Low Calorie recipe collection

This recipe is Sweet,healthy,and perfect for a summertime brunch.

Crustless pumpkin pie sets with unflavored gelatin into a silky no-bake dessert with classic pumpkin pie spice. Gluten-free, low-calorie holiday alternative.

Ham frittata: a low-fat skillet-to-broiler egg bake loaded with diced ham, sauteed potatoes, mushrooms, and green pepper. A protein-packed brunch made with liquid egg substitute.

Cilantro, chiles and garlic add rich flavor to these red kidney beans, they taste so great.

Lemon asparagus and carrots steamed crisp-tender, chilled, then finished with bright lemon juice and lemon pepper. A clean, vegan side that lets the vegetables stay the star.

A delicious combination, I used the water instead of the chicken broth, and still came out very tasty!

the best smoothie EVER, and you can make it in the comfort of your own home :)

Makvlis Supi is a Georgian cold blackberry soup with garlic, cilantro, mint, thyme, cucumber, and a splash of vinegar. Sweet-savory chilled summer soup, served with a swirl of sour cream.

Marinated asparagus is crunchy and full of flavor, artichoke or palm hearts perfectly match it. It is a great side dish in spring time.

Cooking potatoes and spinach combination is great.

Light mixed bean salad with green beans, broad beans, kidney beans, and firm tofu tossed in lemon juice and served with a fresh herb fromage frais dressing. A low-fat vegetarian side dish ready in 15 minutes.

Mixed fruit salad with apples, bananas, pineapple, and raisins in a light lemon-mayo dressing. A low-calorie, diabetic-friendly side dish with a celery crunch.

This mixed seed bread is very healthy, you can use this one replace the white bread!

For breakfast, we always feel the time is not enough, but we still want some proper and healthy foods, this power smoothie is really good for breakfast selection!

Classic French ratatouille with eggplant, zucchini, tomatoes, green pepper, and basil. The Provençal vegetable stew served hot or cold, a vegan summer-garden essential.

Wild rice with a four-mushroom medley (button, shiitake, oyster, enoki) plus snow peas and red pepper, simmered in soy-scented broth. A high-fiber, low-fat vegetarian dish with real depth.