I don't have much of a sweet tooth, but I can certainly appreciate a nice dessert.
But for me, "nice" means not too gloppy, too sugary, too fatty.
Dessert making is art, no doubt about it. Shatteringly flaky crusts, dribbling rivers of syrup and butter, and all those flavor tweaks. Vanilla. Cinnamon. Like that.
Try as I might, though, it's just not for me.
I know, there's also inelegant dessert making: poor-quality chocolate, too much orange zest, stale nuts. Not talking about that (and not eating it, either).
The upshot, I guess, is that I don't make desserts using recipes. I'll fake a little compote of cherries, almonds, yogurt. Naive, and yum.
Today I faked a little "crostini" of green gage prunes, dried from our plum tree, with a smear of Nicasio Valley Cheese Company soft cow's milk Foggy Morning, smooshed over slices of sweet baguette.
You got your fruit, your dairy, your bakery.
No butter, no powdered sugar, no piping bag.
With a simple, pure, honest combination of ingredients like this, you are tasting real flavors. The prunes are excruciatingly good (but I wouldn't stop you from buying a different kind). The cheese is ethereal, with just the right hint of salt to tickle the sweet, chocolatey prunes. The baguette was basically there to hold it up, but it made for nice chewing.
I wish this wonderful, sane dessert for you.
Oh, hell, I should confess. I ate this dessert for lunch.