177 textured recipes

Bread machine semolina bread with buttermilk and durum semolina flour. Pale gold, fine-textured Italian-style sandwich loaf with a tender tangy crumb.

Homemade strawberry popsicles with real frozen strawberries, skim milk, and unflavored gelatin for a creamy texture. A low-fat frozen treat kids can help make.

Honey glazed chicken breasts poached in aromatic broth, chilled overnight for texture, then broiled with a glossy honey finish and topped with toasted almonds.

Oven-baked battered scallops soak in garlic buttermilk, then bread crumb coat and bake hot at 500F until opaque. Restaurant-style fried scallop texture without the deep fryer.

A wholesome loaf cake sweetened with boiled raisins and just a tablespoon of sugar substitute. Oatmeal and cinnamon give it a warm, hearty texture that feels like a treat without the sugar spike. Diabetic-friendly and ready in an hour.

Homemade English muffins griddle-cooked with cornmeal crust. A simple yeast dough rolled, cut into rounds, and browned slowly on a hot griddle for nooks-and-cranny texture.

Light chocolate chiffon cake made with egg substitute and sugar substitute for fewer calories. Fluffy whipped egg whites create airy texture without oil or butter.

Meatless spaghetti sauce with bulgur wheat stirred in for hearty texture, simmered with tomatoes, garlic, oregano, and bay leaf. Serve over pasta or spaghetti squash.

Whole wheat bagel bread made in a bread machine with honey, vital wheat gluten, and just 6 ingredients. Chewy, dense crumb with that classic bagel texture in loaf form.

Vegetarian split pea soup with potatoes, carrots, celery, and a touch of Worcestershire. Slow-simmered for hours, then partially blended for the ideal thick-and-chunky texture.

Carob chip cookies made with mashed banana, oats, and no added sugar. A naturally sweetened drop cookie with a soft, chewy texture ready in 20 minutes.

Yogurt chocolate chip cookies with honey and brown sugar for a soft, chewy texture. Plain yogurt replaces some fat for tender cookies with a subtle tang.

Chewy, crusty homemade bagels made the traditional way with boiling and baking. Just flour, yeast, water, and salt for that authentic New York bagel shop texture.

Yeast ferment starter made with potato water, mashed potato, sugar, and dry yeast. Speeds up bread dough rising and adds soft texture to homemade yeast breads.

Hearty lentil tomato sauce with dried lentils, fresh tomatoes, and Italian herbs simmered into a thick, protein-rich vegetarian pasta sauce. Meaty texture without the meat.

Old-fashioned orange ice with fresh orange and lemon juice, sugar syrup, and a beaten egg white for fluffy texture. A vintage Victorian-era frozen dessert.