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7 Irresistible Fall Fruit Desserts

  • Yunhee Kim

    Pear & Cranberry Crostata

    Makes: 8 servings

    Prep: 20 minutes

    Refrigerate: 30 minutes

    Microwave: 30 seconds

    Bake: 45 minutes at 400 degrees F.

    Test Kitchen Tip: If dough gets too soft to work with, refrigerate on baking sheet before adding filling.

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  • Yunhee Kim

    Pumpkin Mousse-Filled Cupcakes

    Makes: 16 cupcakes

    Prep: 20 minutes

    Bake: 20 minutes at 375 degrees F.

    Microwave: 45 seconds

    Test Kitchen Tip: To pipe in mousse, fill bag half full; twist to close. Secure with a storage bag tie.

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  • Yunhee Kim

    Healthier Carrot Cake

    Makes: 16 servings

    Prep: 30 minutes

    Bake: 40-45 minutes at 350 degrees F.

    Healthy Tip: Carrot cake gets a makeover- this delicious recipe has half the calories and 70 percent less saturated fat per serving than a traditional version. (From our partners at EatingWell.com.)

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  • Yunhee Kim

    Strawberry Linzer Cookie Tart

    Makes: 16 servings

    Prep: 15 minutes

    Freeze: 25 minutes

    Bake: 12 minutes at 400 degrees F., then 40 minutes at 350 degrees F.

    Test Kitchen Tip: You must use a nonstick tart pan and remove ring as soon as tart is cool to the touch.

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  • Cranberry-Lime Cheesecake

    Makes: 12 servings

    Prep: 40 minutes

    Bake: 1.25-1.5 hours at 325 degrees F.

    Healthy Tip:This healthy cheesecake topped with fruit is full of flavor but has less fat than traditional versions. (From our partners at EatingWell.com)

  • Yunhee Kim

    Pumpkin Swirl Cheesecake

    Makes: 16 servings

    Prep: 25 minutes

    Microwave: 1 minute

    Bake: 1 hour, 20 minutes at 350 degrees F.

    Refrigerate: overnight

    Test Kitchen Tip: Check for doneness by gently shaking pan; center of cheesecake should jiggle slightly.

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  • Yunhee Kim

    Mixed Fruit Strudel

    Makes: 8 servings

    Prep: 20 minutes

    Microwave: 30 seconds

    Let Stand: 10 minutes

    Bake: 40 minutes at 375 degrees F.

    Test Kitchen Tip: Keep strudel from splitting by rolling it as you would a burrito and baking seam-side down.

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  • Yunhee Kim

    Apple Sour Cream Pie

    Makes: 10 servings

    Prep: 25 minutes

    Cook: 15 minutes

    Bake: 1 hour at 375 degrees F.

    Test Kitchen Tip: Make sure filling is at room temperature and crust well chilled or bottom crust will be soggy.

    Originally published in the November 1, 2011 issue of Family Circle magazine.

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