8,465 sugar recipes

Raspberry angel food cake with fresh berries folded directly into the whipped egg white batter. Light, fat-free, and bursting with pockets of fruit.

Fudgy Southern chocolate cake with melted unsweetened chocolate, pecans, and a two-temperature baking method. Dense, rich, and brownie-like with a cocoa-dusted pan for extra chocolate flavor.

Peanut-shaped peanut butter cookies with orange zest and a classic crisscross top. A fun, hand-shaped cookie that kids love to help make. Crisp edges, chewy centers.

Pastelitos, little hand pies filled with mashed dried fruit, honey, and cinnamon in a flaky shortening crust. A traditional Latin American fruit turnover baked golden.

Pfeffernuesse are traditional German pepper nut cookies spiced with cinnamon, cloves, mace, nutmeg, and allspice. Tiny rounds dried overnight and finished with a drop of brandy.

Hot and spicy chili sauce made from ripe tomatoes, onions, curry powder, ginger, and nutmeg simmered with apple cider vinegar. A homemade Indian-spiced condiment for canning.

Melomacarona, traditional Greek honey cookies made with oil instead of butter, dipped in warm honey syrup and topped with chopped walnuts. Egg-free and butter-free.

Low-fat applesauce bran muffins with bran flakes, skim milk, and unsweetened applesauce. Moist and lightly sweet with just a touch of butter for a healthier breakfast muffin.

Light chocolate cake made without eggs or butter using skim milk and cocoa powder. Topped with a fluffy whipped cocoa frosting for a lower-fat treat that still satisfies.

Pineapple raisin jumble cookies with crushed pineapple, toasted almonds, orange zest, and raisins. A fruity, egg-free drop cookie with tropical flair.

It tastes very good and gives a thicker consistency similar to buttercream.

Buttermilk lemon pudding cake separates as it bakes into two layers: an airy sponge on top and a tangy lemon custard pooled underneath. Tart, light, and self-saucing, baked in individual ramekins in a water bath.

Peach-rhubarb crisp pairing sweet peaches with tart rhubarb under a buttery oat-and-coconut crumble. Made with canned peaches and frozen rhubarb so you can bake it year-round, in the oven or microwave. Serve warm with vanilla ice cream.

Fresh cantaloupe, blueberries, grapes, and strawberries soaked in an orange juice and white wine marinade. Fat-free, naturally sweet, and gorgeous on any brunch or potluck spread.

Broiled sirloin steak sliced thin and topped with fresh apricot relish simmered with red onion, rice vinegar, and Chinese five spice.

Marbled strawberry mousse swirls fresh berry puree with airy whipped cream and egg whites for a stunning two-tone dessert that rises proudly above the rim of a souffle dish.