Nut Free

The only thing better than a favorite dessert is two faves in one— without twice the calories, of course.

They look fancy, but these bite-size cubes are simple. A melon baller keeps things neat, but a regular spoon works, too.

Spicy adobo and cheese are cooled by tomato and cabbage on this eat-anytime breakfast. —Goldman

For a healthy and tasty take on the cheesy Mexican snack, fill your quesadillas with nutritious GOYA® Low Sodium Black Beans! Simply mix the beans with GOYA® Pico de Gallo, freshly chopped herbs and a handful of cheese, fill the quesadilla, and cook.

Sweet fresh corn balances out peppery arugula. If you're short on time, canned or frozen (and thawed) corn will do the trick.

Taste absolutely sinful…but they're not. You can make them up to two days ahead and store in an airtight container.

Traditional Caesar dressing can pack 17 grams of fat in a measly 2 tablespoons. We did much better by making light mayo, not oil, the primary ingredient.

A combination of whipped cream and ice cream gives semifreddos a frozen mousselike silkiness. The rich chocolate sauce is just the icing on the sundae.

It's peak peach season, so what better excuse to whip up this lowfat treat? Goes great over warm peach cobbler, too. Just sayin'.

Spicy-sweet cardamom is a perfect complement to bitter coffee, and baked phyllo pieces add carby crunch without an overload of calories.

This melon dessert will help keep you hydrated on scorching days.

The tomato jam makes this sandwich: Its honey and vinegar give it sweetness and bite! —Elliot

It's low-cal and filling—as in perfect for swimsuit season. I make it a day ahead so the veggies can marinate and the flavor pops.

Move over, ice pops: There's a new dessert making waves this summer. A blend of just four ingredients, these frozen pops are irresistibly creamy, with a sweet and tangy taste. Opt for our lemony take on this kid-friendly dessert, or substitute in Key limes, grapefruit, or orange for your own citrus twist.

This is a winning-contestant recipe from Season Four of FOX's MasterChef. The recipe calls for making homemade stock—using bones from game hens, chickens, or pigeons—to cook the farro in, but if you're short on time, you can substitute purchased low-sodium chicken broth.

Combine rich egg noodles with the best of the summer harvest for a gorgeous dinner that requires a bit of chopping, but very little cooking.

Finish these spicy, smoky, guacamole-topped tacos with crisp, thinly sliced radishes and bright lime, and get ready to watch them disappear.

Green Goddess Dressing is a perfect example of the magic of anchovies—they amplify and deepen the herbal flavors in this sauce without ever announcing their presence. For more recipes and tips, see our Homemade Salad Dressing Primer.

Lemon dressings often incorporate other flavors, such as herbs, garlic, and anchovy, but sometimes a simple lemon vinaigrette is all you want.

Russian dressing and Thousand Island dressing are often confused because both begin with a base of mayonnaise and ketchup or ketchup-style chili sauce, which results in a pink salad dressing. But where Thousand Island is a bit sweet and studded with pickle relish, Russian dressing is on the spicier side, with a hint of heat from horseradish and hot sauce. For more information about salad dressings and tips on making them from scratch, see our Homemade Salad Dressing Primer.