10,000 fat free recipes

Basic chiffon cake folds whipped egg whites into an oil-and-yolk batter for a tall, springy cake with angel food's airy crumb and butter cake's moisture. Baked in a tube pan, cooled inverted.

Invite your neighbors over to try this decadent cheesecake that is bound to make a good impression!

Tennessee BBQ sauce with ketchup, vinegar, brown sugar, Worcestershire, and celery seeds simmered until thick. A tangy, sweet Southern barbecue sauce ready in 20 minutes.

Seven-pound beef brisket slow-baked for hours in a tangy sauce of ketchup, Worcestershire, chili powder, and vinegar. Fork-tender and feeds up to 15 hungry folks.

Simple crushed dried chile flakes for authentic New Mexican and Southwestern cooking. Make a big batch to season everything from beans to enchiladas to eggs.

Minted fruit salad tossed in a citrus syrup of orange juice, lemon, and a whisper of mint extract. Make-ahead friendly, the fruit drinks in the syrup as it chills, turning ordinary fruit into a brunch centerpiece.

Cheese fried chicken coated in a Parmesan, flour, and oregano crust with a hot sauce egg wash. Crispy, savory, and golden with a sharp cheese bite in every crunch.

This deep mahogany sauce with snow peas, mushrooms and carrots turns soba noodles, fettuccini or ravioli into a delicious Asian pasta primavera.

Homemade date syrup simmered from date sugar, water, vanilla, and cinnamon then blended smooth. A natural, high-fiber alternative to maple syrup or honey.

Hawaiian mochiko chicken marinated in soy sauce, oyster sauce, and sweet rice flour, then fried until golden and crispy. A local favorite with a crunchy coating and tender, juicy bite.

Italian-style short ribs al diavolo, breaded and roasted with garlic, salt pork, crushed red pepper, and a sharp lemon-mustard finish. Fall-off-the-bone beef with a fiery, crispy crust.

Do you love Bloody Marys? Do you love herring? Then, you'll LOVE this cocktail!

This scrumptious chicken dish made with sherry and mushrooms can be served with noodles or rice.

Pear and parsnip salad with blanched parsnips, fanned fresh pear slices, green onions, and a light honey yogurt dressing. A low-fat, elegant side for fall and winter.

Classic New York cheesecake with a graham cracker crust, silky cream cheese and sour cream filling, and a no-crack hot-then-low oven method for a perfectly smooth top.

Raccoon simmers with celery, apples, onion, and hot peppers until fork-tender, then gets brushed with barbecue sauce and roasted until golden. A traditional preparation for wild game.