50+ Delicious Easter Low-Fat Recipes to Try This Year

Easter is a time to celebrate with loved ones, indulge in delicious meals, and create memories that last a lifetime.

However, if you’re looking to enjoy the holiday without overindulging, focusing on low-fat recipes is a fantastic way to maintain a healthy balance.

Whether you’re hosting an Easter brunch or preparing a festive dinner, there are plenty of light and flavorful dishes that don’t sacrifice taste.

From vibrant salads and savory mains to sweet treats and side dishes, low-fat recipes can be just as satisfying as their richer counterparts.

In this article, we’ve compiled 50+ Easter low-fat recipes that are not only healthy but will also make your holiday spread unforgettable.

50+ Delicious Easter Low-Fat Recipes to Try This Year

Embracing low-fat recipes this Easter is a great way to celebrate without compromising on flavor or nutrition.

With so many creative and delicious options, there’s no need to feel deprived or guilty while enjoying your favorite holiday dishes.

From fresh spring vegetables to light desserts and protein-packed mains, these 50+ recipes will leave you feeling satisfied and energized.

So go ahead, enjoy your Easter feast, and share these healthy, flavorful dishes with friends and family for a memorable and nourishing celebration.

Low-Fat Carrot Cake Muffins

These Low-Fat Carrot Cake Muffins are a delicious, healthier alternative to traditional carrot cake. Packed with grated carrots, applesauce, and whole-wheat flour, they are sweetened naturally with a touch of honey, making them a perfect treat for your Easter brunch or dessert table. You won’t miss the excess calories, but you’ll love the flavor!

Ingredients:

• 1 ½ cups whole-wheat flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp salt
• 1 cup grated carrots (about 2 medium carrots)
• ½ cup unsweetened applesauce
• ¼ cup honey or maple syrup
• 2 large egg whites
• 1 tsp vanilla extract
• ¼ cup chopped walnuts or raisins (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk together the grated carrots, applesauce, honey (or maple syrup), egg whites, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. If desired, fold in the walnuts or raisins.
5. Divide the batter evenly into the muffin cups, filling each about ¾ full.
6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

These Low-Fat Carrot Cake Muffins are perfect for those looking for a lighter dessert option without sacrificing flavor. Their moist, tender texture, combined with the natural sweetness from carrots and applesauce, makes them a crowd-pleaser at your Easter celebration. You can even freeze these muffins for a later date, enjoying them as a quick breakfast or snack throughout the spring.

Lightened-Up Easter Deviled Eggs

This Lightened-Up Easter Deviled Eggs recipe is a healthier take on the classic appetizer. By replacing traditional mayo with Greek yogurt, you still get that creamy, tangy texture, while cutting down on fat. These deviled eggs are sure to be a hit on your Easter spread, offering a guilt-free indulgence.

Ingredients:

• 6 large eggs
• 3 tbsp plain Greek yogurt (non-fat)
• 1 tsp Dijon mustard
• 1 tsp white wine vinegar
• ¼ tsp salt
• ¼ tsp black pepper
• Paprika for garnish (optional)

Instructions:

1. Place the eggs in a saucepan and cover them with water. Bring to a boil over medium-high heat. Once boiling, turn off the heat and cover the pot. Let the eggs sit for 10-12 minutes.
2. Remove the eggs from the pot and place them in a bowl of ice water to cool.
3. Peel the cooled eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a bowl.
4. Mash the yolks with a fork, then add the Greek yogurt, mustard, vinegar, salt, and pepper. Mix until smooth and creamy.
5. Spoon or pipe the yolk mixture back into the egg whites.
6. Garnish with a sprinkle of paprika for an extra touch of flavor and color.

These Lightened-Up Easter Deviled Eggs are the perfect balance of creamy and tangy without all the extra fat. By swapping in Greek yogurt, you cut the calories and fat while maintaining the classic deviled egg flavor. They’re a great addition to your Easter appetizer table and are sure to impress guests who are looking for a lighter snack without compromising on taste.

