10,000 fat free recipes

Raw vegan vegetable-nut pate with pecans, walnuts, sunflower seeds, cilantro, and grated vegetables. A no-cook plant-based spread served in bell pepper cups with crudites.

Rhubarb dream bars with a buttery shortbread crust and tangy rhubarb custard filling. A two-layer spring dessert bar that balances sweet, tart, and buttery in every bite.

Armenian sweet rice pilaf studded with dates, apricots, prunes, and toasted almonds simmers in honey-butter. Raisins and currants add even more jeweled sweetness.

This is a great whole wheat pizza, mushrooms with the nice cheese, very tasty!

Moist lemon poppy seed muffins soaked with warm lemon syrup after baking. Oil-based batter with buttermilk creates tender crumb, lemon zest adds bright citrus punch.

Grilled tuna steaks with a pureed yellow pepper sauce, served alongside grilled zucchini, red onion, and potatoes splashed with balsamic vinegar. A colorful, restaurant-quality seafood dinner.

Oven-roasted asparagus tossed with olive oil and finished with a splash of balsamic vinegar. Four ingredients, high heat, and ready in 15 minutes.

This frozen blackberry souffle is creamy, rich and fruity with the fluffy texture. When you have the first bite, it's going to be difficult to stop going back for more and more...

Grilled chicken sandwiches piled high with a sweet-savory peach and caramelized onion relish spiked with sherry vinegar and crushed peppercorns. Summer cookout fare with a grown-up punch.

A poke a hole in the cake cake that features red, white and blue. Strawberries, blueberries and whipped cream, how can you go wrong?

Miso pesto pasta swaps Parmesan for savory miso, blending basil, toasted nuts and garlic into a creamy, umami-rich vegan pesto tossed with hot pasta. Dairy-free and ready in the time it takes to boil noodles.

Three layer no-bake fudge with a chocolate-coconut-graham cracker base, creamy vanilla filling, and glossy semi-sweet chocolate top. No cooking required.

Turkey piccata: flour-dredged turkey cutlets sauteed in butter and finished with a fresh lemon pan sauce. A lighter, faster take on the Italian veal classic.

Refrigerator pickles made with sliced cucumbers and onions in a sweet vinegar brine with turmeric, mustard seeds, and celery seeds. No canning required. Keeps for 4 months in the fridge, and you can add fresh vegetables anytime.

Chewy popcorn balls loaded with peanuts and colorful gumdrops, held together with gooey melted marshmallows. A retro party treat.

A simple, yet tasty side dish made with quinoa, small leeks, currants and canned tomatoes.