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Silky cocoa creme is a light chocolate mousse made with ricotta, cocoa powder, and whipped topping, set with gelatin. A low-fat molded dessert served with strawberries.

This delicious chocolate ice cream is low fat and low calorie, easy to make, much better for health.

Couscous with tomato-eggplant sauce simmered with green pepper, garlic, and a Mediterranean herb blend. Hearty, low-fat vegetarian one-skillet dinner.

Sweet corn kernels brighten up this lighter lasagna layered with ricotta and part-skim mozzarella for a vegetarian dinner that won't weigh you down.

Tomato and herb rigatoni with fresh basil, parsley, mint, garlic, and lemon juice tossed with warm pasta. A light, no-cook vegetarian sauce.

Pepper oysters are a chef-style appetizer of fresh oysters poached in their own liquor, then marinated overnight in mortar-ground black peppercorn, garlic, bay leaf, and lime. Bright, briny, bracing.

Kalbsbrust mit Krauterfuellung is a German stuffed veal breast filled with bacon, mushrooms, ground beef, herbs, and sour cream, then roasted and served with a creamy pan sauce.

Russian potato and mushroom croquettes bound with matzo meal instead of egg or breadcrumbs. Pan-fried to crisp golden edges. Vegetarian, low-fat, kosher-for-Passover friendly.

Low-fat linguine with greens, potato, garlic, hot pepper, and tomatoes simmered in vegetable stock. An Italian-inspired pasta loaded with wilted greens and tender new potatoes, no added oil.

Bread machine white bread enriched with a tablespoon of applesauce for a softer, moister crumb and slightly extended shelf life. A no-fuss everyday loaf made by dumping everything in and pressing start.

Classic French Nantua sauce built from live crayfish, cognac, mirepoix, and cream. A double-reduced, deeply pink shellfish sauce for quenelles, fish, or seafood pasta.

Next time when you crave something sweet but not too rich, try this recipe. Within 10 minutes you will enjoy a creamy, chocolaty yet light treat.

Vegan mushroom ragout with dried porcini and fresh cremini sauteed in balsamic vinegar and mushroom soaking liquid, finished with Roma tomatoes and parsley. Served over polenta.

Libby's famous pumpkin pie is the back-of-the-can American Thanksgiving classic: pumpkin puree, evaporated milk, eggs, sugar, and warm spices baked into a flaky pie shell. Holiday dessert gold standard.

In our extended family this version of pumpkin pie has earned the title!

Elegant Italian pasta rolls stuffed with three cheeses, smoked ham, and prosciutto, poached in chicken broth and served over fresh tomato sauce. A masterchef-worthy showpiece.