10,000 low fat low recipes

Grilled vegetable garden burgers with marinated eggplant, zucchini, summer squash, Bermuda onion, and tomato layered into whole wheat pita. A vegan, herb-laced summer sandwich for cookouts.

Ma-po's pork brains is a traditional Sichuan offal stir-fry pairing silky poached pork brains with crispy ground pork, chili nam yuey, ginger, and Shaoxing wine. A regional classic for adventurous eaters.

Impossible banana cream pie that makes its own crust while it bakes. Bisquick, eggs, milk, and butter blend into a self-crusting custard topped with fresh bananas and whipped cream.

Pineapple coleslaw with crushed pineapple, lime, celery seed, and Miracle Whip. The sweet-tart Hawaiian-style slaw that goes with pulled pork, fish tacos, or BBQ ribs.

Scottish Pride cupcakes from one batter, two flavors: orange marmalade and chocolate coffee. A clever two-in-one recipe that yields 30 cupcakes from a single base.

Raspberry angel cake fills and frosts an angel food cake with a fluffy raspberry Jello and whipped cream mixture studded with real berries. Make-ahead friendly.

Meringues aux noix: light, low-calorie nut meringue cookies with chopped hazelnuts, honey, and amaretto. Crisp, airy French-style cookies that crackle and dissolve.

Mash black-eyed peas with fork, cook with tomatoes and golden onions, stir in ground peanuts for this unique Kenyan vegetarian stew over rice.

Warm spiced apple cider punch infused with cinnamon sticks, whole cloves, and fresh nutmeg, blended with orange and lemon juice for holiday gatherings.

A succulent beef roast that's so tender and juicy, you will end up making it every week!

Warm rice salad with marinated artichoke hearts, mushrooms, Parmesan, and scallions in a tangy artichoke vinaigrette. A fresh, no-cook side dish.

Memphis-style rib basting sauce built on red wine vinegar, brown sugar, and Worcestershire with a kick of hot pepper. Tangy, thin, and made for long smokes.

An old-fashioned steamed pudding studded with fresh blueberries, made with bread crumbs for a soft, cakey texture. Serve warm with your favorite sweet sauce for a nostalgic homestyle dessert.

A cross between a chewy oatmeal cookie and a biscuit.

Vibrant green spaghetti sauce blended from just three ingredients: cooked spinach, garlic, and soy milk. A creamy, dairy-free, vegan pasta sauce that comes together in one blender.

Sun-dried tomato pasta sauce with no canned tomatoes. Dry-packed tomatoes rehydrate in boiling water, then split between a blended puree and chunky halves for real texture. Vegan, 20 minutes.