2,691 light recipes

A 10-minute no-cook pasta toss with cherry tomatoes, capers, nicoise olives, fresh basil, and garlic in extra-virgin olive oil. Light, bright, and vegetarian.

A very light no/low fat ice cream base to use in place of the very rich ice cream base used in many ice cream recipes.

Cappellini with a vibrant pureed herb-spinach sauce, nutmeg, and Parmesan. A light, veggie-packed pasta dinner on the table in 25 minutes. Diabetic-friendly too.

Cantonese fish filling for dim sum wontons made with tender flounder, sesame oil, cabbage, scallions, and mushrooms. Light, savory, and ready to wrap in 40 minutes.

Crunchy raw vegetable salad with slivered carrots, shredded red cabbage, zucchini, and scallions tossed in a light dill vinaigrette. Ready in 10 minutes, no cooking needed.

Warm potato and tuna salad with new potatoes, spring onions, lemon, tarragon vinegar, and fresh parsley. A light, no-mayo fish salad ready in 35 minutes.

Chicken Marengo: browned thighs braised in white wine with fresh mushrooms, tomato wedges, and thyme. A light, elegant French-inspired skillet dinner ready in one hour.

A simple vegetarian pasta dish with butter beans (lima beans) in a light, creamy sauce. Quick, budget-friendly, and ready in 40 minutes with pantry staples.

Piped kiss-shaped meringues dried overnight in the oven, then dipped in melted semisweet chocolate. Light as a snowflake and stunning on a holiday cookie tray.

A light, airy strawberry souffle made with whipped egg whites and fresh berry puree, drizzled with a warm strawberry-orange sauce. Elegant, low-calorie, and stunning.

Thin-pounded chicken breasts rolled around a savory mushroom, carrot, and tomato filling, then sliced into spirals and served over a light lemon-thyme pan sauce.

Golden coconut bars studded with walnuts and raisins, lightly sweetened with maple flavoring. Made with egg substitute for a lighter treat that bakes in 20 minutes.

A fat-free marbled sponge cake with swirled vanilla white and lemon-yellow batters baked in a tube pan. Feather-light and elegant for any occasion.

Light cream of mushroom soup made with fresh mushrooms, skim milk, chicken bouillon, and cornstarch. A low-fat homemade alternative to canned cream of mushroom soup.

Pumpkin chiffon pie in a baked meringue shell with whipped cream, toasted almonds, and warm spices. Light and airy, set with gelatin and chilled until firm.

Lebanese eggplant casserole layered with mushrooms, tomatoes, garlic, and basil, baked until bubbly. A vegan-friendly vegetable bake with Mediterranean flavor and a lightly thickened sauce.