Low-Fat Lemon Blueberry Cheesecake Bars

These Low-Fat Lemon Blueberry Cheesecake Bars are a refreshing and light dessert option for your Easter festivities. Made with reduced-fat cream cheese and a low-fat graham cracker crust, these bars are bursting with fresh lemon and juicy blueberries, making them the perfect balance of tangy and sweet.

Ingredients:

• 1 cup graham cracker crumbs (preferably whole wheat)
• 2 tbsp melted unsalted butter or coconut oil
• 1 cup reduced-fat cream cheese, softened
• 1 cup non-fat Greek yogurt
• ½ cup honey or agave syrup
• 2 large egg whites
• 1 tbsp lemon zest
• ¼ cup fresh lemon juice
• ½ cup fresh or frozen blueberries

Instructions:

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper or lightly grease it.
2. In a small bowl, mix the graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared baking dish to form the crust. Bake for 8 minutes and set aside to cool.
3. In a large bowl, beat together the cream cheese, Greek yogurt, honey, egg whites, lemon zest, and lemon juice until smooth and creamy.
4. Gently fold in the blueberries, being careful not to crush them.
5. Pour the cheesecake mixture over the cooled crust and smooth the top with a spatula.
6. Bake for 20-25 minutes, or until the center is set and slightly golden around the edges.
7. Allow the cheesecake bars to cool to room temperature, then refrigerate for at least 2 hours before cutting into squares.

These Low-Fat Lemon Blueberry Cheesecake Bars are the perfect springtime treat for Easter. They offer the creamy indulgence of cheesecake, with a fresh, fruity twist, while keeping the fat content low. The combination of tangy lemon and sweet blueberries makes each bite a refreshing experience. They’re ideal for sharing and can be stored in the fridge for a few days, so you can enjoy them well after your Easter celebration.

Low-Fat Lemon Poppy Seed Bread

This Low-Fat Lemon Poppy Seed Bread is a light and zesty addition to your Easter spread. With its vibrant lemon flavor and crunchy poppy seeds, this moist bread is made with reduced-fat yogurt and a small amount of oil, making it a healthier alternative to the traditional version. It’s perfect for a spring breakfast or dessert.

Ingredients:

• 1 ½ cups whole-wheat flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tbsp poppy seeds
• 2 large egg whites
• ½ cup plain non-fat Greek yogurt
• 1 tbsp vegetable oil
• ½ cup honey or maple syrup
• 1 tsp vanilla extract
• 2 tbsp lemon zest
• 2 tbsp fresh lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
3. In another bowl, mix the egg whites, Greek yogurt, oil, honey (or maple syrup), vanilla extract, lemon zest, and lemon juice until smooth.
4. Gradually add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Low-Fat Lemon Poppy Seed Bread is a delightful way to bring a bit of sunshine to your Easter celebration. The lemon provides a bright, fresh flavor, while the poppy seeds add a fun crunch. It’s a lightened-up option that retains all the flavor you love, and it’s perfect for guests seeking a healthier dessert or snack. You can serve it at brunch or even as an afternoon tea treat.

Low-Fat Spring Vegetable Quiche

This Low-Fat Spring Vegetable Quiche is the perfect savory dish for your Easter meal. Full of fresh, seasonal vegetables like spinach, asparagus, and bell peppers, it’s made with egg whites and skim milk to keep the fat content low without sacrificing flavor. Serve it as a hearty brunch dish or a light main course.

