3,201 magee recipes

Macaroon jam slices made with ground walnuts and egg whites, shaped into logs with a jam-filled channel. A European-style flourless cookie with apricot or raspberry jam.

Quick orange-scented muffins with chopped pecans and a hidden center of sugar-free cherry fruit spread. Made with low-fat baking mix and ready in 45 minutes.

No-churn mango cantaloupe sorbet sweetened with maple syrup and brightened with lime juice. A low-fat, dairy-free frozen dessert made entirely in a blender and freezer.

Three-ingredient mousse made with instant pudding mix, milk, and Cool Whip folded together. Light, fluffy, and ready in 5 minutes with any Jello pudding flavor you like.

Frozen pudding made with vanilla ice cream, chopped walnuts, and preserved fruits, served with a creamy royal grape sauce. A vintage frozen dessert with an elegant custard topping.

Sweet cornmeal muffins made with just 8 pantry ingredients. Light, tender, and lightly sweetened with a golden cornmeal crumb. Quick to mix and baked in under 20 minutes.

Chive vichyssoise is a chilled potato-leek soup made lighter with buttermilk instead of cream. Silky, tangy, and brightened with lemon juice and a dash of hot sauce.

Pumpkin spice angel food cake baked in a tube pan, made with whipped egg whites and real pumpkin puree. Light, airy, and fat-free with warm fall spices.

Focaccia condita made with durum flour and a slow-rise biga, topped with fresh tomatoes, oregano, capers, and olive oil. Crisp, chewy Italian flatbread baked at high heat.

Frozen mocha mousse pie made with cultured cream, dark chocolate, cocoa powder, and brown sugar whipped to stiff peaks, set in pie crusts. A unique fermented chocolate dessert.

Coconut fluff peaches with a cloud of meringue-like topping made from beaten egg white, coconut syrup, and lemon zest, heaped into peach halves. A light, retro dessert.

Rosatum is an ancient Roman rose wine made with red wine, honey, rose water, and fresh rose petals. A fragrant, no-cook punch bowl drink for elegant gatherings.

Vegan mushroom potato chowder made creamy with pureed tofu and soy milk instead of dairy. Seasoned with dill and tarragon for a rich, satisfying bowl without any cream.

Blender-easy Thai green curry paste made with fresh green chilies, lemongrass, galangal, purple shallots, and cilantro. Blend everything smooth, store refrigerated, and you've got curry magic ready.

No-bake mini burger cookies made from vanilla wafers, chocolate mint patties, dyed coconut lettuce, and white frosting. A fun kids party treat that looks like tiny hamburgers.

Soft yeast-leavened cookies sweetened with honey and cinnamon, made with multi-blend flour and raisins. Egg-free, dairy-free, and naturally sweetened with a bread-like chew.