2,108 reame recipes

Mock cheesecake uses blended tofu, honey, lemon juice, and vanilla in place of cream cheese for a vegan-friendly, dairy-free dessert baked into a graham cracker crust. Surprisingly creamy and bright.

Peanut butter banana milkshake with rolled oats blended in for extra body and protein. A filling, creamy shake with honey and vanilla, no ice cream needed.

Creamy minestrone soup blends puréed white beans into a hearty vegetable broth packed with cranberry beans, kale, zucchini, potatoes, and carrots. A vegan minestrone that gets its silky body from beans instead of cream.

Orange sorbet uses frozen juice concentrate, simple syrup, and fresh orange zest for an intensely citrusy frozen dessert. Vegan, fat-free, and ready for the ice cream maker in 10 minutes.

Lowfat cauliflower soup, silky and creamy without a drop of cream. Cauliflower, carrots, and onion simmered in broth, pureed smooth, and finished with skim milk and a whisper of nutmeg. Light, healthy, and quick.

Lighter New York cheesecake made with homemade yogurt cheese instead of cream cheese. Sweetened with honey and thickened with arrowroot for a smooth, guilt-free slice on a graham cracker crust.

Fresh strawberry pie with whole berries standing upright in a glossy cornstarch glaze inside a baked pie shell. Topped with whipped cream for a stunning summer dessert.

Honey-kissed pears: canned pear halves warmed in a cinnamon-orange syrup with brandy, raisins, and honey. A low-effort dessert that pairs with ice cream or yogurt.

Salmon steaks baked en papillote with fresh ginger, served on a pool of white wine and lime cream sauce. An elegant foil-packet dinner with restaurant presentation.

Pureed Mexican lentil soup with green chili salsa, ham, garlic, and cornmeal for body. A thick, smoky bowl topped with sour cream and cilantro that's loaded with protein and fiber.

Fresh fig appetizers two ways: prosciutto-wrapped quarters with lime and black pepper, or fig halves filled with pecan cream cheese. No-cook, elegant cocktail bites.

Summer soup with potato, leek, watercress, and fresh basil in vegetable stock. A light, peppery vegetarian soup that celebrates green flavors without cream or heavy thickeners.

Light-as-air meringue kisses and edible shells made from egg whites, powdered sugar, and almond extract. Fill the shells with whipped cream and fresh fruit.

Creamy vegan mushroom bean soup purées navy beans with potato, white mushrooms, and shiitake for a velvety dairy-free bowl. Big earthy flavor, no cream needed.

Pasta e fagioli with cranberry beans, tubetti pasta, white wine, and Parmesan. Half the beans are pureed for a thick, creamy broth with no cream needed.

Two-ingredient cranberry apple sorbet made with Golden Delicious apples simmered in cranberry juice. No ice cream maker needed. Fat-free, dairy-free, and naturally refreshing.