4,992 low fat low recipes

Fresh nectarines or peaches halved and stuffed with a whipped lemon cream cheese filling flavored with lemon balm. An elegant no-bake summer dessert.

Anyone who is a fan of pickled beets will love this tangy dish that is made with orange rind.

Your family will never know it's tofu in this healthy scramble loaded with veggies with lots of taste such to satisfy. Low in cholesterol and fat and this quick and easy to make one pan meal.

Pollo borracho: a whole chicken browned and braised in red Burgundy wine with tomatoes, zucchini, and warm Mexican spices. One Dutch oven, big bold flavors, and the house smells incredible. Serve with brown rice and pinto beans.

French apple pie with vanilla custard filling, butter-sauteed Granny Smith apples, apricot preserves glaze, and a golden lattice crust. A bakery-level showpiece.

No-bake nectarine pie with a caramelized granola crunch crust and vanilla cream cheese filling. Light, fresh, and summer-ready with just five ingredients.

A bold beef barbecue sauce simmered with beer, chili sauce, pimento-stuffed olives, and butter. Briny, tangy, and ready in 15 minutes. Makes 1½ cups of pure backyard magic.

Chocolate peanut dream pie with creamy peanut butter folded into chocolate pudding, lifted with whipped topping, and chilled in a graham cracker crust. The 4-ingredient potluck pie that disappears first.

Bread machine rice bread made with cooked rice folded into bread flour dough. The rice adds a soft, moist crumb and subtle chewiness that plain white bread can't match.

Tomato salad with basil buttermilk dressing made from two cups of fresh basil blended with buttermilk, green onions, and mayonnaise. A creamy, herb-packed summer side for peak-season ripe tomatoes.

Pearl barley baked with cream of broccoli soup and melted Monterey Jack cheese. A cheesy, wholesome side dish that comes together in just 35 minutes with 5 ingredients.

Aunt Eloise's borscht simmers ruby beets, potatoes, cabbage, tomatoes and sorrel into a tangy Eastern European soup served hot or cold with a swirl of sour cream.

Strawberry-corn pancakes fold fresh sliced strawberries into a yellow cornmeal-and-flour batter for breakfast pancakes with crisp, slightly gritty edges and bursts of berry. Ready in 20 minutes.

Traditional meat dolma: small green bell peppers stuffed with seasoned meat and rice, gently simmered over parsley stems until tender. Served hot with cool yogurt on the side.

Moist bran date bread with sourdough starter, buttermilk, and lemon zest baked into a dense, naturally sweet loaf. Spread with cream cheese for something truly special.