Recipe Sifter

Rustic drop biscuit shortcakes topped with two quarts of maple syrup-soaked strawberries and frozen vanilla yogurt. A lighter spin on the classic that's ready in 20 minutes.

Low-fat whole wheat banana cake uses honey, canola oil, and whipped egg whites for a light, tall tube cake with real banana flavor. A lighter banana cake that doesn't sacrifice texture or moisture.

Bread machine cinnamon raisin bread with whole wheat flour, buttermilk, and vital wheat gluten. Hearty, soft, and loaded with cinnamon throughout every slice.

Perogie puffs are deep-fried dumplings with cottage cheese dough stuffed with mashed potato, cheddar cheese spread, and optional bacon. A crispy Prairie twist on traditional pierogies.

Applesauce spice cake, low-fat Bundt with whipped egg whites for lift, warm cinnamon-nutmeg-clove-ginger spice, and dark corn syrup for moisture. No butter, no whole eggs, still tender and richly flavored.

Spiced shrimp and zucchini simmered in a chili-cumin tomato sauce, then topped with golden drop cornbread and baked until bubbling. A one-pan dinner that feeds a crowd.

Deliciously rich. These irresistible grasshopper pie bars are perfect to impress your friends or family. Creamy, smooth, and decadent, it melts in your mouth.

Two-layer banana cake with whole wheat pastry flour, filled and topped with vanilla Bavarian cream and fresh banana slices. A lighter, more elegant take on classic banana cream pie.

Whole-grain oatmeal raisin cookies sweetened with honey and a whole ground orange. No butter, no refined sugar, naturally vegan-friendly with cinnamon and nutmeg.

Moist chocolate cake made healthier with whole wheat pastry flour, canola oil, and buttermilk. Hot coffee deepens chocolate flavor for 12 servings.

Oatmeal waffles or pancakes: hearty whole-wheat batter with quick oats, buttermilk, and a touch of molasses for warm depth. Heart-healthy breakfast made with egg substitute and canola oil.

Light mini pancakes made with yogurt and egg whites, served with a homemade cornstarch-thickened berry sauce. A leaner brunch stack that doesn't taste like a compromise.

Light blueberry muffins use egg whites, egg substitute, and fat-free spread for tender, fruit-packed muffins with lemon-bright flavor. Two cups of fresh blueberries in every batch.

A vegetable curry pot pie filled with sweet potato, eggplant, mushrooms, and peas in a fragrant sauce, topped with a sticky brown rice crust instead of pastry. Plant-based comfort food with Indian flair.

A decadent cake is made with chocolate chip cookie dough. Give your classic chocolate chip cookies a fun twist.

These calzones are very healthy, some kinds of vegetables, very light and savory.