7,057 light recipes

Light lasagna roll-ups filled with part-skim ricotta, broccoli, spinach, and scallions, topped with tomato sauce and melted mozzarella. A low-fat vegetarian twist.

Angel hair pasta with broccoli, zucchini, and carrots in a light lemon-ginger sauce with lemongrass. A quick, bright vegetable pasta ready in 30 minutes.

A marbled angel food cake with swirled white and lemon-yellow batters, topped with a tangy lemon glaze. Light as air and gorgeous for spring.

Toronto Pie: a light sponge cake split into two layers, filled with raspberry jam, and dusted with powdered sugar. A classic Canadian tea-time treat.

Meringue madeleines made with whipped egg whites, cake flour, and melted butter. Light as air with crisp edges, best eaten warm straight from the oven.

Crisp piped meringue kisses made with egg whites and superfine sugar, with an optional bittersweet chocolate ganache filling. Light, shatteringly crisp, and naturally gluten-free.

Coconut kisses made from whipped egg whites, shredded coconut, and a touch of almond extract, topped with candied cherries. Light, chewy, and naturally gluten-free.

Creamy rice pudding folded with vanilla whipped cream and served with a blended strawberry preserve sauce. A cold, light dessert with a mousse-like texture.

Drop sugar cookies with cardamom or nutmeg, soft and tender with lightly browned edges. No rolling or chilling needed. Makes six dozen and freezes beautifully.

Lovelight chiffon yellow cake: feather-light two-layer yellow cake with a meringue folded into the batter for extra airiness. Classic 1950s tender-crumb cake.

Five-ingredient orzo with toasted pine nuts, olive oil, and dried basil. A 30-minute vegan side dish or light main with serious Mediterranean simplicity.

Microwave flounder or sole fillets rolled with chives, dill, and mustard, wrapped in lettuce leaves. A light, quick fish dinner ready in under 10 minutes.

Chilled penne pasta salad with julienned carrots, zucchini, green onions, and fresh basil in a light sesame-cream dressing. A vibrant make-ahead side dish.

Ratatouille casserole with layers of pre-roasted eggplant, zucchini, yellow squash, tomatoes, and sauteed peppers baked with fresh herbs. A light, Provencal-style vegetable bake.

Puréed cauliflower soup with caramelized onions, chicken broth, and milk, finished with white pepper and fresh nutmeg. Light, warming, and naturally creamy without heavy cream.

Italian olive potato frittata with eggs, black olives, fresh oregano, and melty provolone. A one-skillet brunch or light supper that finishes under the broiler.