Recipe Sifter
Recipes using: flour that may be low in cholesterol
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Pumpkin Oat Bran Muffins recipe
Almond givs the nutty and tangy flavor to the crust. It can be used to make all kinds of sweet or savory pies.
Excellent bread,easy to whip up, very moist and tasty. Everyone RAVES about it. I make it for a hostess gift.
This was the best pie that I have ever made and I have made quite a few. It taste like the most decadent dessert ever.
If you like key lime pie, you will definitely like this key lime cake, instead of using whipping cream, we use meringue, it is much lower fat and calories, and the flavour is absolutely delicious!
An incredibly tasty gravy, you can use the giblets or just some chicken stock if your prefer. My mother likes to use both beef and chicken stock to improve the color of the gravy.
This shortcake is delicious, full of chocolate flavor, instead of whipping cream, we use drained low-fat vanilla yogurt, creates the same texture, but much lower in fat and calories, enjoy this tasty dessert!!
They were moist and not super sweet, chunks of peaches inside were some juicy and yummy additions. Had them for breakfast and snack in the last a few days, just finished the final one earlier in the afternoon today.
Super delicious! Moist inside and crispy outside, lots of chocolate, everyone loves these small treats.
Ginger bread is one of the classic and traditional cookies people make for Christmas. The rich flavor from brown sugar and molasses is so good and the spices make the uniquely delicious taste.
The perfect whole wheat American style hamburger bread similar to a kaiser roll. Just the right about of wheatiness for a hearty but fluffy burger bun. Perfect when toasted on the grill.
Make your very own English Muffins with this tasty recipe that is easy to follow and hassle free.
These little nests filled with colorful chocolate "eggs" are perfect for spring baking treats or your Easter party.
Very easy to make, and it came out delicious with great texture. I halved the recipe, used whole wheat flour, half butter and half olive oil, and baked it in 4 individual ramekins. I ate one while it was still warm, very good; later had one after chilled in the fridge, even better. Definitely a keeper.
Moist in the inside and chewy on the outside, the combination of applesauce and peanut butter makes these cookies absolutely tasty and addictive.