2,179 light recipes

Tipsy chocolate pecan crunch ice cream with homemade chocolate-caramel coated pecans, dark rum custard base, and real heavy cream. A boozy, crunchy, from-scratch frozen indulgence.

Chocolate chip cookies loaded with raisins for a chewy, fruity twist on the classic. Crispy edges, soft centers, and a big-batch recipe that makes 6 dozen.

Cocoa-laced crepes filled with chocolate ice cream, drizzled with warm creme de cacao chocolate sauce, and scattered with chopped pecans. A French-inspired dessert that's pure indulgence.

No-bake chocolate date and ginger fans made with crushed graham crackers, semi-sweet chocolate, crystallized ginger, and chopped dates. Set in a flan pan, chilled, and sliced into elegant wedges.

Mint chocolate chip crust layered with vanilla ice cream swirled in melted mint chocolate, domed and blanketed in golden meringue. The ultimate frozen showstopper dessert.

Vegetarian mushroom goulash with fresh tomatoes, sweet paprika, and bell peppers in a creamy yogurt-sour cream sauce. Earthy, rich, and ready in about an hour over egg noodles.

Rich hazelnut chocolate soup made with semisweet chocolate, half-and-half, egg yolks, and hazelnut liqueur. Serve hot or chilled with whipped cream and toasted hazelnuts for an elegant dessert.

Piña colada punch with homemade coconut milk, fresh pineapple juice, ginger-cassia tea, and rum or gin. Big-batch tropical party drink that serves a crowd.

Whole wheat cranberry bread for the bread machine, with maple-soaked fresh cranberries, citrus zest and buttermilk powder. Hearty wholegrain crumb with tart-sweet bursts in every slice.

Brownie and cookies, you can eat both of them at the same time, moist, crunchy and delicious!

Raspberry truffle trifle layered with sponge cake, homemade custard, raspberry sauce, and chocolate truffle sauce. A showstopping make-ahead dessert for 16.

Salmon steaks poached with white wine, bay leaf, and fresh dill, served with a creamy cucumber dill sauce made from yogurt, mayo, and grated cucumber.

Elegant baked monkfish and shrimp in individual ramekins with a curried saffron cream custard. A stunning starter or light lunch for two when doubled up. Serves 4.

A lighter coleslaw with a tangy yogurt-mayo dressing, Dijon mustard, and white vinegar. Crunchy shredded cabbage, carrot, celery, and onion tossed together in 30 minutes. Keeps in the fridge for 2 days.

No-bake chocolate minirolls made with melted chocolate, corn syrup, milk powder, and powdered sugar. Kneaded like dough, rolled, and sliced into bite-sized candy pieces.

Chilled raspberry soup with sour cream, dry sherry, pineapple juice, and grenadine, thickened with gelatin and refrigerated overnight. An elegant cold dessert soup.