Recipe Sifter

Tender bundt cake layered with cinnamon-walnut streusel and studded with dried apricots, finished with a sweet almond glaze that drips down the ridges.

Tangy goat cheese replaces cream cheese in this elegant cheesecake with a honey-kissed graham cracker crust and silky sour cream topping. Bright with lemon zest and vanilla, it chills overnight for a make-ahead dessert that wows.

Nothing is better than enjoying a brownie and a cupcake at the same time. These delicious, moist yet low-fat brownie cupcakes will make it happen.

Blueberry bran muffins: high-fiber, low-fat breakfast muffins made with All-Bran cereal, brown sugar, fresh or frozen blueberries, and warm cinnamon. A wholesome make-ahead breakfast staple.

Egg free, delish cookie dough in the form of pops. Dipped in your favorite chocolate.

Instead of letting the Gingerbread Man run away, these scrumptious cookies will make your kids run to the kitchen!

Three-layer chocolate marshmallow bars: cocoa cake base, marshmallow middle, and a chocolate peanut butter Rice Krispies crunch topping. Bake sale showstopper.

Mom's banana walnut wheat bread is a bread machine yeast loaf with whole wheat flour, sliced ripe bananas, honey, and chopped walnuts. The lunchbox sandwich loaf with built-in flavor.

Big, chewy whole wheat chocolate chip cookies with golden-brown edges and a soft center. Only 9 ingredients and 25 minutes from mixing bowl to cookie jar.

Apple pecan pound cake with sauteed Granny Smith apples, toasted pecans and a hot caramel glaze drizzled over a tender bundt. Fall dessert that tastes like apple pie in cake form.

Strawberry upside-down cake with marshmallows, frozen berries, and strawberry gelatin baked into the batter. This easy sheet cake flips to reveal a jammy strawberry top.

Pumpkin spice pancakes made with real pumpkin puree, melted butter, and pumpkin pie spice. Fluffy, warmly spiced, and on the table in 10 minutes.

Banana crunch muffins with Grape Nuts cereal, whole wheat flour, mashed ripe bananas, and egg substitute. A fat-free breakfast muffin that delivers actual crunch in every bite.

Chewy oatmeal cookies loaded with shredded coconut and semi-sweet chocolate chips. Brown sugar and shortening give these a soft center with lightly crispy edges.

A tasty cheesecake with famous Italian Toschi amarena cherries. The black amarena is a sweet fruit with a bitterish aftertaste. Fresh and summery, it is carefully stoned and sweetened and can be eaten all year round.

Vanilla yogurt makes the cake tangy and moist, homemade cherry filling that has strong cherry taste adds extra layer of deliciousness. By using whole wheat flour and canola oil add some fibre and cut down the saturated fat without taking away any yumminess. Enjoy a slice or two with a cup of coffee or tea.