Healthy Thanksgiving Desserts

Neil Perry uses Sauternes in every component of this dessert, from the cake to the sauce. He also adds olive oil to the batter, which creates a delightfully moist crumb.

“Cocoa nibs taste like this cool mix of chocolate and espresso,” says Joy Wilson. The bitter nibs give this Pavlova a hit of chocolate flavor.

These simple, airy soufflés are the perfect marriage of Puerto Rican ingredients and French technique.

Oats and almonds may both help lower blood pressure; they’re incorporated here in an ingenious granola crust for this sweet-tart pie.

Melissa Clark loves this dessert because “it’s light, but feels very sinful.” Greek yogurt and sugared pistachios add satisfying creaminess and crunch.

While the names for amaretti cookies and amaro digestif both derive from the Italian word for bitter, amaretti are traditionally made with bitter almonds, while amaro gets its edge from roots, barks and other aromatics. Here, F&W’s Grace Parisi marries the two in a deliciously chewy cookie.

Pastry chef Michelle Myers makes a traditional but still visually surprising cookie—the crispiest, crunchiest, most chocolaty biscotti studded with bright green pistachios.