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Low-fat no-bake cheesecake built on cottage cheese and gelatin, topped with fresh strawberries and raspberries. Heart-shaped Valentine's-ready dessert that skips the cream cheese and the oven.

Pita pizza bites loaded with mushrooms, red onion, bell pepper, and melted mozzarella. Split, top, and bake in 20 minutes for a quick vegetarian appetizer.

Chocolate chiffon pots made with skim milk, cocoa, and gelatin blended with ice cubes for instant mousse. Low-fat chocolate dessert ready in 30 minutes.

Try this delicious and low fat cream cheese cake, satisfy your mouth without feeling guilty!

This is a great pizza, and I added some onions too, very tasty and light.

Savory mushroom and onion topper with Worcestershire sauce, ready in 15 minutes. A quick skillet sauce that adds rich, umami flavor to burgers, steaks, and grilled meats.

Lemon-pineapple sherbet made with just 4 ingredients: yogurt, crushed pineapple, frozen lemonade concentrate, and sugar. No ice cream maker needed for this bright, tangy frozen dessert.

Easy two-ingredient pumpkin ice cream made by stirring canned pumpkin into softened vanilla ice cream. A no-cook fall dessert ready in minutes.

Black-eyed peas with fresh spinach sauteed in vegetable broth with a pinch of cayenne. A low-fat vegetarian side dish ready in 20 minutes flat.

Strawberry yogurt ice cream with just four ingredients: pureed strawberries, sugar, yogurt, and whipped egg white. Lighter, tangy, no-cook summer treat.

If you are a major fan of Devil's Food Cake you will enjoy every second of these scrumptious cookies.

Simple and tasteful cookies that are perfect for Christmas time.

Raspberry and fig gratin with sour cream and broiled brown sugar crust. Four ingredients, 15 minutes, and the caramelized sugar cracks like creme brulee over warm fruit.

Light and fruity tapioca pudding made with pineapple juice, orange juice, mandarin oranges, and crushed pineapple. A low-fat, no-fuss chilled dessert that's bright, tropical, and refreshing.

A thick, rustic Italian-style soup loaded with penne, cannellini beans, fennel, zucchini, and summer squash simmered in vegetable broth spiked with dry vermouth. Low-fat, naturally vegetarian, and feeds 8 from one big pot in about an hour.

I love this vegetable soup, I added two kinds of mushrooms, I am a mushroom's fan, it was still a great recipe.