591 fat recipes

Burrito is one of the easiest foods to make, and it's also delicious and filling. A quick way to make a tasty and nutritious meal.

Satisfy your sweet tooth with this scrumptious low-fat snack which is perfect for dessert.

If you love muffins, you will simply adore this healthy yet yummy muffins that's perfect for a light dessert to finish up the meal.

Fat-free multigrain pancakes with whole wheat flour, cornmeal, oatmeal, and a tangy buttermilk-sour cream base. A high-fiber breakfast that beats heavy diner pancakes.

No fat banana muffins use mashed banana, egg whites, and corn syrup instead of butter or oil for tender low-fat breakfast muffins flavored with cinnamon.

This lower-fat chicken tetrazzini is as satisfying as full-fat version.

Silky homemade low-fat chocolate pudding made with cocoa powder, nonfat milk, and a hint of espresso. Ready in under 20 minutes, this rich stovetop pudding proves you don't need heavy cream for deep chocolate flavor.

Low-fat blueberry bran muffins kept moist with applesauce instead of oil, packed with wheat bran and whole wheat for fiber, and dotted with juicy blueberries. A wholesome, freezer-friendly breakfast.

This shortcake is delicious, full of chocolate flavor, instead of whipping cream, we use drained low-fat vanilla yogurt, creates the same texture, but much lower in fat and calories, enjoy this tasty dessert!!

Low-fat berry muffins studded with fresh raspberries and warm cinnamon, finished with a tart lemon glaze. A lighter breakfast bake with crisp tops and tender, fruit-flecked crumb.

Fat-free banana muffins use mashed bananas, dark corn syrup, and egg whites in place of butter or oil. A moist breakfast muffin with cinnamon and skim milk, no added fat.

You can use any vegetable as you wish, the pastry is made with whole wheat flour, low fat milk and a little bit butter or olive oil. It is a much healthier way to enjoy a pot pie!

A fruity bread that has a unique scrumptious taste that is perfect for breakfast.

Fat-free pumpkin bran muffins use canned pumpkin and shredded wheat cereal in place of butter or oil. Sweetened with corn syrup and raisins, these spiced fall muffins are guilt-free breakfast.

Tasty treats, and the recipe can also be used to make quick bread.

Fresh and local peaches finally hit the market, we got some last week, and this is the first cake that I made with those yummy peaches. I used most whole wheat flour, 1/3 butter, 1/3 olive oil and 1/3 applesauce, which made this coffee cake super moist and delicious.