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Desserts & Treats
LATEST STORIES

Sweet Potato Mousse With Maple Vanilla Yogurt and Walnuts
While naturally sweet, this rich and creamy dessert contains surprisingly little sugar — and can be enjoyed warm or cold.

Baked Apples
Andrew Zimmern's baked apples are packed with currents, dates, pecans and warming spices like cinnamon and nutmeg.

Raw Chocolate-Coconut Macaroons
Staff writer Maggie Fazeli Fard shares a favorite dessert recipe that's decadent, easy to make, and not terrible for you — yay! — thanks to the health benefits of coconut and cocoa.

Apple Tart-Tatin With Almond-Flour Crust
A classic French dessert made by caramelizing apples in a cast-iron pan and then topping with a pastry crust. Our gluten-free crust is extra rich and nutty because it’s made from almond flour.

Blackberry and Almond Crumble
Plump, tart blackberries offset the inflammatory effects of the sugar while chopped Marcona almonds give the topping a great little crunch.

Chocolate Mousse
A small portion of this rich indulgence is just right. The traditional French method calls for raw eggs, so make sure you use fresh, organic, pastured eggs.Â

Poached Pears
A classic dessert whose beauty and elegance belie its simplicity.

3 Granita Recipes
Refreshingly frosty, these fruit-based, slightly sweetened palate cleansers are very easy to make. All three recipes make about 1 quart each.

Coconut-Almond Macaroons With Maple Sugar
Toasted, chewy and luscious, these coconut macaroons get a twist of flavor from almond flour. Feel free to drizzle cooled macaroons with melted dark chocolate.

Honey & Vanilla Bean Crème CaramelÂ
Fresh vanilla bean gives this crème caramel an exceptional aroma. Serve with caramelized pear slices on the side, or simply add some fresh berries.

Raspberry Crisp
Luscious raspberries and plums are topped with a crunchy crumble of oatmeal, pecans and brown sugar. Other types of fruit, such as apples, peaches and nectarines, also work well in this recipe. Try subbing in maple syrup for the brown sugar.Â

Macerated Berries with Mint and Red Wine
Andrew Zimmern shares his recipe for these delectable strawberries inspired at Trattoria Sostanza in Florence.