10,000 low fat low recipes

Moist banana bread swaps butter for applesauce and uses egg whites instead of whole eggs. Low-fat quick bread sweetened by 4 ripe bananas with cinnamon. Freezes up to 2 months.

With its vibrant color and flavor, yellow rice is a staple in Latin America and the Caribbean. In Cuba, it's traditionally garnished with pimentos, but I sometimes top it with sliced scallions. Serve it with Cuban-style roast pork, ropa vieja or as a side to grilled meats, poultry or seafood.

Buttermilk pepper biscuits with a generous hit of cracked black pepper, tangy buttermilk, and shortening for a soft, flaky pull-apart crumb. Hand-shaped, baked tight together, ready in under 30 minutes.

My grandmother's pancakes and waffles recipe. It has been tried, and tried, and tried, and is true.

Ricotta pancakes made with whipped egg whites for an extra-light, souffle-like texture. A protein-rich breakfast served with fresh fruit and maple syrup, ready in 20 minutes.

Vegan butternut squash chowder made creamy without a drop of dairy. Blended squash, sweet potato, and carrot form a velvety base, brightened with garlic, rosemary, and thyme and topped with toasted almonds.

Learn how to make cherry preserves with this simple recipe that is 100% stress free!

This is loosely based on a Turkish dish I recently learned how to make. It's tomatoy aubergines with rice.

This chili was filling, tasty and wholesome. Nothing is like a bowl of warm chili on a cold and snowy winter day.

Blueberry lovers muffins soak bran flakes cereal in milk for a tender, fiber-rich crumb dense with berries and warm spice. A lower-fat breakfast muffin with cinnamon and nutmeg punch.

A scrumptious pastry that is filled with a mixture of spinach and feta cheese.

Cardamom-spiced coffee sweetened with condensed milk, in the Middle Eastern and South Asian style. A 4-ingredient brew that turns regular coffee into something exotic.

Upside-down nectarine muffins with caramelized brown sugar tops, yogurt-tender crumb, and warm cinnamon spice. A lighter brunch treat that flips out beautifully every time.

Honey-wheat pumpkin muffins fold pumpkin purée and walnuts into a half-whole-wheat batter sweetened with honey. A wholesome 30-minute breakfast muffin with autumn flavor.

This tasty bread made with bisquik and mozzarella cheese tastes amazing plain or toasted.

Vegan oat almond waffles made in a blender with just six clean ingredients: raw almonds, quick oats, water, salt, vanilla, and maple flavoring. Egg-free, dairy-free, gluten-free if using certified GF oats.