9,195 low fat low recipes

Easy holiday cranberry sweet and sour meatballs for your slow cooker.

Homemade whole wheat pita bread baked in a hot oven until each round puffs into a pocket. Five ingredients, no special equipment, and ten Middle Eastern flatbreads in under two hours.

Black rye bread, a traditional four-ingredient yeast loaf with dense, dark crumb and the unmistakable earthy tang of pure rye flour baked low and slow.

Oven poached pears in wine, whole ripe pears roasted upright in fruity white wine and honey with cinnamon, bay, and orange zest, then drizzled with the reduced syrup. An elegant, light, make-ahead dessert.

I made two pizzas today, but since my target audience does not much like mushrooms I only took a photo of this one.

No fat banana muffins use mashed banana, egg whites, and corn syrup instead of butter or oil for tender low-fat breakfast muffins flavored with cinnamon.

Quick banana muffins ready in 45 minutes with just one bowl and pantry staples. Moist, lightly sweet, and perfect for breakfast on the go or after-school snacking.

Whole wheat bread baked in the bread machine with applesauce for moisture and instant potato flakes for tenderness. A soft, high-fiber loaf with no added fat or oil.

Fat-free banana muffins use mashed bananas, dark corn syrup, and egg whites in place of butter or oil. A moist breakfast muffin with cinnamon and skim milk, no added fat.

Prepare your own biscuit mix for quick and easy biscuits anytime.

Baby portobello mushrooms, dried porcini mushrooms and tomatoes make this ragu taste super delicious. Mix it into spaghetti or use it to make lasagna, and it will deliver the maximum yumminess.

Matar paneer is a popular Indian dish consisting of paneer (a type of fresh cheese) and peas (matar) cooked in a spiced tomato-based gravy. It combines the soft, creamy texture of paneer with the sweet pop of green peas, all enveloped in a rich, aromatic sauce.

Easy garlicky tabouli with bulgur wheat, fresh parsley, garlic, and lemon juice. The vegan Middle Eastern grain salad in its simplest form, made even better by an overnight rest.

A garden vegetable spaghetti sauce loaded with peppers, zucchini, and summer squash, slow-simmered with garlic and a big handful of herbs. A meatless, freezer-friendly marinara for using up the garden.

Unleavened pita bread made on a hot griddle with just flour, salt, and water. A 30-minute yeast-free flatbread perfect for wraps, dips, or scooping curry.

Pumpkin nut pie baked in a buttery nut cookie crust with brown sugar, warm spices, and evaporated milk. Topped with brown sugar whipped cream for a nuttier twist on the holiday classic.