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Table of Contents
I wanted Thanksgiving desserts with protein I could count, so each of these 25 recipes lists exact weights and counts protein per serving, from 2 to 9 grams.
They're sorted by how you serve them: sliced, spooned, or picked up by hand. That decides how many fit on one table and how long they can sit out.
The recipes are my own builds of classic desserts, with USDA egg temperatures and the 2 hour rule on every card. For the rest of the menu, see our Thanksgiving main dishes.
Our Take
Refrigerate egg and dairy desserts within 2 hours of serving.
Plan the Dessert Table
A dessert table runs smoothly when most of the work happens before Thursday. Here's a schedule, with the safety step at each point.
- Tuesday or Wednesday: bake the pies, cheesecakes, panna cotta, and poached pears, then refrigerate them. Egg and dairy desserts keep 3 to 4 days.
- Wednesday: bake the cakes, loaves, and cookies, and cool them completely before wrapping.
- Thursday morning: frost the cupcakes, make the whipped cream, and torch the crème brûlée sugar.
- During dinner: set out only what will be eaten in 2 hours, and keep the rest in the refrigerator.
- After dinner: bake the warm items, like lava cakes, pockets, and baked apples, while the table clears.
- Last: refrigerate leftovers within 2 hours of serving.
For breakfast the next morning, our make-ahead breakfasts keep the morning after easy.
Dessert Safety Rules
University of Illinois Extension's pie storage guide says pumpkin, cream, chiffon, and custard pies shouldn't be out of the refrigerator for more than 2 hours, and that homemade pumpkin pie belongs in the refrigerator.
Iowa State Extension gives the same advice for homemade pecan pie. Illinois Extension adds that fruit pies without dairy can sit loosely covered at room temperature for up to 2 days.
Egg dishes should reach 160°F, per the USDA. Custards, pies, and bread puddings on the cards use a thermometer for that reason. Lava cakes are the exception, because the molten center is under-cooked by design, so they call for pasteurized eggs and a warning for anyone pregnant, very young, older, or with a weak immune system.
Use pasteurized eggnog from a carton, and don't use raw homemade eggnog in the panna cotta or bread pudding.
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Sliced: Pies, Cakes, and Loaves
These 11 desserts are cut with a knife, so they suit a long table where people serve themselves. Most are baked a day or two ahead and chilled, which frees the oven on Thursday.
For more of the fall baking menu, see our high-protein fall baking ideas.
Classic Pumpkin Pie
Canned pumpkin, evaporated milk, eggs, and warm spices bake into the custard everyone expects at the table. A spoonful of Greek yogurt folded into the whipped cream adds tang and a little protein.
Bake it the day before. The filling needs hours in the refrigerator to set, and slicing a warm pie gives you soup.
Pumpkin pie's an egg and dairy dish, so storage matters. Iowa State Extension says homemade pumpkin and pecan pies should be refrigerated, and Illinois Extension says egg or dairy pies shouldn't sit out more than 2 hours.
The nutrition: About 8 g protein per slice (1 of 8). Evaporated milk and eggs carry most of the filling's protein.
Whip the cream just before serving, since it's the part that weeps if it waits. Use a cold bowl, and the yogurt's last in, folded gently so the peaks hold for the whole table. Keep the pie cold until slicing.
Pecan Pie
Pecan pie is eggs, corn syrup, brown sugar, and a pile of toasted nuts. The pecans bring crunch and a little protein to a very sweet filling.
The nutrition: Each slice has about 5 g protein, and the recipe makes 10. Pecans and eggs supply most of it.
Toast the nuts first for 8 minutes. It deepens the flavor and keeps them crisp under the filling. Pull the pie when the center still jiggles slightly, and it will finish setting as it cools.
Pecan pie counts as an egg dish, so cool it 2 hours and refrigerate it. Iowa State Extension advises refrigerating homemade pecan pie.
Don't skip the thermometer, because a pie that looks done at the edges can still be liquid in the center, and the filling only sets fully as it cools. Trust the reading. It'll slice cleanly after the full chill.
Sweet Potato Pie
Sweet potato pie's smoother and a little earthier than pumpkin. Roasting the potatoes whole, rather than boiling them, concentrates the sweetness and keeps the filling from going watery.
Mash the potatoes until no strings remain, or the custard feels fibrous. A fork works, and so does a potato ricer.
The filling bakes until a thermometer reads 175°F. Then cool it, refrigerate it, and add the whipped cream when you slice.
You'll want orange fleshed sweet potatoes, which cook up moist and sweet, and let them cool enough to handle before you peel them. That's easy work. The skins slip right off.
The nutrition: Count on roughly 7 g protein per slice, from 8 equal servings. Evaporated milk, eggs, and the potatoes share most of it.
Blueberry Pie
The nutrition: One slice comes to about 3 g protein, with 8 in all. The crust supplies more than half, since berries carry very little.
Pumpkin and pecan get the attention, but a blueberry pie always goes fast. Frozen blueberries work well here, and no thawing is needed.
Cool it a full 3 hours so the filling sets and slices cleanly. Cutting early gives you a puddle of juice on the plate.
This one's the exception to the refrigerate rule. Illinois Extension says fruit pies without dairy can sit at room temperature, loosely covered, for up to 2 days.
Cornstarch is what thickens the juice, and it needs the oven's heat to activate, so wait until you see thick bubbles through the slits before pulling the pie. Set a baking sheet underneath. Spills happen.
Pumpkin Bread
Pumpkin bread slices clean, stays moist for days, and works as dessert or breakfast. Greek yogurt in the batter keeps it tender and adds a little protein.
Stir the wet and dry mixes only until no flour shows. Overmixing makes the loaf tough and dense.
The nutrition: Per slice, it's about 5 g protein (12 servings). Flour carries the most, with eggs and yogurt next.
A toothpick should come out clean after 55 to 65 minutes. Cool it fully before slicing, then spread each slice with cream cheese.
If you're baking two loaves for the week, mix them separately rather than doubling the batter in one bowl, because a bigger batch takes longer to mix and tends to overwork the flour. Freeze the second loaf sliced.
Spice Cake with Whipped Cream
A tender spice cake has all the cinnamon and nutmeg of pumpkin pie in a softer form. It's underrated at the holidays and easy to carry to a potluck.
Add the flour and milk in alternating parts. That keeps the batter smooth without overmixing it.
Whip the cream right before serving. Slices with whipped cream shouldn't sit out past 2 hours.
The nutrition: About 5 g protein per slice (1 of 12). Flour and eggs carry most of it, and the cream adds a little.
Because the cake is a plain sheet, it travels well to a potluck, and you can bring the whipped cream in a chilled container to spoon on at the table. That keeps slices neat. Keep the cream on ice.
