873 vanilla icing recipes

Crunchy chocolate almond biscotti with cocoa powder, toasted whole almonds, and chocolate chips. Double-baked Italian cookies built for dunking in coffee or espresso.

Pineapple carob cashew brownies made with whole wheat pastry flour, applesauce, honey, and no butter, eggs, or refined sugar. A naturally sweetened, caffeine-free vegan brownie.

Fresh fruit medley with apples, bananas, oranges, and grapes tossed in orange juice concentrate, topped with a spiced yogurt-ricotta sauce. A light, diabetic-friendly dessert.

No-bake almond chocolate cookies blend semi-sweet and butterscotch chips with vanilla wafer crumbs and sour cream, then roll the truffle-style balls in toasted almonds. Made in 50 minutes.

Low-calorie pumpkin muffins made with skim milk powder, pumpkin pie spice, grated carrots, and raisins. No oil, no butter, and only 7 tablespoons of flour in the whole batch.

Lemon anise biscotti with fresh lemon zest and star anise, twice-baked until crisp and golden. A crunchy Italian cookie that stores for a month and pairs beautifully with espresso.

Healthy start muffins built on a homemade whole-wheat-and-bran muffin mix, soaked All-Bran cereal, prunes, pumpkin seeds, cinnamon, and molasses. The high-fiber breakfast that actually tastes good.

Jellyroll layer cake with spiced sponge strips rolled into a spiral and frosted with English toffee icing. Looks like a regular cake but slices reveal vertical swirl layers.

Poppy seed cake made with real vanilla bean and a folded meringue for an incredibly light, tender crumb. Topped with cream cheese frosting for a classic finish.

Feather light angel food cake, a fat-free sponge built on whipped egg whites and cream of tartar, baked tall and cloud-soft, then swathed in a glossy boiled-syrup meringue frosting. Airy, snowy, and pure.

Mimosa cake is a marbled angel food cake with lemon butter cream frosting. White meringue batter and golden egg yolk batter are spooned alternately into a tube pan for a two-toned, cloud-light sponge.

Classic oatmeal cookies with brown sugar, shortening, and three cups of rolled oats. Crispy edges, chewy centers, and endlessly customizable with mix-ins.

Fat-free strawberry shortcake built on a cloud-light angel food cake, layered with fresh sliced strawberries and whipped topping. A guilt-free summer dessert with classic flavors.

A unique bread machine loaf made with creamed corn, applesauce, cornmeal, and a hint of nutmeg and vanilla. Slightly sweet, incredibly moist, and totally hands-off.

Vanilla-marinated fresh strawberries topped with a billowy meringue and whipped topping cloud. A no-bake, sugar-free dessert that feels indulgent at a fraction of the calories.

Blender chocolate chip cupcakes mix the entire batter in a blender for one-bowl convenience. Tender vanilla cupcakes studded with semisweet chocolate chips. Mix, pour, bake. Done in 45 minutes.