7,057 light recipes

Marinated asparagus salad with red pepper, red onion, and tangy raspberry vinaigrette. A make-ahead cold side dish that gets better overnight. No oil, naturally light.

Green tomato frittata with cornmeal-dredged fried green tomato slices set in eggs with scallions and fresh basil. A smart end-of-garden recipe that works for brunch or a light dinner.

Chicken Provencale layers chicken breasts over cauliflower, tomatoes and carrots with a lemon-herb paste, all baked in a single dish. Light Mediterranean one-pan dinner.

This vibrant, Asian-inspired dish combines fluffy long-grain rice with succulent shrimp and crisp snow peas, all brought together by a zesty sauce of soy, rice vinegar, sesame oil, and a hint of spice. Topped with crunchy almonds and fresh scallions, it’s a balanced, flavorful meal that’s both satisfying and easy to prepare. Ideal for a weeknight dinner, this recipe is light yet hearty, with bold flavors that make it a crowd-pleaser.

Italian seafood antipasto with canned tuna, crisp raw vegetables, briny capers, and olives for a light no-cook lunch or appetizer ready in 10 minutes.

Soft, cake-like apricot cookies with jewel-toned jam centers that bake up tender and light. Chopped dried apricots in the dough add chewy bits of fruit throughout each cookie.

Light summer vegetable soup with carrots, zucchini, tomatoes, green beans, and spinach in chicken broth. Garden-fresh flavor on the table in 30 minutes.

Cherry clafouti with Bing cherries and kirsch baked in a light custard made with whole-wheat flour and evaporated skim milk, served warm in individual ramekins.

Besan barfi made with toasted chickpea flour, cardamom, pistachios, and almonds. This traditional Indian sweet uses a one-thread sugar syrup for fudge-like texture.

Light-as-air vintage pie with sweetened applesauce folded into stiffly beaten egg whites, baked until the filling puffs golden and sets into soft clouds.

Easy no-bake raspberry chiffon pie with cream cheese, whipped cream, and raspberry fruit spread in a golden pie shell. Light, fluffy, and no gelatin needed.

A chilled Scandinavian-style fruit soup simmered with prunes, raisins, apples, cherries, and citrus, thickened with tapioca and finished with grape juice. Serve cold as a refreshing starter or light dessert.

Pasta with spinach chiffonade in a light garlic chicken broth sauce, topped with Parmigiano-Reggiano. A low-calorie Italian pasta dish ready in 30 minutes.

Chocolate yule log (buche de Noel) with a light sponge cake rolled around frosting and covered in scored chocolate bark frosting. A classic Christmas dessert with a realistic log branch detail.

A light, soufflé-style chocolate cake loaded with crushed Girl Scout Thin Mints, topped with rich chocolate ganache and a second layer of cookie crumbs. Your sleeve of Thin Mints, leveled up.

Pecan fudge pie with eight ounces of melted semisweet chocolate, three cups of pecans, and dark corn syrup in a from-scratch shortening crust. A rich, fudgy twist on classic pecan pie.