2,300 mila recipes

A traditional Swiss dessert of dried pears poached in spiced red wine, served alongside creamy walnut rice pudding and a honey-butter wine sauce. Elegant, aromatic, and unforgettable.

Savory winter squash tart with roasted squash, buttery leeks, Gruyere, and creme fraiche in a flaky pastry shell. A rustic, elegant main dish for fall and winter entertaining.

Vegan maple rum rice creme made with short grain rice, soy milk, and maple syrup pureed smooth, served with a cocoa-honey chocolate sauce. A dairy-free, low-fat dessert.

Nonfat cheesecake fruit pie with a crisp corn flake crust, fluffy marshmallow-and-cream-cheese filling, and a swirl of fruit cocktail. Light, no-bake-style cheesecake with serious retro charm.

Fragrant coconut and spice rice cooked in coconut milk with lemongrass, curry leaves, cardamom, cumin, and turmeric. A golden, aromatic South Asian side with toasted peanuts.

Wholegrain muffins with bran flakes, rolled oats, molasses, and brown sugar. A high-fiber breakfast muffin that mixes in one bowl and bakes in 15 minutes.

Honey poppy seed muffins with whole wheat pastry flour and sunflower oil. Boiling milk activates poppy seeds for intense nutty flavor. Naturally sweetened brunch muffins make 12.

Meringues aux noix: light, low-calorie nut meringue cookies with chopped hazelnuts, honey, and amaretto. Crisp, airy French-style cookies that crackle and dissolve.

Papaya cookies with amaranth flour, honey, and fresh papaya chunks pressed into each one before baking. Egg-free and naturally sweetened with a nutty, tropical flavor.

Cheddar cornbread topping for chili pot pie with cornmeal, hot chili peppers, and melted butter. Bake over your favorite chili for a golden, crusty lid.

Traditional Greek moussaka with layers of fried eggplant, potatoes, and ground beef topped with a nutmeg-spiced bechamel sauce with Romano cheese.

Potato, artichoke, and leek soup pureed silky smooth with fresh thyme and a touch of Tabasco. Served hot or cold, this creamy soup uses milk instead of heavy cream for a lighter bowl.

Florentine sandwich cookies: lacy crisp oat wafers held together with melted milk chocolate. Brittle, buttery, and made for the holiday cookie tin.

Pillowy soft buttermilk drop cookies baked until pale golden get frosted with sweet buttercream and sprinkled with colored sugar for nostalgic treats.

Traditional Mexican Atole thickened with masa - two recipes in one: wild Blackberry Atole de Zarzamora and Champurrado (chocolate with cinnamon). A warm, nourishing drink served with tamales.

Peanut butter bran muffins made with whole wheat flour, double peanuts, and just 1 tablespoon of sugar. High-fiber breakfast muffins ready in 30 minutes. Diabetic-friendly.