Recipes with milk, skim, evaporated

Nonfat eggless pumpkin pie made with liquid egg substitute, evaporated skim milk, and brown sugar substitute. A diabetic-friendly Thanksgiving dessert with classic pumpkin pie spice.

Nutty maple waffles with separated whipped egg whites for cloud-light texture, evaporated milk, and chopped pecans pressed into each waffle. Maple-scented breakfast classic.

Creamy cranberry sherbet whips fresh cranberries with evaporated skim milk and gelatin into a tart, frosty scoop. A low-calorie holiday dessert with rosy color and fluffy texture.

Garlic curry burgers fold mild curry powder, fresh garlic, and sweet Vidalia onion right into the beef, with egg and evaporated milk keeping the patties tender on the grill. A spiced summer cookout twist.

Pumpkin pie spiked with a half cup of whiskey for grown-up depth, made with canned pumpkin and warm cinnamon, ginger, and clove. A boozy holiday classic that bakes into two custardy pies.

Pumpkin nut pie baked in a buttery nut cookie crust with brown sugar, warm spices, and evaporated milk. Topped with brown sugar whipped cream for a nuttier twist on the holiday classic.

President Taft pumpkin pie with a souffle-light filling lifted by separated and folded egg whites. A heritage Thanksgiving recipe with brown sugar, allspice, and cinnamon warmth.

Lighter pumpkin pie with a gingersnap-graham crust, evaporated skim milk, and mostly egg whites for a lower-fat take. Molasses adds depth, cinnamon and nutmeg do the holiday work.

Cold pumpkin spice soup with canned pumpkin, evaporated milk, molasses and pumpkin pie spice. Chilled no-cook fall starter that tastes like pumpkin pie in a bowl.

Brown sugar and toasted almond ice cream, a custard base with deep butterscotch notes, warm cinnamon, and crunchy toasted almonds. Made lighter with milk and evaporated milk, churned smooth and scoopable.

Creamy watermelon sherbet churned with evaporated skim milk, lemon juice, and a touch of gelatin for silky smooth scoops. A lighter frozen treat that captures peak summer melon flavor.

A lower carb twist on a Thanksgiving tradition. No crust! And a tasty pecan and candied ginger streusel topping.

Avocado ice cream blends ripe Hass with whipped evaporated skim milk, citrus juices, and sugar into a creamy, naturally green frozen dessert. No-egg, no-churn-friendly tropical treat with Mexican and Filipino roots.

Savory vegetarian pie with caramelized onions, mixed mushrooms, and Gruyere in a rustic oat-flour crust. A lighter quiche-style main dish with an earthy, nutty depth of flavor.

A classic creamy pumpkin pie that is low in fat, but without sacrificing any of the rich taste and silky texture.

A classic pumpkin pie spike with rum. Dark, rich and delicious.

Very tasty and easy to make with a lovely colour. Perfect with some pasta and pairs very well with chicken.

Susan's chocolate chess pie sets a velvety cocoa custard of butter, sugar, eggs, and evaporated milk into two flaky shells. The Southern dessert with a crackly top and fudgy center.

Plump shrimp in a velvety cream sauce made with tri-color sweet peppers, apple juice, and a custom seasoning blend. Lightened up with evaporated skim milk and cream cheese, served over rice or pasta.

Diabetic-friendly chocolate peanut butter pie with a cooked custard filling using skim evaporated milk and minimal sugar. Thick, creamy, and lower in sugar.

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.

Pasta primavera in a light evaporated milk sauce with mushrooms, bell peppers, and garlic sauteed in dry sherry. A low-fat vegetarian pasta with no butter or cream.

Lacto-vegetarian sweet potato soup with carrots, celery, peas, and a triple-herb blend of thyme, basil, and tarragon. Finished with nonfat sour cream for a lighter, meatless comfort bowl.

Fettuccine layered with sharp cheddar and sautéed onions bakes in a creamy egg custard speckled with paprika for a simple two-serving pasta bake.

