568 fit recipes

A lighter coleslaw with a tangy yogurt-mayo dressing, Dijon mustard, and white vinegar. Crunchy shredded cabbage, carrot, celery, and onion tossed together in 30 minutes. Keeps in the fridge for 2 days.

Lighter tiramisu made with cooked egg whites, mascarpone, reduced-fat cream cheese, brandy, and espresso-soaked ladyfingers. No raw eggs, layered in a trifle bowl, and chilled overnight.

Polenta pie with a cornmeal crust, pizza sauce, porcini mushrooms, and homemade yogurt cheese topped with capers and parmesan. A low-fat vegetarian take on deep-dish pizza.

Greek Isle bread machine loaf with feta, black olives, cucumber, yogurt, basil, and dill. A Mediterranean-inspired yeast bread that bakes itself in the bread machine.

The crust is a filled Italian bread shell loaded with tasty "toppings". Hearty and vegetarian!

Easy onion bread for the bread machine with minced onion, whole wheat flour, honey, and applesauce. A savory, slightly sweet loaf with zero hands-on effort.

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Baked doughnuts made with Bisquick, applesauce, and yogurt for a lighter twist on a classic. Finished with a sweet almond glaze, these skip the deep fryer but keep all the golden, nutmeg-spiced flavor.

Yogurt primavera tosses tender-crisp peas, carrots, zucchini, squash, and mushrooms in a low-fat yogurt-Parmesan sauce. A bright lighter-than-cream pasta for any weeknight.

Honey mustard bread for the bread machine with whole wheat flour, chicken broth, and chives. A savory-sweet loaf built for sandwiches.

Peaches and cream bread machine loaf: dried peaches and peach yogurt fold into a soft, lightly spiced bread with cinnamon and nutmeg. Sweet enough for breakfast toast, savory enough for sandwiches.

Low-calorie cottage cheese plate with fresh vegetables or tropical fruit, a hard-boiled egg, and rye crisp crackers. A high-protein, no-cook light lunch on a bed of lettuce.

A feather-light strawberry mousse that skips the heavy cream entirely. Whipped egg whites and skim milk powder create the airy texture, while gelatin holds it all together. Low-calorie indulgence that actually satisfies.

A light yet tasty chickpea salad is made with carrot, chickpea, scallions and parsley, tossed with cider vinegar, a bit yogurt and basil. It's a refreshing salad that can be stuffed in the pita bread, or accompany any main course.

Chewy mini chocolate chip bars made with nonfat yogurt and egg whites instead of butter. Lower in fat but still loaded with brown sugar chewiness.

Individual baked chocolate fig puddings with cocoa, stewed California figs, and vanilla, topped warm with marshmallows and walnut halves. A vintage dessert with old-fashioned charm.