Ingredients:

• 1 pre-made whole-wheat pie crust (or homemade, if preferred)
• 1 ½ cups fresh spinach, chopped
• 1 cup asparagus, chopped
• ½ cup red bell pepper, diced
• ½ cup green onions, chopped
• 6 large egg whites
• ½ cup skim milk
• 1 cup low-fat shredded cheese (such as mozzarella or cheddar)
• 1 tsp dried oregano
• ¼ tsp salt
• ¼ tsp black pepper

Instructions:

1. Preheat the oven to 375°F (190°C). Place the pie crust on a baking sheet.
2. In a sauté pan, cook the spinach, asparagus, red bell pepper, and green onions over medium heat for 3-4 minutes, until softened. Remove from heat and set aside.
3. In a bowl, whisk together the egg whites, skim milk, dried oregano, salt, and pepper.
4. Stir in the cooked vegetables and cheese until well combined.
5. Pour the mixture into the prepared pie crust and spread it out evenly.
6. Bake for 30-35 minutes, or until the quiche is set and lightly golden on top.
7. Let the quiche cool for 5 minutes before slicing and serving.

This Low-Fat Spring Vegetable Quiche is an excellent choice for a fresh and flavorful Easter meal. Packed with nutrient-rich vegetables and made lighter with egg whites and skim milk, it offers a satisfying, guilt-free option for brunch or lunch. You can even prepare it ahead of time and serve it chilled or at room temperature, making it an easy and versatile dish for your Easter spread.

Low-Fat Strawberry Shortcake

This Low-Fat Strawberry Shortcake takes a classic dessert and lightens it up without compromising on flavor. The biscuits are made with low-fat ingredients like Greek yogurt and skim milk, while the strawberries are sweetened naturally with a little honey. It’s a sweet, refreshing treat that’s perfect for your Easter dessert table.

Ingredients:

• 1 ½ cups whole-wheat flour
• 1 tsp baking powder
• ¼ tsp salt
• 2 tbsp cold unsalted butter
• ½ cup non-fat Greek yogurt
• ¼ cup skim milk
• 1 tbsp honey
• 2 cups fresh strawberries, hulled and sliced
• 1 tbsp honey or maple syrup (for sweetening strawberries)
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, and salt.
3. Cut the cold butter into small pieces and add it to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
4. Add the Greek yogurt, skim milk, and honey, and stir until just combined.
5. Turn the dough out onto a floured surface and gently knead it a few times. Pat the dough into a 1-inch thick circle and use a biscuit cutter or a glass to cut out biscuits.
6. Place the biscuits on the prepared baking sheet and bake for 12-15 minutes, or until golden brown.
7. While the biscuits bake, combine the sliced strawberries, honey (or maple syrup), and vanilla extract in a bowl. Let them sit to allow the flavors to meld.
8. To assemble, split the warm biscuits in half and top with the sweetened strawberries and a dollop of whipped topping (optional).

This Low-Fat Strawberry Shortcake is a lighter take on a beloved classic. The fluffy, tender biscuits paired with fresh, juicy strawberries make for a refreshing, guilt-free dessert that’s perfect for spring. It’s an ideal way to end your Easter meal on a sweet note, and its simple ingredients and preparation make it easy to whip up. Everyone at your gathering will enjoy this low-fat dessert, and you’ll appreciate how light it feels!

Low-Fat Honey Glazed Carrots

These Low-Fat Honey Glazed Carrots are a perfect side dish for your Easter dinner. The carrots are naturally sweetened with a touch of honey and seasoned with a hint of cinnamon, creating a flavorful dish without the added fat. The glaze adds just the right amount of richness, making this side dish both light and satisfying.

Ingredients:

• 1 lb baby carrots, peeled and trimmed
• 1 tbsp olive oil
• 2 tbsp honey
• ¼ tsp ground cinnamon
• ¼ tsp salt
• ¼ tsp black pepper
• 1 tbsp fresh parsley, chopped (optional)

Instructions:

1. In a large saucepan, bring water to a boil and add the carrots. Cook for 8-10 minutes, or until tender but still firm. Drain the carrots and set them aside.
2. In the same saucepan, heat the olive oil over medium heat. Add the honey, cinnamon, salt, and pepper, stirring to combine.
3. Add the cooked carrots back into the pan and toss to coat with the glaze. Continue cooking for 2-3 minutes, allowing the glaze to thicken slightly and coat the carrots.
4. Remove from heat and sprinkle with chopped parsley before serving.

