1,997 recipes
No-butter orange oatmeal cookies sweetened with banana, honey, and orange juice concentrate. Soft, fruity, and loaded with walnuts and golden raisins.
Lightened key lime pie made with fat-free condensed milk, gelatin, and whipped skim evaporated milk. Graham crust, tart lime filling, and tiny piped meringues perched on lime slices.
Lemon glazed poppyseed bundt cake is a tall, tender bundt scented with lemon extract and speckled with crunchy poppy seeds, finished with a tart lemon powdered sugar glaze that cracks slightly as it sets.
Lemon glaze made with egg white, powdered sugar, fresh lemon zest, and lemon juice. A smooth, glossy icing for cookies, cakes, and German-style baked goods.
Rhubarb and banana fool made with quark, whipped egg whites, brown sugar, and preserved ginger. A light British dessert with tangy fruit and creamy cheese.
Fat-free chocolate cake made with cocoa powder, egg whites, and corn syrup instead of butter, oil, or whole eggs. Topped with a cocoa-powdered sugar glaze. Rich chocolate flavor, zero fat.
French-style almond macaroons piped from almond paste, filled with rum-spiked chocolate ganache, and dipped in a semisweet chocolate glaze. An elegant three-part cookie.
Provençal tomato tart layered with ricotta, mozzarella, parmesan, marinated artichoke hearts, and fresh oregano in a golden pastry shell. Bring the French Riviera to your kitchen table.
Fat-free apple cake made with applesauce instead of butter or oil, loaded with diced Granny Smith apples, raisins, cinnamon, and nutmeg. Freezer-friendly.
Fat-free chewy chocolate cookies made with cocoa powder, corn syrup, and egg whites instead of butter. Soft, fudgy, and intensely chocolatey with zero added fat.
Cranberry upside-down cake with fresh cranberries in a brown sugar butter base, topped with a light egg white-folded butter cake. A stunning holiday dessert flipped to reveal jewel-red fruit.
Fig breakfast waffles made with dried California figs folded into a fluffy cake flour batter with whipped egg whites and lemon zest. Served with fig maple syrup.
Gingerbread scones spiced with ginger, cinnamon, and molasses. Served warm with nutmeg-orange whipped cream. Holiday breakfast that doubles as dessert.
Toasted nut spice cake with brown sugar meringue baked right on top. Cinnamon, nutmeg, and cloves in a moist sour milk batter, crowned with a crispy-chewy nut meringue layer that bakes alongside the cake.
This cake is light and airy with a creamy coconut buttercream filling and delicate meringue frosting. Sooo good!