10,000 fat free recipes

An earthy souffle using Brussels sprouts and mozzarella cheese, perfect for Sunday brunch.

Red pepper hummus blends chickpeas with sweet sauteed red peppers, tahini, lemon, and cumin into a smooth, smoky dip, served with crisp homemade garlic-salt pita chips. A fast, vegan appetizer.

Very moist, and very flavorful (love the spices!). My house smelled so good while this was baking!

Nothing is better than enjoying a brownie and a cupcake at the same time. These delicious, moist yet low-fat brownie cupcakes will make it happen.

Improve your baking skills with this easy recipe that will have you making this famous delicious cake in no time!

A classic combination using fresh ingredients instead of dry and salty onion soup mix. Perfect for veggies or as a chip dip.

Spicy sweet and sour cucumber salad: crisp cucumber tossed in a tangy, sweet, and chili-spiked dressing. A quick, refreshing side that gets even better after a chill in the fridge.

The French toast came out golden, brown and nicely crispy on top. Warm, creamy with lots of juicy blueberries in the centre. The blueberry sauce was a must, it not only added fruity and juicy sweetness, but it also maximized the blueberry taste.

Creamy cranberry sherbet whips fresh cranberries with evaporated skim milk and gelatin into a tart, frosty scoop. A low-calorie holiday dessert with rosy color and fluffy texture.

Traditional English scones bake tender, flaky rounds with raisins and a tall layered rise. Served warm with berry preserves and clotted cream for a proper afternoon tea.

A scrumptious and decadent dessert that will have your family asking you to make it everyday!

This quiche uses potatoes on the bottom in place of the crust. Swiss chard sauteed with garlic give the egg custard more flavor and texture. Goat cheese on top gives lovely bursts of flavor, very tasty.

This recipe is a pleasant compromise between a salmon loaf and a spinach souffle. It does not have a strong flavor or texture of spinach, as do some cooked spinach dishes.

Teriyaki beef stir-fry with flank steak in a quick honey-soy-ginger marinade, tossed in a hot wok with broccoli, peppers, and onions. Weeknight ready in 30 minutes, no jarred sauce required.

Instead of roasting a whole chicken, I only cooked one skin-on and bone-in chicken breast. Used the same ingredients, browned the chicken breast in a hot pan for about 4 minutes on each side until nicely browned. Then baked in the oven until the internal temperature of the chicken breast reached 165 degrees F. Then let it rest for about 10 minutes, and it was juicy, tender and packed with flavour.

If you're looking for something new, try this succulent dish that will make you glad you have a crockpot in your kitchen.