These Low-Fat Honey Glazed Carrots are a light, flavorful addition to your Easter spread. The natural sweetness of the carrots, combined with the honey and cinnamon, makes them a perfect complement to any main dish. The best part is that they are easy to prepare, making them an ideal side dish for both busy and relaxed holiday celebrations.

Low-Fat Spinach and Feta Stuffed Chicken Breast

This Low-Fat Spinach and Feta Stuffed Chicken Breast is a savory, low-calorie main dish that will make your Easter dinner special. The lean chicken breasts are filled with a flavorful spinach and feta mixture, making for a healthy yet indulgent-tasting dish. The use of reduced-fat cheese keeps it light, while still providing a satisfying flavor.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup fresh spinach, chopped
• ¼ cup reduced-fat feta cheese, crumbled
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp fresh lemon juice (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease it.
2. Cut a pocket in each chicken breast by slicing it horizontally, being careful not to cut all the way through.
3. In a bowl, combine the chopped spinach, feta cheese, garlic powder, oregano, salt, and pepper.
4. Stuff each chicken breast with the spinach and feta mixture, securing the opening with toothpicks if necessary.
5. Heat the olive oil in a skillet over medium heat. Sear the chicken breasts for 2-3 minutes on each side, until golden brown.
6. Transfer the chicken to the prepared baking dish and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
7. Remove from the oven and drizzle with fresh lemon juice before serving, if desired.

The Low-Fat Spinach and Feta Stuffed Chicken Breast is an elegant yet healthy dish that will be the centerpiece of your Easter meal. With a juicy chicken breast stuffed with flavorful spinach and feta, it’s a perfect combination of lightness and taste. Serve this with a side of roasted vegetables or a fresh salad for a well-rounded, satisfying meal without all the extra fat.

Low-Fat Strawberry Mint Salad

This Low-Fat Strawberry Mint Salad is a refreshing and light side dish that’s perfect for Easter brunch or as a complement to your holiday meal. With fresh strawberries, a hint of mint, and a light balsamic glaze, this salad is naturally sweet and satisfying. It’s a great way to incorporate fresh spring flavors into your Easter spread.

Ingredients:

• 2 cups fresh strawberries, hulled and sliced
• 1 cup fresh mint leaves, roughly chopped
• 2 tbsp balsamic vinegar
• 1 tsp honey or maple syrup
• ¼ tsp salt
• ¼ tsp black pepper

Instructions:

1. In a large bowl, combine the sliced strawberries and chopped mint leaves.
2. In a small bowl, whisk together the balsamic vinegar, honey (or maple syrup), salt, and pepper until well combined.
3. Drizzle the balsamic mixture over the strawberries and mint, tossing gently to coat.
4. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld before serving.

This Low-Fat Strawberry Mint Salad is a bright, flavorful dish that will add a touch of elegance to your Easter table. The fresh strawberries provide natural sweetness, while the mint and balsamic glaze offer a burst of flavor that’s both tangy and refreshing. It’s an easy-to-make salad that requires minimal ingredients, yet delivers maximum flavor, making it the perfect addition to your low-fat Easter spread.

Low-Fat Baked Sweet Potato Fries

These Low-Fat Baked Sweet Potato Fries are a healthier twist on the classic French fries. Baked in the oven instead of fried, these fries are crispy on the outside and tender on the inside, making them the perfect side dish for your Easter meal. They are seasoned with a touch of paprika and garlic powder for added flavor, making them both tasty and light.

Ingredients:

• 3 medium sweet potatoes, peeled and cut into fries
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• ¼ tsp salt
• ¼ tsp black pepper
• Fresh parsley, chopped (optional)

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Place the sweet potato fries in a large bowl and toss with olive oil, paprika, garlic powder, salt, and pepper until evenly coated.
3. Spread the fries in a single layer on the prepared baking sheet, ensuring they are not crowded.
4. Bake for 25-30 minutes, flipping halfway through, until the fries are golden and crispy.
5. Remove from the oven and sprinkle with chopped parsley, if desired, before serving.

