266 liquid recipes

Golden saffron cake with rose water and pistachios, soaked in vanilla sugar syrup and cut into diamonds like baklava. A fragrant Middle Eastern-inspired low-fat dessert.

Golden butterscotch fudge with marshmallow cream, pecans, raisins, and butter-rum flavoring. A rich, candy-shop style fudge that sets smooth and cuts into perfect squares.

Low-fat cranberry poppy seed loaf made with skim milk, egg substitute, and fresh lemon zest. A tender quick bread with tart cranberry pops and a subtle crunch from poppy seeds.

Coffee lovers will enjoy these scrumptious cookies that are perfect for that coffee break at work!

Low fat lemon poppy seed Bundt cake using yogurt and egg substitute for tender crumb without the butter. Bright citrus glaze finishes each slice.

Sugar-free peach shortcake with juicy fresh peaches under a tender almond-cinnamon cake, then flipped to show off a glossy fruit top. Light dessert sweetened without refined sugar.

Baked doughnuts made with Bisquick, applesauce, and yogurt for a lighter twist on a classic. Finished with a sweet almond glaze, these skip the deep fryer but keep all the golden, nutmeg-spiced flavor.

Whole wheat carrot walnut raisin muffins sweetened only with honey, made with egg substitute and low-fat milk. Wholesome, fiber-rich, lunchbox-friendly muffins ready in 30 minutes.

Low-fat moist chocolate cake made with egg substitute, dry milk powder, and cocoa. Tender cake-flour crumb. The everyday chocolate cake that won't wreck your day.

[NOTE: for a no sugar variation, substitute same amount of white grape juice concentrate or apple juice concentrate for brown sugar.]

Yule log cookies shaped into scored logs, baked, sliced on the diagonal, and decorated with holly icing. Spiced with cardamom, cinnamon, cloves, allspice, and nutmeg.

Cottage cheese blended with pumpkin purée, brown sugar, and warm spices makes a lighter, creamy filling for this graham cracker crust pie. Low-fat pumpkin pie that still satisfies.

Vegan banana bread made with soft tofu, whole-wheat flour, maple syrup, and poppy seeds. No eggs or dairy. Food processor method makes mixing fast and hands-off.

A raw, no-cook borscht blended from fresh beets, avocado, spinach, cucumber, and dill. Vegan, nutrient-dense, and vibrant pink. Served chilled with alfalfa sprouts for a refreshing energy boost.

These low-fat and delicious snacks are perfect for the kids lunches!

A lighter chocolate strawberry cheesecake made with nonfat cottage cheese, neufchatel, and cocoa on a graham cracker crust. All the creamy richness with a fraction of the guilt.