Blackberry

Few sauces are as simple to prepare as this low-calorie, nonfat one.

Tender, biscuit-like dough is formed into a lattice atop this easy treat.

Blended in the processor, the no-bake cream cheese filling is ultra-smooth.

Many of the cake's components can be made a head, and once the tiers are filled and decorated, they can be refrigerated up to two days or frozen up to two weeks before the wedding. The rich, lemony cake has a dense texture like that of a pound cake. To prevent discoloration of the filling, use a saucepan with a nonreactive interior, such as enamel or stainless steel. (The lemon juice acid will adversely affect the filling if it's made in an unlined iron or aluminum saucepan.)

Store-bought sorbet with a special sauce combines with <epi: recipeLink="101753">Lemon Butter Cookies</epi:recipeLink> for a refreshing, sweet and tart treat.

For convenience, chill these individual eggless custards overnight before serving. The sauce can also be made a day ahead.

Can be prepared in 45 minutes or less.

A delicious low-calorie fat-free dessert.

Adding Beaumes-de-Venise — a delicate, fruity dessert wine — keeps this cake moist and adds a whole new dimension to its flavor. Combining blackberries with blackberry preserves for the topping brings out the best in the berries, whether they’re tart or sweet. Active time: 40 min Start to finish: 1 1/2 hr

This pie has an exceptionally flaky crust. It's wonderful — of course — with vanilla ice cream.

This compote makes a lovely (and low-fat) dessert on its own, but the addition of ice cream and won ton strips makes it something special.

Be sure to use powdered fruit pectin in this recipe — don't substitute liquid pectin or a low-sugar variety. Active time: 10 min Start to finish: 45 min (includes chilling)

We wanted to make a cake that would look wonderful, taste great, but still be manageable. The layers are a basic pound cake, and the frosting is a simple cream-cheese variation. Sandwiched between the layers is store-bought jam. We know the thought of freezing your showpiece layers can be a little scary. We've tested several, however, and want to emphasize that it’s infinitely better to freeze the layers up to one month (don't refrigerate them) than to have them dry out at room temperature. Finally, you'll need some sort of base for the assembled cake. This can be anything from a very large platter to a piece of wood covered with tulle. Important: Two separate batches of the following batter are required in this recipe. You'll need twice the quantity of the batter ingredients below, but do not double when mixing the ingredients.

Here's a great main course from the Post Hotel at Lake Louise, Alberta, Canada. If you can't find boneless duck breasts, buy two whole ducks, and ask the butcher to remove the breasts for you. Freeze the leg and thigh meat to use at another time. Partner this with green beans for a colorful presentation.

At the Rob Roy Room of the Banff Springs Hotel at Lake Louise, Alberta, Canada, this delicious mousse comes in an elegant cookie basket.