Low-Fat Recipes

Low-fat double chocolate brownies that don't taste like a compromise: unsweetened chocolate, cocoa, and chocolate chips with applesauce standing in for most of the butter. Rich, fudgy, and made with whole wheat flour.

Spinach-miso pesto crostini, toasted country bread spread with a vibrant umami-rich spinach-miso pesto and topped with sweet roasted red pepper. A light, quick, dairy-free appetizer ready in minutes.

Gluten-free butternut squash soup, naturally creamy and warmed with curry powder, cinnamon, nutmeg, and cloves. A velvety, low-fat fall soup blended right in the pot.

Mom's spiced carrot soup purees tender carrots into a silky bowl warmed with cumin, coriander, cinnamon, and a whisper of cayenne. Healthy, low-fat, and on the table in 30 minutes.

Grilled peaches are succulent, sweet and slightly sour with the grilling flavor. They are delicious mixed with the baby greens, creamy crumbled goat cheese, and drizzled with balsamic glaze.

Peppery arugula salad with marinated artichokes, cherry tomatoes, and basil pesto vinaigrette. Quick, healthy Italian-inspired salad ready in 8 minutes.

Sweet, sour and slightly spicy. Cucumber, sweet bell pepper, carrots, wood ears and smoked tofu are tossed with rice vinegar, maple syrup, sesame oil, soy sauce and Korean chili pepper. A very tasty side dish that goes well with all your favorite Korean dishes or most of the main courses.

Very good, made this omelet sandwiches for breakfast, and I really liked it. Quite easy to put together, and it tasted delicious. I drizzled some hot sauce before eating it over the lettuce, yum!

Fresh sweet cherries and quinoa are tossed with celery, creamy goat cheese, toasted almonds and tangy white wine vinaigrette.

A light and tasty salad takes no time to prepare. All the flavors are just nicely balanced.

A wide variety of fresh vegetables and quinoa are tossed with a salty and sweet miso orange dressing. Serve it as a refreshingly nutritious side dish or a vegetarian/vegan main course.

In China, there are literally thousands of methods to cook potatoes. This sweet and sour potato salad is quick and easy to put together, and it tastes delicious. It can be made one day ahead, served chilled, at room temperature or warm.

Fresh blueberries, roasted sweet corn, soy bean, red bell pepper and peppery arugula are tossed with a white wine vinegar-olive oil vinaigrette. It's a light and tasty summer salad that accompanies well with any barbecued dishes.

Light and as fluffy as a feather. This version is served with whipped cream and fresh berries.

Make this light yet delicious savoury bread pudding before you go to bed. Then put it in the oven when you get up next day. You breakfast will be ready while you are enjoying your morning coffee.

Cooked and cubed potato is mixed with fresh arugula and tossed with garlic vinaigrette!