Cherry clafouti with Bing cherries and kirsch baked in a light custard made with whole-wheat flour and evaporated skim milk, served warm in individual ramekins.

Light cream of veggie soup with broccoli, carrots, cauliflower, and potatoes, partially pureed with evaporated skim milk and a hint of curry powder. Creamy without the cream.

Creamy tuna and mushroom pasta sauce made lighter with evaporated skim milk, Parmesan, shallots, and fresh herbs. A quick pantry-friendly dinner that tastes far richer than it is.

Low-fat lemon meringue pie with a graham cracker crust, fluffy lemon filling sweetened with sugar substitute, and a lightly broiled meringue top. A diabetic-friendly take on the classic.

Mexican green chili quiche swaps pastry for a corn tortilla crust, layering cumin-spiced ground chicken, sharp cheddar, and green chilies under a custard of evaporated milk and eggs.

Silky pureed chestnut soup with roasted chestnuts, herbs, and a splash of marsala or sherry. Serve it hot for winter warmth or chilled for an elegant summer starter.

A classic and healthful comfort food dessert dish. Using brown rice retains all the goodness of the bran for leaps and bounds added health factors. Sweeten only with apple juice concentrate the recipe stears you clear of refined sugars.

Overnight baked French toast soaked in evaporated milk, brown sugar, and cinnamon custard. Assemble the night before, bake in the morning for a hands-off brunch.

A simple recipe that helps you make a savory gravy that's perfect over steak, mashed potatoes or a succulent pot roast.

Lighter fettuccine Alfredo with turkey Italian sausage, evaporated skim milk, and Parmesan topped with fresh tomato. A lower-fat spin on the classic pasta dish that still delivers creamy, cheesy satisfaction.

A light, airy chocolate pudding cake made with separated eggs, skim milk, and low-cal pudding mix, topped with whipped topping and fresh banana slices. WW-friendly and just 148 calories per serving.

Downeast blueberry bread pudding bakes wild Maine blueberries with stale white bread cubes and evaporated skim milk for a low-fat, low-sugar New England dessert.

Spiced mashed sweet potatoes form a golden ring around a creamy chicken and water chestnut filling in this cozy low-calorie casserole. Cinnamon, nutmeg, and brown sugar make the sweet potatoes sing.

Low-fat chicken casserole with water chestnuts, cream of chicken soup, and evaporated skim milk. A creamy, crunchy baked dish that's lighter than it tastes.

Try something new for breakfast with this simple recipe that will have you enjoying the scrumptious taste of french toast in no time!

Pasta with Light Clam Sauce uses evaporated skim milk and clam juice instead of heavy cream - a brighter, lower-fat version with fresh tomatoes and basil, ready in 30 minutes.

Seafood enchiladas with a dual-sauce finish: tangy tomatillo salsa verde on top and a cilantro-cumin cream sauce underneath. Stuffed with crab, Mexican cheese, and cream cheese.

Salmon loaf with spinach, dill, and lemon baked into a light, heart-healthy main dish. Budget-friendly canned salmon gets a fresh-tasting upgrade.

Penne with Artichoke Hearts & Chicken Cream recipe

Creamy artichoke chowder with mushrooms and peas in a light evaporated milk base. Ready in just 15 minutes for a quick, wholesome soup.

Diabetic-friendly French fudge made with evaporated skim milk, cream cheese, chocolate chips, and sugar substitute. A creamy, lower-sugar chocolate fudge that chills firm enough to cut into squares.

Pan-seared chicken breasts topped with a creamy feta cheese sauce made from evaporated skim milk, chives, and crumbled feta. A lighter take on cheese sauce that still delivers rich flavor.

Hearty salmon chowder with potatoes, carrots, broccoli, corn, and evaporated milk in chicken broth: lighter than cream-based chowders but still rich and satisfying.

Vibrant asparagus and roasted red pepper soup, creamy with evaporated milk and ready in 30 minutes. A vegetarian, naturally low-fat bowl packed with spring flavor.