161 liquid sugar substitute recipes

Cholesterol free buttermilk pancakes swap whole eggs for liquid egg substitute, keeping the tangy buttermilk lift and tender crumb without the yolks. Heart-smart Sunday breakfast.

Quick banana muffins ready in 45 minutes with just one bowl and pantry staples. Moist, lightly sweet, and perfect for breakfast on the go or after-school snacking.

German oven pancake (Dutch baby) with a dramatic puffed shell, golden edges, and a fruit-filled center. Made with skim milk and egg substitute for a lighter version of the classic.

Nonfat eggless pumpkin pie made with liquid egg substitute, evaporated skim milk, and brown sugar substitute. A diabetic-friendly Thanksgiving dessert with classic pumpkin pie spice.

Tender banana bread made in the bread machine with applesauce and egg substitute for a lighter, no-fuss loaf perfect for breakfast.

Light chocolate brownies made with cocoa powder, egg substitute and a corn oil spread instead of butter, so they bake up fudgy and cholesterol-free. A one-saucepan brownie, dusted with powdered sugar.

Vegan whole-wheat banana bread sweetened naturally with mashed bananas and applesauce. No eggs, no dairy, no oil. A wholesome plant-based loaf with deep banana flavor and a tender crumb.

Lighter poke cake built on a yellow cake mix doctored with lemon gelatin, applesauce, and egg substitute, then drenched in a citrus glaze that soaks into every fork-pricked hole. Tangy, moist, easy.

Whole wheat blender waffles made from whole wheat berries (the grain), soy milk, applesauce and egg substitute. Vegan, dairy-free, fiber-rich, and ground fresh in a blender for the freshest possible flour.

Whole wheat banana muffins made low-fat with mashed ripe bananas, egg substitute, and a half-and-half whole wheat flour blend. A lighter breakfast muffin that uses up brown bananas.

Ultra-fudgy brownies made with real melted chocolate and butter, packed with chopped nuts and just enough flour to hold their dense, truffle-like texture.

Hershey's chocolate brownies bake a one-bowl cocoa batter with corn oil and egg substitute for a lower-cholesterol take on the classic. Fudgy centers, crackly top, dusted with powdered sugar.

Rich, fudgy brownies loaded with unsweetened baking chocolate that stay moist even after freezing. Toss in nuts or chocolate chips if you like, then cut, freeze, and serve straight from the freezer for a crowd.

Cinnamon chocolate chip muffins made with the quick bread method. Mix, scoop, and bake in under 35 minutes. Works as muffins or a loaf, with warm spice and melty chocolate in every bite.

Light custard made with skim milk and egg substitute bakes over fresh raspberries in custard cups, then gets topped with caramelized sugar for a low-fat crème brûlée.

Lighter pumpkin harvest loaf made with egg substitute, egg whites, and a single pumpkin can. Cinnamon-spiced quick bread that's lower in cholesterol than typical pumpkin loaves.