1,660 magee recipes

Light chocolate chiffon cake made with egg substitute and sugar substitute for fewer calories. Fluffy whipped egg whites create airy texture without oil or butter.

Spiced apple ketchup made with unsweetened applesauce, vinegar, and warm spices like ginger, cinnamon, and cloves for a tangy condiment perfect with pork or chicken.

Light vegetarian sauce made with arrowroot, tamari, and vegetable stock. Glossy, savory, and ready in 15 minutes. Great over grains, stir-fries, or steamed veggies.

Soft bread machine loaf made with potato flakes, sour cream, bacon bits, and chives. All the flavors of a loaded baked potato in every slice.

Simple banana shortcake made with toasted buckwheat banana bread topped with whipped mashed banana and a squeeze of lemon. A quick, wholesome breakfast for one.

Whole wheat muffins made with pureed anasazi beans, molasses, and carob. No butter, no oil, all blender. Moist, earthy, and packed with fiber and protein.

Bomma's heirloom date nut cookies made with beaten egg whites, chopped dates, and pecans. No butter needed! Light, chewy, and naturally sweet. Makes 60 cookies.

Fudgy brownie cookies made from boxed mix, lightened with yogurt and egg whites instead of oil and eggs. Frosted chocolate treats at 85 calories each.

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.

Crispy phyllo seed straws made with toasted poppy and sesame seeds, folded in layers and baked golden. A light, crunchy appetizer that stores for weeks.

Flaky buttermilk biscuits made with frozen shortening rubbed into quadruple-sifted flour. The freezer trick and gentle handling are what make these tall and tender.

Thumbprint buttercream cookies made with brown sugar, egg yolks, and shortening, coated in stiff egg whites and nuts, then filled with buttercream icing after baking.

Plunder Flechten, a traditional German twisted pastry filled with candied fruit and cinnamon sugar, brushed with apricot preserves. Made from Plunderteig, an enriched laminated dough.

Chewy mini chocolate chip bars made with nonfat yogurt and egg whites instead of butter. Lower in fat but still loaded with brown sugar chewiness.

Old-fashioned pineapple ice made with fresh pineapple, sugar syrup, lemon juice, and meringue for a light, scoopable frozen dessert. No ice cream maker needed.

A four-ingredient garlic dressing made with plain yogurt, low-fat Italian dressing, Parmesan, and fresh garlic. Light, tangy, and ready in 10 minutes flat.