7 Disney Desserts. Sweet temptations the most requested desserts from the chefs at Walt Disney World.

Marble Cheesecake
Contemporary Resort

Prep time: 20 minutes plus chilling
Baking time: 1 hour 20 minutes

4 packages (8 oz. each) cream cheese, softened
1 cup sugar
2 teaspoons vanilla extract
1 teaspoon lemon juice
Pinch salt
4 eggs, lightly beaten
3 egg yolks, lightly beaten
3/4 cup heavy or whipping cream
6 ounces semi-sweet chocolate, melted and cooled
1/2 cup milk

Preheat oven to 325 degrees F. Wrap a 9-inch springform pan with foil. In mixer bowl beat cream cheese until smooth. Add sugar, vanilla, lemon juice and salt; beat well. Gradually add eggs and yolks, beating well. Beat in cream. Stir in 1 1/2 cups cream cheese mixture into melted chocolate; stir in milk. Pour remaining plain cream cheese mixture into prepared pan. Slowly pour chocolate mixture into cheese mixture in a zigzag pattern. Swirl with a knife to marbelize. Place pan in a large baking pan with 1 inch of hot water. Bake 1 hour 20 minutes or until set. Remove from water; cool. Refrigerate overnight. Makes 16 servings. 380 calories each.

Brandied Apple Cobbler
Liberty Square

Prep time: 25 minutes
Baking time: 30 to 35 minutes

1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup shortening
2 tablespoons sugar
1 egg
1 teaspoon lemon juice
2 tablespoons milk


1/2 cup sugar
4 teaspoons cornstarch
1 teaspoon cinnamon
6 cups peeled and sliced apples (about 2 lbs.)
2 tablespoons brandy
1 tablespoon fresh lemon juice
1 tablespoon butter
Vanilla ice cream or custard sauce (optional)

Preheat oven to 400 degrees F. Grease an 8-inch square baking pan. In medium bowl combine flour, baking powder and salt. In mixer bowl cream shortening and sugar until light and fluffy. Beat in egg and lemon juice until smooth. Gradually beat in flour mixture and milk.

Filling: In small bowl combine sugar, cornstarch and cinnamon. In medium bowl toss apples with brandy and lemon juice. Add sugar mixture and toss. Spoon into prepared pan. Spoon dough dough evenly over filling. Dot with butter. Bake 30 to 35 minutes or until golden brown. Serve warm with vanilla ice cream or custard sauce if desired. Makes 6 servings, 375 calories each without toppings.

Lime Chiffon Pie
The Land

Prep time: 20 minutes plus chilling

1 envelope unflavored gelatin
1/3 cup cold water
1/3 to 1/2 cup fresh lime juice
1/2 cup sugar
2 tablespoons milk
1 1/3 teaspoons grated lime peel
Pinch salt
3 drops green food coloring
1 1/2 cups heavy cream, whipped
1 baked 9-inch pie shell

In small bowl sprinkle gelatin over water to soften. Let stand 5 minutes. Place bowl in a pan of simmering water and stir until gelatin is dissolved. In large bowl combine lime juice, sugar, milk, lime peel, salt and food coloring. Stir in gelatin. Refrigerate, stirring occasionally until mixture mounds slightly when dropped from a spoon, about 15 minutes. Fold in whipped cream; spoon filling into pie shell. Refrigerate until firm. 30 minutes. Makes 8 servings. 325 calories each.

Carrot Cake
Polynesian Village Resort

Prep time: 30 minutes
Baking time: 35 minutes

3 cups all-purpose flour
3 1/2 teaspoons cinnamon
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 3/4 cups salad oil
4 eggs
3 cups shredded carrots
1 cup chopped walnuts

Cream Cheese Frosting

1 package (8 oz.) cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
1/2 teaspoon grated orange peel
3 cups confectioners’ sugar

Preheat oven to 375 degrees F. Grease and flour two 9-inch round cake pans. In medium bowl combine flour, cinnamon, baking powder, baking soda and salt. In large mixer bowl beat sugar and oil until smooth. Beat in eggs. With mixer at low speed, add flour mixture and beat until just blended. Fold in carrots and nuts. Pour into prepared pans. Bake 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans. Invert onto wire racks to cool completely.

Cream Cheese Frosting:

In large mixer bowl combine cream cheese, butter, vanilla and orange peel. Beat until light and smooth. Beat in confectioners’ sugar until spreadable.

Place a cake layer on a plate. Spread on one third of the frosting: top with second layer. Frost top and sides with remaining frosting. Makes 16 servings. 575 calories each.

Raspberry Fool
United Kingdom Showcase

Prep time: 15 minutes plus chilling

1 cup (1/2 pint) raspberries
1/4 cup granulated sugar
1 tablespoon kirsh
1 cup heavy or shipping cream
1 tablespoon confectioners’ sugar
1/2 teaspoon vanilla extract

Place berries in a medium saucepan. Crush with a potato masher or the back of a large kitchen spoon. Add granulated sugar and cook, stirring over medium heat until sugar is dissolved. Force through a sieve to remove seeds. Cool. Stir in kirsch. Beat cream with confectioners’ sugar and vanilla until stiff peaks form. Fold in raspberry mixture. Refrigerate 2 hours or overnight.
Makes 3 1/2 cups. 170 calories per 1/2 cup.

Chocolate Mousse
France Showcase

Prep time: 15 minutes plus chilling

2 egg yolks lightly beaten
1/4 cup heavy or whipping cream
5 squares (1 oz. each) semi-sweet chocolate, melted and cooled
1 teaspoon vanilla extract
3 egg whites
1/4 cup sugar

In medium bowl combine egg yolks and cream; mix well. Gradually add chocolate, whisking vigorously. Stir in vanilla. In mixer bowl beat egg whites until stiff but not dry. Fold into chocolate mixture. Refrigerate 4 hours or overnight. Makes 3 1/2 cups. 180 calories per 1/2 cup.

Maple Syrup Pie
Canada Showcase

Prep time: 10 minutes
Baking time: 50-55 minutes

1 unbaked 9-inch pie shell
1 cup pure maple syrup
1/2 cup firmly packed brown sugar
2 tablespoons butter, melted
1/8 teaspoon salt
3 eggs, lightly beaten
1 1/4 cups pecan halves

Preheat oven to 425 degrees F. Cover with foil and fill with uncooked beans or rice. Bake 10 minutes. Bake 8-10 minutes more, until golden brown. Cool on a wire rack. Reduce oven temperature to 350 degrees F.

In large bowl whisk maple syrup, brown sugar, butter and salt until smooth. Whisk in eggs until just combined. Stir in pecans. Pour filling into cooled pie shell. Bake 30-35 minutes until filling is just set. Cool completely on wire rack. Makes 8 servings. 440 calories each.