2,114 crema recipes

Be sure to spoon some of the yummy sauce from the bottom of the pan on top of the dumplings after they're baked, and serve hot with vanilla ice cream.

Blueberry spice sauce simmers fresh berries with cinnamon, nutmeg, and lemon for a glossy dessert topping. 15 minutes from saucepan to spoon, ideal for ice cream and pancakes.

Old fashioned scones bake five-ingredient British biscuits in a hot oven for tender, lightly sweet rounds ready in 30 minutes. Serve warm with butter, cream, and jam.

Hot quinoa breakfast cereal with sliced apples, raisins, and cinnamon. A protein-packed, gluten-free alternative to oatmeal ready in 15 minutes.

Crispy peanut butter cookies creamed with real peanut butter and butter, rolled, cut, and finished with the classic crisscross fork pattern. A sweet, nutty, crunchy cookie the whole family reaches for.

Blueberry apple scones made with applesauce instead of butter and whole wheat flour for a lighter, lower-fat take on a classic. Fresh blueberries, no yolks, no cream needed.

Creamy corn and bell pepper chowder: a low-fat skim-milk chowder with sweet corn, red bell peppers, scallions, and shallots. Pureed corn gives it body without heavy cream.

Classic ginger snap cookies with molasses, cinnamon, and cloves. Crispy edges with signature crinkled tops. Big batch recipe makes about 10 dozen small cookies.

Mrs. Johnson's peach preserves boil ripe sliced peaches in clear sugar syrup with lemon extract for old-fashioned Texas-style preserves. Spoon over biscuits or warm over vanilla ice cream.

Pinto bean fudge blends strained beans with chocolate chips, marshmallows, and nuts for a surprisingly creamy candy. No one will guess the secret ingredient.

Fresh or frozen blueberries blend with low-fat yogurt, milk, and vanilla into smooth, tangy frozen yogurt that tastes like summer in a bowl. No ice cream maker needed if you freeze and stir.

Easy mango sorbet from just three ingredients, ripe mango pureed with a light sugar syrup and frozen, no ice cream maker needed. Pure tropical fruit, naturally dairy-free and refreshingly cold.

Carrot and acorn squash soup pureed silky smooth with thyme, dill and white pepper. Vegetarian, naturally sweet from roasted squash and grated carrots, thickened with a handful of rolled oats instead of cream.

Fresh strawberry sherbet made in a food processor from frozen berries, sugar, strawberry fruit spread, and a splash of non-fat yogurt. No ice cream machine, no eggs, no dairy heavy lift.

Light, crisp homemade waffles made with a classic trick: whipped egg whites folded into the batter for a fluffy interior and golden, crunchy edges. Serve with fresh berries, syrup, and whipped cream.

Creamy vegan butternut squash soup blended with blanched almonds for a dairy-free silky texture, finished with curry powder and topped with pepitas, parsley and cherry tomato halves. No cream, no dairy, all velvet.