32 Small-Batch Mother’s Day Desserts

From the Recipe Creator: Crumbled macaroons are a surprising addition to this cobbler’s topping. We love that you can make the sweet treat in a baking dish or a cast-iron skillet. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: Because this no-bake blueberry cheesecake doesn't contain eggs, it's lighter but also very creamy and refreshing.—Ken Gallagher, Hastings, Nebraska

From the Recipe Creator: My husband and I love pie, but we can't eat a whole 9-inch pie by ourselves. So I make these easy tarts using rhubarb and raspberries picked at home. Sometimes I substitute apples, peaches or our garden blueberries for the rhubarb. —Naomi Olson Hamilton, Michigan

From the Recipe Creator: This pretty pastel dessert bursts with the fresh flavors of grapefruit, lime and rosemary. —Rebecca Baird, Salt Lake City, Utah

From the Recipe Creator: The summer berry season is a real treat. This is an easy way to enjoy berries with cheesecake, which is a refreshing change from traditional pudding and fruit parfaits. —Patricia Schroedl, Jefferson, Wisconsin

From the Recipe Creator: Everyone notices a special taste in this cobbler. It's orange zest, which enhances the color and gives this traditional dessert a delicious distinction. Cobblers usually are scaled to feed a crowd, so it's convenient to have a recipe that makes just enough for two. — Betty Clark, Mount Vernon, Missouri

From the Recipe Creator: My husband, Lloyd, loves this cake because it tastes like lemon meringue pie. The cake is no-fuss and makes just enough for the two of us.—Dawn Fagerstrom, Warren, Minnesota

From the Recipe Creator: I adapted this comforting dessert from a recipe my mother-in-law gave to me. Hers fed a family with nine growing kids who were never full, so there was never any left. There aren't any leftovers when I make my downsized version, either! —Marliss Lee, Independence, Missouri

From the Recipe Creator: When I make this ice cream, I mix and match bananas for their ripeness. Very ripe ones add more banana flavor. Less ripe ones have a fluffier texture. —Melissa Hansen, Milwaukee, Wisconsin

From the Recipe Creator: Refrigerated crescent rolls let you make these fruit-filled pastries in a hurry. My family loves these turnovers for breakfast, but they’re so delicious, they’d be welcome any time of the day. Feel free to experiment with other pie fillings as well. —Elleen Oberrueter, Danbury, Iowa

From the Recipe Creator: Guests are always impressed when I ignite the rum in this delicious bananas Foster dessert. Use perfectly ripe bananas for best results. —Mary Lou Wayman, Salt Lake City, Utah

From the Recipe Creator: I started experimenting with herbal ice creams when I was teaching classes at our local college. Not only were the ice creams popular with my students, but my family loved them as well! One of our favorites is made with a variety of basil called cinnamon basil; however, unless you grow the variety yourself, it can be rather difficult to find. I decided to try to re-create the flavor, and this delicious basil ice cream recipe is the result! —Sue Gronholz, Beaver Dam, Wisconsin

From the Recipe Creator: A friend gave me this recipe a long time ago. It’s rich and creamy yet refreshing. I make this often in early summer when rhubarb is readily available. —Norma DesRoches, Warwick, Rhode Island

From the Recipe Creator: During the week, homemade fruit crisp is a treat you likely don’t have time to prepare. But these individual crisps call for canned fruit and bake for a mere 15 minutes. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: It's so simple and easy to make your own frozen Greek yogurt. You might even want to get the kids in on the fun. —Taste of Home Test Kitchen

From the Recipe Creator: This is a fun recipe because the chocolate makes it different from traditional bread pudding. It's a rich, comforting dessert. —Mildred Sherrer, Fort Worth, Texas

From the Recipe Creator: Indulging in this creamy dessert is like eating cheesecake out of a bowl. Light and luscious, it's a pleasing finish to any meal. —Inge Schermerhorn, Kingston, New Hampshire

From the Recipe Creator: This is my grandmother’s recipe, and the sauce is traditional Cherokee, which has been passed down for generations. It is very versatile and can be used on fry bread, pancakes, waffles and other desserts. —Angela “WindDancing” Hatchett, Altoona, Alabama

From the Recipe Creator: For a fun, fuss-free dessert, try these darling tarts. They’re a satisfying, rich family favorite. —Mary Kelley, Wilmington, North Carolina

From the Recipe Creator: I served this recipe to my family while we were on vacation and they were all amazed! The best part: I didn't spend tons of time on it, thanks to refrigerated pie crust. Watch your mini tarts around the 13-minute mark to make sure they don't brown too quickly. If you'd like, sprinkle the tops with coarse sugar for a beautiful finishing touch.—Allison Bell, Hillsdale, New Jersey

From the Recipe Creator: "When our garden produces an abundance of raspberries, we know it's time to make this fruity frozen dessert," reports Diana Leskauskas of Chatham, New Jersey. "It's super in the summertime...and a treat throughout the year made with frozen raspberries." —Diana Leskauskas, Chatham, New Jersey

From the Recipe Creator: We created this refreshing mini pie with a homemade crumb crust and a pudding-like lime filling. If you can’t find Key lime juice, regular lime juice works just fine. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: No one can resist this quick and easy tiramisu recipe. Make it ahead for added mealtime convenience. —Taste of Home Test Kitchen

From the Recipe Creator: Warm weather days require ice cream! However, dealing with dairy intolerances can be tricky. This dairy-free recipe is a favorite at our house, especially with kids! —Courtney Stultz, Weir, Kansas

From the Recipe Creator: Panna cotta is an Italian dessert that means “cooked cream.” My friend and I developed a tropical version that’s rich, creamy, tangy and so refreshing. —Shauna Havey, Roy, Utah

From the Recipe Creator: After being disappointed in this recipe the first time I tried it, I experimented. When I felt it was fit for competition, the judge was impressed, too—I won a blue ribbon and an Award of Excellence. —Sara Scheler, Pewaukee, Wisconsin

From the Recipe Creator: Lime adds a delicious tang to this easy dessert. I'll never eat plain vanilla ice cream again! —Cory Roberts, Riverton, Utah

From the Recipe Creator: Get ready to experience another side of stone fruits. Hot off the rack, these grilled nectarines practically melt in your mouth. —Sonya Labbe, West Hollywood, California

From the Recipe Creator: This layered dessert is cool, creamy, chocolaty and a winner with everyone who tries it. What's not to like? —Carma Blosser, Livermore, Colorado

From the Recipe Creator: My husband grills anything and everything—even dessert! With his gentle nudging, I came up with this simple recipe that takes just a few minutes to prepare, yet always impresses dinner guests. —Anita Archibald, Richmond Hill, Ontario