717 substitute recipes

Carrot muffins with hidden cream cheese and walnut centers, sweetened with raisins and brightened with orange juice. A lighter breakfast bake with cheesecake-like surprise.

This version of Salisbury Steaks uses dried wild mushrooms in a beefy red wine sauce. Regular mushrooms work well too. Ground round makes for a meaty steak and milk keeps them juicy.

Three words for this recipe ... yum, yum and YUM! Very easy to make and great flavor.

Fiber-rich bread machine loaf with whole wheat flour, oats, and wheat germ. Moist crumb from applesauce and egg substitute for guilt-free sandwich bread.

Turned out very fluffy, hot out of the oven I ate about 5 of them right away. Lightly warm spiced with sweetness from the sweet potato. You won't find these in any store.

Lighter peanut butter cookies that bake in 7 minutes flat. Reduced-fat peanut butter, a tablespoon of oil instead of a stick of butter, and a sugar-rolled crackle top. Tender, chewy, lower in fat than the classic.

Robb's Low-Cholesterol Pumpkin Pie with Oil Pastry recipe

Low fat pumpkin cookies. Pumpkin, cranberry and pecans make these soft flavorful cookies that are perfect for Thanksgiving. I've lowered the amount of saturated fat, lowered the amount of sugar and switched the whole wheat flour to boost fiber.

An easy, tasty and low fat Mediterranean style chicken and figs, serve over a bed of rice or a few slices of bread.

Vegan pineapple bundt cake made with silken tofu, applesauce, whole wheat flour, wheat germ, ground almonds, and crushed pineapple. Egg-free and dairy-free.

Serving Size: 1 (very large!) crab cake Calories: 117 Fat: 2g Sodium: 799mg Carbs: 11.5g Fiber: 2.25g Sugars: 2.5g Protein: 14g

Diabetic-friendly yellow cake made with sugar substitute, egg whites, and a fluffy seven-minute frosting. A lower-sugar birthday cake with tender crumb and pillowy frosted top.

Fig bread soaked in dry sherry with walnuts, cinnamon, and nutmeg baked into a dense, fragrant loaf. A sophisticated quick bread with warm spice and boozy fruit in every slice.

Orange Harvard beets in a glossy, sweet-tart sauce made with fresh orange juice, orange zest, and cornstarch. A sugar-free twist on the classic using sugar substitute.

Low cholesterol mini quiches made with egg substitute and yogurt in homemade crepe shells instead of pastry. Heart-healthy appetizers with a hint of cayenne.

Lighter cheese blintzes made with skim milk crepes and low-fat cottage cheese filling, pan-fried golden and topped with a quick homemade raspberry sauce. A diet-friendly brunch classic.