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This creamy, crustless pumpkin pie uses egg substitute, sweetener, and fat-free milk.
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These muffins are made pleasantly nutritious with bran flakes with raisins.
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There's no baking required to create this stunning, smooth, and creamy cherry-topped cheesecake.
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This eggnog uses rich egg yolks, nutmeg, and vanilla extract for traditional flavor, but calls for nonfat milk and sugar substitute to keep things on the lighter side.
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This pea custard salad recipe has a creamy pea custard and a crisp salad with asparagus and butter lettuce.
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Think of this as a spicy pumpkin flavored riceshake. It's a perfect drink for kids and adults alike!
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Silky smooth bread pudding made with mangos and a healthy dash of cardamom. Passed to my mother from her girlhood friend.
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Chef John's micro-dumplings cook in a just a few minutes, and are great tossed simply with browned butter or topped with slowly braised meat.
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This fantastic tube cake uses a box of vanilla wafers instead of flour. The coconut and pecans make it especially toothsome!
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This cake uses crushed cookies instead of flour. It is a great cake for kids: they will love crushing all those cookies.
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Get JFK Lobster Stew Recipe from Food Network