7,057 light recipes

Smooth broccoli cauliflower soup blends two cruciferous veggies into a silky, low-fat puree thickened with skim milk and finished with Swiss cheese. Light, creamy, and ready in 30 minutes.

Moist applesauce muffins spiced with cinnamon and nutmeg, lightly sweetened by unsweetened applesauce alone. A low-fat breakfast muffin with optional raisins and just two tablespoons of oil.

Light custard made with skim milk and egg substitute bakes over fresh raspberries in custard cups, then gets topped with caramelized sugar for a low-fat crème brûlée.

Using a box cake mix as a base is a time saver; substituting cream cheese for mascarpone is a money saver. Tastes like the real thing, is beautiful and surprisingly light.

A baked fish with lemon sauce main dish. The velvety smooth lemon sauce is enriched with egg yolk which adds lovely mouthfeel and richness to the light and flaky sole.

Tomato, celery, and lettuce salad, a fresh, crunchy three-vegetable salad lifted with za'atar and a drizzle of olive oil. Crisp, light, and ready in minutes for an everyday side.

Classic Christmas butter cookies are the rolled and cut sugar cookie that makes the holiday cookie tin special. Tender, lightly sweet, and ready for icing, sprinkles, or sandwich filling.

Free up oven space with this hands-off slow cooker stuffing loaded with buttery herb bread cubes, sweet apple chunks, and tart cranberries for Thanksgiving or Christmas dinner.

Old fashioned scones bake five-ingredient British biscuits in a hot oven for tender, lightly sweet rounds ready in 30 minutes. Serve warm with butter, cream, and jam.

Overnight yeast waffles, the classic raised breakfast batter mixed the night before. Tangy, light, and crisp at the edges thanks to a slow yeast rise instead of baking powder.

Fluffy pumpkin pie with whipped egg whites folded into a rum-spiked custard, baked in a three-temperature method for a tall, mousse-light filling. Two pies for the holiday table.

Vegan potato mushroom soup with scallions, onions, fresh thyme, and a soy sauce umami boost. Brothy, light, and finished with parsley and a surprise diced apple for sweetness.

Frozen rhubarb mousse: tart rhubarb puree folded into Italian meringue and whipped cream with a splash of raspberry liqueur. Light, airy spring dessert that scoops like ice cream.

Baked blueberry cream pie: fresh blueberries in a tangy sour cream custard, all set in a crunchy cinnamon-oatmeal crust. A cozy, lightly tangy twist on blueberry pie, best served chilled.

Pumpkin puff pancakes are tiny silver-dollar pancakes built on Bisquick, canned pumpkin, eggs, and warm spices. Light, puffy, and ideal for fall brunch or holiday breakfast trays.

The curried yogurt dressing is spicy, creamy and flavorful, grilled asparagus is tender-crispy, topped with curried yogurt dressing, a light and tasty side dish for your spring supper.