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Cinnamon Coffee Cake
Coffee cake works as dessert after dinner and as breakfast the next day, which makes it one of the smartest things to bake this week. A thick cinnamon streusel covers the top.
The nutrition: Each square has about 6 g protein, and the recipe makes 12. Flour and yogurt supply most of it.
Greek yogurt keeps the crumb moist and does a lot of the protein work. Rub the cold butter into the streusel until it looks like wet sand.
Cool it at least 30 minutes before cutting. A hot cake crumbles, and the streusel needs time to firm up.
The cake holds its shape for cutting once it cools, so pull a corner square to check that the center isn't wet before you commit to serving it. It should feel springy. The streusel won't stay crisp past a day.
Apple Cider Donut Cake
This cake tastes like an apple cider donut without the fryer. The trick is to reduce the cider first, because plain cider is too thin to taste in a baked batter.
Simmer 3 cups down to three quarters of a cup, about 30 minutes, and cool it before it goes into the batter. Brush the warm cake with melted butter, then roll it in cinnamon sugar for the donut crust.
It's just as good with coffee the next morning. Keep it covered in the refrigerator.
The more you reduce the cider, the stronger the apple flavor gets, so don't be tempted to skip the simmer and pour it straight in. It's the whole point. Watch the pot near the end, since syrup scorches fast.
The nutrition: Count on roughly 5 g protein per square, from 12 equal servings. Flour, yogurt, and eggs carry it.
Lemon Ricotta Cake
The nutrition: One slice comes to about 7 g protein, with 10 in all. Ricotta leads, followed by flour and eggs.
Ricotta makes this cake moist and gives it more protein than the average dessert. Lemon zest keeps it bright, and a handful of blueberries on top makes it look finished.
Use whole milk ricotta for the best crumb. Zest the lemon before you squeeze it, because a juiced lemon is nearly impossible to zest.
It's a lighter option for anyone tired of heavy pies. Dust it with powdered sugar just before serving.
Ricotta can be wet straight from the tub, so drain it in a sieve for 10 minutes if you see liquid on top, which keeps the crumb from turning gummy. That's quick. Don't forget to pat the blueberries dry.
Raspberry Chocolate Cake
Chocolate and raspberry always work together. A dense cocoa cake with fresh raspberries on top looks festive and needs no piping.
The batter's thin, and that's right. Hot coffee deepens the chocolate without a coffee taste, and Greek yogurt keeps the crumb moist.
The nutrition: Per square, it's about 6 g protein (12 servings). Yogurt, flour, and cocoa carry most of it.
Slice it thin, because a little goes a long way. The flavor deepens after a night in the refrigerator.
Wait until the cake is fully cool before you add the raspberries, because warm cake makes the berries weep and stain the top. Be patient. A dusting of powdered sugar hides any small cracks.
Berry Fruit Tart
A buttery crust, vanilla pastry cream, and berries make a bright option on a table of heavy desserts. Frozen berries work for the topping if fresh ones look sad in November.
Cook the pastry cream until it bubbles and then whisk another minute. That finishes the cornstarch and heats the yolks well past 160°F.
Chill the cream until firm, at least 3 hours. Brush the berries with warm apricot jam so they shine.
The nutrition: About 6 g protein per slice (1 of 8). Flour, milk, and yolks share most of it.
Press the plastic wrap right onto the surface of the pastry cream, because that stops a skin from forming and keeps the texture smooth when you spread it into the crust. Assemble within a few hours of serving. Soggy crust is avoidable.
Spooned: Cups, Custards, and Warm Dishes
Spooned desserts go into a cup, a ramekin, or a baking dish, so each guest gets a set portion. These 9 range from cold make-ahead cups to warm dishes you finish at the table.
For dishes to serve before dessert, see our Friendsgiving appetizers.
Pumpkin Cheesecake Cups
Pumpkin cheesecake without the oven is the easiest way to get that flavor on a crowded Thanksgiving day. The filling is cream cheese, Greek yogurt, and pumpkin, so nothing needs a water bath and nothing can crack.
The nutrition: Each cup has about 5 g protein, and the recipe makes 8. Cream cheese and yogurt supply most of it.
Soften the cream cheese fully before beating, or the filling turns lumpy. Layer the cups the day before, then add the whipped cream on top the morning of.
Keep them cold. Cups with a dairy filling shouldn't sit on the table past 2 hours, so set out half and keep the rest in the refrigerator.
Small jars or clear cups show off the layers, and a piping bag or a zip bag with a corner cut makes the filling go in cleanly without smearing the glass. It's quick work. They'll hold best chilled upright.
Churro Bread Pudding
Day-old bread's the whole trick here, because stale cubes soak up the custard instead of turning to paste. Leftover dinner rolls work well, and so does a loaf that's a few days past its best.
Let the soaked bread sit 10 minutes before it goes in the oven. That pause lets the center absorb the custard so the pudding bakes up even.
Bake until a thermometer reads 160°F in the center, which is the USDA mark for egg dishes. Then rest it. The cinnamon sugar crust crisps as it cools.
A shallow dish gives you more crisp top per serving, so use a 9 by 13 inch dish rather than a deeper casserole, and scatter the cinnamon sugar evenly before it bakes. Serve it warm. Leftovers reheat well.
The nutrition: Count on roughly 8 g protein per serving, from 12 equal servings. The bread and eggs carry most of it, with the milk close behind.
Baked Cinnamon Apples
The nutrition: One apple comes to about 9 g protein, with 6 in all. The yogurt on top carries most of the protein.
Baked apples are the lightest dessert on this list, and they come out of the oven looking like something you spent hours on. A filling of oats, pecans, and cinnamon sits in a cored apple and turns soft and jammy.
Pick apples that hold their shape, like Honeycrisp or Granny Smith. Leave the bottom of each apple intact when you core it, or the filling leaks into the pan.
Check them at 35 minutes with a fork. Soft apples slide off the fork, and mushy ones have gone too far. Spoon the yogurt over while they're warm.
If the apples tip over, slice a thin piece off the base so they sit flat, and add a little water to the dish to keep the bottoms from scorching in the oven. That's all it takes. They're best served warm.
Foil Packet Apple Crisp
A foil packet crisp means no baking dish to scrub and no one fighting over the corner pieces. Each person gets a sealed pouch of apples under a buttery oat crumble.
The packets bake in the oven or on a medium grill, so they work when the oven's already booked for the turkey. Seal the edges tightly, and set the packets on a baking sheet to catch drips.
The nutrition: Per packet, it's about 7 g protein (6 servings). Most of it comes from the Greek yogurt served on top.
Open the packets away from your face, because the steam is hot. Spray the foil first so the crumble doesn't stick.
Cut the foil larger than you think you need, because folded edges can tear, and a leak in the oven means a sticky mess on the baking sheet. Double the foil on a grill. Seal it well.
