9,390 fat free recipes

From the Thanksgiving collection I been gathering over the years.

Whole wheat bran muffins loaded with diced Granny Smith apples, warming spices, and unsweetened applesauce. A high-fiber breakfast or snack muffin with no eggs or dairy.

Banana oat bran muffins: tender, high-fiber muffins sweetened mostly by ripe banana and honey, with warm cinnamon, ginger, and a hint of orange zest. A wholesome, low-fat breakfast or snack you can feel good about.

Basic biscuit baking mix is a homemade Bisquick-style staple with flour, baking powder, dry milk, salt, and shortening. Makes 90 biscuits over 6 weeks of pantry storage. Just add water.

Easy apple fritters drop a cinnamon-spiked batter of chopped apples into hot oil, frying into golden puffs you dust with powdered sugar or drizzle with maple syrup. Six ingredients, 30 minutes start to finish.

This is a great way to use up extra home made dressing. Cook pasta the day before. Then add your leftover dressing and marinate in the refrigerator overnight. The pasta will absorb all the goodness from the dressing and is perfect for a quick and easy lunch or supper.

Cheesecake pancakes fold small-curd cottage cheese and vanilla into buttermilk pancake mix for protein-rich, slightly tangy breakfast stacks. Topped with a warm raspberry-lemon zest syrup that mimics cheesecake's classic berry sauce.

Pumpkin pie with ginger cookie crust trades pastry for crushed gingersnaps and lightens the filling with applesauce, maple syrup, and egg whites. A holiday pie with serious spice and a leaner profile.

Pannacotta is a bit like like very creamy "Jello", this one is sweetened slightly with sugar and gently flavored with a real vanilla. Panna cotta has roots as an Italian dessert. It is eaten all over Italy typically being served with fresh berries, caramel and chocolate. This recipe was inspired by a recipe in one of Gordon Ramsay's cookbooks.

Potato leek soup pureed silky-smooth from russets, sweet leeks, onions and chicken broth. A five-ingredient French bistro classic, no cream needed.

Refreshingly delicious. You can use whatever seasonal veggies you have for fillings, such as mushrooms, green peppers. Serve it with tomato sauce.

This is the best lassagna I have ever tried, basil-pesto definitely gave the whole lasagna tons of tasty flavor, also used low-fat milk and cheese, reduced the amount of fat, but the sauce was still creamy, asparagus was tender-crispy between the layered creamy stuffed noodles.

Delicious homemade tomato soup. Not only will your kids love it, you’ll love that it doesn’t have the added sodium of many canned varieties of tomato soup. Add a fistful of crusty Italian bread to dip and watch it disappear!

Chilly tomato bisque blends vegetable juice, fresh tomatoes, plain yogurt, and basil into a cold, no-cook soup. The blender does all the work. Cool relief on hot summer days.

Fresh or frozen blueberries blend with low-fat yogurt, milk, and vanilla into smooth, tangy frozen yogurt that tastes like summer in a bowl. No ice cream maker needed if you freeze and stir.

Three-ingredient raspberry sherbet made with frozen raspberries, buttermilk, and sugar. No ice cream maker needed. Just blend, freeze, and scoop. Tangy, fruit-forward, and lighter than ice cream.