890 cream recipes

Belgian endive leaves filled with whipped cream cheese and sun-dried tomatoes, piped into elegant rosettes. A make-ahead appetizer that looks stunning on any party platter.

Classic pina colada blended with light rum, pineapple juice, cream of coconut, and crushed ice until foamy. A tropical cocktail that takes 30 seconds in the blender and tastes like a Caribbean beach.

Lighter tiramisu made with cooked egg whites, mascarpone, reduced-fat cream cheese, brandy, and espresso-soaked ladyfingers. No raw eggs, layered in a trifle bowl, and chilled overnight.

Jellied consomme: a chilled, clear beef broth set with unflavored gelatin and spiked with sherry. An elegant retro summer starter served in cups with curried whipped cream.

Mock lobster made from haddock poached in tomato juice and served with a zesty chili-horseradish-sour cream sauce. Budget-friendly seafood with lobster-like flavor.

This home-brew remains a favourite party drink in a Welsh household for both adults and children.

These light, fluffy yet delicious almond and coconut meringue drops are perfect for potluck or parties. They are easy to pick up and pretty much nobody can resist these cute little drops.

Old-fashioned stew dumplings with cream of tartar and baking soda for lift. Five pantry ingredients, no butter or eggs needed, ready in 20 minutes.

Hot chocolate float with steaming cocoa and a scoop of mint chocolate chip ice cream melting on top. A 3-ingredient, 10-minute treat where hot meets cold in every sip.

Popcorn drop cookies with ground popcorn folded into stiff egg whites for a light, airy meringue-like cookie. A naturally gluten-free novelty cookie with a corny crunch and only six ingredients.

Toasted bagels topped with sweet roasted red bell peppers, caramelized red onions, and a smear of cream cheese. A quick open-faced breakfast or lunch ready in 40 minutes.

Benihana-style hibachi shrimp with butter, cream, parsley, and a squeeze of lemon. Restaurant teppanyaki shrimp recipe to make at home on a griddle.

A classic vanilla sponge cake that gets its lift from 10 whipped egg whites and cake flour with no butter or oil. Tall, airy, and springy with a delicate vanilla crumb.

Nightcap coffee mix with instant coffee, cardamom, cinnamon, non-dairy creamer, and sugar. A spiced coffee blend you stir into hot water for a cozy evening cup.

Olive oil and Sauternes cake with orange zest and whipped egg whites for a tender, airy crumb. A grown-up dessert cake that shows off two bold flavors without being heavy.

Pears Melba with Bosc pears poached in Marsala and dry wine syrup, served over vanilla ice cream with pureed raspberry sauce. A classic French dessert with elegant simplicity.