10,000 fat free recipes

Sisibakwat-Okwemin, a Native American sugared cherry dessert simmered in maple sugar syrup. Three ingredients, traditional Okanagan recipe served with bannock.

Hamaguri Sakami are sake-seasoned clams served at room temperature in their shells with lemon. A minimalist Japanese appetizer that highlights the clean, briny sweetness of littleneck clams.

Cranberry punch made from scratch with fresh cranberries and orange juice concentrate. A tart, refreshing party drink with a sugar-free option that keeps it diabetic-friendly.

Greek manestra cooked in lamb broth with tomato bits and topped with grated Romano cheese. A simple, traditional Greek pasta side dish with just four ingredients.

Sparkling pineapple punch with cinnamon-infused simple syrup, lime juice, pineapple juice, and sparkling white wine. A fizzy, crowd-sized party punch served from a punch bowl.

Oranges in red wine sauce with cinnamon, cloves, and lemon, served chilled in a spiced wine syrup with julienned orange zest. An elegant French-style fruit dessert.

Three-ingredient pineapple rum sauce with fresh chopped pineapple, brown sugar, and rum. No cooking required. Spoon over ice cream, pound cake, or grilled meat.

French lamb brochettes grilled with rosemary, tarragon, and parsley. Cubed leg of lamb and onion skewered and charred over hot coals. Simple, elegant, and smoky.

Rhubarb and melon fruit salad with rhubarb melted in white wine and sugar, then chilled with fresh melon balls and mint. A Scandinavian-style summer dessert salad.

Ghost cookies made by dipping butter cookies in white almond bark with black jelly bean eyes. A no-bake Halloween treat kids can help make in under 30 minutes.

Ligurian caviar is an Italian olive paste spread blended with capers and red pepper flakes. A briny, spicy vegetarian crostini topping that keeps in the fridge for two weeks.

Oatmeal orange cookies with rolled oats, cinnamon, and chopped orange pamelas (pomelo) mixed into brown sugar cookie dough. Chewy citrus-spiced drop cookies.

Golden zucchini balti with yellow squash, bell peppers, tomatoes, and turmeric stir-fried in a karahi with balti sauce. A vibrant vegetarian Indian curry ready in 30 minutes.

Pease porridge is a traditional British split pea soup simmered with a ham bone, turnip, potato, celery, and fresh herb sprigs. A thick, hearty potage that's been warming kitchens for centuries.

Coconut fluff peaches with a cloud of meringue-like topping made from beaten egg white, coconut syrup, and lemon zest, heaped into peach halves. A light, retro dessert.

Mediterranean baked swordfish topped with a sundried tomato and kalamata olive tapenade, set over lemon slices. Four ingredients, 20 minutes oven time, restaurant-quality fish dinner.