16 Low-Fat Pennsylvania Baked Classics Worth Making

Pennsylvania classics are known for their comfort and tradition. By baking lighter versions, you can enjoy the same flavors with less fat.

Using whole grains, fruit, and lean proteins makes these dishes both hearty and wholesome. Each recipe here keeps the spirit of Pennsylvania cooking while giving you a healthier way to prepare it.

Try these 16 ideas in your own kitchen and bring heritage to the table.

1. Lancaster County Baked Oatmeal (Light)

Start by mixing rolled oats with low-fat milk, eggs, and a drizzle of honey. Stir in cinnamon and diced apples or berries. Spread into a greased baking dish and bake until golden and set. Let it rest for a few minutes before slicing.

Serve warm with extra fruit on top. Store leftovers in the fridge and reheat as a quick breakfast. This lighter version keeps the Lancaster charm but cuts back on fat.

2. Coal Region Baked Halupki: Stuffed Cabbage

Blanch large cabbage leaves until pliable. Mix lean ground turkey with cooked rice, onion, and herbs for the filling. Roll portions into cabbage leaves and place in a casserole dish. Cover with low-sodium tomato sauce and bake until tender.

Let them cool slightly before serving. These baked rolls freeze well for future meals. A classic Coal Region dish turns lighter yet still comforting.

3. Philly-Style Soft Pretzels (Baked)

Dissolve yeast in warm water with a spoon of sugar. Stir in whole wheat flour until dough forms. Knead until smooth and elastic, then let rise. Shape into pretzels, dip in baking soda water, and sprinkle with coarse salt.

Bake until browned and chewy. Enjoy with mustard or a light yogurt dip. These pretzels give you Philly flavor with a wholesome spin.

4. PA Dutch Baked Corn Pudding (Light)

Whisk together corn kernels, egg whites, skim milk, and a touch of flour. Add a pinch of nutmeg for warmth. Pour into a greased baking dish and bake until puffed and set. A golden crust should form on top.

Spoon it hot onto plates as a side dish. It pairs beautifully with poultry or lean meats. This lighter version celebrates Dutch heritage without heaviness.

5. Baked Cinnamon Apples

Core apples and place them in a baking dish. Fill each cavity with oats, raisins, cinnamon, and a drizzle of honey. Pour a splash of apple cider in the dish. Bake until apples are soft and filling is fragrant.

Serve warm with a spoon of low-fat yogurt. This recipe makes fall evenings cozy and healthy. It’s a taste of Pennsylvania orchards in every bite.

6. Hershey Cocoa Angel Food Cake

Beat egg whites until stiff peaks form. Slowly add sugar and sifted flour mixed with cocoa powder. Gently fold everything together to keep volume. Pour into an ungreased tube pan and bake until springy.

Invert the pan to cool upside down. Slice with a serrated knife to keep the crumb light. This chocolate treat carries Hershey pride with no heavy butter.

7. Amish Baked Apple Schnitz Casserole

Soak dried apple slices in hot water until plump. Mix with cinnamon, nutmeg, and a little maple syrup. Spread into a casserole and top with whole grain breadcrumbs. Bake until bubbling and browned on top.

Let it cool slightly before scooping. This dish works as a side or dessert. A simple Amish recipe made lighter yet still hearty.

8. Baked Chicken With Sauerkraut and Apples

Place chicken breasts in a baking dish. Scatter sauerkraut and sliced apples over the top. Sprinkle with caraway seeds for aroma. Cover with foil and bake until chicken is cooked through.

Remove the foil and let it brown for a few minutes. Serve with rye bread on the side. This combination delivers tang and sweetness without added fat.

9. Pierogi Sheet-Pan Bake with Onions and Cabbage

Arrange frozen or homemade pierogi on a sheet pan. Toss shredded cabbage and sliced onions with a little olive oil. Spread vegetables around the pierogi. Bake until pierogi are golden and cabbage softens.

Stir halfway through for even browning. Sprinkle with fresh dill before serving. This simple bake keeps flavors bold without frying.

10. Amish Baked Rice Pudding

Combine cooked rice with skim milk, beaten eggs, and a touch of brown sugar. Add raisins and vanilla for flavor. Pour into a casserole dish and bake until creamy and set. A golden skin should form on top.

Let it cool slightly before serving warm. Sprinkle with cinnamon if desired. This Amish dessert satisfies with less fat than custard pies.

11. Lightened Lancaster Potato Filling Bake

Mash boiled potatoes with sautéed onions and celery. Stir in egg whites, low-fat milk, and a slice of whole wheat bread torn small. Spread into a baking dish and bake until browned on top. The edges should crisp slightly.

Scoop onto plates as a holiday-style side dish. It works with poultry or lean roasts. A lighter version of Lancaster’s favorite filling still brings comfort.

12. Pretzel-Crusted Baked Haddock

Crush whole wheat pretzels into fine crumbs. Coat haddock fillets with mustard, then press into the pretzel crumbs. Place on a greased sheet pan and bake until flaky. The crust should turn golden.

Serve with lemon wedges for brightness. This dish adds Pennsylvania flair to lean fish. Pretzels give crunch without frying.

13. Amish Baked Pumpkin Custard Cups

Whisk pumpkin puree with egg whites, skim milk, and maple syrup. Add cinnamon, ginger, and nutmeg for spice. Pour into ramekins and bake in a water bath until set. The tops should jiggle slightly.

Cool before serving, topped with a spoon of yogurt. These custards deliver autumn richness without cream. A healthy way to enjoy pumpkin season.

14. Light Shoofly Cake, Molasses Snack Cake

Mix whole wheat flour with baking soda and a pinch of salt. Stir in molasses, applesauce, and buttermilk. Pour into a greased baking dish and bake until springy. The cake should smell deeply of spice.

Cool before slicing into squares. Serve plain or with fruit. This lighter shoofly cake keeps the molasses flavor while trimming fat.

15. Baked Stuffed Peppers, Coal Region Style

Halve bell peppers and remove seeds. Fill with a mixture of lean ground turkey, rice, onion, and tomato sauce. Arrange in a baking dish with extra sauce. Bake until peppers soften and filling is cooked.

Let them rest a few minutes before serving. Pair with salad or roasted vegetables. A Coal Region classic made light yet still filling.

16. Baked Apple Butter Oat Bars

Stir oats, whole wheat flour, and applesauce into a crumbly dough. Press half into a lined baking dish. Spread apple butter over the layer. Crumble the remaining mixture on top and bake until golden.

Cool completely before slicing into bars. These make excellent snacks or breakfast bites. Apple butter carries Pennsylvania orchard flavor with a lighter touch.