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Years ago, I tore out this low fat Key Lime Pie recipe from a magazine. I have no idea what magazine it was but what I do know is that this is an easy, lowfat, no-bake recipe. There str no condensed milk or rich creams involved – only light, lowfat ingredients are used in this pie. You may choose to replace the sugar with sugar substitute if desired. A great “diet” dessert.


  • 1 package nonfat cream cheese (8 oz.), room temperature
  • 1 tsp. grated lime rind
  • 1/3 cup fresh lime juice (about 3 limes) — use fresh juice only
  • 1/4 cup sugar (you may also use equivalent artificial sweetener)
  • 1 container (8 oz.) light frozen nondairy whipped topping, thawed
  • 1 prepared graham cracker piecrust (8-9″)
  • 8 thin lime slices, to garnish, if desired

Place cream cheese, lime rind, lime juice and sugar in a large bowl. Beat with mixer on medium speed until fluffy, for 3 to 4 minutes.

Fold in whipped topping. Spoon filling into piecrust.

Refrigerate for 4 hours or until filling is firm.

Garnish with lime slices or as desired.

Watermelon Mousse is an easy recipe that is a refreshing and luscious. Prepare this recipe as a pareve dish by using a non-dairy whipped topping instead of heavy cream.


  • 2 1/2 cups watermelon chunks, seeded
  • 1 envelope unflavored gelatin
  • 1 cup sugar
  • 1 tablespoon lemon juice
  • 1 cup heavy cream

Use a blender or coarse sieve to puree the watermelon (that has been seeded).

In a small bowl, pour in the gelatin powder plus 1/4 cup of the watermelon puree – stir to combine.
Heat 2 cups pureed watermelon in a medium saucepan over low heat until almost boiling. Add softened gelatin mixture and stir until dissolved. Remove from heat and stir in sugar and lemon juice.

Place in refrigerator, stirring occasionally, until the mixture mounds slightly when dropped from a spoon.
Whip cream until stiff and fold into the watermelon mixture. Turn into a 4-cup mold. Freeze.

Un-mold and garnish with lemon slices, melon balls and mint sprigs. You can also serve the mousse by spooning portions into attractive parfait or dessert glasses.

Serves 6.


Once you make Oreo Truffles, you will keep this recipe handy for the next time – makes 3 1/2 dozen.


  • 1 – 18 oz. pkg. Oreo cookies, finely crushed, (Oreo cookie crumbs), divided
  • 8 oz. cream cheese, softened
  • 2 – 8 oz. packages semisweet baking chocolate, melted

Line a baking sheet with parchment or waxed paper. Mix 3 cups of cookie crumbs with cream cheese until well blended. Shape into 42 one-inch balls.

Melt chocolate in saucepan of low heat, stirring occasionally until melted. Dip balls into melted chocolate – place on prepared baking sheet. Sprinkle with remaining cookie crumbs.

Refrigerate for one hour, or until firm. Store any leftovers in a tightly covered container in the refrigerator.

Source: Kraft Foods

Halva Coffee Ice Cream is an easy pareve dessert recipe that takes only minutes to prepare. Simply mix ingredients together and freeze – great results.


  • 1 pkg. NutriWhip
  • 1 pkg. Osem Vanilla Pudding
  • 1 tbsp. instant coffee
  • 1 pkg. of Halva, your favorite flavor

Beat the NutriWhip and gradually add the vanilla pudding followed by the coffee. Break halvah into small pieces and fold into the cream mixture. Pour into a pan and place in freezer for a few hours until firm. Source: Hebrew Academy ‘Rave Reviews’ – Morah Michelle

Cherry Fluff Cheesecake is a cool and refreshing no-bake dessert recipe that will please your family and friends. The addition of cherry gelatin to the cheesecake recipe lends a colorful punch of flavor and smooth texture. It is best to prepare this cake a few hours ahead of serving (or the day before) so that it can set properly in the refrigerator. Thank you to Christina for this recipe.

Spray a 9-inch springform pan lightly with cooking spray.

Ingredients for Crust:

  • 19 graham crackers, crushed (about 1 1/3 cups)
  • 1/4 cup butter, melted

Mix until crumbs are well coated with the butter. Reserve about 1/3 of the crumbs for topping. Take remaining crumbs and press firmly onto bottom of springform to form an even layer. Chill in refrigerator.

