10,000 fat free recipes

Granny cake is a no-fuss pineapple sheet cake with a brown sugar nut topping baked on, then soaked with a hot vanilla milk glaze. A vintage dump-and-stir recipe with no butter in the batter.

Vegetable pilau with turmeric brown rice layered over spiced green beans, peas, and carrots, baked and topped with toasted almonds. A fragrant vegan Indian rice dish.

Wholesome apple muffins lean on rolled oats, applesauce, and apple juice for moisture, with cinnamon and nutmeg warming a low-fat, egg-white batter. Tender breakfast muffins topped with extra oats.

Microwave sweet potatoes glazed with orange juice, honey, and orange zest, topped with crunchy peanuts. A single-serving vegan side dish ready in under 10 minutes.

Thick homemade pizza sauce with sauteed onion, garlic, and oregano in tomato paste and tomato sauce. Simmers in 10 minutes and freezes beautifully for pizza night anytime.

Turkey breast stuffed with a warm spiced fruit filling of dates, dried apricots, and walnuts with cinnamon, ginger, nutmeg, and cloves. An elegant holiday roast.

Broiled sweet potato slices with Parmesan and a brown sugar glaze served over spinach fettuccine. A sweet-savory pasta dish that's surprisingly light and comes together in under an hour.

Oasis carrot salad boils carrots tender then marinates them in garlic-onion-vinegar dressing, finished with fresh cilantro and parsley. A bright, make-ahead North African-style side.

Four-layer chocolate torte with whipped cream filling, milk chocolate frosting, roasted pistachios, and handmade chocolate hearts on top. A stunning centerpiece from a simple cake mix.

Black olive paste (pure di olive nere) blends pitted Italian or French olives with olive oil, lemon, pepper, and bread crumbs. Italian-style spread for crostini, sandwiches, and pasta. Vegan, keeps for weeks.

Easy oil pie crust with just four ingredients and no butter to cut in. This no-chill pastry rolls out fast for any single-crust pie.

Traditional Greek chickpea soup with rosemary, olive oil, and a bright squeeze of lemon. Just five ingredients, long-soaked dried chickpeas, and the patience to let simplicity shine.

Nut crust made with minced nuts, flour, margarine, and cold water for a tender, toasty pastry shell that works under savory tarts or sweet pies. A flaky pie crust alternative with a buttery crunch.

A composed salad of flaked smoked mackerel, halved grapes, and toasted hazelnuts with a lemon-mint brown rice ring and chilled yoghurt. An elegant, refreshing centrepiece.

Two-layer apricot bars with a buttery shortbread base and a chewy brown sugar-apricot-nut topping, rolled in powdered sugar. Makes 75 bite-sized bars from one pan.

Patty Ann's cheese cake tarts: bite-size cream cheese pastry shells with two fillings, pecan and coconut. Muffin-tin desserts for holiday cookie trays.