Recipe Sifter

Fat-free cinnamon-raisin biscotti made with egg whites. Twice-baked Italian cookies that crunch hard, dunk well, and skip butter and yolks entirely.

Hazelnut succes cake: two crisp hazelnut-meringue discs sandwiched with silky praline buttercream, crusted with crushed praline. A classic French patisserie showstopper.

Low-fat orange raisin muffins with wheat germ and an orange juice glaze, made with egg whites and skim milk. A wholesome breakfast muffin that freezes well and reheats in seconds in the microwave.

Coconut chocolate chip cookies with melted chocolate worked into the dough plus extra chips and shredded coconut. Bakery-style triple-chocolate cookies with chewy coconut texture.

Nut kolachky filling is a traditional Eastern European walnut filling for kolachky cookies and pastries. Ground walnuts, egg whites, sugar, and melted butter mixed into a thick paste.

Additive Devil's Food Cake with Caramel Filling recipe

Always Popular lemon meringue pie tempers the egg yolks before cooking, then finishes with boiling water for a fast, fail-proof curd. Topped with classic French meringue in a baked pastry shell.

Amaretto cheesecake delite blends silken tofu and reduced-fat cream cheese into a lighter cheesecake spiked with amaretto and vanilla. Topped with caramelized almonds on a chocolate cookie crust.

Amazing lemon meringue pie uses both cornstarch and flour for a curd that holds clean wedges. Lemon juice goes into the meringue too for a stable foam that resists weeping.

Peppermint meringue kisses with crushed red and green candy canes sprinkled over delicate egg-white peaks. The light-as-air holiday cookie that's naturally gluten-free and fat-free.

Sour cream raisin pie folds plump cooked raisins into a tangy sour cream custard, finished with a cloud of toasted meringue. An old-school Midwest classic that turns a simple pantry into a showstopper.

Applesauce fudgy brownies use applesauce, egg whites, and a splash of Kahlua to slash the fat without losing the dense chew. Cocoa-forward, peanut butter accent, no oil.

Apricot almond bars with a buttery shortbread crust, spiced almond meringue topping, apricot glaze, and chocolate drizzle. Four layers of European-style pastry in every square.

Easy bundt cake made with cake mix, apricot nectar, and fluffy egg whites, soaked with a warm buttermilk glaze for tender sweetness.

This layer cake brings together the sweet and tender flavors of bananas with the rich and nutty taste of toasted walnuts, all layered together in a moist and delicious cake. This heavenly creation is perfect for those who love the combination of fruit and nuts, and it's a great way to use up those overripe bananas sitting on your counter.

This cream pie, a fifth or sixth generation recipe, has a custard like texture and a delicious flavor.