Recipe Sifter

Sugar-free fresh strawberry spread made with ripe berries, lemon juice, and unflavored gelatin. Low-calorie, no pectin needed, and ready in 15 minutes. Tastes like real fruit, not jam.

Best borscht: a ruby-red Russian beet soup loaded with potatoes, cabbage, carrots, and tomatoes in a rich beef broth, finished with a swirl of sour cream and fresh dill. Hearty yet light.

Dietetic melt-away mints: sugar-free chocolate mint squares made from milkcote coating, shortening, and peppermint extract. Dipped in more chocolate for a crisp shell.

Mild blender salsa with tomatoes, banana peppers, cilantro, onion, and garlic. No heat, no cooking, no fuss. Just blend and serve.

Pineapple breakfast shake blended with banana, skim milk, pineapple juice, and vanilla. A creamy, tropical smoothie with no added sugar, ready in minutes.

Silky peppermint chocolate squares that literally melt on your tongue, made with sugar-free milkcote chocolate coating and dipped for a smooth, snappy shell. Makes 8 dozen candies. A dietetic candy that tastes like pure indulgence.

A sweet pepper jelly made from ground bell peppers, sugar, vinegar, and fruit pectin. Bright, tangy, and spreadable, this Swiss-style relish is a canning pantry staple.

Fireside cranberry apple tea made with cranberry juice, cinnamon-apple herbal tea bags, and brown sugar. A warm, caffeine-free winter drink ready in minutes.

Blended dried fruit pudding made with peaches, apricots, dates, and pineapple soaked in lemon juice. A naturally sweet no-cook dessert with no added sugar.

Traditional Japanese tentsuyu dipping sauce for tempura made with dashi stock, mirin and soy sauce. Served warm with grated radish, horseradish and a squeeze of lemon.

Instant cheesecake fakes the real thing in five minutes with a chocolate digestive biscuit, a swipe of cream cheese, and half a fresh strawberry. Snack-sized, no-bake, ready before the kettle boils.

Golden vegetable noodle soup: a turmeric-tinted vegan broth with split peas, noodles, carrots, and nutritional yeast for cheesy umami. Fat-free, plant-based comfort in one bowl.

Pumpernickel bread stuffing made with duck drippings, sauteed onions, and a mix of pumpernickel and white bread cubes. A hearty, earthy side dish baked alongside roast duckling.

Hearty tuna fish pie loaded with potatoes, carrots, and green peas, topped with golden refrigerator biscuits. Just 5 ingredients and one hour for a cozy, filling weeknight dinner.

Chicken base is basically dehydrated, powdered chicken stock. If you can't find it in the supermarket, grind chicken bouillon cubes. For the asparagus, cut about two inches off the stem end. You don't need to peel it. To blanch spinach, simply drop it in boiling salted water for one minute and then immediately submerge it in ice water to stop the cooking and retain the color. The spinach will provide the soup with a vibrant green hue.

Master method for cooking duck: first steam to render fat and tenderize, then roast at moderate heat for crisp skin. The two-stage technique pros use for perfectly rendered, crackling-skinned duck.