1,293 light recipes

Asparagus spears wrapped in bologna with a Dijon mustard and mayo spread, microwaved until hot. A quick diabetic-friendly appetizer ready in 12 minutes with just 4 ingredients.

Creamy German cucumber salad (Gurkensalat) tossed in a tangy sour cream dressing with mustard and fresh dill. Salting the cucumbers first keeps every slice crisp and the dressing thick, never watery.

Microwave candied pineapple rings simmered in sugar syrup until glossy and transparent, then dried and double-coated in sugar. Just 3 ingredients. A sparkling holiday confection.

Ginger dipping sauce for steamed crab with fresh ginger, light soy sauce, vinegar, and sugar. A classic Chinese-style condiment that comes together while the crab steams.

Rhubarb pie sweetened with light brown sugar instead of white, with thin lemon slices layered between the rhubarb for bright citrus contrast. A lattice-topped pie that's tart, caramelly, and old-fashioned.

Homemade chocolate covered cherries with rum-soaked maraschino cherries wrapped in fondant and double-dipped in chocolate. Liquid-center holiday candies just like the ones in the gold box.

A low-fat pie crust that is perfect for making a variety of pies that make your Thanksgiving dinner.

Homemade cranberry cordial steeped with vodka and brandy for one month. A gorgeous ruby-red holiday liqueur that makes a stunning handmade gift. Keeps for up to 3 months.

Crunchy bok choy apple slaw with Granny Smith apple, carrots, and red onion in a tangy sour cream dressing. No cooking required, low calorie, and ready in 15 minutes.

Blueberry upside-down cake with a glossy brown sugar topping and tender white cake base. Inverted to reveal jammy purple-stained fruit on top.

Fruit-flavor popcorn balls made with Jello gelatin, corn syrup, sugar, and salted peanuts. Pick any Jello flavor for colorful, kid-friendly popcorn treats in 15 minutes.

Old-fashioned vinegar taffy: a six-ingredient pulled candy with a faint tangy edge that cuts through the sweetness. Pioneer-era pulling candy that kids and adults can make together.

Cantaloupe and honeydew melon balls soaked in fresh watermelon juice with rum and sugar. A boozy, refreshing summer fruit dessert that chills overnight for maximum flavor.

Papelon lemonade mixes Venezuelan unrefined cane sugar (brown sugar substitute) with fresh lemon juice over ice. Base for a tropical Tom or John Collins variation.

Pineapple sorbet purees fresh pineapple with light corn syrup and fresh lemon juice for a bright, dairy-free frozen dessert. Three ingredients, no ice cream maker needed if you've got a blender. Tropical sweetness in every spoonful.

Hot couscous breakfast with orange zest, toasted almonds, and a splash of half-and-half. A single-serving vegetarian breakfast ready in 15 minutes flat.