7,057 light recipes

Dairy Hollow House almond pie with browned butter, corn syrup, honey, almond extract, and toasted almonds. Like pecan pie's nutty, elegant cousin.

Boston cream pie from scratch with a sponge cake split and filled with vanilla custard, topped with a glossy chocolate ganache glaze. The classic American dessert done right with three handmade components.

Quick vegetarian crêpes stuffed with sautéed zucchini, green beans, fresh corn, ricotta, and Monterey Jack cheese. Topped with a tangy chive-lemon sour cream sauce and ready in under 30 minutes.

Yuletide ginger cookies made with oat bran and egg whites instead of butter and whole eggs for a lighter holiday treat. Rolled in festive colored sugar crystals for sparkle and crunch on every bite.

It is a vegetarian burger, all the vegetables mix very well, tasty and healthy.

Sweet potato cheesecake on a buttery graham cracker crust with mashed sweet potatoes, cream cheese, cinnamon, and nutmeg, topped with a vanilla sour cream layer. The holiday dessert that outshines every pie on the table.

Creamy pasta with oysters and shrimp in a roux-based sauce spiked with anchovy paste, Tabasco, and Worcestershire. A rich Cajun-style seafood pasta that comes together in one pan.

A succulent and sophisticated chicken dish made with water chestnuts, amaretto liquer and beau monde seasoning.

Lentil and cheddar veggie burgers packed with cooked lentils, spinach, carrots, and sharp cheddar. Bound with egg whites and breadcrumbs, no mystery ingredients. Pan-fried in olive oil and served on whole wheat buns. High-fiber, vegetarian, satisfying.

Haroset cake with zabaglione sauce turns the Passover walnut-apple-wine condiment into a flourless springform cake, served warm with a whisked Italian wine custard.

Low-fat barley kugel studded with cinnamon apples and plump raisins. This lighter twist on a Jewish comfort classic swaps butter for yogurt yet still delivers that creamy, custardy bite.

Lemon walnut scones with toasty whole wheat, bran, crunchy walnuts, and bright lemon zest. A heartier, fiber-rich scone with sweet raisins and a glossy egg-yolk-washed top.

Golden chicken, artichoke hearts, mushrooms, and mostaccioli pasta tossed in a velvety homemade bechamel sauce with a pinch of cayenne. An Italian-American comfort bowl ready in 30 minutes.

Chocolate apricot upside-down cake with a caramelized brown sugar base, tender apricot halves, and pecans beneath a cocoa-rich batter. Served with cinnamon whipped cream.

This buttery, moist and delicious cake is served with spiced and citrus plum compote, perfectly paired!

Ham loaf made with ground ham and pork, glazed with a tangy currant jelly and mustard sauce. The best way to use leftover ham in a comforting retro meatloaf.