Red Wine Poached Pears
Red wine poached pears look like a restaurant dessert and ask for almost no effort. The pears simmer in wine, sugar, cinnamon, and orange peel until they turn deep ruby.
Choose firm pears like Bosc, which hold their shape. Ripe soft pears fall apart in the pot. Boil the leftover liquid down to a syrup while the pears chill.
Some alcohol stays in the syrup after simmering. If guests avoid it, swap in grape juice with a splash of red wine vinegar for a similar tang.
The nutrition: About 4 g protein per pear (1 of 6). Nearly all of it comes from the yogurt spooned alongside, since pears and wine have almost none.
The pears darken to a deep red the longer they sit in the syrup, so for a lighter blush take them out after the chill and keep the syrup in a separate jar. It's your call. They're best served cold.
Crème Brûlée
Crème brûlée is cream, yolks, sugar, and vanilla, and nothing else. The custard bakes in a water bath, chills for a day, and gets its crackling top just before serving.
The nutrition: Each ramekin has about 5 g protein, and the recipe makes 6. The yolks and cream split it about evenly.
The water bath matters. It keeps the oven's heat gentle so the custard sets smooth instead of scrambling at the edges. Pull the ramekins when the centers jiggle like gelatin and a thermometer reads 170°F.
The USDA minimum for egg dishes is 160°F, so a custard at 170°F clears it. Make the custards up to 2 days ahead, and torch the sugar right before serving.
Strain the custard before pouring it, which catches any bits of cooked yolk and gives you the silky texture the dessert's known for, and use hot water in the bath so the edges don't overcook. That's the whole technique. Torch it evenly, and don't linger.
Eggnog Panna Cotta
Panna cotta is the dessert to lean on when the oven's booked all day. This version swaps in eggnog and nutmeg, so it sits between Thanksgiving and the winter holidays, and Greek yogurt adds a tangy edge.
Use pasteurized eggnog from a carton, and heat it to 160°F. That step dissolves the gelatin and covers any egg in the nog.
Bloom the gelatin in cold eggnog first. Whisk it into the warm base off the heat, and cool it 10 minutes before adding the yogurt so it doesn't curdle.
A set panna cotta should wobble when you tilt the cup, and if it still looks loose after 6 hours, give it more time rather than stirring or reheating it. Be patient. Run a knife around the edge to unmold it.
The nutrition: Count on roughly 9 g protein per cup, from 6 equal servings. Eggnog, yogurt, and gelatin share most of it.
Eggnog Bread Pudding
The nutrition: One serving comes to about 8 g protein, with 12 in all. Eggnog and bread each supply about 40 percent.
Eggnog stands in for the milk, sugar, and most of the flavoring, which makes this bread pudding quick to mix. A rich loaf like challah or brioche bakes up soft in the middle and crisp on top.
Cube the bread and let it dry for an hour if it's very fresh. Soaking 10 minutes before baking keeps the center from staying wet.
Bake to 160°F in the center. The caramel takes 3 minutes on the stove, and the bourbon is optional.
Leftover pudding reheats well in a 300°F oven or the microwave, which is rare for a dessert, so keep any extra covered in the refrigerator and warm single servings. It keeps 3 to 4 days. Add fresh caramel.
Chocolate Lava Cakes
Each lava cake bakes in 12 minutes and comes out with a molten center. Mix the batter hours ahead, keep the ramekins in the refrigerator, and bake right after dinner.
The center stays below 160°F by design, and that matters with eggs. Use pasteurized eggs, and skip these for anyone pregnant, very young, older, or with a weak immune system, per USDA guidance on egg safety.
The nutrition: Per cake, it's about 5 g protein (6 servings). Eggs and chocolate supply most of it.
Time it exactly. At 12 minutes the edges are firm and the middle wobbles. A minute longer and you have a plain brownie.
Butter and chocolate melt gently in short microwave bursts, so stir between each one, and let the mix cool a few minutes before adding the eggs or they'll scramble. Go slowly. Serve right away.
Picked Up by Hand: Cupcakes, Cookies, and Squares
Hand-held desserts need no plates, which helps when the dishes are already stacked. These 5 work on a dessert tray next to the coffee.
For the savory side of the menu, see our Thanksgiving side dishes.
Chai Spice Cupcakes
Cinnamon, cardamom, ginger, and clove give these cupcakes the flavor of a chai latte. Cinnamon cream cheese frosting ties it together, and the whole tray makes a break from pie.
Bake them a day early and frost them the morning of. Frosting on a warm cupcake slides right off, so cool them completely.
Cream cheese frosting is a dairy food, so it belongs in the refrigerator. Take the cupcakes out about 30 minutes before serving.
The nutrition: About 4 g protein per cupcake (1 of 12). Flour, cream cheese, and eggs share most of it.
Fill the liners no more than two thirds full, because the cupcakes rise and a full liner spills over the top and bakes into a ragged crust that's hard to frost. Use an ice cream scoop. Level the batter.
Apple Pie Pockets
Hand-held apple pie that kids can build themselves. A pie iron makes them over a fire pit, and a skillet on the stove works just as well.
The nutrition: Each pocket has about 5 g protein, and the recipe makes 8. The bread supplies nearly all of it.
Cook the apples first until they're thick, or the filling steams the bread soggy. Use sturdy sandwich bread and butter the outside of each slice.
Dust them with cinnamon sugar the second they leave the heat. They're best hot, so make them in small batches.
Don't overfill the pockets, because the filling squeezes out of the edges as the bread presses together in the iron, and it burns on the hot metal. Use about 3 tablespoons each. Press the edges to seal.
Frosted Pumpkin Cookies
Soft, cakey pumpkin cookies with a brown butter frosting are easier to serve than pie. The batter's loose, so a cookie scoop keeps the sizes even.
Brown the butter until it smells nutty and turns golden, then whisk in the sugar right away. Frosting cooled cookies only.
Bake the cookies the day before and keep them covered. They stay soft, and the frosting sets overnight.
Scoop the dough with a 2 tablespoon cookie scoop so every cookie bakes in the same time, and give the cookies a minute on the sheet before moving them to a rack. They're delicate. Frost them cool.
The nutrition: Count on roughly 2 g protein per cookie, from 24 equal servings. Flour carries most of it.
Mini Cheesecakes
The nutrition: One cheesecake comes to about 5 g protein, with 12 in all. Cream cheese leads, with eggs and yogurt after it.
Mini cheesecakes bake in a muffin tin in about 20 minutes. Each one is a single portion, which helps after a big meal, and Greek yogurt keeps the filling tangy.
Beat the eggs in just until combined. Too much air makes the tops puff and crack. Pull them when the centers barely jiggle.
Chill them at least 3 hours, then add a spoonful of cranberry sauce. Cheesecake is a dairy and egg dessert, so keep it cold.