Ingredients for Cheesecake Filling:

  • 1 pkg. (3 oz.) cherry-flavored gelatin or Jello (use another flavor, if desired)
  • 1 cup boiling water
  • 8 oz. (1 pkg.) cream cheese
  • 1 cup sugar
  • 1 tsp. vanilla extract
  • 1/4 tsp. almond extract
  • 1 2/3 cups (14.5 oz. can) evaporated milk (chill it in fridge or briefly in freezer until the can is cold)
  • 3 tbsp. lemon juice

Empty gelatin powder into a small bowl. Add boiling water and stir until dissolved. Allow the mixture to cool off.

Using an electric mixer, beat the cream cheese, sugar, vanilla and almond extracts until smooth. Add cooled gelatin, blending gradually at a low to medium speed. Chill mixture in fridge until it begins to set.

Once the gelatin mixture begins to set, prepare the evaporated milk, which has been chilled. Pour the evaporated milk in a large mixing bowl together with lemon juice. Whip until stiff. Fold in the thickened gelatin-cheese mixture until all ingredients are well-blended.

Turn mixture into crumb-lined pan. Sprinkle top with reserved crumbs. Chill 3-4 hours, or until set and firm to the touch.

One Cherry Fluff Cheesecake serves: 10-12

Chocolate Peanut Butter Squares will remind you of the peanut butter cups that you buy in the store – these are even better. This easy dessert recipe has appeared on numerous websites without credit to the originator – thank you to the author. This easy no-bake recipe can be made in less than an hour. If you want to make the recipe pareve, use pareve margarine instead of butter.


  • 1 cup butter or pareve margarine
  • 2 cups smooth peanut butter
  • 4 cups confectioners’ sugar
  • 2 cups graham cracker crumbs
  • 2 cups semi-sweet chocolate chips
  • 1 tbsp. butter

Melt 1 cup butter and peanut butter together in a small pan over low heat. In a separate bowl, combine sugar and finely ground graham cracker crumbs (process crackers if they are not fine). Pour butter mixture over dry ingredients and stir with spatula to make the filling. Spread mixture in a greased jelly roll (7 x 12) or 9 x 13 inch baking pan and pat down the layer evenly.

Prepare the topping by melting the chocolate chips together with the tablespoon of butter at low/medium heat in the microwave. At 30 second intervals, stir mixture until completely melted.

Spread melted chocolate over peanut butter mixture. Refrigerate for 30 minutes and cut into 1” squares.
These squares freeze very well in a freezer bag (if nobody discovers them in the freezer).

Makes: 2 1/2 – 3 dozen squares

My sister-in-law Carin recently made Swiss Roll Ice Cream Cake at a brunch she hosted for our family. When she brought out the cake to the guests, everyone said “Wow!” and asked for a piece. I was hoping to find the recipe and as luck would have it, I found it in a magazine insert published by Simply Homemade (Smuckers) called “Dressed for Summer”. This is not a difficult cake recipe. Try it out – make room in your freezer and impress your guests at your next gathering. This cake is gorgeous and delicious!

Ingredients for Swiss Roll Ice Cream Cake:

  • 2 packages (400 g each) of individually wrapped mini swiss rolls, sliced in 4
  • 8 cups vanilla ice cream, softened
  • 1/2 cup (at least) Smucker’s Sundae Caramel Syrup
  • 1/2 cup (at least) Smucker’s Sundae Chocolate Syrup
  • Additional syrup for garnish, if desired

Slice mini swiss rolls into quarters.

Line a metal bowl (large 12 cup) with plastic wrap.

Line inside of bowl with sliced swiss rolls and allow them overlap if necessary. Use any extra slices for the top.

Fill with 2 cups of ice cream and spread it slightly up the sides of the bowl.

Cover with 1/4 cup of caramel syrup. I use a bit more than 1/4 cup because the layer is more visible that way.

Add another 2 cup layer of ice cream over the syrup.

Cover with 1/4 cup of chocolate syrup. As stated, I use a little more than 1/4 cup because the layer is more visible that way.

Continue to add ice cream and alternating between syrups, ending with ice cream.

Place remaining swiss roll slices on top of the final layer of ice cream.