These Low-Fat Baked Sweet Potato Fries are a perfect addition to your Easter spread. They’re crispy, flavorful, and much lighter than traditional fried fries. The natural sweetness of the sweet potatoes, combined with the savory seasoning, creates a delicious side dish that pairs well with both main courses and other vegetables. They’re easy to make, and everyone will love them!

Low-Fat Greek Yogurt Fruit Parfait

A Low-Fat Greek Yogurt Fruit Parfait is a light, refreshing dessert or breakfast option for your Easter celebration. Layered with tangy Greek yogurt, fresh seasonal fruits, and a drizzle of honey, this dessert is both nutritious and satisfying. It’s a great way to enjoy a sweet treat without feeling guilty, offering protein, vitamins, and antioxidants in each spoonful.

Ingredients:

• 2 cups plain non-fat Greek yogurt
• 2 tbsp honey or maple syrup
• 1 tsp vanilla extract
• 1 cup fresh strawberries, hulled and sliced
• 1 cup fresh blueberries
• 1 cup fresh kiwi, peeled and chopped
• ¼ cup granola (optional)

Instructions:

1. In a small bowl, mix the Greek yogurt, honey (or maple syrup), and vanilla extract until smooth.
2. In serving glasses or bowls, layer the Greek yogurt mixture with fresh fruit. Start with a layer of yogurt, followed by a layer of strawberries, blueberries, and kiwi. Repeat the layers until the glasses are full.
3. Top with a small spoonful of granola, if desired, for added crunch.
4. Serve immediately or refrigerate for up to 2 hours before serving.

This Low-Fat Greek Yogurt Fruit Parfait is a light and delicious way to end your Easter meal. The creamy yogurt pairs beautifully with the natural sweetness of the fresh fruits, while the honey adds just the right amount of sweetness. It’s a nutrient-packed dessert that is also visually stunning, making it an ideal treat for your holiday table. Plus, it’s quick to assemble and can be prepared in advance for convenience.

Low-Fat Roasted Spring Vegetables

These Low-Fat Roasted Spring Vegetables are a vibrant, healthy side dish that captures the essence of spring. With a variety of colorful vegetables such as carrots, asparagus, and bell peppers, this dish is lightly seasoned with olive oil, garlic, and herbs. Roasting enhances the natural sweetness of the vegetables, and the result is a delicious, guilt-free side that’s perfect for your Easter feast.

Ingredients:

• 2 cups baby carrots, peeled
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• ¼ tsp salt
• ¼ tsp black pepper

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the carrots, asparagus, and bell peppers with olive oil, minced garlic, dried thyme, rosemary, salt, and pepper until evenly coated.
3. Spread the vegetables out in a single layer on the prepared baking sheet.
4. Roast for 20-25 minutes, or until the vegetables are tender and lightly caramelized, stirring halfway through.
5. Remove from the oven and serve immediately.

These Low-Fat Roasted Spring Vegetables are a delicious and healthy addition to your Easter meal. The combination of tender carrots, asparagus, and bell peppers creates a colorful and flavorful dish. Roasting brings out the natural sweetness of the vegetables, while the herbs and garlic add depth of flavor. It’s an easy and nutritious side that complements any main course, making it a perfect choice for a light yet satisfying Easter feast.

Low-Fat Lemon Herb Grilled Salmon

This Low-Fat Lemon Herb Grilled Salmon is a light, flavorful main dish that’s perfect for Easter. The fresh lemon and herbs complement the natural richness of the salmon, while the grilling method adds a smoky depth of flavor without adding extra fat. This dish is both healthy and satisfying, making it an ideal choice for a springtime holiday meal.

