Cookies, cheesecake & pie—oh, my! No other month promotes good times, family, friends and food like December. So what are you waiting for? Fill your kitchen with these tempting desserts, and invite the people you love to dig in

chewy meringue cookies
Makes 20 cookies

This recipe has many variations. Instead of 1 cup of dried fruit,
you can use 1/2 cup fruit and 1/2 cup mini semisweet chocolate
chips (though that adds to the calories)--or, for a low-cal
chocolate flavor, simply add a few tablespoons of
unsweetened cocoa powder.

  3 large egg whites, at room temperature
1/2 cup confectioners' sugar
  1 cup dried peaches, apricots or other dried fruit,
    chopped into 1/4-inch pieces
  1 cup sliced almonds or other chopped nuts
  1 Tbs. cornstarch
1/4 tsp. ground cinnamon, optional

1. Preheat oven to 300F. Beat egg whites with electric mixer on
medium speed until foamy. Gradually beat in sugar until
meringue forms stiff, yet billowy, glossy peaks. Set aside.

2. Mix dried fruit, nuts, cornstarch and cinnamon, if using, in
separate bowl. Fold meringue into nut mixture.

3. Spoon heaping tablespoon-sized dollops onto greased
baking sheet or sheet lined with parchment paper (or for
ease, use 1 1/2-inch ice cream scoop to drop perfect mounds).

4. Bake 40 minutes, or until meringues are lightly
browned, set on outside and spring back when gently
pressed in centers.

PER COOKIE: 60 CAL; 2G PROT; 2.5G TOTAL FAT (0G SAT. FAT);
9G CARB; 0MG CHOL; 10MG SOD; 1G FIBER; 6G SUGARS

PER COOKIE WITH CHOCOLATE CHIPS: 70 CAL; 2G PROT;
3.5G TOTAL FAT (1G SAT. FAT); 9G CARB; 0MG CHOL; 10MG SOD;
1G FIBER; 7G SUGARS

RECIPE: KATHERINE TALLMADGE, EXCERPTED FROM HER BOOK, DIET SIMPLE.

sibi's crustless
cranberry-pecan pie

Serves 12

This crustless pie is a simple farm recipe that starts with the
most basic of staples: flour, sugar, butter and eggs. It's perfect
for the holidays since it may be made a day or two ahead and
kept in a cool place until needed; besides, it's very moist and
easier to slice when cool.

The recipe also works well with dried cranberries,
blueberries or pitted sour cherries. It can be baked in
an 8-inch pie plate and cut in thin wedges, or in
a 9-inch square cake pan and served in thick slices, or
in a rectangular pan, as shown, and spooned out.
Dust a little confectioners' sugar on top, if you like.

1 1/2 cups sugar
  3/4 cup melted unsalted butter or soy margarine
    3 large eggs or 3/4 cup egg substitute
    1 tsp. vanilla extract
1 1/4 cups sifted whole wheat pastry flour
1 1/2 cups fresh or frozen cranberries
    1 cup finely chopped pecans

1. Preheat oven to 375F. Grease 8-inch glass pie plate, 9-inch
square cake pan or 10x7-inch rectangular pan.

2. Beat sugar, butter, eggs and vanilla until thick and fluffy,
about 5 minutes. Fold in flour by hand. Fold in cranberries
and pecans. Pour into prepared pan, and spread evenly.

3. Bake 45 minutes, or until cake tester inserted in center
comes out clean. Serve hot or cold.

PER SERVING: 340 CAL; 4G PROT; 20G TOTAL FAT (8G SAT. FAT);
37G CARB; 85MG CHOL; 95MG SOD; 3G FIBER; 27G SUGARS

RECIPE: JOYCE PIOTROWSKI; PHOTO: RENEE COMET; STYLING: LISA CHERASKY; PROPS: SALLY SCHAFFER

Recipe reprinted from our sister publication, Vegetarian Times.

apple cheesecake

Serves 12

For the best taste, let the flavors develop by covering and
chilling the cheesecake at least 4 hours before serving.
A sprig of white currants adds a festive touch.