Cover Swiss Roll Ice Cream Cake with plastic wrap and freeze until firm. This will take at least 3 hours.
To serve the cake, remove plastic covering and invert onto dish. Remove plastic wrap and garnish with more sundae syrups, if desired.

Note: I have seen similar cakes made with jelly roll pieces and ladyfingers instead of swiss rolls. The size and the colors of the swiss rolls seem to enhance the presentation of this amazing dessert!

Fruit Compote is a fabulous dessert recipe that is both flavorful and good for you. The blend of sweet fruit is a memorable treat at holidays or anytime of the year. Compote can be frozen – do yourself a favor and prepare a double batch – share with a friend!


  • 12 apples, peeled, cored and sliced
  • 4 ripe peaches, peeled
  • 4 ripe pears, peeled
  • 8 small to medium ripe plums
  • 3/4 cup sugar
  • 1 tsp. cinnamon
  • One orange cut into sections
  • 2 tsp. orange or lemon juice
  • 3-4 cups water
  • Optional: Add 2 tbsp. of flavored raspberry powdered gelatin to the liquid

Peel all fruit except for the plums. Cut into pieces and make sure that seeds, pits and stems are discarded. Place fruit in large pot together with remaining ingredients. Note that the fruit will reduce considerably and emit liquid.

Cook compote on low-medium heat, uncovered, until fruit is tender, not mushy. This may take between 15 and 30 minutes. Keep an eye on the mixture and remove from heat when it reaches the desired consistency. Do not overcook.

If there is a lot of liquid in the pot, you can pour out a few cups. Leave in some of the liquid because it will intensify in flavor as it chills.

Refrigerate fruit compote overnight and serve chilled.

If you wish, you can serve compote plain or over a frozen dessert in a footed dessert bowl. Stick a piece of almond biscotti at the top of the compote.

This dessert recipe is for the over-18 crowd only. Brandy Fruit is basically fruit compote soaked in brandy. When it is served over sorbet or ice cream in a beautiful brandy or parfait glass, it becomes very elegant, not to mention, potent.


  • 6 dried figs
  • 12 dried apricots, cut in half
  • 1/2 cup raisins
  • 1/4 cup dried berries (cranberries, cherries)
  • 2 tbsp. sugar
  • 1/2 cup brandy*

In a bowl, cover fruit with boiling water and let it sit for 15-20 minutes until it softens. Drain water.

Chop the figs and apricots so that all fruit is the size of the raisins and dried berries.

Add softened, chopped fruit to a pot on the stove – blend in sugar and brandy. Simmer on low-medium heat for 15 minutes. Do not let fruit turn into mush.

Serve hot over sorbet, ice cream or other frozen dessert.

*If you want to avoid alcohol, use apple cider or de-alcoholized wine.

Trifle is a classic dessert served in a shapely glass bowl filled with layers of cake, cream, fruit and an assortment of favorite sweets. My nieces Erin and Samara make the most delicious trifle and they agreed to share their recipe. Be creative and feel free to substitute pudding flavors or other fruits in this simple and delectable recipe.

Quantities of ingredients depend on the size of the bowl that is used. Make sure to leave enough room for at least two layers of cake, pudding, fruit and cream. When constructing the trifle, check the outside of the bowl to make sure that layers are visible.


  • 1 sponge cake, purchased at the bakery or supermarket
  • Rum, orange juice or your favorite liqueur
  • Vanilla Pudding (instant prepared, or your favorite flavor)
  • Strawberries, stems removed and sliced
  • Blueberries
  • Raspberries
  • Sliced Bananas
  • Whipped cream
  • Chopped nuts, toasted if possible

Tear sponge cake into pieces and place at bottom of the bowl to make a layer. Drizzle or sprinkle rum, juice or liqueur over the cake, not to soak it, just to make it slightly damp.

Spoon a layer of pudding over cake. Top the pudding layer with strawberries, blueberries, raspberries and slices of banana. You should be able to see each layer as you look at the side of the dish.

Top the fruit with a layer of whipped cream.
Repeat process: cake, pudding, fruit, cream.

Spinkle top (second layer of whipped cream) with chopped nuts. Garnish with a few berries.

Note: Ground up bits of your favorite chocolate bars, flavored whipped cream, syrups and exotic fruits can be used to personalize this creative dessert recipe.

