10,000 sante recipes

Use whole raw pistachios to mix in the dough, and the lemon flavor from the lemon zest and juice adds extra great taste to biscotti, a cup of tea or coffee with a couple of biscotti.

Coconut cream pie with a silky vanilla custard packed with flaked coconut, finished with fresh whipped cream and toasted coconut on top. The Southern diner classic, made from scratch.

Fat Free Whole Wheat Oatmeal Raisin Cookies recipe

Reduced fat banana nut bread with non-fat sour cream and egg substitute, swirled with chocolate chips and chopped nuts. Half the fat of standard banana bread, all the moist banana flavor.

A clean tasting soup that is packed with protein rich beans.

Meatloaf for the slow cooker, beef and turkey with oats and veggies for some better flavors.

Have been making this chocolate fudge pudding cake for years, so chocolaty, and it never disappoints us. Fudge and pudding like texture well satisfies the sweet tooth.

Use garlicky olive oil as the base instead of tomato sauce, sauteed spinach, sun-dried or home oven-dried tomatoes and feta cheese are tasty toppings.

A moist, lightly spiced snack cake. I have made this using butter or shortening, and both work fine. The butter method is a bit richer in flavor, though.

Super moist, buttery and packed with pumpkin flavor. The dried cranberries are delicious additions. Great treat at Thanksgiving or Christmas.

Lemon blueberry oatmeal muffins with a crunchy oat-sugar topping. Made with egg whites and skim milk for a lighter muffin that still bakes up tall, tender, and bursting with berries.

Simple dish made with fresh corn, tomatoes and brown rice, and well seasoned with dried herbs, fresh cilantro and salsa!

If you are a big fan of kimchi and looking for an easy yet delicious kimchi recipe, this is the one. It's simple, it's easy to do at home, and you will be satisfied.

Healthier oatmeal raisin cookies made with prune paste instead of butter for lower fat, soft-baked treats in 30 minutes

Learn techniques to make a moist meatloaf main dish with traditional and several surprising ingredients that work together to hold in moisture while enriching the sweet, tangy glaze.

Classic French Sole Veronique: fillets poached in white wine, draped in a velvety cream sauce with seedless grapes and mushrooms, then broiled until golden and bubbly.