9,195 low fat low recipes

Three-ingredient blackberry sauce with sugar and lemon juice, strained smooth and seedless. Pairs beautifully with duck and freezes for up to a year.

Sourdough starter from scratch in two days using water, active dry yeast, sugar, and flour. The fast-start version that skips the wild-yeast wait, refresh with flour and water as you use it.

Homemade frozen fruit cocktail mix with watermelon, cantaloupe, peaches, grapes, and blueberries in an orange-lemonade syrup. Freeze in pint containers for up to 8 months of fresh fruit cups.

Old-fashioned peach ice made with fresh peaches, sugar syrup, and beaten egg whites for a light, airy texture. A vintage frozen dessert from the days before electric ice cream makers.

Homemade raspberry vinegar infused with fresh berries and sugar, aged 30 days for deep ruby color and bright fruit flavor. Perfect for salads, marinades, or finishing.

Jewel-toned apple rings preserved in a brandy-spiked sugar syrup and water bath canned for year-round enjoyment. A stunning edible gift or garnish that captures fall in a jar.

Preserved blueberries in orange liqueur syrup with fresh lavender flowers, canned in a boiling water bath. Spoon over vanilla ice cream, fold into yogurt, or gift a jar to someone who deserves something truly special.

Old-fashioned currant jelly uses just two ingredients: fresh currants and sugar. Traditional cook-and-strain method without commercial pectin. Bright tart-sweet jelly for toast, lamb, or thumbprint cookies.

Fanned orange slices on a pool of silky cranberry coulis spiked with Grand Marnier or Cointreau. A stunning, light fruit dessert that's as gorgeous as it is refreshing.

Homemade peach fruit leather: just ripe peaches and sugar, sun-dried or oven-dried into chewy strips. Two-ingredient snack that keeps for months.

Old-fashioned raspberry jelly with no commercial pectin: apples provide natural set, raspberries give the flavor. Traditional jelly-bag technique for a clear, pure-fruit preserve.

Chilled mango ginger lime soup pureed smooth and strained for a silky texture. A no-cook cold soup with just 4 ingredients and a serious ginger kick from 4 ounces of fresh root.

Raspberry angel food cake with fresh berries folded directly into the whipped egg white batter. Light, fat-free, and bursting with pockets of fruit.

Vegan raspberry banana mousse made with silken tofu, frozen fruit, and maple syrup. Dairy-free, egg-free, and blended to a creamy frozen dessert texture with no churning needed.

Linzer pastry dough with a full pound of butter, egg yolks, lemon zest, and vanilla. A rich, tender Austrian dough for jam-filled cookies, tarts, and meringue-topped pastries.

Traditional Vietnamese herb and vegetable platter with fresh mint, cilantro, basil, bean sprouts, cucumber, and tropical fruits. The essential accompaniment for pho, banh mi, and spring rolls.