568 fit recipes

Reduced Fat Cream Cheese Frosting (For Vegetable Cakes) recipe

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Fresh or frozen blueberries blend with low-fat yogurt, milk, and vanilla into smooth, tangy frozen yogurt that tastes like summer in a bowl. No ice cream maker needed if you freeze and stir.

Frozen hot chocolate blends frozen chocolate-milk cubes into a thick, slushy chill, the iconic NYC dessert made light with low-fat milk and cocoa. Top it with marshmallows or shaved chocolate.

Apricot ice cream with low-fat yogurt and fromage frais instead of cream. A lighter frozen dessert built on dried apricot puree, perfect for hot afternoons without the heaviness of dairy ice cream.

Fig marmalade pairs ripe summer figs with chopped oranges and tender lemon slices for a glossy, jewel-toned preserve. Just four ingredients, no added pectin needed. Spreads beautifully on toast, brilliant on a cheese board.

If you're late for work and in need of coffee, try this delicious yogurt that is bound to wake up you and your tastebuds.

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.

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.

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

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.