Recipes with corn syrup, light

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.

Dense, fudgy brownies with melted chocolate and cocoa in the batter plus mini chocolate chips throughout. Made with just one egg and canola oil for an intensely chocolatey, chewy center.

Poppyseed and nut filling for hamantaschen blends ground poppy seeds with chopped nuts, raisins, citron, and milk into a thick, jewel-toned paste. The traditional mohn filling for Purim cookies.

Coffee liqueur pecan pie: a glossy classic pecan pie topped with Kahlua-spiked whipped cream. The grown-up holiday pie with a coffee-cocktail flourish.

This mango sorbet is delicious. The recipe states it's ready in 15 minutes, however, it does take several hours to freeze.

Brown sugar chocolate chip cookies with extra brown sugar, a splash of corn syrup, and three full cups of semisweet chips. Soft, chewy centers, golden edges, and a deep butterscotch backbone.

Pecan tarts with caramel sauce: flaky homemade pastry shells filled with a brown-butter pecan filling, baked golden, then drizzled with silky amber caramel. Individual holiday tartlets worth the effort.

Fresh peach ice cream with ripe summer peaches blended into a cornstarch-thickened evaporated milk base. No eggs to temper, no custard to fuss with, just churn and freeze.

Spiced oatmeal raisin cookies with cinnamon, nutmeg, and a hint of ginger in a chewy old-fashioned oat dough. A big-batch crowd cookie that stays soft for days.

Whole wheat chocolate chip cookies made lighter with canola oil, egg whites and whole wheat pastry flour. Chewy, lower-fat cookies with all the chocolate and none of the heaviness.

No-cook strawberry freezer jam made with fresh crushed berries, pectin, and corn syrup. Tastes like summer straight from the jar with no canning equipment needed.

Mocha pecan pie layers semi-sweet chocolate, Kahlua and espresso into the classic Southern filling, topped with decorative pecan halves. A coffeehouse twist on Thanksgiving dessert.

Coconut angel food cake folds shredded coconut into a fat-free egg-white batter, then frosts the cooled tube cake in seven-minute orange frosting and toasted coconut.

Mom's pecan pie is the classic Southern holiday dessert with brown sugar, light corn syrup, butter, vanilla, and a generous cup of pecans in a pre-baked flaky pie shell. A Thanksgiving and Christmas tradition.

Soft, chewy double peanut butter cookies loaded with creamy peanut butter and topped with chopped peanuts. The chew comes from melted butter, corn syrup, and an extra egg yolk.

Fudge pecan pie melts butter and cocoa into the corn syrup filling, creating a brownie-like base under a layer of toasted pecan halves. Chocolate-pecan crossover for Thanksgiving.