in the baking aisle of the grocery store, sometimes in block form, other times in a can. To build the tri-colored layers, you’ll need three 11-by-7-inch baking pans and wax paper. When you slice the finished product, you’ll discover the Italian flag within. Bon appetit!

For a creamy, naturally sweet, healthy, easy frozen dessert that can satisfy your ice cream cravings, we recommend this two-ingredient ice “cream.” There isn’t any cream in this recipe, or much of anything else besides bananas. But the fruit is full of natural sugars and has a creamy texture that works well when frozen and blended. After you master this basic recipe, you can play around with adding other ingredients to it, such as nut butter, cinnamon, or cocoa powder.

Matcha is all the rage, and we’re finding new ways to incorporate it into our cooking and baking, besides just matcha tea. Why are we so mad about matcha? Well, it’s green tea, but times 10. Matcha is the ground-up whole leaves, so you get more of all the antioxidants, caffeine, and other good-for-you stuff. And, it doesn’t hit you hard with a burst of energy and then a crash, like coffee can do. It’s more of a long, slow influx of energy. A little goes a long way.

I could go on and on about how much I love olive trees. I even have olive trees growing in my yard — and that’s just the beginning of my obsession. So, it didn’t take much convincing for me to try making a dessert with olive oil, and citrus is a natural pairing. I like to serve this cake with plain whipped cream and basil leaves for garnish. Or simply dust the top with confectioners’ sugar and call it a day.

My husband, Jack, isn’t the biggest fan of avocados. I prep this one while he’s not looking, and he’s yet to realize that this decadent chocolaty dessert is made from pureed avocado.

Are you surprised to see such a fancy dessert? Don’t be! Christina Lane made this one dairy-free and naturally sweetened so that she doesn’t feel badly about eating it for breakfast. And she tops it with fruit soaked in honey just because it tastes good. (Honey is acidic and it breaks down the fruit while it rests.) Lane used figs because summer was in full swing when she perfected this recipe, but mango and raspberries are great here too.