422 substitute recipes

Satisfy your sweet tooth with this delicious fudge made with puffed rice cereal and seedless raisins.

Lighter honey vanilla cheesecake made with reduced-fat cream cheese, cottage cheese, and fat-free ricotta on a gingersnap crust. Sweetened with honey instead of sugar and baked with steam for a silky, crack-free top.

Make-ahead brunch egg casserole with sourdough bread, cheddar, Swiss cheese, and green chilies baked in an egg custard. Assembled the night before and baked the next morning.

Yogurt jam-filled muffins bake a tender lemon-poppy seed batter with cream of wheat for texture, then get filled with a spoonful of jam through the top. Sweet bakery-style breakfast muffin.

Whole wheat carrot walnut raisin muffins sweetened only with honey, made with egg substitute and low-fat milk. Wholesome, fiber-rich, lunchbox-friendly muffins ready in 30 minutes.

Low-fat moist chocolate cake made with egg substitute, dry milk powder, and cocoa. Tender cake-flour crumb. The everyday chocolate cake that won't wreck your day.

[NOTE: for a no sugar variation, substitute same amount of white grape juice concentrate or apple juice concentrate for brown sugar.]

Buttermilk quick bread studded with walnuts and raisins, made lighter with egg substitute and just two tablespoons of oil. No yeast, no kneading, and ready to slice in under 90 minutes.

Two-layer diabetic-friendly brownies with an unsweetened coconut bottom and a chocolate top, made with sugar substitute. Low-fat, mailable, and perfectly portioned into 32 small bars from one 8-inch pan.

Cottage cheese blended with pumpkin purée, brown sugar, and warm spices makes a lighter, creamy filling for this graham cracker crust pie. Low-fat pumpkin pie that still satisfies.

Vegan banana bread made with soft tofu, whole-wheat flour, maple syrup, and poppy seeds. No eggs or dairy. Food processor method makes mixing fast and hands-off.

Savory nut pie with a potato crust: pecans or walnuts with sauteed onion, celery, rosemary, thyme, and tamari baked in an unbaked potato crust. A hearty vegan main dish.

German loaf cookies (Zwieback-style) with lemon zest, almond extract, and a cocoa-cinnamon swirl. Baked as a log, sliced, then broiled crisp for a twice-baked biscotti-like crunch.

Baked spiced doughnuts with cinnamon and nutmeg, made in a mini bundt pan with no deep frying. Light, cake-like, and dusted with powdered sugar for a cleaner take on the classic.

Orange-scented zucchini bread brightened with both orange zest and orange extract, studded with pecans. A lighter quick bread with no added oil for a tender, citrusy crumb.

Whole grain batter bread with whole wheat flour, oatmeal, Wheateena cereal, maple syrup, and rice or soy milk. A no-knead vegan yeast bread that rises in the pan.