805 egg bake recipes

Low-fat four-spice bundt cake with cinnamon, nutmeg, allspice, cloves, plump golden raisins, and buttermilk. An egg-white-lightened tube cake finished with orange syrup and fresh orange slices.

Chocolate banana split cake with cocoa-banana layers, fresh sliced bananas, homemade chocolate sauce, whipped topping, and a cherry on top. No butter, no egg yolks.

Baked doughnuts made with Bisquick, applesauce, and yogurt for a lighter twist on a classic. Finished with a sweet almond glaze, these skip the deep fryer but keep all the golden, nutmeg-spiced flavor.

Oatmeal cranberry nut cookies loaded with rolled oats, whole berry cranberry sauce, toasted almonds, molasses, and warm spice. A soft, chewy holiday cookie that uses up leftover cranberry sauce.

Easy breakfast carrot muffins sweetened with sugar substitute, packed with grated carrot, raisins, and a bright hit of orange zest. Diabetic-friendly, single-bowl, and on the table in 35 minutes.

Chocolate pecan cookie slices shaped into logs, baked, then cut on the diagonal and drizzled with white chocolate. A slice-and-bake method that yields 40 elegant cookies.

Two-layer diabetic-friendly brownies with an unsweetened coconut bottom and a chocolate top, made with sugar substitute. Low-fat, mailable, and perfectly portioned into 32 small bars from one 8-inch pan.

Crispy Colombian conch fritters with habanero heat, olives, pimentos, and fresh herbs. A Caribbean-style appetizer fried golden in minutes.

Pina colada squares with a buttery shortbread base, thick pineapple-rum filling, and a golden coconut meringue top. A tropical three-layer bar cookie.

Frosty Snow Berry Cake with cranberry sauce cubes folded into a lemon-scented white cake, topped with billowy pink fluffy frosting. A vintage holiday showstopper.

Carrot raisin cake sweetened with honey and pineapple juice instead of sugar. Whole wheat pastry flour and egg whites only keep it fat-free and wholesome.

Tender white layer cake stuffed with citrusy orange-coconut filling and crowned with fluffy boiled frosting. A Southern classic that's pure sunshine on a plate.

Blueberry upside-down cake with a glossy brown sugar topping and tender white cake base. Inverted to reveal jammy purple-stained fruit on top.

Fat-free pineapple upside down cake delivers all the caramelized fruit and tender crumb of the classic without butter or oil. Egg whites and corn syrup do the work, no compromise on flavor.

A lighter blueberry upside-down cake made with egg whites, oatmeal, and a whisper of cardamom. The berries bake on the bottom and become a glossy topping when you flip it out.

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