Room temperature cream cheese blends without lumps, so set it out for an hour before you start, and mix on low speed so the batter doesn't whip in extra air. That's how you avoid cracks. Chill fully.
Peanut Butter Chocolate Fudge
This fudge needs no baking and only 4 ingredients. Melt chocolate with sweetened condensed milk, stir in peanut butter, and let the fridge do the rest.
Line the pan with parchment so the slab lifts out. Cut it with a warm knife into small squares.
The nutrition: Per square, it's about 3 g protein (36 servings). Peanut butter supplies about 60 percent.
A small square is plenty. Serve it with coffee, and keep the rest covered in the refrigerator.
Stir constantly over low heat, because chocolate scorches easily and a burnt batch can't be saved, so keep the pan moving and the flame low the whole time. Keep it gentle. Warm the knife in hot water between cuts so the squares come out clean.
Time and Servings at a Glance
Use this list to plan the schedule. Times include baking and chilling, and protein is per serving.
- Classic Pumpkin Pie: 6 hr 25 min, 8 servings, about 8 g protein per slice
- Pecan Pie: 6 hr 15 min, 10 servings, about 5 g protein per slice
- Sweet Potato Pie: 7 hr 10 min, 8 servings, about 7 g protein per slice
- Blueberry Pie: 4 hr 30 min, 8 servings, about 3 g protein per slice
- Pumpkin Bread: 2 hr 15 min, 12 servings, about 5 g protein per slice
- Spice Cake with Whipped Cream: 1 hr 55 min, 12 servings, about 5 g protein per slice
- Cinnamon Coffee Cake: 1 hr 35 min, 12 servings, about 6 g protein per square
- Apple Cider Donut Cake: 2 hr, 12 servings, about 5 g protein per square
- Lemon Ricotta Cake: 1 hr 50 min, 10 servings, about 7 g protein per slice
- Raspberry Chocolate Cake: 1 hr 55 min, 12 servings, about 6 g protein per square
- Berry Fruit Tart: 5 hr 25 min, 8 servings, about 6 g protein per slice
- Pumpkin Cheesecake Cups: 4 hr 30 min, 8 servings, about 5 g protein per cup
- Churro Bread Pudding: 1 hr 25 min, 12 servings, about 8 g protein per serving
- Baked Cinnamon Apples: 55 min, 6 servings, about 9 g protein per apple
- Foil Packet Apple Crisp: 1 hr, 6 servings, about 7 g protein per packet
- Red Wine Poached Pears: 2 hr 50 min, 6 servings, about 4 g protein per pear
- Crème Brûlée: 5 hr, 6 servings, about 5 g protein per ramekin
- Eggnog Panna Cotta: 6 hr 30 min, 6 servings, about 9 g protein per cup
- Eggnog Bread Pudding: 1 hr 25 min, 12 servings, about 8 g protein per serving
- Chocolate Lava Cakes: 32 min, 6 servings, about 5 g protein per cake
- Chai Spice Cupcakes: 1 hr 50 min, 12 servings, about 4 g protein per cupcake
- Apple Pie Pockets: 50 min, 8 servings, about 5 g protein per pocket
- Frosted Pumpkin Cookies: 1 hr 24 min, 24 servings, about 2 g protein per cookie
- Mini Cheesecakes: 3 hr 45 min, 12 servings, about 5 g protein per cheesecake
- Peanut Butter Chocolate Fudge: 2 hr 20 min, 36 servings, about 3 g protein per square
How I Counted Protein
I multiplied typical USDA FoodData Central values by the weights on each card, then divided by the servings. These are dessert numbers, so expect a few grams per serving, not a meal's worth.
Several inputs rest on assumptions: nonfat plain Greek yogurt at 10.3 g per 100 g, eggs at 12.6, all purpose flour at 10.3, whole milk ricotta at 11.3, refrigerated pie crust at 3.6, pasteurized eggnog at 4.0, and evaporated milk at 6.8. Whole milk Greek yogurt runs lower. Ice cream, jam, cranberry sauce, and toppings are listed as not counted.
These numbers are estimates, not medical advice. If you manage a health condition, ask your doctor or dietitian what target suits you.
Where These Cards Differ From Typical Versions
These cards are my own builds of classic desserts, weighed so the protein can be counted. They aren't copies of one published recipe, so a test bake is wise before Thursday.
A few choices stand out. Greek yogurt replaces part of the fat in several cakes, the crème brûlée and pies use a thermometer, the panna cotta base is heated to 160°F, and the lava cakes call for pasteurized eggs. The fudge is the lowest in protein per square, because one batch makes 36.
Questions About Thanksgiving Desserts
Which dessert has the most protein?
Baked Cinnamon Apples leads at about 9 grams per apple, followed by Eggnog Panna Cotta at about 9 grams and Churro Bread Pudding at about 8.
Can pumpkin pie sit out on the table?
Not for long. Illinois Extension says pumpkin, cream, chiffon, and custard pies shouldn't be out of the refrigerator for more than 2 hours.
Can I make desserts ahead?
Yes. The pies, cheesecakes, panna cotta, and poached pears are better after a night in the refrigerator, and egg or dairy desserts keep 3 to 4 days. Add whipped cream and torched sugar at serving time.
Are the lava cakes safe?
Only with care. The center stays under 160°F, so the card calls for pasteurized eggs. Skip them for anyone pregnant, very young, older, or with a weak immune system.
Can I use raw homemade eggnog?
Not in these recipes. The panna cotta and bread pudding use pasteurized eggnog from a carton, and the panna cotta base is heated to 160°F.
How many desserts should I make?
Add up the servings on the cards. Three desserts that make 8 to 12 servings each cover 24 to 36 portions, which is plenty for a table of 12, since most guests take small portions of several.
Which desserts take the least work?
Peanut Butter Chocolate Fudge takes 20 minutes of prep and baking, followed by Pumpkin Cheesecake Cups and Eggnog Panna Cotta. For something to serve before dessert, see our savory holiday starters.
Are these protein numbers exact?
No. They're estimates based on typical USDA values, so check your brands. These are desserts, so protein stays low.
1. Classic Pumpkin Pie
Approx. 8g ProteinIngredients: 1 refrigerated pie crust (200 g); 1 can (15 oz) pumpkin puree (425 g); 1 can (12 oz) evaporated milk (354 g); 2 large eggs (100 g); 3/4 cup sugar; 2 tsp pumpkin pie spice; 1/4 tsp salt; 1 cup heavy cream (238 g); 1/2 cup plain Greek yogurt (120 g); 2 tbsp powdered sugar.
Step 1: Heat the oven to 425°F. Fit the crust into a 9 inch pie plate and crimp the edge.
Step 2: Whisk the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt until smooth. Pour the filling into the crust.
Step 3: Bake 15 minutes, then lower the oven to 350°F and bake 40 to 50 minutes more, until the edge is set, the center jiggles slightly, and a thermometer reads 175°F. The USDA minimum for egg dishes is 160°F.
