Low-Fat recipe collection

Blanched escarole leaves stuffed with marinated chickpeas, fresh tomatoes, garlic, and white wine vinegar. A vegan, low-fat Italian appetizer served at room temperature.

Rice cakes topped with reduced-fat cream cheese, mandarin oranges, kiwi, and fresh strawberries. A colorful, low-fat no-cook snack ready in 10 minutes.

Summer fruit salad with rice, strawberries, kiwi, grapes, banana, and pineapple tossed in a honey-yogurt-pineapple juice dressing. Light, low-fat, and ready in 25 minutes.

Summer tortellini salad tosses cheese tortellini with shredded chicken, green and black olives, red bell pepper, sweet Vidalia onion, and a herbes de Provence vinaigrette. A picnic-ready pasta salad for four.

Summer vegetable saute with squash, bell pepper, green onions, and fresh tomato seasoned with chili powder. A quick low-fat vegetarian side served over rice.

Summer vegetable spaghetti tossed with zucchini, yellow squash and green beans in a light tomato sauce with a pinch of chili powder. Low in fat, no oil needed, and just as good served cold as a pasta salad.

Sweet bell peppers stuffed with a scalloped corn filling of sauteed onion, green pepper, cilantro, and chili powder bound with egg whites and milk. A light vegetarian side that pairs with any summer main.

Family physician Dr. Lisa Vincent loves servings up this healthy and delicious soup recipe to her family. Adding a dollop of low-fat yogurt at the end not only helps cool the soup down, but also makes it creamy and delicious.

Baked sweet risotto with arborio rice, ripe bananas, brown sugar, cinnamon, and creme de cacao. A creamy, hands-off rice pudding dessert that bakes covered for one hour.

This is a great chard recipe, with the onions, very yummy.

This is another vegetarian recipe, especially in Spring Festival, these green beans are very healthy!

Vegan mushroom miso gravy with balsamic vinegar, nutritional yeast, and tamari. Rich umami flavor, low-fat, and thickened with cornstarch for a silky pour.

Fig layer bars with dried California figs and chopped nuts sandwiched between a buttery oat and brown sugar crumble. A chewy, fruity bar cookie in the style of fig newtons.

Three tomato salad with red, yellow pear, and cherry tomatoes plus mushrooms in a balsamic-mustard vinaigrette with fresh basil. A colorful, low-fat summer side.

Tofu mayonnaise made with soft tofu, nonfat yogurt, Dijon mustard, and garlic blended smooth. A low-fat, vegetarian mayo substitute with only 2 tablespoons of oil.

Tofu fruit pudding blends silken firm tofu with frozen berries and honey for a creamy dairy-free dessert. Three ingredients, ready in 10 minutes plus chill time.