10,000 low cholesterol recipes

This easy, tasty and refreshing couscous salad is a perfect side dish served with an oven-roasted or pan-seared tilapia.

Creamy watermelon sherbet churned with evaporated skim milk, lemon juice, and a touch of gelatin for silky smooth scoops. A lighter frozen treat that captures peak summer melon flavor.

Octopus and celery salad, a light Venetian classic of tender boiled octopus tossed with crisp raw celery, fruity olive oil, and bright lemon. A clean, low-fat seafood salad to serve with fresh bread.

I made extra cracker crumbs and mixed them with some of the cheese to sprinkle over the top. A very rich but delicious casserole. Thanks for sharing.

Ripe mangoes with the zesty kick of fresh orange juice and a tangy splash of lemon juice.

American country biscuits: a six-ingredient flaky biscuit recipe with cold butter cut into flour, a quick knead, and a hot oven. Tender, golden, breakfast-table classic.

Sugar-free refrigerator grape jelly made with unsweetened grape juice, unflavored gelatin, and lemon juice. No pectin, no canning, no special equipment. Ready in 35 minutes, keeps for 2 weeks.

This flavorful bruschetta can be prepared within 5 minutes. Place it over toasted bread slices, then sprinkle some crumbled goat cheese or fresh mozzarella cheese on top. A quick, easy and tasty snack is ready to go!

Double oat granola bakes rolled oats, oat bran, and wheat germ with pecans and dried fruit, sweetened with honey and applesauce instead of heavy oil. A crunchy, high-fiber, low-fat breakfast you can make ahead.

This easy party-perfect appetizer teams the flavors of Mexican and California cuisine in a lively dip.

A tasty and easy to make spinach dip that tastes amazing with tortilla chips or vegetables of your choice.

Beef chow fun stir-fries marinated flank steak with fresh wide rice noodles, fermented black bean paste, garlic, ginger, onion, and peppers. A 15-minute Cantonese wok classic.

Healthy oatmeal cookies with oat flour, whole wheat, honey, and pureed pineapple replacing butter and eggs. Loaded with raisins, walnuts, and coconut for a high-fiber treat.

Easy to make and tastes delicious. A great pie for a party.

Spiced pumpkin butter: shelf-stable canned spread with cooked pumpkin, pectin, sugar, and warm pumpkin pie spice. Six half-pint jars perfect for fall gifting or toast.

Brandied raspberry sauce made with frozen raspberries, sugar, and cornstarch thickened with brandy. A quick dessert topping for cheesecake, ice cream, or pound cake.