RECIPES LIKE IN HOUSE

Puckery lemon sherbet, crushed frozen strawberries and sparkling wine all poured into a single glass make for a gorgeous palate cleanser that falls somewhere between a slushy and a smoothie. A champagne flute or coupe is perfect for this dessert; top it with a sprig of mint.

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...

You could spend an hour making classic American strawberry shortcake, but John Keller, chef at Co-Op Food & Drink in New York, has figured out a way to cut the process down to 10 minutes. His secret ingredient: store-bought biscuit dough that comes in a tube. Strawberries, sugar, heavy cream and vanilla help transform any brand of the humble supermarket product into a treat worthy of any guest.  You could spend an hour making classic American strawberry  shortcake , but John Keller, chef at Co-Op Food & Drink in New York, has figured out a way to cut the process down to 10 minutes. Serves 6, with some leftover biscuit dough   Ingredients 20 ripened strawberries 1/4 cup granulated sugar 1 tube biscuit dough (store bought, any brand will work) 1 cup heavy cream 1 tsp. vanilla extract 2 Tbsp. confectioners sugar Directions Preheat oven to 400°. Slice store bought biscuit dough into 1/2-inch rounds. Place rounds on baking sheet lined...

When chef Kathleen Daelemans's sister, Talitha, was old enough to use the stove, she and her friend, Erin, would sneak into the kitchen during all-night monster movie marathon sleepovers to make this pudding. Instead of waiting for it to cool, they'd eat it warm. Serves 4   Ingredients   1/4 cup sugar 1/4 cup cocoa powder 2 Tbsp. cornstarch 2 cups low-fat or non-fat milk 2 ounces bittersweet chocolate 1 tsp. vanilla extract  Directions   In a medium, heavy-bottomed saucepan, stir together sugar, cocoa powder and cornstarch. Turn heat to medium high. Gradually add milk and stir constantly until pudding begins to boil and thicken, about five minutes.  Reduce heat to medium low, add bittersweet chocolate and continue heating five minutes more until pudding is completely thickened. Remove from heat, let cool five minutes.  Add vanilla and pour into pudding cups. Eat immediately or refrigerate.

This microwaveable dessert isn't just super-speedy; it's also healthy. Top the softened, spiced apples with a spoonful of plain yogurt for a cool counterpoint. Serves 2   Ingredients 2 apples 2 Tbsp. brown sugar 1/2 tsp. ground nutmeg 1 tsp. ground cinnamon 2 Tbsp. golden raisins 2 tsp. honey or agave nectar Directions Core the apples and cut them into rough chunks. Place them in a microwave-safe bowl. Sprinkle the brown sugar, nutmeg, cinnamon and raisins on top, and drizzle agave nectar over everything. Cover with a lid or plastic wrap and microwave for about 3 minutes, until apples are soft. Let cool for a few minutes before serving. 

This dessert hits all the pleasure centers: it's bread, it's chocolate, it's cream—it's got to be good. Using spelt bread here is a nice way to incorporate whole grains into a dessert in a subtle way that doesn't scream "healthier choice"—even when it is. You can use potato bread or a basic rustic loaf; my favorite is our homemade spelt bread. Serves 4   Ingredients 1/2 cup vanilla soy milk 8 ounces dark bittersweet chocolate, finely chopped 3 Tbsp. vegan buttery spread (such as Earth Balance brand), softened, divided 8 slices spelt bread or other rustic bread, cut about 1/2-inch thick 1/3 cup Cream Cheese Crème Fraîche ( get the recipe ) 4 sprigs fresh rosemary, for garnish (optional) Directions In a medium saucepan, heat the soy milk over medium heat until it's just boiling. Add the chocolate and turn off the heat, but keep the pot on the burner. Let the sauce stand for about 1 minute, then whisk until smooth. The texture should...

You can use crème fraîche in both savory and sweet dishes. It will keep in the refrigerator for seven to ten days. Makes about 1 3/4 cups   Ingredients 2 ounces (1/4 cup) vegan cream cheese, softened 4 ounces soft tofu 1/2 tsp. vanilla extract 1/4 tsp. ground cinnamon (optional) 1 cup canola oil 1 tsp. white wine vinegar Directions In a blender, combine the cream cheese, tofu, vanilla, and cinnamon. With the machine running, slowly pour in the oil so it emulsifies and slightly thickens. Pour the mixture into a medium bowl, whisk in the vinegar, and continue whisking until the crème has the consistency of heavy cream. 

RECIPES EASY, FAST AND DOMESTIC Toasted Chocolate Bread with Cream Cheese Crème Fraîche     It's also a snap to make. Just butter and toast slices of bread in a pan, pour chocolate sauce on top and then spoon on a dollop of faux crème fraîche (a dairy-free version that's surprisingly easy to make) and garnish with a sprig of rosemary.   "Baked" Apples This microwavable dessert isn't just super speedy; it's also healthy. Top the softened, spiced apples with a spoonful of plain yogurt for a cool counterpoint.  Warm Chocolate Pudding Author and Food Network chef Kathleen Daelemans says this pudding—which you can whip up with pantry ingredients including sugar, cocoa powder, cornstarch, bittersweet chocolate and vanilla extract—is best eaten just five minutes after it comes off the stove, when it's barely set.