10,000 low fat low recipes

Quick and easy kids’ snacks that are healthy and fun to eat any time of the day! Try it!

Margarita on the rocks shakes premium gold tequila with Triple Sec, Grand Marnier, and sweet and sour mix, poured over ice into a salt-rimmed glass. The double hit of orange liqueur gives this classic cocktail extra depth and punch.

Homemade string hopper sweet rolls, delicate steamed rice-flour noodle disks wrapped around a sweet coconut treacle and cinnamon filling. A soft, lightly sweet Sri Lankan steamed treat for breakfast or tea.

Have been making all kinds of macarons recently, certainly has become my new addiction. These chocolate macarons are sandwiched with rich-silky chocolate ganache. They melt in your mouth.

Ben & Jerry's plum ice cream layers macerated plum juice into a sweet cream base, then swirls plum puree in at the end of churning. Vermont custard with bright fruit ribbons in every scoop.

This is another very normal dish that Korean people eat all the time, here the rice cake is nothing to do with dessert, it's a plain small patty or stick that is made of rice, normally simmered with stock, Korean chili sauce, cabbage and chilies. It soak all the delicious flavor, a classic and tasty Korean dish.

You can eat cookies any time of the day.They are very easy to make.

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Reduced fat brownies made with applesauce, cocoa powder, and melted unsweetened chocolate. Fudgy and rich with less oil, topped with toasted walnuts.

Easy deviled eggs with a creamy, tangy filling, mayo and sour cream brightened by honey mustard, red wine vinegar, and a whisper of curry, plus minced celery for crunch. A make-ahead cold appetizer.

Phyllo pastry gives the tart super crispy texture, feta cheese and juicy tomatoes are absolutely a delicious combo. Serve with some fresh basil leaves on top to add a final refreshing touch.

Aduki and squash soup blends sweet butternut, earthy adzuki beans, balsamic vinegar, rosemary, and savory miso for a rich vegan fall soup with a Japanese-macrobiotic backbone. High in fibre and deeply warming.

It is one of the best cookies I've ever baked, all my families enjoy them so much! This will certainly be a family favourite!

Creamy vegan butternut squash soup blended with blanched almonds for a dairy-free silky texture, finished with curry powder and topped with pepitas, parsley and cherry tomato halves. No cream, no dairy, all velvet.

A Northern Italian variation on pasta. Cabbage with pasta makes this dish more filling and is dressed with a light white wine sauce. Quick and easy to prepare.

Mixing brie with the mashed potatoes adds an incredibly creamy and rich taste. Baked in the oven adds a nice crisp crust on top.