1,044 fit recipes

Fig strawberry preserves use mashed fresh figs, sugar, and strawberry Jello for an old-fashioned three-ingredient preserve. Tastes like both fruits at once.

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.

Chocolate fudge pound cake is a low-fat bundt cake using egg whites, nonfat yogurt, and cocoa powder for deep chocolate flavor without yolks or butter. Dense, fudgy, and naturally lower in saturated fat.

A light and healthy version of a creamy ranch salad dressing.

Old-fashioned rhubarb and fig jam, sugared overnight then boiled down with chopped candied peel for a deep, jammy preserve. Yields about 9 pints, perfect for canning season and homemade gifts.

Homemade fig jam with fresh figs, sugar, and lemon juice. A classic four-ingredient preserve, water-bath canned for shelf-stable storage. The Mediterranean breakfast staple.

Crispy oven fries marinated in low-fat Italian dressing, then baked until golden. Just two ingredients, vegetarian, and way better than anything from a freezer bag.

Fig or strawberry jam cooks fresh figs and sugar with strawberry-flavored gelatin for an easy two-step preserve with a soft, spreadable set without traditional pectin.

Strawberry yogurt ice cream with just four ingredients: pureed strawberries, sugar, yogurt, and whipped egg white. Lighter, tangy, no-cook summer treat.

Serving Size: 1 (very large!) crab cake Calories: 117 Fat: 2g Sodium: 799mg Carbs: 11.5g Fiber: 2.25g Sugars: 2.5g Protein: 14g

Cheddar mashed potatoes made creamy with buttery Yukon Golds, tangy buttermilk, and extra-sharp cheddar melted right into the mash. Fresh chives add a green oniony bite to this lighter comfort-food side.

Made this California quesadillas for breakfast this morning. It came out surprisingly delicious. As the photos show, they came out cheesy, oozy but not too sweet. The sweetness from the pear and figs balanced greatly with the brie cheese. It's a quick, easy and tasty recipe.

Fresh strawberry sherbet made in a food processor from frozen berries, sugar, strawberry fruit spread, and a splash of non-fat yogurt. No ice cream machine, no eggs, no dairy heavy lift.

Smooth and cheesy, using fresh in season zucchini and shredded cheddar cheese, quick and easy to make.

This tasty curried tofu salad can be used in many ways, as a filling of whole wheat pita, or you can just spread them on top of the toasted bread.

Enjoy your banana with melted chocolate and low-fat vanilla yogurt.