1,173 coney recipes

Low-fat chocolate Bundt cake made with russet potato and yogurt for incredible moisture, whole wheat flour, and whipped egg whites. No butter, no egg yolks, all richness.

Chewy drop cookies loaded with butterscotch and chocolate chips, sweetened with honey and a hint of almond extract. Made with egg whites for a lighter texture that still satisfies.

This super carrot raisin salad is very good for dinner, very light and tasty, but you had better finish it at one meal, don't let it overnight, will be not fresh.

Fiery Caribbean pepper sauce blending mango, habaneros, ginger, turmeric, and mustard with vinegar. Fruity heat that keeps in the fridge for 6 weeks. No cooking required.

Eggplant, tomato, and red pepper sauce simmered with garlic, tomato paste, and honey. A versatile, low-fat sauce for pasta, grilled fish, or chicken.

Lighter pumpkin chiffon pie set in a crackling honey-brushed phyllo crust. Gelatin-stabilized filling with whipped egg whites for a cloud-soft texture and far less fat than custard pie.

Chilled cinnamon peach soup with ripe summer peaches, warm spices, orange juice, and yogurt. A refreshing first course or light dessert that captures peach season in a bowl.

Thai-style marinade with soy sauce, oyster sauce, honey, fresh ginger, garlic, cilantro, and citrus zest. A sweet-savory marinade for chicken and grilled meats, ready in 5 minutes.

Black bean and corn stew with cumin, chili powder, sherry, cilantro, and honey. One cup pureed back in for a thick, creamy base. Vegan, high-fiber, and ready in an hour.

Low-fat eggplant barley bake loaded with mushrooms, tomatoes, and chili sauce. A one-pan vegetarian main dish with hearty whole grains and tender sauteed vegetables.

Salad greens, apple, cheddar, and toasted walnuts are tossed with a tasty honey vinaigrette.

Ann's Strawberry Angel-Food Cake with Sauces-Pt1 recipe

Savory whole wheat bread loaded with spinach, feta, and onions made effortlessly in a bread machine. Healthy Greek-inspired loaf for sandwiches or sides.

Crispy phyllo crust filled with tofu-apricot cream spiked with honey, topped with glazed canned apricots and optional chocolate drizzle.

Delicious and nutritious vegetarian main dish, and it's not only just for vegetarian, everyone loves it.

Quinoa and butter beans simmered with sweet potato, butternut squash, and dried cranberries in orange juice and warm spices. A colorful vegetarian main packed with fall harvest flavors.