9,388 fat free recipes

Provencal soup au pistou loaded with kidney beans, white beans, potatoes, tomatoes, carrots, green beans, and macaroni. A hearty, rustic French vegetable soup.

Maryland-style crab cakes with backfin lump crab, one egg, a single slice of bread, and just enough green pepper, mustard, and Worcestershire to bind. No breadcrumbs, no fillers.

Broiled lime shrimp with cilantro, jalapeño, and a zippy lime-garlic dressing. Served cool over cucumber slices for a bright low-fat appetizer or light lunch.

Thai-style grilled prawns marinated in lemongrass, galangal, and rice wine, skewered and grilled until smoky. A stunning appetizer presentation stuck into a halved orange.

Checkerboard clam crunch: crispy pan-fried clam patties bound with Rice Chex cereal and egg, topped with sour cream. A retro mid-century appetizer with surprising texture.

Mahogany chicken wings lacquered with hoisin, plum sauce, and soy until glossy dark brown, paired with bright Thai-style green papaya salad. Bold sweet-salty-tangy contrast for a party platter.

Barbequed swordfish with a spicy tomato glaze and a Mediterranean black olive, cucumber, and plum tomato salad. A composed summer plate finished with a Dijon-chive vinaigrette for restaurant-level dinner party plating.

Nanny's honey tea sandwiches pair a soft honey-and-tea loaf with lemony banana filling, cut into flower shapes and dotted with chocolate sprinkles. A dainty treat for showers, birthdays, and tea parties.

Tom yum goong, the Thai hot and sour shrimp soup: a fragrant broth of kaffir lime leaf, lemongrass and galangal, made fiery with chili and sour with lime. Light, aromatic and ready fast.

Many-fruited mustard combines sharp prepared mustard with diced dried apricots, peaches, figs, cherries, and raisins in a white wine vinegar and sugar syrup. Sweet-spicy condiment for cheese boards and ham.

North Carolina barbecue with chopped pork shoulder in a tangy vinegar and cayenne mopping sauce. Traditional Eastern-style chopped 'cue, slow-roasted and served with slaw.

Steamed seafood dumplings wrap a delicate shrimp-and-scallop filling with garlic, ginger and crunchy water chestnuts in wonton skins, then steam them light and tender. Served with a duck sauce and hot mustard dip.

An apricot stuff for roasting whole chicken or turkey, perfect for the holidays. From a church LIFE cookbook. Bake outside the bird for a low fat alternative.

This flaky and buttery pie pastry is very versatile, it can be used in many pie recipes, and it adds the delicious flavor.

Tender white layer cake stuffed with citrusy orange-coconut filling and crowned with fluffy boiled frosting. A Southern classic that's pure sunshine on a plate.

Crispy-skinned roast duck over a smoky black bean sauce with cumin, green chili, and apple puree, drizzled with tangy tamarind jus. A fusion showpiece worth every minute.