Crust
  1 cup graham cracker crumbs
3/4 cup finely chopped pecans
  3 Tbs. sugar
  2 Tbs. unsalted butter, melted
1/2 tsp. ground cinnamon

Filling
 16 oz. low-fat cream cheese, softened
1/2 cup sugar
  1 tsp. vanilla extract
  2 large eggs

Topping
  4 cups peeled and thinly sliced Jonathan or
    Granny Smith apples
1/3 cup sugar
1/2 tsp. ground cinnamon
1/2 cup chopped pecans
    Confectioners' sugar for dusting

1. Preheat oven to 325F. Spray 8-inch springform baking pan
with cooking spray.

2. To make Crust: Mix all ingredients in bowl, and press onto
bottom of pan. Bake 10 minutes, remove from oven and let
cool. Leave oven on.

3. To make Filling: Beat cream cheese, sugar and vanilla on
medium speed until well blended. Blend in eggs one at
a time. Scrape down sides of mixing bowl with rubber
spatula, and pour mixture over crust.

4. To make Topping: Put sliced apples in bowl, and toss with
sugar and cinnamon. Spoon apple mixture over filling, and
sprinkle top with pecans.

5. Bake 1 1/4 hours, or until center is set. Let cheesecake cool
before removing it from springform pan.

6. Transfer cheesecake to serving plate. Dust top lightly with
confectioners' sugar before serving.

PER SERVING: 320 CAL; 7G PROT; 19G TOTAL FAT (7G SAT. FAT);
32G CAP, B; 60MG CHOL; 170MG SOD; 2G FIBER; 24G SUGARS

RECIPE: JUDITH FERTIG; PHOTO: JACQUELINE HOPKINS; STYLING: FRANK MELODIA; PROPS: KAREN QUATSOE

Recipe reprinted from our sister publication, Vegetarian Times.

sour cream chocolate cake
with ganache icing

Serves 12

This cake is absolutely foolproof--and utterly decadent.
Good-quality chocolate makes a world of difference in the
icing, since it's made with only two ingredients.

Cake
  4 oz. unsweetened chocolate
  1 cup warm espresso or strong coffee
  2 cups all-purpose flour
  1 tsp. baking powder
  1 tsp. baking soda
1/4 tsp. salt
  2 cups sugar
  1 stick (4 oz.) butter, softened
  2 large eggs
1/2 cup low-fat sour cream
  2 tsp. vanilla extract

Ganache Icing
   12 oz. semisweet or bittersweet chocolate, chopped
1 1/4 cups light or heavy cream

1. To make Cake: Preheat oven to 350F. Grease and flour 2
8-inch round cake pans.

2. Heat chocolate in microwave 1 minute on medium power.
Stir, and heat 1 minute more. Stir again. Repeat heating and
stirring until chocolate is melted. Stir in coffee.

3. Blend flour, baking powder, baking soda and salt in bowl.

4. Beat sugar and butter with electric mixer until fluffy. Add
eggs, and beat until combined. Add chocolate mixture, and
beat until combined. Beat in sour cream and vanilla, then
gradually add flour mixture. Beat 2 minutes, or until smooth.

5. Pour into prepared pans, and bake 35 to 40 minutes, or
until edges start to pull away from sides of pan and a toothpick
inserted in center comes out clean. Cool 10 minutes in
pan, then unmold onto wire rack and cool completely.

6. To make Ganache Icing: Place chocolate in large heatproof
bowl. Bring cream to a boil, pour over chocolate and stir
until chocolate is melted. Cool. Whisk icing several times to
thicken and make more spreadable.

7. Place one cake round on plate. Spread 1 cup icing on top.
Cover with second cake round, and frost top and sides.

PER SERVING: 560 CAL; 7G PROT; 320G TOTAL FAT (19G SAT. FAT);
69G GARB; 90MG CHOL; 299MG SOD; 4G FIBER; 46G SUGARS