Step 4: Cool the pie on a rack for 2 hours, then refrigerate at least 3 hours. Whip the heavy cream with the powdered sugar to soft peaks, fold in the Greek yogurt, and serve on each slice. Cool within 2 hours, then cover and refrigerate. It keeps 3 to 4 days.
2. Pecan Pie
Approx. 5g ProteinIngredients: 1 refrigerated pie crust (200 g); 2 cups pecans (200 g); 3 large eggs (150 g); 1 cup light corn syrup; 3/4 cup brown sugar; 4 tbsp butter, melted (57 g); 1 tsp vanilla extract; 1/4 tsp salt.
Step 1: Heat the oven to 350°F. Fit the crust into a 9 inch pie plate and crimp the edge. Toast the pecans on a baking sheet for 8 minutes, until fragrant, then let them cool.
Step 2: Whisk the eggs, corn syrup, brown sugar, melted butter, vanilla, and salt until smooth. Stir in the pecans and pour the filling into the crust.
Step 3: Bake 50 to 55 minutes, until the edge is set, the center jiggles slightly, and a thermometer reads 200°F. The USDA minimum for egg dishes is 160°F.
Step 4: Cool the pie on a rack for 2 hours, then refrigerate at least 3 hours before slicing. Cool within 2 hours, then cover and refrigerate. It keeps 3 to 4 days.
3. Sweet Potato Pie
Approx. 7g ProteinIngredients: 1 refrigerated pie crust (200 g); 1 1/2 lb (680 g) sweet potatoes; 1 cup evaporated milk (252 g); 2 large eggs (100 g); 1/2 cup brown sugar; 3 tbsp butter, melted (43 g); 1 tsp cinnamon; 1/2 tsp nutmeg; 1 tsp vanilla extract; 1/4 tsp salt; 1 cup heavy cream (238 g); 1 tbsp powdered sugar.
Step 1: Heat the oven to 425°F. Prick the sweet potatoes, set them on a baking sheet, and roast 50 minutes, until soft. Cool, peel, and mash until smooth. Lower the oven to 350°F.
Step 2: Fit the crust into a 9 inch pie plate and crimp the edge. Whisk the mashed sweet potatoes with the evaporated milk, eggs, brown sugar, melted butter, cinnamon, nutmeg, vanilla, and salt until smooth, and pour the filling into the crust.
Step 3: Bake 50 to 55 minutes, until the center jiggles slightly and a thermometer reads 175°F. The USDA minimum for egg dishes is 160°F.
Step 4: Cool the pie on a rack for 2 hours, then refrigerate at least 3 hours. Whip the heavy cream with the powdered sugar to soft peaks and serve on each slice. Cool within 2 hours, then cover and refrigerate. It keeps 3 to 4 days.
4. Blueberry Pie
Approx. 3g ProteinIngredients: 2 refrigerated pie crusts (400 g); 6 cups frozen blueberries (870 g); 3/4 cup sugar; 1/4 cup cornstarch; 2 tbsp lemon juice; 1/2 tsp cinnamon; 2 tbsp butter, cut into bits (28 g); 1 large egg, beaten, for brushing (50 g); Vanilla ice cream, for serving (protein not counted).
Step 1: Heat the oven to 425°F with a baking sheet on the lower rack. Fit one crust into a 9 inch pie plate.
Step 2: Toss the frozen blueberries with the sugar, cornstarch, lemon juice, and cinnamon, and pour them into the crust. Dot with the butter. Cover with the second crust, crimp, brush with the beaten egg, and cut 4 slits in the top.
Step 3: Bake on the baking sheet for 20 minutes, then lower the oven to 375°F and bake 40 to 45 minutes more, until the crust is golden and the juices bubble through the slits.
Step 4: Cool the pie on a rack at least 3 hours so the filling sets. Slice and serve with the vanilla ice cream. Cool completely, then cover loosely. It keeps 2 days at room temperature, or 4 days in the refrigerator.
5. Pumpkin Bread
Approx. 5g ProteinIngredients: 1 3/4 cups all purpose flour (219 g); 1 cup pumpkin puree (245 g); 2 large eggs (100 g); 3/4 cup sugar; 1/2 cup plain Greek yogurt (120 g); 1/4 cup vegetable oil; 1 tsp baking soda; 2 tsp pumpkin pie spice; 1/4 tsp salt; 1 tsp vanilla extract; 4 oz cream cheese, for spreading (113 g); Nonstick cooking spray.
Step 1: Heat the oven to 350°F. Spray a 9 by 5 inch loaf pan with nonstick cooking spray.
Step 2: Whisk the pumpkin puree, eggs, sugar, Greek yogurt, oil, and vanilla. Stir the flour, baking soda, pumpkin pie spice, and salt together, then fold them into the wet mix just until no dry flour shows.
Step 3: Pour the batter into the pan and bake 55 to 65 minutes, until the top is golden and a toothpick comes out clean.
Step 4: Cool in the pan 10 minutes, then on a rack until cool, about 1 hour. Slice and spread each slice with the cream cheese. Cool within 2 hours, then cover and refrigerate. It keeps 3 to 4 days.
6. Spice Cake with Whipped Cream
Approx. 5g ProteinIngredients: 2 cups all purpose flour (250 g); 1 cup brown sugar; 1/2 cup butter, softened (113 g); 2 large eggs (100 g); 1 cup whole milk (244 g); 2 tsp baking powder; 2 tsp cinnamon; 1 tsp nutmeg; 1/2 tsp ground cloves; 1/4 tsp salt; 1 cup heavy cream (238 g); 2 tbsp powdered sugar; Nonstick cooking spray.
Step 1: Heat the oven to 350°F. Spray a 9 by 13 inch pan with nonstick cooking spray.
Step 2: Beat the butter and brown sugar until fluffy, then beat in the eggs one at a time. Stir the flour, baking powder, cinnamon, nutmeg, cloves, and salt together and add them in two parts, alternating with the milk.
Step 3: Spread the batter in the pan and bake 30 to 35 minutes, until the top springs back and a toothpick comes out clean. Cool in the pan.
Step 4: Whip the heavy cream with the powdered sugar to soft peaks and spoon it onto each slice just before serving. Cool within 2 hours, then cover and refrigerate. It keeps 3 to 4 days.
7. Cinnamon Coffee Cake
Approx. 6g ProteinIngredients: 2 1/4 cups all purpose flour (281 g); 1 cup plain Greek yogurt (240 g); 3/4 cup sugar; 1/2 cup butter, softened (113 g); 2 large eggs (100 g); 2 tsp baking powder; 1/2 tsp baking soda; 1 tsp vanilla extract; 1/4 tsp salt; 3/4 cup all purpose flour, for the streusel (94 g); 1/2 cup brown sugar; 6 tbsp cold butter, cubed (85 g); 1 tbsp cinnamon; Nonstick cooking spray.
