8,685 sante recipes

A fat-free chocolate cake made with cocoa, instant coffee, and egg whites, topped with vanilla glaze and swirled raspberry jam. Rich chocolate flavor without the guilt, baked in a springform pan.

Chocolate thumbprint cookies studded with mini chocolate chips and filled with a creamy peanut butter center. The chocolate-peanut butter combo makes these vanish from any cookie tray.

Try this light, but savory dish that is made with snow pea pods, green peas and chickpeas.

Multigrain health bread machine recipe loaded with bran, wheat germ, sunflower seeds, carrots, and raisins. Honey-sweetened with applesauce instead of oil for a hearty, low-fat loaf.

Try this authentic Chinese dish that has a taste which will help you forget about ordering take-out.

Cat-shaped chocolate chip cookies with pecan ears, pretzel whiskers, and candy eyes. A fun baking project kids will love decorating and eating.

Low-fat chocolate Bundt cake made with russet potato and yogurt for incredible moisture, whole wheat flour, and whipped egg whites. No butter, no egg yolks, all richness.

Creamy lima bean spread with cumin, garlic, lemon, mint, cilantro and dill. Middle Eastern-inspired dip that's a lighter alternative to hummus.

Steamed halibut, onion, bok choy and shiitake mushrooms are drizzled with garlic-ginger-soy based vinaigrette. Refreshing and delicious.

Spicy red lentil soup with mustard greens, dry-toasted cumin and cinnamon, and a finishing splash of white wine. A Middle Eastern-leaning vegetarian soup with deep spice and a peppery green bite.

Freezer cinnamon fruit rolls with soft yeasted dough, a rich filling of brown sugar, golden raisins, dried apricots, pecans, and cinnamon, finished with a simple sugar glaze. Make ahead and freeze for up to 2 months.

Quick summer vegetable refrigerator pickles with fennel, zucchini, cauliflower, and red onion in a fennel-seed and peppercorn brine finished with olive oil and balsamic. Keeps a month.

Dum gobi is a fragrant North Indian cauliflower and pea curry, the steamed florets folded into a creamy yogurt-tomato gravy spiced with garam masala, cardamom and turmeric. A golden, lacto-vegetarian classic.

Healthy breakfast bran muffins with carrots, walnuts and dried fruit.

Red snapper a la Mexicaine with seared fillets baked in fresh tomatoes and herbs, finished with a creamy avocado sauce spiked with lime and Tabasco. French-Mexican fusion at its finest.

Kakuluwo (Sri Lankan crab curry) simmered in two stages of coconut milk with shallots, ginger, garlic, fenugreek, turmeric, curry leaves, and a finishing splash of lime. Bold, fragrant, deeply spiced.