10,000 low fat low recipes

Classic chocolate refrigerator cookies made with real unsweetened chocolate. Shape the dough into a log, chill overnight, then slice and bake for 72 crisp, thin cookies.

Wholesome after-school snack muffins made with raisin bran cereal, whole wheat, and shredded carrot. Lightly sweet, moist, and full of fiber, a kid-friendly muffin for lunchboxes and snack time.

Fudgy mint chocolate crinkle cookies coated in powdered sugar with crackled tops. Makes 3 dozen chewy cookies with cool minty flavor in just 30 minutes.

This deliciously fluffy and nutty almond honey flourless cake will for sure satisfy your sweet tooth.

Edible flower salad with nasturtium leaves and blossoms layered over Vidalia onions and tomatoes, finished with celery and vinaigrette. Stunning and peppery.

Homemade bread dough enhancer made with lecithin, dried whey, diastatic malt powder, and ascorbic acid. Mix once, store in a jar, and add a tablespoon to any bread recipe for softer, higher-rising loaves.

Peanut butter biscuits with Bisquick, crumbled bacon, peanut butter, and milk. A savory, four-ingredient drop biscuit with nutty richness and smoky bacon crumble in every bite.

Baste and Bake Chicken inspired by Boston Chicken uses a honey-lime-paprika basting sauce on bone-in chicken breasts, baked uncovered until deeply browned. The foil-rest step keeps every bite juicy.

Two thick porterhouse steaks rubbed with crushed garlic and olive oil, scored, brightened with lemon, then broiled to a seared, juicy finish. Steakhouse flavor at home with just 6 ingredients.

Homemade frozen yogurt with fresh fruit, orange juice, and egg whites beaten until fluffy. A no-churn, low-calorie frozen dessert you can make with any fruit.

Whole trout wrapped in foil with butter and a squeeze of lemon, then nestled on coals to steam over an open fire. The classic three-ingredient campfire fish for fresh catch.

Turkey breast rubbed with a fiery Cajun spice blend of three peppers, cumin, garlic, and paprika, marinated for two days, then smoked for seven hours. Homemade tasso that brings authentic Louisiana heat to gumbo, red beans, and pasta.

Papaya cookies with amaranth flour, honey, and fresh papaya chunks pressed into each one before baking. Egg-free and naturally sweetened with a nutty, tropical flavor.

Real butterscotch pie made the old-fashioned way with brown sugar and butter melted in a cast iron skillet, topped with golden meringue. No pudding mix, no shortcuts, just pure caramelized flavor in every slice.

An easy to prepare mustard that is good with sausage, cold cuts, or as an accompaniment to an English plowman's lunch of cheese, bread, pickled onions, and radishes.

Cold buttermilk soup with whipped egg yolks, lemon zest, and vanilla, served chilled with a dollop of unsweetened whipped cream. A refreshing Scandinavian-style summer soup.