3,819 low fat low cab recipes

Traditional fermented beet kvass, the tangy ruby-red base for authentic borscht. Just beets, water, and a slice of bread create this Old World staple in 4 to 5 days.

Blanched broccoli dressed with sesame oil, soy sauce, and toasted sesame seeds. A simple Asian-style side dish served at room temperature in under 20 minutes.

Baked Brie with toasted slivered almonds, served warm with sesame crackers. A 3-ingredient appetizer that looks impressive and takes 20 minutes start to finish.

Traditional Japanese tentsuyu dipping sauce for tempura made with dashi stock, mirin and soy sauce. Served warm with grated radish, horseradish and a squeeze of lemon.

Greens with orange dressing pairs Belgian endive and watercress with a minimalist balsamic-orange vinaigrette and hazelnut oil. A light, elegant starter salad.

Crispy puff pastry sticks glazed with orange sugar and drizzled with melted chocolate. Makes 60 elegant little matchsticks with just 6 ingredients.

Schlettersuppe, a traditional German egg drop soup with Schletterle dumplings scraped from thin batter into boiling broth. Seasoned with nutmeg, pepper, and fresh greens.

Very simple cookies made with an almond-meal base. Almonds are high in monounsaturated fats, which have been associated with a reduced risk of heart disease. They are also very high in vitamin E (a powerful anti-oxidant), magnesium and potassium (important for maintaining healthy blood pressure).

Countdown casserole, a quick weeknight bake layering ground beef, vegetables, potatoes, and processed cheese spread, finished with crunchy French fried onions and melted cheddar. Retro family dinner from the freezer-aisle era.

Broiler-roasted red peppers with fresh lemon juice and salt. Three ingredients, silky-sweet strips that go with anything Mediterranean. Better than jarred.

This is excellent served as a spread over fresh French bread or roasted potatoes.

Sugar-free fresh strawberry spread made with ripe berries, lemon juice, and unflavored gelatin. Low-calorie, no pectin needed, and ready in 15 minutes. Tastes like real fruit, not jam.

Italian-style tomato sauce simmered with kelp seaweed (alaria or laminaria), garlic, oregano, and Worcestershire. A mineral-rich, umami-packed sauce for spaghetti, meatballs, or browned meat.

Light-as-air meringue kisses and edible shells made from egg whites, powdered sugar, and almond extract. Fill the shells with whipped cream and fresh fruit.

Anchovies seem to have a natural affinity with veal - consider ossi buci, for instance, those not in the know usually cannot pick the presence of anchovies in this pot-roasted dish, but they do rave about the flavour.

Old-fashioned rhubarb pudding with a stale cake or bread base, sweetened stewed rhubarb filling, and golden meringue topping. A Pennsylvania Dutch-style baked dessert that uses up leftover bread.