Peanut Free Recipes (Slide 17)
These raspberry-lemon cupcakes are topped with an easy cream cheese frosting tinted pink with a little raspberry puree. For those unaccustomed to the mildly nutty flavor of whole-wheat flour (used in these cupcakes), the flavor of the raspberry puree swirled into the lemony cake makes the wheat flavor undetectable.
Recipe: Raspberry-Swirl Cupcakes
Here's an old-fashioned meat-and-cheese lasagna made lighter. Whole-wheat lasagna noodles taste grea…View slide
Coated with olive oil and baked in a hot oven, these fries are soft and buttery inside and crisp on …View slide
Classic whoopie pies combine a creamy filling sandwiched between cakey chocolate cookies. Some are f…View slide
If you have a nut allergy or need to pack nut-free lunches, try this easy recipe for homemade no-nut…View slide