7,057 light recipes

Turn a potato into a full blown sandwich by stuffing it into this SPUDWICH!

M&M peanut butter cookies with oats: a chewy peanut-butter base studded with semi-sweet M&M's for the candy-shell crunch. A colorful spin on the classic peanut butter cookie.

First time to make Swedish pancakes, it was so much fun to watch this petite pancakes being browned and puffed in the pan. I made a blueberry sauce that tasted fruity, refreshing and delicious with these warm pancakes. With a cup of orange juice, our breakfast was well served.

This are my version of oatmeal raspberry bar cookies, by using whole wheat flour adds extra fibre, using most olive oil reduces saturated fat without losing great texture and flavor. They are great for grab-go breakfast.

Double chip cookies pack peanut butter chips and chocolate chips into one buttery dough. A classic drop cookie that yields five dozen of the chewiest, most addictive bake-sale staples around.

Everything but the kitchen sink is here in this recipe that makes scrumptious cookies everyone will love.

A rich version of German apple pancake. Half and half adds the richness, using more apples than usual really highlights the apple flavor, and cinnamon gives the extra warmness. An ideal and delicious breakfast.

Fat-free cranberry orange muffins use corn syrup and egg whites instead of butter or oil for a tender no-fat muffin packed with fresh cranberries and bright orange zest.

Unlike classic hummus, this one is made with chickpea, almond butter and light sour cream. It tastes incredibly creamy and delcious. If you are a big fan of all of these three ingredients, this hummus should on your to-make list. Enjoy :)

Double pecan pie: a layer of crushed pecans beneath a gooey corn syrup filling, crowned with pecan halves, all in a tender homemade crust. Twice the pecans, twice the crunch.

Thin, snappy chocolate wafers with deep cocoa flavor and a dusting of powdered sugar turn any cookie tin into a bakery showpiece. Chilling the dough overnight makes them extra crisp.

Pina colada pound cake folds crushed pineapple, shredded coconut, and coconut rum into a buttery bundt, then soaks the warm cake in a rum-pineapple glaze. Tropical dessert all year.

Melted butter mixed with brown and white sugars creates thick, bakery-style chocolate chip cookies that stay soft in the center with crisp edges when baked at precisely 325°F.

Crispy polenta is served with tender green beans, a soft-boiled egg, and a tangy yogurt mustard sauce. An easy yet sophisticated gluten-free breakfast to impress.

Fresh garden mint ice cream made with crushed pineapple, real mint leaves steeped in sugar syrup, and a splash of creme de menthe. A cool, herby summer dessert that earns its garden name.

Low-fat tuna salad blends water-packed tuna with cottage cheese instead of heavy mayo, plus chopped hard-boiled eggs, celery, and scallions. A high-protein lunch ready in 10 minutes.