Step 1: Heat the oven to 350°F. Spray a 9 by 13 inch pan with nonstick cooking spray. Rub the streusel flour, brown sugar, cold butter, and cinnamon together until crumbly.
Step 2: Beat the softened butter and sugar until fluffy, then beat in the eggs, Greek yogurt, and vanilla. Stir the flour, baking powder, baking soda, and salt together and fold them in.
Step 3: Spread the batter in the pan, scatter the streusel over the top, and bake 40 to 45 minutes, until golden and a toothpick comes out clean.
Step 4: Cool in the pan at least 30 minutes, then cut into squares. Cool within 2 hours, then cover and refrigerate. It keeps 3 to 4 days.
8. Apple Cider Donut Cake
Approx. 5g ProteinIngredients: 3 cups apple cider; 2 1/2 cups all purpose flour (313 g); 1 cup sugar; 1/2 cup butter, softened (113 g); 2 large eggs (100 g); 3/4 cup plain Greek yogurt (180 g); 2 tsp baking powder; 1/2 tsp baking soda; 2 tsp cinnamon; 1/2 tsp nutmeg; 1/4 tsp salt; 4 tbsp butter, melted, for the top (57 g); 1/2 cup cinnamon sugar; Nonstick cooking spray.
Step 1: Simmer the apple cider in a saucepan over medium heat about 30 minutes, until it reduces to 3/4 cup. Cool it.
Step 2: Heat the oven to 350°F and spray a 9 by 13 inch pan with nonstick cooking spray. Beat the softened butter and sugar until fluffy, then beat in the eggs, Greek yogurt, and the reduced cider.
Step 3: Stir the flour, baking powder, baking soda, cinnamon, nutmeg, and salt together and fold them in just until combined. Spread the batter in the pan and bake 30 to 35 minutes, until golden and a toothpick comes out clean.
Step 4: Brush the melted butter over the warm cake and coat it with the cinnamon sugar. Cool 30 minutes and cut into squares. Cool within 2 hours, then cover and refrigerate. It keeps 3 to 4 days.
9. Lemon Ricotta Cake
Approx. 7g ProteinIngredients: 1 1/2 cups all purpose flour (188 g); 1 cup whole milk ricotta (246 g); 3/4 cup sugar; 1/2 cup butter, softened (113 g); 3 large eggs (150 g); 1 tbsp lemon zest and 2 tbsp lemon juice; 1 1/2 tsp baking powder; 1/4 tsp salt; 1 cup blueberries (150 g); 2 tbsp powdered sugar; Nonstick cooking spray.
Step 1: Heat the oven to 350°F. Spray a 9 inch round cake pan with nonstick cooking spray.
Step 2: Beat the butter and sugar until fluffy, then beat in the eggs one at a time. Mix in the ricotta, lemon zest, and lemon juice.
Step 3: Stir the flour, baking powder, and salt together and fold them in. Spread the batter in the pan and bake 40 to 45 minutes, until golden and a toothpick comes out clean.
Step 4: Cool 45 minutes, then top with the blueberries and dust with the powdered sugar. Cool within 2 hours, then cover and refrigerate. It keeps 3 to 4 days.
10. Raspberry Chocolate Cake
Approx. 6g ProteinIngredients: 1 1/2 cups all purpose flour (188 g); 3/4 cup unsweetened cocoa powder (65 g); 1 1/2 cups sugar; 1 cup plain Greek yogurt (240 g); 2 large eggs (100 g); 1/2 cup vegetable oil; 1 cup hot coffee; 1 tsp baking soda; 1/2 tsp baking powder; 1/4 tsp salt; 1 tsp vanilla extract; 2 cups fresh raspberries (250 g); 2 tbsp powdered sugar; Nonstick cooking spray.
Step 1: Heat the oven to 350°F. Spray a 9 by 13 inch pan with nonstick cooking spray.
Step 2: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Whisk in the Greek yogurt, eggs, oil, and vanilla, then stir in the hot coffee until the batter is smooth and thin.
Step 3: Pour the batter into the pan and bake 30 to 35 minutes, until a toothpick comes out clean. Cool completely, about 1 hour.
Step 4: Cover the top with the raspberries and dust with the powdered sugar. Cut into squares. Cool within 2 hours, then cover and refrigerate. It keeps 3 to 4 days.
11. Berry Fruit Tart
Approx. 6g ProteinIngredients: 1 1/4 cups all purpose flour (156 g); 1/2 cup butter, cold and cubed (113 g); 1/4 cup sugar, for the crust; 1 egg yolk, for the crust (17 g); 1 1/2 cups whole milk (366 g); 4 egg yolks, for the pastry cream (68 g); 1/3 cup sugar, for the pastry cream; 3 tbsp cornstarch; 1 tsp vanilla extract; 2 cups mixed berries (300 g); 2 tbsp apricot jam, warmed.
Step 1: Heat the oven to 350°F. Mix the flour, crust sugar, and cold butter until crumbly, then mix in the crust egg yolk. Press the dough into a 9 inch tart pan and bake 25 to 30 minutes, until golden. Cool completely.
Step 2: Whisk the milk, pastry cream egg yolks, sugar, and cornstarch in a saucepan over medium heat, stirring constantly, until the cream thickens and bubbles, about 8 minutes. Boil 1 minute while whisking, which also cooks the yolks well past 160°F.
Step 3: Stir in the vanilla, press plastic wrap onto the surface, and refrigerate at least 3 hours, until firm.
Step 4: Spread the pastry cream in the crust, arrange the berries on top, and brush them with the warm apricot jam. Cool within 2 hours, then cover and refrigerate. It keeps 3 to 4 days.
12. Pumpkin Cheesecake Cups
Approx. 5g ProteinIngredients: 1 cup graham cracker crumbs (100 g); 4 tbsp butter, melted (57 g); 8 oz cream cheese, softened (227 g); 1/2 cup plain Greek yogurt (120 g); 1 cup pumpkin puree (245 g); 1/3 cup powdered sugar; 1 tsp pumpkin pie spice; 1 cup heavy cream (238 g); 2 tbsp sugar.
Step 1: Stir the graham cracker crumbs and melted butter together and press about 2 tablespoons into the bottom of each of 8 small jars or glasses.
Step 2: Beat the cream cheese, Greek yogurt, pumpkin puree, powdered sugar, and pumpkin pie spice until smooth. Spoon the filling over the crumbs.
Step 3: Whip the heavy cream with the sugar to stiff peaks and spoon or pipe it on top. Refrigerate at least 4 hours, until firm.
Step 4: Serve cold. Cool within 2 hours, then cover and refrigerate. It keeps 3 to 4 days.
