Ingredient swaps and lighter recipe ideas, with flavor still at the table.
Three different ways to make a creamy Brazilian-style custard: coconut milk with a baking sweetener, lactose-free milk, or vanilla whey and yogurt. Pick the base that suits your ingredients, then…
Full-fat coconut milk, eggs, and a suitable baking sweetener make the main base for this Brazilian flan variation. The syrup depends on a product specifically labeled to caramelize, which is…
Lactose-free skim milk gives this egg custard a familiar dairy flavor. It remains a milk-based dessert, which matters when cooking for someone with a milk allergy. The optional fructose caramel…
These two vanilla custards pair whey and milk powder with a small golden caramel layer. The caramel is made with demerara sugar, so this option contains added sugar. Watch the…
Plain Greek yogurt and vanilla whey give these small custards a different base from condensed-milk flan. There are just two portions, so they are easy to serve after chilling. Use…
Eggs, skim milk, and milk powder make three little chilled custards without a condensed-milk base. Mix gently so the top does not fill with foam. Serve in the cooking ramekins…
Thin zucchini slices replace pasta in this savory layered bake. Roast the slices first and reduce the meat sauce well: those two steps keep water from collecting in the dish.…
Ripe banana binds these soft oat cookies, and peanut butter adds flavor with no mixer needed. Shape them to their final thickness before baking because they do not spread like…
This Brazilian-style blender carrot cake uses rice and oat flour with a cocoa topping. The carrots are blended smooth, rather than grated as in many American carrot cakes. Fold the…
My grandmother added vegetables to soup according to how long they took to soften, and that keeps this pot from turning to puree. Chicken, potato, carrot, chayote, and zucchini cook…