Ingredients:

• 4 salmon fillets, skin-on or skinless
• 1 lemon, zest and juice
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• 1 tbsp olive oil
• 1 garlic clove, minced
• ¼ tsp salt
• ¼ tsp black pepper

Instructions:

1. Preheat your grill to medium-high heat.
2. In a small bowl, mix together the lemon zest, lemon juice, parsley, dill, olive oil, garlic, salt, and pepper.
3. Brush the salmon fillets with the lemon herb mixture, making sure they are well coated.
4. Place the salmon fillets on the grill, skin-side down if using skin-on fillets. Grill for about 4-6 minutes per side, or until the salmon is cooked through and easily flakes with a fork.
5. Remove from the grill and serve immediately.

This Low-Fat Lemon Herb Grilled Salmon is a light and refreshing dish that brings out the best of spring flavors. The tangy lemon and fresh herbs elevate the salmon without the need for heavy sauces or added fats. It’s an easy-to-make recipe that’s both nutritious and delicious, making it a perfect main dish for your Easter celebration. Serve with a side of roasted vegetables or a crisp salad for a complete, healthy meal.

Low-Fat Easter Veggie Quiche

This Low-Fat Easter Veggie Quiche is a savory and satisfying dish that’s perfect for brunch or lunch during your holiday gathering. Made with egg whites, fresh vegetables, and a light cheese, it’s a healthier version of the traditional quiche. This quiche is full of flavor, and its light texture makes it a great addition to your Easter table.

Ingredients:

• 1 pre-baked whole wheat pie crust (or use a low-fat crust)
• 6 egg whites
• 1 cup skim milk
• 1 cup spinach, chopped
• 1 red bell pepper, diced
• ½ cup mushrooms, sliced
• ½ cup low-fat shredded cheese (such as mozzarella or cheddar)
• ¼ tsp salt
• ¼ tsp black pepper
• 1 tsp dried thyme

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, whisk together the egg whites, skim milk, salt, pepper, and thyme.
3. In a skillet, sauté the bell pepper and mushrooms over medium heat for 3-4 minutes until softened. Add the spinach and cook for an additional 2 minutes until wilted.
4. Spread the sautéed vegetables evenly over the pre-baked pie crust.
5. Pour the egg mixture over the vegetables, then sprinkle the shredded cheese on top.
6. Bake the quiche for 30-35 minutes, or until the center is set and the top is lightly golden.
7. Let the quiche cool for a few minutes before slicing and serving.

This Low-Fat Easter Veggie Quiche is a healthy and delicious way to incorporate more vegetables into your Easter meal. The combination of egg whites, fresh vegetables, and a touch of low-fat cheese makes it a flavorful yet light dish. It’s perfect for brunch or lunch, and the best part is that it’s easy to make in advance. Serve it with a side salad or fruit for a well-rounded meal.

Low-Fat Coconut Macaroons

These Low-Fat Coconut Macaroons are a sweet treat that you can enjoy guilt-free during Easter. Made with egg whites and sweetened with a touch of honey, these macaroons are crisp on the outside and chewy on the inside. They are naturally low in fat but still packed with flavor, making them the perfect light dessert for your holiday celebration.

Ingredients:

• 2 cups unsweetened shredded coconut
• 2 egg whites
• ¼ cup honey or maple syrup
• 1 tsp vanilla extract
• ¼ tsp salt

Instructions:

1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk the egg whites until stiff peaks form.
3. Gently fold in the shredded coconut, honey, vanilla extract, and salt.
4. Using a spoon, drop spoonfuls of the coconut mixture onto the prepared baking sheet, spacing them about 2 inches apart.
5. Bake for 15-18 minutes, or until the macaroons are golden brown and crispy on the edges.
6. Let the macaroons cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

These Low-Fat Coconut Macaroons are a light yet satisfying dessert that’s perfect for Easter. They’re naturally sweetened with honey, making them a healthier alternative to traditional macaroons that are loaded with sugar and fat. The coconut gives them a tropical flair, and the egg whites help to create a light, airy texture. They are a simple and delicious treat that everyone will enjoy, making them a great addition to your Easter dessert table.

Note: More recipes are coming soon!