10,000 low sodium recipes

Not your tradional "fudgy" brownies, they have the warm and rich cocoa taste and are more "cake-like."

Use up your stale croissant to make this delicious pudding!

Creamy cheesecake bars with fresh raspberries and a chocolate crust.

Rangpur lime marmalade preserves whole rangpur limes and lemons in a small-batch sugar syrup over two overnight rests, sealed in jars with paraffin. Old-fashioned canning recipe.

Homemade peach ice cream with fresh chopped peaches folded into a microwave-thickened custard base of milk, half-and-half, sugar and egg. Smooth, scoopable and a Southern summer ritual.

These blueberry muffins are very moist and has a great coffee cake like texture, just like the name. They are made with whole wheat flour, canola oil, applesauce and a bit butter. Great muffins at any time of the day. Nobody can resist these muffins.

Fruit yogurt scones use plain yogurt and lemon zest to create tender, lightly tangy mini scones studded with plumped raisins or dried cranberries. Smaller than a tea-room scone, perfect for buttering warm. Ready in about 22 minutes.

Easy banana fudge cookies made with chocolate cake mix, mashed banana, an egg, and chocolate chips. A four-ingredient cookie that yields nearly four dozen in 40 minutes.

Fresh or frozen blueberries macerate in dark rum and vanilla bean seeds, then blitz with ice cream into a grown-up milkshake with berry-booze swirls and creamy vanilla richness.

Custard-soaked French bread baked over bubbling cinnamon blueberries. Prep it the night before and wake up to a golden, berry-loaded brunch that feeds a crowd.

Fresh peach ice cream with ripe summer peaches blended into a cornstarch-thickened evaporated milk base. No eggs to temper, no custard to fuss with, just churn and freeze.

Pull-apart Kentucky buttermilk biscuits baked together in a tender slab, scored into 12 squares for fluffy soft sides. Tangy buttermilk and cold butter make every layer flaky and tall.

Freezer strawberry jam made without cooking, using fresh berries, sugar, lemon juice and Certo liquid pectin. Bright fresh-fruit flavor that tastes like summer in a jar.

Silky rose-scented candy squares dusted in powdered sugar, made with cornstarch and cream of tartar. Customize with pistachios, almonds, or fruit flavors for an authentic Middle Eastern sweet.

Lemon pecan pie skips corn syrup and uses lemon extract plus juice to brighten a buttery brown sugar custard packed with toasted pecans. The bright twist on Southern pecan pie.

Double oat granola bakes rolled oats, oat bran, and wheat germ with pecans and dried fruit, sweetened with honey and applesauce instead of heavy oil. A crunchy, high-fiber, low-fat breakfast you can make ahead.