Apricot Sorbet is remarkably simple – the sole ingredient is canned apricots. You may garnish with fresh mint if you like. As far as frozen desserts are concerned, this one is the easiest that I’ve ever come across.


  • 2  (15 1/4 oz.) cans apricot halves
    photo 18581 20100708
  • sprig of mint for garnish, optional

Serves: 6-8

Place two cans of apricots in the freezer overnight. Briefly run the cans under hot water to loosen the contents.  Dice into 1” cubes and put in a food processor and pulse until creamy.  Serve immediately or freeze for later use.  If desired, garnish with a sprig of mint.

It is not a good idea to overprocess and if you have the time, re-freeze for a few hours before serving.
Source: Apricot Producers of California

Lindt Chocolate is a creamy rich melt-in-your-mouth indulgence that should be reserved for special occasions, or not! These two irresistible recipes are sure to please your guests when the occasion calls for something special: Lindor Truffles Mousse and Lindt Chocolate Fondue.

1. Lindor Truffles Mousse

  • 9 dark chocolate plus 5 milk chocolate Lindor truffles -or- 14 white chocolate Lindor truffles for White Chocolate Mousse
  • 3 large eggs, separated
  • 1 tbsp. granulated sugar
  • 1 1/2 cups whipping cream
  • 2 tbsp. confectioner’s sugar
  • 1 tsp. vanilla extract
  • For garnish: Lindor truffles, whipped cream

Unwrap chocolates and melt slowly using double boiler over medium heat (or place a larger saucepan over a smaller one that is filled with simmering water). Stir lightly and once melted, remove from heat.

In a separate bowl, whisk egg yolks until foamy and add a small amount of the melted chocolate, whisking in unti incorporated. Slowly whisk in the remaining chocolate.

In another bowl, beat egg whites and granulated sugar until stiff peaks have formed. Using a spatula or spoon, fold in the chocolate mixture.

Pour the mousse into serving dishes (ramekins, glass bowls, fluted glasses or some elegant stemware) and chill for 8 hours or overnight. Garnish with a chocolate and whipped cream, with a sprig of mint, crushed candies, nuts or chocolate shavings, as you wish.

Serves: 6-8

2. Chocolate Fondue: (feel free to substitute same amounts of your favorite brand of high quality chocolate):

  • 1 bar (100 g) Lindt Excellence 70% Cacao Dark Chocolate, chopped
    photo 12400 20100211
  • 1 bar (100 g) Lindt Swiss Classic Milk Chocolate, chopped
  • 2/3 cup (160 ml) cream (heavy, light or half & half)
  • Pound cake cut into cubes
  • Fresh fruit: grapes, strawberries, bananas, apples, pears, pineapple
  • Dried fruit: apricots, pineapple, peaches, papaya, mango
  • Marshmallows
  • If desired, replace one or two tbsp. of cream with one or two tbsp. of your favorite liqueur

Prepare cake, fruit, dried fruit, marshmallows and any other accompaniments that you can think of.
Arrange dipping food on one or several platters according to your dinner or party plans, and reserve in the refrigerator.

In a saucepan, heat the cream just until it starts to boil. Immediately remove the saucepan from the heat and add the chopped chocolate. Stir until melted.

Pour the chocolate mixture into the fondue pot and serve right away.

Serves: 4


Stuffed Prunes or Dates are easy to prepare as a Purim dessert or snack anytime. Recipe can be doubled.


  • 1 cup confectioner’s sugar, plus extra to roll fruit, if desired
  • 1 tbsp. butter, pareve margarine or cream cheese, room temperature
  • ½ tsp. vanilla extract (you can replace vanilla with almond extract or some of your favorite liqueur)
  • ½ cup chopped nuts -or- crisp breakfast cereal
  • 2 dozen large prunes (with pits) or dates

If you are using prunes, soak them in water for a few hours or overnight and drain.

Filling: Cream butter (or margarine or cream cheese)and sugar. Add vanilla followed by nuts or cereal – use mixer or fold in by hand, until well blended.

Cut a slit in centre of date and prune – remove pits from prunes. Fill centre of dates or prunes with small balls of prepared mixture.

If desired, roll filled fruit in confectioner’s sugar.

Coconut Mousse is a luscious dessert recipe that is smooth, rich and flavorful. Garnish with toasted coconut flakes – fabulous treat, even at Passover!


