10,000 low fat low recipes

Light breakfast muffins with grated apples, orange zest, and warm spices. Made with skim milk powder and minimal fat. Tender crumb from beaten egg whites.

Green tomato jam: tart-sweet preserve made with unripe tomatoes, lemon, sugar, and water. Old-fashioned garden-rescue jam that uses up the last of the season's tomatoes.

Your basic hummus. Try adding a handful of black beans, spinach, or other "flavors" and spice to create your own unique taste!

These chile cheese stuffed tomatoes were deliciously cheesy and juicy. We served these tomatoes with a salad and red wine mushroom sauce, yum!!! Definitely a keeper!

This is my kind of food, packed with Asian flavor. Lots of miso, tahini, sesame oil...YUM! Loved orange juice in the sauce, a bit sweet, sour and orange-y taste, which I really enjoyed!

Kiwi lemon pie with a tangy lemon custard filling in a graham cracker crust, topped with fresh kiwi slices and a glossy marmalade glaze. Bright, tart, and gorgeous.

Ready the grill for this succulent recipe that tastes great with baked or mashed potatoes.

Traditional Scottish-style scones made with whole wheat flour, buttermilk, and currants. Tender, slightly nutty teatime classic served with jam, butter, or clotted cream.

Surprise Grandma this Christmas with a jar of this tasty spread that can easily be made in your crockpot.

These delicious cola barbecued ribs will for sure satisfy your tummy.

Pan-seared scallops with fennel over soba noodles plates golden-crusted scallops on Japanese buckwheat noodles in a Pernod and orange pan sauce. East-meets-West restaurant plating at home.

Loaded macho nachos piled high with spicy bean dip, melted cheddar, guacamole, sour cream, and sliced jalapenos. This fiery Mexican appetizer is microwave-ready in minutes for game day or any party.

Mom's banana custard pudding layered with homemade stovetop custard, sliced bananas, and vanilla wafers in a 9x13 dish. The Southern church-supper classic that feeds a crowd of 20.

Bread machine white bread enriched with a tablespoon of applesauce for a softer, moister crumb and slightly extended shelf life. A no-fuss everyday loaf made by dumping everything in and pressing start.

High-fiber banana oat bread made with oat bran, oat flakes, whole wheat pastry flour, ripe bananas, and honey. A wholesome quickbread sweetened naturally with no white sugar.

Betty Carter's refrigerator pickles use a no-cook cold brine of vinegar, sugar, salt, celery seed, mustard seed, and turmeric. Five days in the fridge and they're ready. Last a year in the jar.