2,098 icing recipes

Low-fat double chocolate brownies that don't taste like a compromise: unsweetened chocolate, cocoa, and chocolate chips with applesauce standing in for most of the butter. Rich, fudgy, and made with whole wheat flour.

A bright, silky smooth fruit sauce bursting with raspberry flavor. Perfect to dress up ice cream or cheesecake and especially good with angel food cake or chiffon.

Classic Christmas cut-out cookies that hold their shape, with cornstarch in the dough for a tender bite and crisp edges. Roll, cut into festive shapes, bake golden, and decorate with icing.

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.

Roman Punch made with lemon sherbet, rum, and iced champagne blended into a slushy, drinkable cocktail. A classic Victorian-era party punch with just 3 ingredients.

Margarita on the rocks shakes premium gold tequila with Triple Sec, Grand Marnier, and sweet and sour mix, poured over ice into a salt-rimmed glass. The double hit of orange liqueur gives this classic cocktail extra depth and punch.

Stuffed beef patties with Swiss cheese and ham sealed inside lean ground beef. Ice water in the meat keeps the burgers juicy while the cheese melts into a gooey center.

Pistachio pudding cake made with white cake mix and soda water, baked in the microwave and topped with a fluffy pistachio whipped icing. A retro green dessert in 30 minutes.

Classic West Indies crab salad marinated in olive oil, vinegar, and ice water with sweet onions. A Gulf Coast favorite with just 6 ingredients that lets fresh crab shine.

Cream cheese snowflake cookies with lemon zest, topped with powdered sugar icing and edible glitter. Delicate, buttery Christmas cutout cookies that sparkle.

These bite-sized treats are an irresitablet combination of sweet and savory, featuring a rich and aromatic mincemeat filling encased in a buttery, flaky crust. With their charming size and delightful taste, these tarts are sure to be a hit at your next gathering or as a festive dessert for your family.

Using fresh Tamarind pods make your own fresh homemade tamarind paste. You can use it in Indian cooking, Thai, Jamaican and Mexican. Add a spoonful to flavor curry, soups or even into meat taco mixes. In India it is used for a soft drink. Sort of like iced tea with an interesting tang or zing.

Light tortoni frozen dessert made with whipped nonfat dry milk, almond extract, and graham cracker crumbs. A low-fat Italian-style ice cream treat with no heavy cream needed.

Florentine cups: miniature honey-almond cereal cups with coconut, raisins, and orange zest, finished with a citrus icing drizzle. Italian florentine cookie meets mini muffin.

Broccoli rabe or Rapini is slightly more bitter tasting than broccoli. Blanching one or two minutes in boiling water then refreshing in cold or ice water locks in the bright green color. This flavorful combination of Mediterranean seasonings really matches it well. If you can't find rapini you can use ordinary broccoli with equally outstanding results.

Cheesy and delicious. The whole wheat crust is so flakey and tasty, the filling is made with sauteed onions, asparagus and gruyere cheese, packed with yumminess. It's great for an appetizer, or a vegetarian main course.