13. Churro Bread Pudding
Approx. 8g ProteinIngredients: 12 cups day-old bread cubes (400 g); 5 large eggs (250 g); 3 cups whole milk (732 g); 3/4 cup sugar; 1/2 cup butter, melted (113 g); 2 tsp vanilla extract; 1 tbsp cinnamon; 1/4 cup cinnamon sugar, for the top; Nonstick cooking spray.
Step 1: Heat the oven to 350°F. Spray a 9 by 13 inch dish with nonstick cooking spray and add the bread cubes.
Step 2: Whisk the eggs, milk, sugar, half the melted butter, vanilla, and cinnamon. Pour the custard over the bread and press down, then let it soak 10 minutes.
Step 3: Drizzle the remaining butter over the top and sprinkle with the cinnamon sugar. Bake 45 to 50 minutes, until the top is golden and the center reads 160°F on a thermometer.
Step 4: Rest 15 minutes before serving. Cool within 2 hours, then cover and refrigerate. It keeps 3 to 4 days.
14. Baked Cinnamon Apples
Approx. 9g ProteinIngredients: 6 medium baking apples (1,080 g); 3/4 cup rolled oats (68 g); 1/4 cup chopped pecans (28 g); 3 tbsp butter, softened (43 g); 1/4 cup brown sugar; 2 tsp cinnamon; 1/2 cup water; 1 1/2 cups plain Greek yogurt (360 g); 1 tsp vanilla extract; 1 tbsp honey.
Step 1: Heat the oven to 375°F. Core each apple, leaving the bottom intact, and stand them in a baking dish with the water.
Step 2: Mix the oats, pecans, butter, brown sugar, and cinnamon, and pack the filling into the apples.
Step 3: Bake 35 to 40 minutes, until the apples are tender when pierced with a fork.
Step 4: Stir the Greek yogurt with the vanilla and honey and spoon it over each warm apple. Cool within 2 hours, then cover and refrigerate. It keeps 3 to 4 days.
15. Foil Packet Apple Crisp
Approx. 7g ProteinIngredients: 4 large apples, sliced (800 g); 3/4 cup rolled oats (68 g); 1/4 cup all purpose flour (31 g); 4 tbsp cold butter, cubed (57 g); 1/3 cup brown sugar; 1 tsp cinnamon; 1 tbsp lemon juice; 1 cup plain Greek yogurt, for serving (240 g); Aluminum foil; Nonstick cooking spray.
Step 1: Heat the oven to 375°F, or a grill to medium heat. Cut 6 squares of foil and spray each with nonstick cooking spray.
Step 2: Toss the apples with the lemon juice and divide them among the foil squares. Rub the oats, flour, butter, brown sugar, and cinnamon together until crumbly and scatter it over the apples.
Step 3: Fold each square into a sealed packet. Bake 35 to 40 minutes on a baking sheet, or grill with the lid closed for the same time, until the apples are tender.
Step 4: Open the packets carefully, since steam escapes, and top each with the Greek yogurt. Cool within 2 hours, then cover and refrigerate. It keeps 3 to 4 days.
16. Red Wine Poached Pears
Approx. 4g ProteinIngredients: 6 firm Bosc pears (1,200 g); 1 bottle (750 ml) red wine; 3/4 cup sugar; 2 cinnamon sticks; 3 strips orange peel; 3/4 cup plain Greek yogurt, for serving (180 g).
Step 1: Peel the pears, leaving the stems on, and trim the bases so they stand upright.
Step 2: Combine the red wine, sugar, cinnamon sticks, and orange peel in a pot that holds the pears snugly. Bring to a simmer and add the pears.
Step 3: Simmer gently 25 to 30 minutes, turning once, until the pears are tender and a knife slides in easily. Lift out the pears and boil the liquid 10 minutes, until it reduces to a syrup.
Step 4: Chill the pears in the syrup for 2 hours, then serve each with a spoonful of the Greek yogurt and some syrup. Cool within 2 hours, then cover and refrigerate. It keeps 3 to 4 days.
17. Crème Brûlée
Approx. 5g ProteinIngredients: 2 cups heavy cream (476 g); 6 egg yolks (102 g); 1/2 cup sugar, divided; 2 tsp vanilla extract; 1/4 tsp salt; Water, for the water bath.
Step 1: Heat the oven to 325°F. Warm the heavy cream in a saucepan until steaming, not boiling.
Step 2: Whisk the egg yolks, 1/4 cup of the sugar, vanilla, and salt. Pour in the warm cream slowly while whisking, then strain into six 6 ounce ramekins.
Step 3: Set the ramekins in a roasting pan and pour in hot water halfway up their sides. Bake 30 to 35 minutes, until the edges are set, the centers jiggle slightly, and a thermometer reads 170°F. The USDA minimum for egg dishes is 160°F.
Step 4: Cool, then refrigerate at least 4 hours. Just before serving, sprinkle the remaining sugar over the tops and caramelize with a kitchen torch. Cool within 2 hours, then cover and refrigerate. It keeps 3 to 4 days.
18. Eggnog Panna Cotta
Approx. 9g ProteinIngredients: 2 cups pasteurized eggnog (500 g); 1 cup heavy cream (238 g); 1 packet unflavored gelatin (7 g); 3/4 cup plain Greek yogurt (180 g); 1/4 cup sugar; 1/2 tsp nutmeg; 1 tsp vanilla extract.
Step 1: Sprinkle the gelatin over 1/4 cup of the eggnog in a small bowl and let it soften 5 minutes.
Step 2: Heat the remaining eggnog, heavy cream, sugar, and nutmeg in a saucepan, stirring, until a thermometer reads 160°F. Do not boil.
Step 3: Off the heat, whisk in the softened gelatin until dissolved. Cool 10 minutes, then whisk in the Greek yogurt and vanilla.
Step 4: Pour into 6 cups and refrigerate at least 6 hours, until set. Cool within 2 hours, then cover and refrigerate. It keeps 3 to 4 days.
19. Eggnog Bread Pudding
Approx. 8g ProteinIngredients: 1 loaf challah or brioche bread, cubed (454 g); 4 cups pasteurized eggnog (1,000 g); 3 large eggs (150 g); 1/2 cup sugar; 1/2 tsp nutmeg; 1 tsp vanilla extract; 1/2 cup brown sugar, for the caramel; 4 tbsp butter, for the caramel (57 g); 1/4 cup heavy cream, for the caramel (60 g); 1 tbsp bourbon, optional; Nonstick cooking spray.
Step 1: Heat the oven to 350°F. Spray a 9 by 13 inch dish with nonstick cooking spray and add the bread cubes.
Step 2: Whisk the eggnog, eggs, sugar, nutmeg, and vanilla. Pour the custard over the bread, press down, and let it soak 10 minutes.
Step 3: Bake 45 to 50 minutes, until the top is golden and the center reads 160°F on a thermometer.
