Recipes with liquid egg substitute
276 recipes
Chocolate Chiffon Cake/Low-Fat
Light-as-air chocolate chiffon cake with deep cocoa flavor and virtually zero fat, perfect for anyone craving rich chocolate dessert without the calorie bomb.
Yogurt Apple Spice Cake
A moist, warmly spiced Bundt cake made with yogurt and applesauce instead of heaps of butter. Loaded with raisins, cinnamon, and cloves, then drizzled with a tangy yogurt glaze that seals the deal.
Pumpkin Nut Bread
Pumpkin nut bread baked in two loaves with rolled oats, walnuts, evaporated milk, and pumpkin pie spice. Hearty fall quick bread that freezes beautifully and improves overnight.
Memorable Banana Nut Bread
Banana bread made with Grape-Nuts cereal for crunch, egg substitute, buttermilk, and corn syrup. A lower-fat banana loaf with nutty texture and no butter or oil needed.
Mushroom-Noodle Casserole
Mushroom noodle casserole layers whole-wheat pasta, sauteed mushrooms and onions, and a blended tofu cottage cheese topped with toasted bread crumbs. A dairy-free vegan main that bakes in 20 minutes after assembly.
Apple Pancakes with Cinnamon Nonfat Yogurt
Thin apple crepes filled with caramelized Granny Smith apples and topped with cinnamon maple yogurt. A low-fat brunch that tastes indulgent without the guilt.
Banana French Toast-Low-Cal
Low-calorie banana French toast made with egg substitute and reduced-calorie bread, topped with vanilla yogurt and pan-seared banana slices. A lighter brunch that still satisfies.
Easy Banana Bread (Vegan)
Vegan banana bread made with soft tofu, whole-wheat flour, maple syrup, and poppy seeds. No eggs or dairy. Food processor method makes mixing fast and hands-off.
Chiles Rellenos Tofu Casserole Lowfat
This scrumptious cake is made with tofu, green chili peppers and salsa.
Low-Fat Cream Cheese Tube Cake
A scrumptious low-fat cake that is perfect snack to have while enjoying a relaxing night on the couch.
Chocolate Biscotti
Crispy chocolate biscotti with cocoa powder and your choice of raspberry, orange, or almond flavoring. Twice-baked Italian cookies with a satisfying crunch, finished with a chocolate drizzle.
Green Grocers' Oat Bran Bread
Bread machine oat bran bread made with whole wheat flour, rolled oats, vegetable juice cocktail, and fresh parsley for a hearty, fiber-rich loaf with a savory twist.
Spicy Chicken Sandwiches with Cilantro-Lime Mayo
This is absolutely fantastic, delicious and yummy.
Sand Dunes Cocoa Expresso Bars
Cocoa espresso brownie bars with walnuts, made with egg substitute and corn oil spread for a lighter take. Fudgy, coffee-spiked, and dusted with powdered sugar.
Glorious Morning Cheesy Bacon Muffins
Savory bacon cheddar muffins with oats, a pinch of chili powder, and skim milk. A hearty, grab-and-go breakfast muffin for the brunch crowd or a make-ahead school morning.
Mom's French Toast
Mom's French toast soaks white bread slices in cinnamon-vanilla egg substitute, then griddles them golden in margarine. A lighter take on the breakfast classic without sacrificing the crisp-edge, custardy-center texture. Six ingredients, 30 minutes.
Light-as-air chocolate chiffon cake with deep cocoa flavor and virtually zero fat, perfect for anyone craving rich chocolate dessert without the calorie bomb.
A moist, warmly spiced Bundt cake made with yogurt and applesauce instead of heaps of butter. Loaded with raisins, cinnamon, and cloves, then drizzled with a tangy yogurt glaze that seals the deal.
Pumpkin nut bread baked in two loaves with rolled oats, walnuts, evaporated milk, and pumpkin pie spice. Hearty fall quick bread that freezes beautifully and improves overnight.
Banana bread made with Grape-Nuts cereal for crunch, egg substitute, buttermilk, and corn syrup. A lower-fat banana loaf with nutty texture and no butter or oil needed.
Mushroom noodle casserole layers whole-wheat pasta, sauteed mushrooms and onions, and a blended tofu cottage cheese topped with toasted bread crumbs. A dairy-free vegan main that bakes in 20 minutes after assembly.
Thin apple crepes filled with caramelized Granny Smith apples and topped with cinnamon maple yogurt. A low-fat brunch that tastes indulgent without the guilt.
Low-calorie banana French toast made with egg substitute and reduced-calorie bread, topped with vanilla yogurt and pan-seared banana slices. A lighter brunch that still satisfies.
Vegan banana bread made with soft tofu, whole-wheat flour, maple syrup, and poppy seeds. No eggs or dairy. Food processor method makes mixing fast and hands-off.
This scrumptious cake is made with tofu, green chili peppers and salsa.
A scrumptious low-fat cake that is perfect snack to have while enjoying a relaxing night on the couch.
Crispy chocolate biscotti with cocoa powder and your choice of raspberry, orange, or almond flavoring. Twice-baked Italian cookies with a satisfying crunch, finished with a chocolate drizzle.
Bread machine oat bran bread made with whole wheat flour, rolled oats, vegetable juice cocktail, and fresh parsley for a hearty, fiber-rich loaf with a savory twist.
This is absolutely fantastic, delicious and yummy.
Cocoa espresso brownie bars with walnuts, made with egg substitute and corn oil spread for a lighter take. Fudgy, coffee-spiked, and dusted with powdered sugar.
Savory bacon cheddar muffins with oats, a pinch of chili powder, and skim milk. A hearty, grab-and-go breakfast muffin for the brunch crowd or a make-ahead school morning.
Mom's French toast soaks white bread slices in cinnamon-vanilla egg substitute, then griddles them golden in margarine. A lighter take on the breakfast classic without sacrificing the crisp-edge, custardy-center texture. Six ingredients, 30 minutes.
