7,057 light recipes

Oatmeal raspberry bar cookies with a buttery brown sugar oat crust and crumble top sandwiching seedless raspberry jam. A simple 7-ingredient bar cookie that's easy to batch bake.

A crunchy Chinese chicken salad with napa cabbage, romaine, snow peas, and carrots topped with rotisserie chicken, chopped peanuts, and fresh mint, all tossed in a smoky chipotle peanut butter dressing.

This is a so great recipe, all my friends loved them, they even asked for this recipe from me, big hit.

Fresh Southwestern corn and black bean salad with toasted pine nuts, red cabbage, cilantro, and a zesty lime dressing. A colorful vegetarian side ready in under 30 minutes.

Vanilla velvet ice cream skips the custard cooking step and folds whipped eggs straight into a sea of heavy cream and half-and-half. Old-fashioned uncooked ice cream maker recipe with deep dairy flavor.

Moo shu vegetables is a fast, meatless take on the takeout classic: shredded vegetables and bean sprouts stir-fried with ginger, garlic, scrambled egg, and hoisin. Light, quick, and great wrapped in pancakes.

Mashed potato pancakes folded into a sweet breakfast batter with eggs, milk, corn syrup, and nutmeg. Tender griddle cakes that recycle leftover potatoes into Sunday brunch.

Dark rum balls made with crushed vanilla wafers, cocoa, nuts, and a generous pour of dark rum, rolled in powdered sugar. No-bake holiday cookie that improves with age in the tin.

This is an easy version of the traditional hot dog topping that's served by New York City street vendors.

Using fresh strawberries, eat with the light whipping cream, very good.

This is Eastern European recipe of a very tasty salad. It is known to be beneficial for digestion. Enjoy.

Cream cheese ice cream is an ultra-rich frozen dessert with the tangy cheesecake-like flavor of cream cheese, sweetened with sugar, eggs, vanilla, and a hit of lemon. Frozen cheesecake in scoopable form.

Quick breakfast tacos ready in minutes: warm corn tortillas with melty cheddar and salsa, then fill with fluffy scrambled eggs. A light, high-protein breakfast for busy mornings.

Curried Waldorf salad reworks the classic with yogurt, a whisper of curry powder, orange segments, crunchy toasted walnuts, and golden raisins. A lighter take on the retro lunch staple.

Hot and sour celery soup with tofu, sunchokes, and jicama in a ginger-spiked broth thickened with cornstarch. A low-fat, high-fiber twist on the Chinese classic.

Sautéed broccoli with lemon and anchovies quickly blanches broccoli, then tosses it with garlic, melted anchovies, cayenne, and fresh lemon juice. A salty, briny Southern Italian side in 15 minutes.