  • 1/4 cup unsalted butter, softened
  • 1 package cream cheese (8 oz.), softened
  • 2/3 cup sugar
  • 1 pint (2 cups) heavy whipping cream
  • 1/2 cup sweetened flaked coconut
  • ½ tsp. coconut extract or vanilla – at Passover, use 1 tbsp. Passover vanilla sugar or ½ tsp. Passover almond or rum flavoring
  • Toasted sweetened flaked coconut, if desired

Place butter and cream cheese in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add sugar; continue beating until well mixed.

Increase speed to high. Beat, gradually adding whipping cream, until stiff peaks form. Gently stir in 1/2 cup coconut and coconut extract (or Passover flavoring) by hand.

To serve, divide mixture evenly among 8 individual serving dishes. Cover; refrigerate until serving time. Sprinkle with toasted coconut, if desired.

8 – ½ cup servings

The two Fruit and Nut Chocolate Bark recipes below are terrific make ahead desserts or gifts for Passover and other Jewish holidays. Use your favorite type of chocolate whether semi sweet, milk or white and feel free to replace nuts and fruits according to your taste preferences. Most of the ingredients below are available for Passover.

Make sure to melt milk and white chocolate according to package directions to avoid ‘seizing’. You will need enough chocolate to fill a baking sheet.

Ingredients for Fruit and Nut Bark:

  • 2 – 12 oz. packages of chocolate morsels or Passover chocolate chips or baking chocolate (dark, milk or white) (you will need about 4 – 4 1/2 cups chocolate chips)
  • 1 cup flaked coconut
  • 1 cup pistachios, shelled and cut into pieces
  • 1 cup dried cranberries

Place a layer of wax paper on a baking sheet. Melt chocolate according to package directions. Stir in coconut, pistachios and dried cranberries.

Drop the mixture by spoonfuls and spread a thin layer over the wax paper. Refrigerate at least 1 hour and break into pieces.

Makes 1 ½ pounds.

Dark Sour Cherry Ginger Crunch (Pareve):

  • 1 ½ cups walnut halves or pecans
  • 2 (12-ounce) packages bittersweet chocolate, finely chopped
  • 1 cup dried sour cherries or cranberries, coarsely chopped
  • 2 tablespoons crystallized ginger, finely chopped

Preheat oven to 350 F. Spread the walnuts on a baking sheet and toast for 8 minutes, or until golden and fragrant. Let cool, coarsely chop.

Line a baking sheet with parchment or wax paper. In a glass bowl, melt chocolate in microwave. Stir until smooth. Stir in the walnuts, cherries and crystallized ginger until evenly coated. Scrape the mixture onto the prepared baking sheet and spread evenly about ¼ to ½ inch thick. Refrigerate for 10 minutes, or until firm, break into pieces.

Makes 1 ½ pounds.

Source: (

Fried Bananas make an easy pareve dessert recipe that will dazzle your family and friends.


  • bananas
  • 1 package small spring roll wrappers (or large package if small is unavailable)
  • Optional: honey, maple syrup or pareve chocolate sauce
  • Optional: pareve frozen dessert or as a dairy dish, ice cream or frozen yogurt
  • Toasted coconut, to sprinkle on top of Fried Bananas
  • oil for deep frying

You can make as many of these as you wish. The process is as follows: Cut a banana in half horizontally and then again in half, lengthwise. You will have 4 pieces. Each piece should fit into a spring roll wrapper and if wrappers are too large, cut them down to fit. Fold banana pieces into wrappers as if you were making actual spring rolls, folding them up tightly.

Place oil in a wok or deep frying pan, enough to cover stuffed wrappers. Heat to medium high and once oil is hot, use tongs or another reliable utensil to place wrappers in pan – make sure to avoid spatters. Fry until golden brown, gently rotating wrappers so that they brown uniformly. Do not overcrowd the pan – make the wrappers in batches of 4-6 at a time.

Place cooked bananas on a plate covered with paper towels and let them cool down for a few minutes. If serving warm, drizzle honey or syrup over top of wrappers and sprinkle with toasted coconut. Add a scoop of frozen dessert or sorbet on the side. If serving cooled off, sprinkle a bit of confectioners sugar over top of wrappers followed by syrup, if desired.

Adapted from:

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