2,575 milo recipes

Low-fat spiced bran muffins with molasses, honey, ginger, cloves, golden raisins, and walnuts. Made with egg whites and nonfat yogurt instead of butter and whole eggs.

A creamy vegan cheesecake made with blended tofu on a crunchy granola crust, topped with a fresh strawberry sauce. Dairy-free, egg-free, and naturally sweetened. Serves 8.

Low-fat no-bake cheesecake built on cottage cheese and gelatin, topped with fresh strawberries and raspberries. Heart-shaped Valentine's-ready dessert that skips the cream cheese and the oven.

This soft, fluffy inside and crusty outside bread is one of our favorites, it goes well with any main dish or side dish. The nicely tangy flavor brings the whole flavor all together.

Dairy-free curry artichoke dip made with silken tofu and rice milk. Warm, creamy, and spiced with cumin, coriander, turmeric, and cayenne.

Chicken breasts baked low and slow on a bed of three cream soups and uncooked rice until everything is tender and creamy. This hands-off chicken and rice dinner practically cooks itself.

Peanut Butter Ice Cream Pie with Hot Fudge Sauce recipe

Root vegetable bake: butternut squash, celeriac, carrot, potato, and turnip simmered tender, mashed smooth, then topped with golden caramelized onions and baked until crusty. Holiday-table ready.

A fragrant bread machine loaf with dried dill and parsley, olive oil, and powdered milk for a soft crumb. Just load the ingredients and let the machine do the work. Incredible toasted with butter.

Lentil loaf: a vegetarian meatloaf alternative made with cooked lentils, tomato, onion, parmesan, and breadcrumbs. A hearty, protein-packed weeknight dinner for four.

No-bake chocolate minirolls made with melted chocolate, corn syrup, milk powder, and powdered sugar. Kneaded like dough, rolled, and sliced into bite-sized candy pieces.

Turkey and broccoli baked in a creamy Swiss cheese sauce with mushrooms, topped with golden buttermilk biscuits. A cozy one-dish casserole that turns leftover turkey into a 30-minute dinner.

Low-fat apple oat muffins made with prune puree instead of butter, maple syrup, and egg whites. Moist, tender, and packed with oats and chopped apples.

Welsh batch scone baked as one round and scored into wedges, spiced with cinnamon, ginger, and mace, studded with raisins and dates. Traditional teatime bread.

French-style apple pie with sauteed tart apples in a single pastry shell, layered with a cooked vanilla custard filling and finished with an apricot preserve glaze on the crust.

Sorrel and haricot bean soup with a lemony, herbaceous flavor from fresh sorrel leaves, blended beans for body, and soy milk for creaminess. Vegan-friendly and deeply savory.