Coffee

We have transformed this classic dessert from Blum's coffee shops, which used to grace the streets of San Francisco, into a low-fat luxury. We use caramel and Rice Krispies in the crust instead of fat-laden nuts — and you'd never guess that the rich chocolate coffee filling has no butter in it.

For added color in this luscious custard dessert, the chef outlines the plate with sauce of pureed raspberries.

Flourless cakes with a pudding-like center.

There's just a wee bit of the favorite Irish spirit in these treats.

Strawberry shortcake meets the ice cream sundae: what a match. The rich and easy-to-make Fudge Sauce called for here is also used in the Chocolate-Hazelnut Waffles.

These are one of my signature cookies. They taste like miniature brownies — but oh, the texture! They're reminiscent of a meringue, with a soft, chewy, fudgy center and a crisp exterior that crackles appealingly. Since these cookies are smaller and less dense, they have an elegance that brownies lack. And they don't require the same commitment as a big, gooey bar. I can never eat just one of these. They are also a particular favorite of Gramercy Tavern owner Danny Meyer, who can't eat just one, either!

An old-fashioned cake gets a new treatment: Some of the trimmed cake crumbs are mixed with chocolate-cookie crumbs and pressed onto the frosting. Fresh raspberries are the colorful crowning touch.

In this dessert, two fillings — a dark mocha ganache and a white chocolate ganache — are swirled together with a small knife for a dramatic effect.

Can be prepared in 45 minutes or less.

An inventive take on a classic.

Coffee Semifreddo "Drowned" in Coffee We have served this dessert at Pó for six years and it is consistently my favorite—a kind of adult milkshake. Be careful to use decaf for the bathing liquid, or your guests may be up yakking all night.

The caramel sauce adds a grown-up edge to these summer treats.

While not exactly diet food, this mousse allows chocoholics to indulge and spares them calories from yolks, butter and cream.

Serve over vanilla ice cream and top with whipped cream.