918 light recipes

Light whole wheat bread baked in the bread machine: a roughly half-and-half blend of bread flour and whole wheat with honey and a touch of oil. The everyday sandwich loaf that delivers fiber without going dense.

Light whole wheat bread machine loaf blends whole wheat with all-purpose flour for a softer, lighter sandwich bread that still has wholesome wheat flavor. Just load and press start.

Light whole wheat bread for the bread machine, blending whole wheat with bread flour for a soft sandwich loaf with molasses sweetness. A no-knead loaf using the wheat cycle.

Beets and carrots are both earthy vegetables, roasting really help to enhance the great taste, tossed with light vinaigrette and peppery arugula, a tasty salad that goes well with any kind of main course.

Light fruitcake is the pale, buttery holiday classic: candied pineapple, cherries and citron with golden raisins, pecans and walnuts, brightened with lemon and vanilla, then brandy-soaked and aged for weeks.

Light pumpernickel bread machine loaf blends rye and bread flour with cocoa, molasses, and caraway seeds. A softer, lighter take on traditional dark German pumpernickel.

Bread machine light rye with three flours: rye, whole wheat, and unbleached white, plus cornmeal, caraway seeds, and honey. Just add ingredients and press start.

Homemade light vegetable broth simmered with white wine, leeks, mushrooms, and fresh herbs. Low-fat, freezer-friendly, and packed with clean veggie flavor for soups, stews, and risottos.

Light fruit cake with sultanas, glace cherries, pineapple, almonds, and rose extract baked low and slow. A traditional British holiday cake with citrus and almond flavors.

Light summer vegetable soup with green beans, yellow squash, and spinach. Garden-fresh vegetables in a Worcestershire-seasoned broth ready in 50 minutes.

Light vegetarian lasagna with a from-scratch tomato herb sauce simmered two hours, layered with part-skim ricotta, mozzarella, and Parmesan. No meat, no oil in the sauce, still deeply satisfying.

Light pumpkin praline cheesecake: low-fat cottage cheese stands in for cream cheese, wheat germ replaces graham crumbs in the crust, and pumpkin pie spice carries the flavor. Topped with maple-drizzled pecans.

Homemade vegan vegetable broth simmered for 3 to 4 hours with white wine, carrots, celery, potatoes, mushrooms, leeks, and fresh herbs. A clean, flavorful base for soups and sauces.

Dairy-free fettuccine Alfredo made with soy milk and soy cheese for a creamy, cholesterol-free weeknight pasta. Tossed with garlic, steamed vegetables, and cracked pepper in one pan.

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.

Italian marinated eggplant sott'olio made with Japanese eggplant simmered in red wine vinegar, then layered with fresh mint, garlic, and red pepper flakes under olive oil. Marinate two days for bold antipasto flavor.