1,044 fit recipes

Halloween fig spooks cupcakes built from cake mix studded with chopped figs, topped with a whole dried fig and draped in white buttercream icing for little ghost-shaped treats.

Cake made from Polenta and Lemon Aspen and served with cream, riberries and rosella confit.

Tender yellow squash and sweet Vidalia onion baked with Parmesan, sharp cheddar, and sour cream under a golden cracker crumb topping. This Southern squash casserole is a lighter take on a beloved classic.

Butterflied trout brushed with a sticky sherry-fig reduction spiked with maple syrup and Dijon mustard, then broiled or grilled until flaky. An elegant 25-minute dinner.

Crepe blintzes filled with sweetened cottage cheese, Neufchatel, lemon zest, and vanilla, then pan-browned in a touch of canola oil. Served warm with non-fat yogurt, fresh berries, and a dusting of powdered sugar. Brunch favorite, lightened up.

Impress your favorite valentine with these lovely artichoke baskets filled with a creamy fat free dip.

You don’t need an ice cream maker to make this, but you do need a food processor. I use a banana and a small amount of honey to sweeten the yogurt. (See the banana-only variation on this recipe below.) You can serve it like soft-serve ice cream, or let it freeze solid so that it’s more like regular frozen yogurt.

I would definately say that this is a good recipe to try out, very good and unique.

Traditional Chippewa Indian fry bread made from a simple dough of flour, baking powder, and dry milk. Fried golden and crisp, then dusted with cinnamon sugar. Makes 8 puffy rounds.

Curried Waldorf salad reworks the classic with yogurt, a whisper of curry powder, orange segments, crunchy toasted walnuts, and golden raisins. A lighter take on the retro lunch staple.

Polenta pizza with a crispy cornmeal crust topped with spaghetti sauce, fresh vegetables, and optional mozzarella. A gluten-free, vegetarian pizza alternative ready in 25 minutes.

Three-ingredient no-bake pie crust made from ground corn flakes and reduced-fat cream cheese instead of butter. Crispy, lightly sweet, and ready to fill after a quick chill.

Brown rice breakfast bowl with chopped figs and nutmeg, served warm with milk or yogurt. A simple, diabetic-friendly whole grain breakfast for one with natural sweetness.

Grilled figs filled with a lemon myrtle and ricotta cheese filling.

Microwave sweet potato casserole with mashed sweet potatoes, pineapple tidbits, brown sugar, butter, and gooey marshmallows. The holiday classic side dish, ready in 25 minutes without ever turning on the oven.

Raspberry and fig gratin with sour cream and broiled brown sugar crust. Four ingredients, 15 minutes, and the caramelized sugar cracks like creme brulee over warm fruit.