10,000 low fat low recipes

Paris Puffins are nutmeg-spiced muffins rolled in melted butter and cinnamon sugar straight from the oven. They taste like fresh doughnuts without the frying.

Crostata di fragole is an Italian strawberry tart with almond-enriched pasta frolla, a layer of strawberry jam, and fresh berries arranged for a stunning no-bake filling on a crisp, buttery shell.

Krautfleisch, a German pork and cabbage casserole with paprika, caraway, tomato, and sour cream. Tender pork cubes simmered low and slow for 90 minutes.

Lime-honey marinated chicken breast grilled on skewers with fresh papaya, pineapple chunks, pearl onions, and green pepper. A low-calorie tropical kabob that is pure summer on a stick.

Hot apple soup pureed from a mix of tart Granny Smith and sweet McIntosh apples with cinnamon, nutmeg and a swirl of cream. Vegetarian, ready in under an hour. A Fall soup that doubles as brunch.

Gluten-free brown rice pie crust made with just two ingredients: cooked brown rice and egg white. A simple, grain-based alternative to traditional pastry crusts.

Salmon asparagus manicotti: pasta tubes stuffed with ricotta, poached salmon, and fresh asparagus, baked in cream of asparagus sauce. A comforting seafood pasta dinner.

An easy home-made dressing that adds loads of flavor to a variety of dishes or even just with your favorite greens.

Old-fashioned yeast cakes made from hops water, potato liquid, flour, and cornmeal. A pioneer-era leavening method you dry and store for homemade bread baking. Just 5 ingredients.

Rutabaga puree with sweet potato, a pinch of cayenne, and nutmeg. A creamy, low-fat side dish that rivals mashed potatoes without the guilt.

Chicken breasts marinated in white wine, olive oil, garlic, and oregano, then roasted until crispy with a golden Parmesan crust. Served over spinach and rice for an Italian feast that feeds a crowd.

Maple walnut cream pie with a custard filling cooked in a double boiler using real maple syrup and egg yolks. Topped with whipped cream and crunchy walnuts.

Greek octopus pilaf simmered in tomato, white wine, and oregano for an hour until tender, served over rice cooked in the braising sauce. A traditional taverna dish.

Creamy, tasty and flavorful. This delicious soup is packed with flavors and very nutritious, it's creamy but not too rich. Serve it with some crunchy croutons.

Pasta and peas tosses ditalini macaroni with sweet peas, sauteed mushrooms, and a quick tomato juice sauce. Melted fontina cheese pulls it all together for a 30-minute Italian weeknight dinner for two.

Old-fashioned elderberry grape jelly: foraged elderberries and half-ripe grapes simmered, strained, and boiled with sugar to a sheeting set. No commercial pectin needed thanks to the under-ripe grape skins.