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Cooking Light Low Sugar Recipes

Cooking Light Low Sugar Recipes

Cooking Light Low-Sugar Recipes

Although sugar often gets a bad rep, in its natural state, sugar is a relatively harmless carbohydrate that our bodies need to function. At Cooking Light, we believe that all foods can fit, so we recommend moderation when it comes to sugar-laden foods. But to keep you on track with your healthy eating lifestyle, we offer a wide variety of low-sugar recipes, from breakfast treats and main dishes to snacks and desserts. None of the recipes have more than 10 grams of added sugar per serving—and most have less. Plus, these recipes come with the bonus of being packed with vitamins, minerals, and fiber. In our Test Kitchens, we’ve come up with ways to create satisfying recipes using less sugar, natural sugars, and alternative sweeteners, all designed to help you reduce added sugars in your diet and improve your health.

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United States
Meredith Corporation

in this issue

1 min

A lthough sugar often gets a bad rap, in its natural state, it is a relatively harmless carbohydrate that our bodies need to function. It’s found naturally in fruits, vegetables, and dairy. The problem comes when sugar is added to foods during processing for added flavor, texture, or color. This is more common than you may realize—sugar is frequently added not only to sweets but also to processed foods like frozen dinners and salad dressings. You don’t have to be in the candy aisle to be surrounded by added sugar! It’s this added sugar, not the naturally occurring kind, that can wreak havoc on your waistline and your health. See page 8 for information about recommendations for sugar intake. At Cooking Light we believe that all kinds of foods can fit,…

14 min
sweet treats

Baked Apples with Amlou HANDS-ON 20 MIN. TOTAL 1 HR. Amlou is a rich, nutty spread similar to chunky almond butter that’s made from ground toasted almonds and argan oil. ⅔ cup almonds3½ Tbsp. argan oil or walnut oil3 Tbsp. honey6 Tbsp. old-fashioned rolled oats¼ tsp. kosher salt¼ tsp. ground cinnamon4 medium-size red apples (such as Braeburn) 1. Preheat oven to 400°F. Spread almonds on a baking sheet. Toast at 400°F until golden, 5 to 6 minutes, stirring once after 3 minutes. Remove from oven. 2. Pulse toasted almonds in a food processor until finely ground, about 10 times (take care not to over-grind them or they could turn into almond butter). With processor running, gradually add oil and honey, and process until combined, 2 to 3 seconds. Transfer to a medium bowl, and stir in…

3 min
sauces and marinades

White BBQ Sauce This tangy twist on classic barbecue sauce is a knockout addition to burgers and makes a great dip for veggies. Whisk together 1 cup canola mayonnaise, 5 Tbsp. white wine vinegar, 2 tsp. prepared horseradish, 1 tsp. black pepper, ⅜ tsp. kosher salt, and ⅛ tsp. paprika in a medium bowl. Serve immediately, or store covered in refrigerator for up to 2 weeks. SERVES 16 (serving size: 1 Tbsp.); Calories 38; Fat 4g (sat 0g, unsat 3g); Protein 0g; Carb 0g; Fiber 0g; Sugars 0g (added sugars 0g); Sodium 154mg; Calc 0% DV; Potassium 0% DV Roasted Tomato-Garlic Sauce Use this lower-sodium tomato sauce on pizzas, or stir it into pasta. Preheat oven to 425°F. Drain 1 (28-oz.) can unsalted whole tomatoes. Halve tomatoes; place on a foil-lined baking sheet coated with cooking…

25 min
breakfasts with benefits

Apricot-Strawberry Smoothie HANDS-ON 5 MIN. TOTAL 5 MIN. Just three ingredients create a nondairy smoothie that provides 30% of your daily calcium. 1 cup frozen strawberries¾ cup unsweetened almond or cashew milk2 fresh apricots, pitted and sliced Place all ingredients in a blender; process until smooth. Serve immediately. SERVES 1 (serving size: about 2 cups); CALORIES 115; FAT 3g (sat 0g, unsat 2g); PROTEIN 3g; CARB 23g; FIBER 5g; SUGARS 13g (added sugars 0g); SODIUM 143mg; CALC 30% DV; POTASSIUM 10% DV Pretty in Pink Smoothie HANDS-ON 5 MIN. TOTAL 5 MIN. Watermelon is a refreshing smoothie base. If you don’t have fresh basil on hand, try fresh mint instead. 1 cup fresh seeded, cubed watermelon½ cup halved fresh strawberries1 Tbsp. snipped fresh basil½ to 1 cup ice cubes Place watermelon and strawberries in a blender; process until smooth. Add basil; process…

1 min
nutritional analysis

OUR PHILOSOPHY At Cooking Light, our team of food editors, experienced cooks, and dietitians builds recipes with whole foods, whole grains, and bigger portions of plants and seafood than meat. We emphasize oil-based fats more than saturated, and we promote a balanced diet low in processed foods and added sugars. We use ingredients that are high in saturated fat (butter), sodium (soy sauce), or both (bacon) in small amounts asflavor-boosting solutions, rather than making them the focal point or cutting them out entirely. We don’t cook withany products containing artificial sweeteners or trans fats (partially hydrogenated oils). BREAKING DOWN THE NUMBERS Cooking Light recipes adhere to rigorous nutrition guidelines that govern calories, saturated fat, sodium, and sugar based on various categories (main dish, side, dessert). These standards enable you to easily incorporate our recipes…

15 min
brown-bag lunches & snacks

Lemon-Dill Salmon Salad HANDS-ON 15 MIN. TOTAL 15 MIN. Canned boneless, skinless salmon is just as tasty and versatile as canned tuna, and it boasts more omega-3 fats—but you could certainly use tuna if you prefer it. ⅓ cup chopped celery¼ cup chopped scallions¼ cup canola mayonnaise1 Tbsp. chopped fresh dill1 tsp. lemon zest plus 1 Tbsp. fresh lemon juice½ tsp. black pepper¼ tsp. kosher salt2 (6-oz.) cans sustainable boneless, skinless salmon (such as Wild Planet), drained and flaked⅓ cup chopped unsalted roasted almonds4 green leaf lettuce leaves3 cups seedless red grapes2 cups 3- to 4-in. carrot sticks2 (6-in.) whole-wheat pitas, each cut into 8 wedges 1. Stir together celery, scallions, mayonnaise, dill, lemon zest and juice, pepper, and salt in a medium bowl. Fold in salmon and almonds. Arrange 1 lettuce leaf in each…