Step 4: For the caramel, boil the brown sugar, butter, and heavy cream in a saucepan 3 minutes, until thickened, and stir in the bourbon if using. Drizzle it over the warm pudding after a 15 minute rest. Cool within 2 hours, then cover and refrigerate. It keeps 3 to 4 days.
20. Chocolate Lava Cakes
Approx. 5g ProteinIngredients: 6 oz semisweet chocolate chips (170 g); 1/2 cup butter (113 g); 2 large pasteurized eggs (100 g); 2 pasteurized egg yolks (34 g); 1 cup powdered sugar; 1/4 cup all purpose flour (31 g); 1 tsp vanilla extract; Nonstick cooking spray.
Step 1: Heat the oven to 425°F. Spray six 6 ounce ramekins with nonstick cooking spray and set them on a baking sheet.
Step 2: Melt the chocolate chips and butter in the microwave in 30 second bursts, stirring, until smooth. Whisk in the powdered sugar, then the eggs, egg yolks, and vanilla, and fold in the flour.
Step 3: Divide the batter among the ramekins. Bake 12 minutes, until the edges are firm and the center is still soft.
Step 4: Let sit 1 minute, then run a knife around each cake and flip it onto a plate. The molten center stays below 160°F, so skip these for anyone pregnant, very young, older, or with a weak immune system. Serve it warm the same day, since it's best fresh.
21. Chai Spice Cupcakes
Approx. 4g ProteinIngredients: 1 1/2 cups all purpose flour (188 g); 3/4 cup sugar; 1/2 cup butter, softened (113 g); 2 large eggs (100 g); 1/2 cup whole milk (122 g); 1 1/2 tsp baking powder; 1 tsp cinnamon; 1/2 tsp cardamom; 1/2 tsp ground ginger; 1/4 tsp ground cloves; 1/4 tsp salt; 1 tsp vanilla extract; 8 oz cream cheese, softened, for the frosting (227 g); 4 tbsp butter, softened, for the frosting (57 g); 1 1/2 cups powdered sugar; 1/2 tsp cinnamon, for the frosting.
Step 1: Heat the oven to 350°F and line a 12 cup muffin tin with paper liners.
Step 2: Beat the butter and sugar until fluffy, then beat in the eggs and vanilla. Stir the flour, baking powder, cinnamon, cardamom, ginger, cloves, and salt together and add them in two parts, alternating with the milk.
Step 3: Fill the liners two thirds full and bake 18 to 20 minutes, until a toothpick comes out clean. Cool completely, about 1 hour.
Step 4: Beat the cream cheese, frosting butter, powdered sugar, and frosting cinnamon until smooth, and spread it on the cupcakes. Cool within 2 hours, then cover and refrigerate. It keeps 3 to 4 days.
22. Apple Pie Pockets
Approx. 5g ProteinIngredients: 16 slices sandwich bread (450 g); 3 medium apples, diced (540 g); 4 tbsp butter (57 g); 1/4 cup brown sugar; 1 tsp cinnamon; 1 tbsp lemon juice; 2 tbsp cinnamon sugar, for dusting.
Step 1: Cook the apples with 1 tablespoon of the butter, the brown sugar, cinnamon, and lemon juice in a skillet over medium heat 8 to 10 minutes, until tender and thick. Cool 5 minutes.
Step 2: Butter one side of each bread slice with the remaining butter. Trim the crusts if you like.
Step 3: Set a slice butter side down in a pie iron or skillet, spoon on the apple filling, and top with a second slice, butter side up. Cook over medium heat 3 to 4 minutes per side, until golden and crisp.
Step 4: Dust with the cinnamon sugar the moment they come off the heat. Serve it warm the same day, since it's best fresh.
23. Frosted Pumpkin Cookies
Approx. 2g ProteinIngredients: 2 1/2 cups all purpose flour (313 g); 1 cup pumpkin puree (245 g); 1 cup sugar; 1/2 cup butter, softened (113 g); 1 large egg (50 g); 1/4 cup plain Greek yogurt (60 g); 1 tsp baking powder; 1/2 tsp baking soda; 2 tsp pumpkin pie spice; 1/4 tsp salt; 1/2 cup butter, for the brown butter frosting (113 g); 2 cups powdered sugar; 3 tbsp whole milk (46 g); 1 tsp vanilla extract.
Step 1: Heat the oven to 350°F and line two baking sheets with parchment. Beat the softened butter and sugar until fluffy, then beat in the pumpkin puree, egg, and Greek yogurt.
Step 2: Stir the flour, baking powder, baking soda, pumpkin pie spice, and salt together and fold them in. Scoop 2 tablespoons per cookie onto the sheets.
Step 3: Bake 12 to 14 minutes, until the edges are set and the tops spring back. Cool completely.
Step 4: For the frosting, melt the frosting butter in a saucepan until golden and nutty, about 5 minutes. Whisk in the powdered sugar, milk, and vanilla, and spread it on the cooled cookies. Cool within 2 hours, then cover and refrigerate. It keeps 3 to 4 days.
24. Mini Cheesecakes
Approx. 5g ProteinIngredients: 1 cup graham cracker crumbs (100 g); 4 tbsp butter, melted (57 g); 16 oz cream cheese, softened (454 g); 1/2 cup plain Greek yogurt (120 g); 2 large eggs (100 g); 1/2 cup sugar; 1 tsp vanilla extract; 1 cup cranberry sauce, for topping.
Step 1: Heat the oven to 325°F and line a 12 cup muffin tin with paper liners. Stir the graham cracker crumbs and melted butter together and press 1 tablespoon into each liner.
Step 2: Beat the cream cheese, Greek yogurt, sugar, and vanilla until smooth, then beat in the eggs just until combined. Divide the filling among the liners.
Step 3: Bake 18 to 20 minutes, until the edges are set, the centers barely jiggle, and a thermometer reads 160°F.
Step 4: Cool, then refrigerate at least 3 hours. Top each with a spoonful of the cranberry sauce. Cool within 2 hours, then cover and refrigerate. It keeps 3 to 4 days.
25. Peanut Butter Chocolate Fudge
Approx. 3g ProteinIngredients: 2 cups semisweet chocolate chips (340 g); 1 cup creamy peanut butter (258 g); 1 can (14 oz) sweetened condensed milk (397 g); 1 tsp vanilla extract; Nonstick cooking spray.
Step 1: Line an 8 inch square pan with parchment and spray it with nonstick cooking spray.
Step 2: Heat the chocolate chips and sweetened condensed milk in a saucepan over low heat, stirring, until smooth.
Step 3: Off the heat, stir in the peanut butter and vanilla until glossy. Spread the fudge in the pan.
Step 4: Refrigerate at least 2 hours, until firm, then cut into 36 squares. Cover and refrigerate up to 1 week.
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