#deliciouslylight

Enjoy this lighter version of French silk chocolate pie and its rich, creamy flavors. This pie is a guilt-free dessert that goes well with any meal thanks to the reduced-fat cream cheese and light whipped topping.

Ingredients: 1 pre-made chocolate pie crust. 1 package 8 oz reduced-fat cream cheese, softened. 3/4 cup powdered sugar. 1/4 cup unsweetened cocoa powder. 1 teaspoon vanilla extract. 1 cup light whipped topping. 1/4 cup mini chocolate chips for garnish.

Instructions: Cream cheese that has softened should be beaten until smooth and creamy in a mixing bowl. Mix the cream cheese with powdered sugar and unsweetened cocoa powder. Beat until thoroughly combined. Add vanilla extract and stir. The light whipped topping should be gently folded in until the mixture is smooth and uniform. Evenly distribute the chocolate filling into the prepared chocolate pie crust after pouring it in. Place the pie in the fridge to set, or for at least two hours. Add a little handful of chocolate chips as a garnish before serving. Enjoy your delectable Lighter French Silk Chocolate Pie after cutting it!

Prep Time: 15 minutes

Cook Time: 0 minutes

Indulge in a delicious frozen yogurt pie that's perfect for Weight Watchers! This frozen treat combines the creaminess of Greek yogurt with the sweetness of honey or maple syrup and the tartness of mixed berries, all on top of a crunchy graham cracker crust. It's a delightful dessert that's low in calories and perfect for a guilt-free indulgence.

Ingredients: 1 1/2 cups fat-free Greek yogurt. 1/4 cup honey or maple syrup. 1 teaspoon vanilla extract. 1 1/2 cups frozen mixed berries. 1/4 cup crushed graham crackers. 2 tablespoons chopped almonds. 1 tablespoon melted coconut oil. 1/4 cup fresh berries for garnish.

Instructions: In a mixing bowl, combine the fat-free Greek yogurt, honey or maple syrup, and vanilla extract. Mix until smooth and well combined. Fold in the frozen mixed berries into the yogurt mixture. In a separate bowl, combine the crushed graham crackers, chopped almonds, and melted coconut oil. Mix until the mixture resembles coarse crumbs. Press the graham cracker mixture into the bottom of a pie dish to form the crust. Pour the yogurt and berry mixture on top of the crust, spreading it evenly. Cover the pie dish with plastic wrap and place it in the freezer for at least 4 hours or until the pie is frozen solid. Before serving, garnish the frozen yogurt pie with fresh berries. Slice and serve. Enjoy your guilt-free frozen yogurt pie!

Prep Time: 15 minutes

Cook Time: 240 minutes

This Honey Mustard Grilled Salmon has just the right amount of sweet and savory. The salmon is soft and tasty because the honey mustard marinade turns it into a tasty glaze. This dish is quick, easy, and healthy. It's great for dinner during the week or a barbecue on the weekend.

Ingredients: 4 salmon fillets. 1/4 cup honey. 2 tablespoons Dijon mustard. 2 tablespoons soy sauce. 1 tablespoon olive oil. 1 teaspoon minced garlic. Salt and pepper to taste.

Instructions: Honey, Dijon mustard, soy sauce, olive oil, minced garlic, salt, and pepper should all be mixed together in a small bowl to make the marinade. Put the salmon fillets in a shallow dish. Pour the marinade over the fillets, making sure that each one is well covered. For 15 to 30 minutes, let it sit. Warm the grill up to a medium-high level. Take the salmon out of the marinade and let the extra drip off. Flake the salmon with a fork after cooking it on the grill for 4 to 5 minutes on each side. If you want, you can serve it hot and top it with fresh herbs.

Prep Time: 10 minutes

Cook Time: 10 minutes

This creamy egg salad recipe is the best! It's perfectly creamy and light, with a delightful combination of flavors and textures. Ideal for sandwiches, wraps, or serving over greens.

Ingredients: 6 hard-boiled eggs. 1/4 cup mayonnaise. 2 tablespoons Dijon mustard. 1/4 cup finely chopped celery. 1/4 cup finely chopped red onion. 1/4 cup chopped fresh parsley. Salt and pepper to taste.

