245 egg substitute recipes

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

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.

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.

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

Banana bread French toast, 20-minute breakfast that turns leftover banana bread slices into a custardy, golden griddle treat. Just two ingredients, endless possibilities.

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.

Homemade buckwheat pasta made with semolina and buckwheat flour using a pasta machine. A nutty, earthy fresh pasta with rustic Italian character in just a few ingredients.

Light Weight Watchers banana French toast with vanilla yogurt topping and caramelized banana slices. Reduced-calorie bread and egg substitute keep it guilt-free.

No fat potato salad swaps mayo for a sweet-tangy cooked dressing made from egg substitute, sugar, and vinegar. A diet-friendly take on the picnic classic with all the texture and none of the oil.

Sugar-free peach shortcake with juicy fresh peaches under a tender almond-cinnamon cake, then flipped to show off a glossy fruit top. Light dessert sweetened without refined sugar.

A reduced sugar banana bread, great for if you're looking to cut down on the amount of sugar compared to traditional banana bread recipes.

Low-fat cocoa almond biscotti made with egg substitute and chocolate syrup instead of butter. Crisp, twice-baked Italian cookies with deep chocolate and almond flavor.

Honey orange biscotti with pecans, orange juice concentrate, and orange zest, twice-baked until crunchy. A low-fat Italian cookie perfect for dipping in coffee or tea.

Classic New England johnnycake made with yellow cornmeal and tangy buttermilk. This diabetic-friendly cornbread uses sugar substitute and comes together in 40 minutes with no fuss.

Banana French toast: a lighter take on the classic, dipped in egg substitute and topped with vanilla yogurt, caramelized banana slices, and maple syrup. A healthy weekend breakfast.