2,170 base recipes

A marbled banana Bundt cake with swirls of chocolate fudge rippled through a moist banana batter, finished with a cocoa drizzle. Lighter than it looks, made with skim milk and just 1/4 cup oil.

Black Forest oatmeal cookies with white and semi-sweet chocolate chunks, maraschino cherries, toasted almonds, and almond extract. A bakery-style drop cookie.

These low-fat and delicious snacks are perfect for the kids lunches!

[NOTE: for a no sugar variation, substitute same amount of white grape juice concentrate or apple juice concentrate for brown sugar.]

Whole wheat carrot walnut raisin muffins sweetened only with honey, made with egg substitute and low-fat milk. Wholesome, fiber-rich, lunchbox-friendly muffins ready in 30 minutes.

Blackberry and raspberry muffins with a pecan brown sugar streusel topping. Lemon zest in both the batter and the crumble adds a bright citrus note.

Florentine cups: miniature honey-almond cereal cups with coconut, raisins, and orange zest, finished with a citrus icing drizzle. Italian florentine cookie meets mini muffin.

Sugar-free peach shortcake with juicy fresh peaches under a tender almond-cinnamon cake, then flipped to show off a glossy fruit top. Light dessert sweetened without refined sugar.

Orange chocolate chip quick bread made with baking mix, yogurt, fresh orange juice, and zest. A lower-calorie citrus-chocolate loaf that's moist and easy to make.

Apricot white chocolate muffins with cinnamon-poached apricots, nutmeg, and good quality white chocolate. The poaching liquid adds apricot flavor right into the batter.

Spicy beer-batter hush puppies loaded with chopped tomatoes, green pepper, onion, and red pepper flakes. Deep-fried golden in under 5 minutes per batch.

Chewy coconut cookies loaded with toasted almonds and sweet dates bake low and slow until golden-bottomed with crisp edges for 4 dozen treats.

Streusel plum cake with a light, fluffy batter topped with halved plums, cinnamon-brown sugar crumble, and a vanilla glaze drizzle. Works with peaches, apples, or pears too.

An upside-down apple cake baked in a skillet over a layer of homemade caramel with golden apples, almond extract, and a splash of amaretto. Flip it out and watch jaws drop.

Lighter baked chili relleno squares made with egg whites, nonfat cottage cheese, low-fat cheddar, mozzarella, and chopped green chilis. Cut into a dozen portable squares that taste just as good cold as warm.

Irish tea cake with cream cheese and buttermilk batter studded with dried currants, finished with a bright lemon glaze. Tender crumb that keeps for days.