Instructions: Peel and chop the hard-boiled eggs. In a large bowl, combine the chopped eggs, mayonnaise, and Dijon mustard. Stir in the finely chopped celery, red onion, and fresh parsley. Season with salt and pepper to taste, adjusting as needed. Refrigerate the egg salad for at least 30 minutes before serving to allow the flavors to meld. Serve chilled on a bed of fresh lettuce or in a sandwich.

Prep Time: 15 minutes

Cook Time: 10 minutes

Enjoy this gluten-free Strawberry Angel Fluff, which is light and fluffy. This dessert is sure to be a hit at any event because it has sweet preserves, creamy whipped topping, and juicy strawberries.

Ingredients: 1 16 oz container frozen whipped topping, thawed. 1 3.4 oz package instant vanilla pudding mix gluten-free. 1 cup cold milk dairy-free alternative if needed. 1 teaspoon vanilla extract. 2 cups fresh strawberries, chopped. 1 10 oz jar strawberry preserves gluten-free.

Instructions: Add the vanilla pudding mix, milk, and vanilla extract to a large bowl and mix them together using a whisk. Make sure the mixture is smooth and well mixed. Add the chopped strawberries slowly and carefully until they are spread out evenly in the mixture. Fill the bottom of a 9x13-inch dish with half of the angel food cake cubes. Put half of the strawberry jam on top of the cake cubes. Put half of the strawberry angel fluff mix on top of the jam. Use the rest of the cake cubes, preserves, and fluff mixture to make more layers. Put it in the fridge with the lid on for at least 4 hours or overnight before serving. If you want, you can add more strawberries as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 0 minutes

A healthier version of the beloved Asian Ramen Salad with a light and flavorful dressing. Perfect for a light meal or side dish.

Ingredients: 1 package of ramen noodles. 1 cup shredded cabbage. 1/2 cup shredded carrots. 1/4 cup sliced scallions. 1/4 cup sliced almonds. 2 tablespoons sesame seeds. 1/4 cup low-sodium soy sauce. 2 tablespoons rice vinegar. 1 tablespoon honey. 1 teaspoon sesame oil. 1/2 teaspoon grated fresh ginger. 1/2 teaspoon minced garlic. 1/4 teaspoon crushed red pepper flakes. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Cook the ramen noodles according to package instructions, then drain and rinse with cold water. Set aside. In a large bowl, combine the shredded cabbage, shredded carrots, sliced scallions, sliced almonds, and sesame seeds. In a separate small bowl, whisk together the low-sodium soy sauce, rice vinegar, honey, sesame oil, grated fresh ginger, minced garlic, crushed red pepper flakes, and olive oil to make the dressing. Pour the dressing over the cabbage mixture and toss to combine. Add the cooked and cooled ramen noodles to the salad and toss again to mix everything evenly. Season the salad with salt and pepper to taste. Chill in the refrigerator for at least 30 minutes before serving. Sprinkle with additional sesame seeds and sliced scallions before serving, if desired.

Prep Time: 15 minutes

Cook Time: 10 minutes

This refreshing pasta salad combines the flavors of a classic pesto with the crunch of almonds and the freshness of parsley. It's a perfect side dish for a summer meal or a light and satisfying lunch.

Ingredients: 8 oz pasta. 1/2 cup fresh parsley leaves. 1/4 cup almonds. 2 cloves garlic. 1/4 cup grated Parmesan cheese. 1/4 cup olive oil. Salt and pepper to taste. 1 cup cherry tomatoes, halved. 1/2 cup cucumber, diced. 1/4 cup red onion, finely chopped. 1/4 cup black olives, sliced. 2 tablespoons lemon juice. 1/4 cup feta cheese, crumbled.

Instructions: Cook the pasta according to package instructions until al dente. Drain and set aside to cool. In a food processor, combine parsley, almonds, garlic, Parmesan cheese, olive oil, salt, and pepper. Blend until you have a smooth pesto sauce. In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, and black olives. Pour the parsley almond pesto over the pasta salad and toss to coat all ingredients evenly. Drizzle lemon juice over the salad and toss again to combine. Top the salad with crumbled feta cheese. Chill in the refrigerator for at least 30 minutes before serving. Enjoy your Parsley Almond Pesto Pasta Salad!

Prep Time: 15 minutes

Cook Time: 10 minutes