Nonfat/2 recipes

Reduce the fat of a full flavored quiche Lorraine by replacing the cream with buttermilk and using an easy press in the pan crust.

Baked seasoned warm goat cheese adds a nice zing into the salad, fresh arugula and radicchio have the slightly peppery taste, perfectly match the olive vinaigrette and creamy goat cheese.

This Punjabi dish, with some variation in spices, is eaten over all of northern India. Paneer is a fresh milk cheese with an interesting, slightly chewy consistency. It's easy to make, but requires planning ahead. You can substitute a diced 6- or 8-ounce cake of pressed tofu for it in this recipe.

Juicy tomatoes on a bed of flaky puff pastry with caramelized onions and goat cheese.

Soft and scrumptious biscuits that can be served for breakfast, lunch or dinner!

This is an excellent recipe, low in fat and full of fibre.

Apple and Raisin Scones recipe

A quick and easy, filling Mediterranean-inspired Italian tortellini salad. This easy pasta salad can be made a day in advance.

Prepare your own salad with this easy recipe that's perfect to use when those backyard barbecues come around the corner!

Poppy seeds pop in this lemon poppyseed muffins with glaze recipe. Easy to make.

A healthy version of a common breakfast staple, it provides steady-release energy through the day and delivers important nutrients such as iron, selenium and calcium, among others. Easy to make ahead and pack for a day at the office.

Breaded and golden-fried goat cheese medallions are a great appetizer served with a drizzle of honey, garnished with sliced or diced peppers and spread on baguette slices. These little beauties would also be great atop a green salad.

Smooth Rich Flavor In This Wonderful Tasting Gravy!! ..Thicken With A Potato Blended In!! ..A Few Fresh Herbs And Mushroom!!

So quick and easy to put together, and it tastes delicious with a good amount of flavorful sauce that's perfect with a bed of rice. Don't have Chinese cabbage? Use bok choy or other similar leafy greens, or even broccoli instead.

Adapted this recipe from Foodnetwork magazine, I made a few changes to make it a little healthier but still taste decadently delicious.