10,000 low fat low recipes

Homemade cranberry orange sauce studded with dried apricots and raisins. This fruity, jewel-toned holiday condiment can be made up to 4 days ahead and thickens beautifully as it chills.

Elegant layered vegetable terrine wrapped in savoy cabbage with asparagus, red peppers, shiitake mushrooms, spinach, carrots, and artichoke hearts. Served cold with a tangy tomato-buttermilk sauce.

A tiny two-ingredient cake made for the Easy Bake Oven. Just 3 tablespoons of cake mix and a splash of milk for kid-sized baking fun in 15 minutes.

Cheesy eggplant pasta sauce with mushrooms, red pepper, and blended cottage cheese braised in dry sherry. A creamy, low-fat vegetarian sauce with nutritional yeast for extra savory depth.

Honey up your day with this succulent dish that is perfect to serve when guests are coming over for dinner.

These delicious cookies are made with egg whites, cocoa powder and chocolate chips, if you are in a gluten-free diet, you will love these sweets.

Try this tasty treat made of mint chocolate chips, marshmallows and nuts.

Deep-fried sticky rice dumplings filled with pork, dried shrimp, and bamboo shoots in a sweet rice flour dough. A crispy, chewy Chinese dim sum classic that puffs up golden brown in the fryer.

Traditional Mexican pozole with slow-simmered pork loin and canned hominy in a simple garlic broth. Five ingredients, big flavor, and endlessly customizable with toppings.

Toast whole spices until smoky, grind with dried chilies and aromatics, then blend with oil and wine for a thick Ethiopian berbere paste that clings to meats and vegetables.

Four-ingredient thermos lunch with black beans, corn, brown rice, and salsa. No cooking, no microwave needed. Pack it hot in the morning and eat it warm at your desk.

Green pea and peanut salad with Spanish peanuts tossed in a sweetened sour cream dressing. A no-cook retro side dish with festive red and green garnish, great for holidays and potlucks.

Rye bread sourdough starter with an onion twist, ready in 48 hours. Rye flour, yeast, water, and a halved onion develop a pleasingly sour, beery aroma for bread baking.

Blushing grapefruit marmalade turns ruby red grapefruit and lemon into a pink-blush preserve with bittersweet citrus depth. A traditional small-batch marmalade with liquid pectin set.

Italian pasta e ceci soup with chickpeas, elbow pasta, canned tomatoes, garlic, and fresh basil. A hearty one-pot vegetarian soup ready in under an hour.

Slow-simmered chicken and okra gumbo with a medium-brown roux, fresh tomatoes, and onions. The okra cooks down past the slime stage into a thick, velvety Louisiana classic served over rice.