8,375 fat free recipes

Red velvet pound cake baked low and slow in a tube pan with cocoa, shortening, and seven eggs for a dense, velvety crumb. Topped with cream cheese icing.

Breaded eggplant slices rolled around a ricotta and mozzarella filling, then baked in homemade tomato sauce with Parmesan. A vegetarian Italian casserole with golden, crispy edges.

Falafel golden domes fry chickpea-herb patties to crispy perfection, stuffed into pita with tomato, lemon, and drizzles of tahini sauce. The Middle Eastern street-food classic done right at home.

Tofu and rice stuffed peppers fill green bell peppers with brown rice, mixed vegetables, sauteed mushrooms and crumbled tofu, then bake under tomato soup. A vegan, low-fat take on the classic stuffed pepper. Make-ahead friendly.

Bread machine peaches and cream loaf with both canned and dried peaches, sour cream, brown sugar, and a hint of cinnamon and nutmeg. Soft, fragrant, and almost cake-like.

Lamb vindaloo, the fiery Goan curry with vinegar-marinated lamb, toasted whole spice paste, and 14 cloves of garlic. Punchy, tangy, and intensely aromatic.

Traditional lemon marmalade with just two ingredients: thinly sliced lemons and sugar. Bittersweet, glossy, and laced with suspended citrus peel. A classic breakfast preserve.

Cranberry cheesecake swirled with a homemade cranberry-orange filling and finished with an orange sour cream topping over a vanilla wafer crust. A tart-and-creamy holiday cheesecake worth the centerpiece spot.

Old-fashioned raspberry pie with a double crust, thickened with instant tapioca and brightened by almond extract and lemon juice. A bakery-style summer pie that slices clean.

This is a tasty fruits salad,I always make it for my kids, at breakfast or at dinner, they love it so much!

Blended pear and ginger dessert made with ripe pears, fresh lemon juice, and a sliver of ginger. A three-ingredient, no-cook fruit puree ready in 10 minutes.

Pear honey is a Southern-style fruit spread made from ground pears, apples, and orange cooked down with sugar until thick and golden. No actual honey needed.

A vibrant Christmas conserve with cranberries, whole oranges, pineapple, and dried apricots cooked into a chunky, jewel-toned spread. Jar it up for holiday gifting or slather on toast all season long.

Tea-soaked prunes stuffed with a brandy and orange zest filling, glazed in sugar syrup. An elegant French-style confection for your petit four tray.

Why use meat when you can enjoy a delicious dish like this which will keep you wanting more!

Three-ingredient cranberry sauce made the Native American way with maple sugar and birch sap instead of refined sugar and water. A simple, earthy Algonquin-inspired recipe that simmers in one pot.