537 liquid recipes

Simple vegetarian sesame vegetable rice bowl with brown rice, stir-fried mixed vegetables, toasted sesame seeds, and liquid aminos. A clean, wholesome weeknight dinner in 40 minutes.

Port wine jelly made with port, fresh grape juice, sugar, and liquid pectin. A jewel-toned preserve that pairs with cheese boards, roasted meats, and holiday gift giving.

Turn your favorite soda into homemade jelly with just 4 ingredients and 15 minutes. A fun, easy canning project that works with any carbonated beverage from grape soda to cola.

Light-as-air chocolate chiffon cake with deep cocoa flavor and virtually zero fat, perfect for anyone craving rich chocolate dessert without the calorie bomb.

Peaches and cream dessert casserole with rolled oats, diced peaches, skim milk, and vanilla baked into a custardy, oat pudding. A simple 6-ingredient baked oatmeal dessert.

Belgian waffles using flour, salt, and liquid egg substitute, crisp-edged from the waffle iron and topped with whipped cream. A light brunch favorite.

Homemade banana butter made from 10 ripe bananas, maraschino cherries, and pectin. This spreadable fruit preserve yields 8 to 9 half-pints for gifting or stocking the pantry.

A sweet pepper jelly made from ground bell peppers, sugar, vinegar, and fruit pectin. Bright, tangy, and spreadable, this Swiss-style relish is a canning pantry staple.

Dilled asparagus marinated in olive oil, dill pickle juice, and chopped dill pickles with garlic. A tangy no-cook side dish served cold on lettuce, great for summer meals.

Apple cinnamon popovers blend applesauce, buttermilk, and cinnamon into an egg-substitute batter for tall, hollow popovers. A lightened-up, cholesterol-free spin on the classic puff-pastry breakfast.

Jewish-style kasha and mushroom knishes: flaky puff pastry pouches stuffed with toasted buckwheat groats, caramelized onions, and mushrooms. Poppy seed-topped and bite-sized for parties.

Homemade red pepper jelly with sweet bell peppers, apple cider vinegar, chili powder, and liquid pectin. A sweet-tangy preserve perfect over cream cheese appetizers.

Soutzouki, the traditional Greek grape-and-walnut candy. A chewy grape-juice gel thickened with pectin, studded with whole walnuts and rolled into a log to slice. Naturally fruit-sweet, no candy thermometer needed.

Egg Beaters Benedict: lighter eggs Benedict with steamed liquid egg substitute, turkey instead of Canadian bacon, and hollandaise. Cholesterol-friendly brunch classic.

Low-calorie broccoli omelet with cottage cheese and fresh herbs, started on the stovetop and finished in the oven. A high-protein breakfast that stays light.

Homemade buckwheat pasta made with semolina and buckwheat flour using a pasta machine. A nutty, earthy fresh pasta with rustic Italian character in just a few ingredients.