10,000 fat free recipes

Individual cheesecake cupcakes baked in graham cracker crust cups with a simple cream cheese, sour cream and vanilla filling. Portion-controlled cheesecake bites ready in an hour with no springform pan needed.

Microwave swordfish with tomato and basil: meaty fish steamed over ripe tomato slices and fresh basil with olive oil and lemon. A clean Mediterranean fish dinner in 6 minutes flat.

Pasta alla checca, a Roman no-cook summer pasta sauce of ripe tomatoes, kalamata olives, capers, fresh basil, and garlic steeped in olive oil for hours. No stove needed for the sauce.

Ricotta-Sour Cream Cheesecake with Strawberry Sauce recipe

Nicoise Chicken Stew with Tomatoes and Black Olives recipe

Quick chicken breast saute with rosemary, stewed tomatoes, black olives, zucchini, carrots, and green pepper. A one-skillet dinner ready in 30 minutes.

These creamy and limy ice-cream sandwiches are great treats at a hot summer day. The buttery and crispy cookies are delicious with the lime ice-cream. You will love these sandwiches on both the looking and the taste.

Mexican braised lamb shanks with ancho chiles, raisins, and vinegar in rich tomato sauce. Fall-apart tender meat ready in 3 hours for special dinners.

Skirt steak with radishes in mustard sauce braises whole radishes and their peppery greens in a quick pan sauce, topped with broiled steak, tarragon, and whole-grain mustard.

Cranberries and pistachios are the complementary flavors of this cookie recipe submitted by Jane Bortz of Beaver Dam.

Anginares tarama is a Greek island appetizer of tender braised artichokes filled with creamy taramosalata, the classic emulsion of cured cod roe, lemon, olive oil, and grated onion. Old-school meze with elegant presentation.

The combination of chocolate and peanut butter makes this scrumptious cake a favorite!

A fluffy chiffon pie with tangy limeade, diced fresh strawberries, and whipped cream folded into a gelatin base. Set in a baked pie shell and tinted a dreamy pale green.

Experimentation led Mary Ann Zarczynski of Franklin to create this recipe, which she described as "very rich and delicious."

Vegan-friendly tofu vegetable pot pie with zucchini, peppers, Swiss chard, corn, peas, and carrots under a golden biscuit crust. Hearty and plant-based.

Rich yeast bread loaded with chunks of semi-sweet chocolate and walnut pieces, made with butter, eggs, and a simple batter method. No kneading required. Makes two loaves.