Berry

There's no easier dessert than fresh fruit. But for something a little more spirited, we topped it with some store-bought lemon curd lightened with yogurt and flavored with crème de cassis. This simple dessert is a snap to prepare.

This simple, delicious treat is excellent spread over scones or toast and comes together in practically no time at all.

Popsicle molds are sold at some drugstores and department stores.

A trifle with a few twists: a white chocolate pudding and layers of dark chocolate cream and apricot puree.

Ginger, curry powder and Chinese five-spice powder turn up in this northwestern version of a classic holiday relish.

Cake-making equipment and ingredients can be found at cake and candy supply stores. Be sure to use cake flour, not all purpose flour, and begin preparing the cake two days ahead. Buy one 1-ounce bottle of gel base color in the shade called Bakers Rose to tint both the frosting and the fondant a pale pink. Plastic drinking straws are used to support the middle and top tiers. Buy the straight—not bendable—kind.

Here, the classic cranberry sauce becomes a salsa. The traditional ingredients — cranberries and orange — are enhanced with decidedly untraditional ones, such as a poblano chili and cilantro.

Festive and pretty, this do-ahead dessert is a boon for busy hosts.

Arlene sometimes uses sliced apricots, peaches or whole strawberries instead of plums for an equally delicious topping.

A light-textured baked apricot meringue.

This super easy relish stays on the savory side. It makes a wonderful accompaniment to poultry, beef, or game.

Cream cheese was added to the ricotta for this smooth, luscious dessert. But if you can find fresh ricotta, which is less grainy than some of the commercial types, use it and omit the cream cheese.

In this dish, the richness of the venison is balanced by the sweet-tart fruit compote.