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Mango charlotte with strawberry sauce: a tropical twist on the classic French molded dessert. Mango mousse set with gelatin, lined with ladyfingers, and served with fresh pureed strawberry coulis.

A unique and tasty spaghetti sauce made with spinach, juicy tomatoes and canned mushrooms.

Homemade sweet pepper and onion pizza on a whole wheat crust with fat-free mozzarella, mushrooms, and garlic. A lighter veggie pizza made from scratch with a crispy cornmeal-dusted base.

A quick and easy berry shake that's loaded with antioxidants.

Low-fat asparagus guacamole made with pureed cooked asparagus and yogurt instead of avocado. Same guacamole seasonings - cumin, cayenne, garlic, tomato - a fraction of the fat.

So easy to make, and it was sweet, sour and very flavorful. Forget the store-bought coleslaw mix, this simple yet tasty recipe takes no time, cost-effective, and tastes delicious.

Mushroom adds the meaty and juicy texture, thyme gives the herbal touch, and they taste great together with the sweet baby peas. A quick and easy side dish that can be simply served with any main course.

A silky baked custard infused with orange zest, cinnamon, and cloves, set over golden homemade caramel with slivers of candied orange peel. Low-fat, elegant, and worth the overnight chill.

Awesome vegetarian mexican pie, we make in 2 pans instead of 1, so it really becomes 4 layers.

Brownies are not always high in fat and calories, try this almost nonfat fudge brownies, they are moist, chocolaty and delicious!

Three-ingredient frozen fruit dessert blended from frozen strawberries, bananas, and crushed pineapple. No added sugar, dairy-free, and creamy like soft serve.

Low-fat marinated vegetable platter with crisp broccoli, carrots, celery, red pepper, olives, and artichoke hearts in tangy Italian dressing. Make-ahead appetizer that gets better as it chills.

Low-fat spiced bran muffins with molasses, honey, ginger, cloves, golden raisins, and walnuts. Made with egg whites and nonfat yogurt instead of butter and whole eggs.

Low-fat barley kugel studded with cinnamon apples and plump raisins. This lighter twist on a Jewish comfort classic swaps butter for yogurt yet still delivers that creamy, custardy bite.

Freezer mix goulash turns a frozen beef-tomato base into a quick weeknight dinner with paprika, mushrooms, ketchup, and egg noodles. Ready in about an hour.

Red potato salad with a tangy grainy mustard and yogurt dressing, scallions, celery, and black olives. Low-fat, mayo-free, and great served warm or cold.