RECIPES LIKE IN HOUSE

Chef Anthony Stewart of the Pritikin Longevity Center & Spa in Miami transforms one of our go-to quick desserts—a parfait—by using unconventional ingredients, like apple juice concentrate and ginger root. Follow Stewart's recipe to keep it healthy or make it with vanilla bean ice cream instead of Greek-style nonfat plain yogurt for a richer dessert. Chef Anthony Stewart of the Pritikin Longevity Center & Spa in Miami transforms takes one of our go-to quick desserts—a parfait—by using unconventional ingredients, like apple juice concentrate and ginger root. Follow Stewart's recipe to keep it healthy, or make it with vanilla bean ice cream instead of Greek-style nonfat plain yogurt for a richer dessert. Serves 6   Ingredients 3 ripe bananas 2 Tbsp. apple juice concentrate 1 tsp. vanilla 2 cups Greek-style nonfat plain yogurt Ginger root Directions Slice skin off ginger root and grate, using a microplane, to extract 1 teaspoon of juice.  ...

The trick to making these standbys perfect is to use soft cookies.  Pepperidge Farm Soft Baked cookies  are ideal and come in oatmeal raisin, dark chocolate brownie and dark chocolate flavors. The fun is in dreaming up the perfect sandwich combination: Try chocolate chip with  Häagen-Dazs salted caramel truffle , snickerdoodles with  Three Twins cardamom ice cream , or chocolate cookies with any peanut butter ice cream.

At La Silhouette restaurant in New York, pastry chef Jeff Sytsma serves a peanut butter sabayon (a light, foamy Italian mousse) with warm chocolate cake. This more traditional version—made with just brandy, water, egg yolks and sugar—is a lovely complement to bright pink and orange winter fruits such as blood oranges, Cara Cara navels and grapefruit. At La Silhouette restaurant in New York, pastry chef Jeff Sytsma serves a peanut butter sabayon (a light, foamy, Italian mousse) with warm chocolate cake. This more traditional version, made with just brandy, water, egg yolks and sugar, is a lovely compliment to bright pink and orange winter fruits such as blood oranges, cara cara navels and grapefruit. Serves 4   Ingredients For the sabayon 3 1/2 Tbsp. brandy 3 1/2 Tbsp. water 5 egg yolks 1/2 cup sugar Pinch of salt 1/2 cup plus 1/8 cup heavy cream For the citrus salad 2 blood oranges 2 Cara Cara oranges 1 grapefruit Mint leaves Brown sugar ...

If you're stuck with peaches that aren't quite ripe, this is a fast and delicious way to turn them into a dessert you can eat within minutes. Sautéing the fruit with lemon juice and sugar helps tenderize and sweeten it. The peaches are terrific on their own or with a scoop of vanilla ice cream and a few plain graham crackers.  If you're stuck with not-quite-ripe peaches, this is a fast (and delicious) way to turn them into dessert you can eat within minutes. Sautéing the fruit with lemon juice and sugar helps tenderize and sweeten it. The peaches are terrific on their own or with a scoop of vanilla ice cream and a few plain graham crackers. Serves 2   Ingredients 2 peaches Juice of one medium- to large-sized lemon 2 Tbsp. sugar 2 Tbsp. butter Directions Halve and pit the peaches, and cut them into thick slices. Toss them with the lemon juice and sugar in a bowl. Melt the butter in a skillet over medium heat, then add peaches and cook for about 4 minutes,...

Follow a rich meal with this unexpected choice, where ricotta—which usually only shows up on the dessert menu in cheesecake—gets the spotlight. Though it only takes a minute to stir 2 cups of cheese with 1 teaspoon each of lemon zest and juice, 1/2 teaspoon of vanilla, and sugar to taste, it's best if you make it before dinner so the cheese can absorb the bright flavors.

This dish may sound complicated, but Sabina and Lorraine Belkin, sisters and chefs/owners of Duo Restaurant & Lounge in New York, promise it comes together quickly: You can brown the bananas in just two minutes and cook the crepes in two more. In less than 10 minutes, you'll have the classic late-night Parisian street food right in your own kitchen.  This dish may sound complicated, but Sabina and Lorraine Belkin, sisters and chefs/owners of Duo Restaurant & Lounge in New York, promise it comes together quickly: You can brown the bananas in just two minutes, and cook the crêpes in two more. In less than 10 minutes you'll have the classic late-night Parisian street food right in your own kitchen. Serves 4   Ingredients For the crêpes 1 cup all-purpose flour 1 Tbsp. white sugar Pinch of salt 3 eggs 2/3 cups milk 1 tsp. olive oil 1 jar of Nutella For the caramelized bananas 2 bananas 2 Tbsp. light brown sugar 4 Tbsp. butter D...