2,691 light recipes

A moist, warmly spiced Bundt cake made with yogurt and applesauce instead of heaps of butter. Loaded with raisins, cinnamon, and cloves, then drizzled with a tangy yogurt glaze that seals the deal.

Thai kanom jin nam prik curry noodles built on a fragrant coconut-moong bean sauce with red curry paste, tamarind, and crispy fried shallots and garlic. Rich, tangy, and earthy, served over soft rice noodles with long beans and sprouts.

Low-fat frosted brownies made with applesauce instead of butter and egg whites instead of whole eggs. Topped with a simple cocoa icing, no oil or butter needed.

Casera Sauce is delicious anywhere the zing of cilantro and jalapeno is welcomed.

A creamy and delicious soup that everyone will enjoy!

Korean Bean Thread Sesame Noodles with Vegetables recipe

A traditional mincemeat recipe that actually has meat in it!

Try this East Indian favorite that will create a succulent aroma in your kitchen, with some help from your slow cooker of course.

Steamed halibut, onion, bok choy and shiitake mushrooms are drizzled with garlic-ginger-soy based vinaigrette. Refreshing and delicious.

Char-grilled prawns and noodles drizzled in a Lemon Aspen dressing.

Low-fat unfried rice with marinated shiitake mushrooms, bell peppers, brown rice, and teriyaki. All the flavor of fried rice without the oil, using rice wine to keep vegetables from sticking.

Critters in the Hay is a Halloween popcorn treat with pumpkin pie spice caramel corn, candy corn, licorice spiders, and gummy worms. A spooky party snack kids love.

Mushroom strata with layered bread, sauteed mushrooms, peppers, and a cream-of-mushroom-cheese top. Make-ahead brunch casserole that bakes up tender, savory, and sliceable.

Frosty Snow Berry Cake with cranberry sauce cubes folded into a lemon-scented white cake, topped with billowy pink fluffy frosting. A vintage holiday showstopper.

Yam Wun Sen: Thai hot and sour glass noodle salad with button mushrooms, black fungus, carrot, and a bright lemon-soy-chili dressing. A vegetarian take on a Bangkok street classic.

Chinese egg pancake rolls stuffed with seasoned pork, mushrooms, and scallions, steamed then sliced and drizzled with oyster-plum dipping sauce.