10,000 fat free recipes

Thick cod steaks baked under a creamy homemade mushroom sauce with a paprika finish. A hearty, old-school fish dinner that comes together with pantry staples in about an hour.

Steamed king salmon strips folded over spinach leaves, served on basil sauce with Belgian endive spears and salmon caviar. An elegant, light seafood dish ready in minutes.

Santa sandwich cookies are slice-and-bake oat shortbread rounds sandwiched with tinted vanilla frosting and rolled in holiday sprinkles. A festive Christmas icebox cookie, fun to decorate.

Red snapper fillets wrapped in buttered phyllo dough with Pernod and bread crumbs, baked golden, and served with a classic beurre blanc sauce. An elegant French-style fish entree.

Quick vegetarian pizza on a Boboli crust topped with fresh tomato, broccoli florets, red onion, basil, and melted mozzarella. Ready in about 25 minutes, weeknight-friendly meatless dinner.

A layered tube cake with banana sour cream batter and a crunchy coconut-oat-pecan streusel swirled through every layer. Semi-homemade with yellow cake mix. Serves 12.

Tender sweetbreads poached in milk, cubed, and served in a classic béchamel sauce. A refined old-world appetizer for adventurous cooks who appreciate offal done right.

Scottish Pride cupcakes from one batter, two flavors: orange marmalade and chocolate coffee. A clever two-in-one recipe that yields 30 cupcakes from a single base.

Peanut butter brownies baked in a jelly roll pan with a melted chocolate chip topping spread over the warm bars and a crunch of chopped peanuts. Easy bar cookies built for a crowd.

Broiled polenta squares topped with a quick fresh tomato and garlic sauce with parsley. A simple Italian vegetarian appetizer or snack with crisp edges and a soft, creamy center.

Grilled pound cake topped with a warm balsamic-strawberry glaze made from brown sugar, maple syrup, and fresh berries. Served with vanilla ice cream for an easy summer dessert.

Frozen raspberry parfait, a silky no-churn mousse of cooked raspberry puree, framboise brandy, meringue, and whipped cream. A classic French dessert frozen for hours.

Swiss aniseed and lemon chrabeli cookies with their signature half-moon shape and three slashed edges. Crisp, slightly dry cookies that rest overnight before baking for traditional texture.

Indian-style garlic wheat flatbread with cardamom and crushed garlic, griddle-cooked into eight tender rounds. Yeast-free Indian roti-style bread for curries and stews.

Crustless rhubarb streusel pie with a Bisquick custard filling, cinnamon and nutmeg, topped with a brown sugar-nut streusel. No pie crust to roll out.

Dilled potato and apple salad with snow peas, celery, and green onions in a light white wine vinaigrette. A mayo-free potato salad with crisp textures and fresh dill.