Fresh Spring Desserts

Take a cue from the warming temperatures of spring and spruce up dessert with these fruit-filled creations. Berries, stone fruit, and citrus punch up cakes, parfaits, pies, and more! Any of these simple sweets is sure to brighten your table at Easter or any time your family craves a special treat.

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Strawberry and Rhubarb Galette

Yunhee Kim

Strawberry and Rhubarb Galette

Don't let the fancy name fool you; a galette is just a free-form pie. To make ahead, the galette can be assembled, placed on parchment paper on a baking sheet, and frozen. Let sit for 15 minutes before baking as directed.

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Jelly Roll Coconut Cake

Yunhee Kim

Jelly Roll Coconut Cake

This eye-catching confection is sure to make a big impression. To toast the coconut, place it in a 350°F oven until lightly browned, about 7 minutes.

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Apricot Skillet Cake

Yunhee Kim

Apricot Skillet Cake

Almond flour is the secret ingredient in this pretty gluten-free cake. For a conventional version, substitute 1 3/4 cups all-purpose flour for the almond and rice flours. Serve within 8 hours of baking.

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Baby Shower Desserts: Teacup Cupcakes

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Passover Matzo Napoleon

Yunhee Kim

Passover Matzo Napoleon

Use salted or unsalted matzo for this kid-friendly take on a classic French pastry. To quarter the matzo, press down firmly with a sharp chef's knife.

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Lemon Pudding Parfaits

Yunhee Kim

Lemon Pudding Parfaits

This creamy pudding can be made ahead of time and stored in the fridge for up to three days before layering and serving.

Originally published in the April 2015 issue of Parents magazine.

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