2,691 light recipes

Light garlic pesto sauce made with fresh basil, Parmesan, chicken broth, and just one tablespoon of olive oil. A lower-fat pesto with bright, garlicky flavor.

A light, crispy deep fry batter made with flour, cornstarch, and baking powder. Works for fish, vegetables, and more. No eggs needed, ready in minutes.

It's light, fast, and a perfect complement to pies, puddings, and fruit compotes.

Vegan pumpkin oat muffins with unique pumpkin topping instead of butter. Egg-free recipe uses soy milk and apple juice for moist, plant-based fall muffins. Dairy-free breakfast.

Southern-style mashed yellow squash casserole sweetened with brown sugar and topped with whole wheat breadcrumbs, baked until golden. Egg-free, feeds 12, and a summertime potluck staple.

Parkin is a variety of gingerbread, good warming stuff to eat out of doors in cold weather. When I was a child, it was always a firm favourite for the firework party on Bonfire Night each year. This is adapted from my mother's recipe.

Treat your kids to these decadent and scrumptious muffins that are rich down to the last bite.

Asparagus—along with avocado, kale and Brussels sprouts—is a particularly rich source of glutathione, a detoxifying compound that helps break down carcinogens and other harmful compounds. It is also packed with antioxidants, ranking high for its ability to neutralize cell-damaging free radicals.

A savory and hearty meat dish that can be easily made with your crockpot. Serve with bread bowls and a soft, crusty bread.

Herbed chickpea patties blended with egg whites, bread crumbs, dry mustard, oregano, and basil, pan-fried on a nonstick griddle. Low-fat vegetarian fritters similar to falafel but lighter and easier to make.

Classic British sherry trifle layered with jam-spread sponge cake, raspberries, bananas, homemade egg custard, whipped cream, and toasted almonds. A make-ahead showpiece that chills for hours.

Butter toffee pecan bars with a shortbread base, boiled butter-sugar topping, and swirled milk chocolate on top. A three-layer cookie bar that yields 36 pieces.

Peachy salsa blended with fresh tomatoes, cilantro, balsamic vinegar, and garlic. A fruity, no-cook salsa that doubles as a fresh pasta sauce in 5 minutes.

Chocolate cookies with white chocolate chips and chopped nuts. The reverse chocolate chip cookie: dark cocoa dough studded with sweet white chips and toasted pecans, walnuts, or almonds.

Pineapple upside-down muffins crowned with toasted coconut and a sticky pineapple preserve cap. Cinnamon-scented batter, individual portions, no mixer required.

Pear and almond pancakes with syrup-soaked Bartletts and slivered nuts pressed right into the batter, finished with warm fig-maple syrup. A weekend breakfast with real brunch-menu flair.