10,000 low low recipes

These cookies have been around my family for years.Kids and adults love them.They have a great molasses taste and it is very hard to eat just one.

Oysters Mosca: chopped fresh oysters cooked down with garlic, scallions, lemon, and Romano cheese, then spooned into puff pastry shells. The classic Italian-Creole New Orleans appetizer from the legendary Mosca's restaurant.

Broccoli with lemon sauce using just three ingredients and no added fat. A simple, diabetic-friendly side dish ready in 20 minutes with bright citrus flavor.

Homemade grainy mustard with mustard seeds, white wine, vinegar, and a touch of corn syrup. Bold artisan-style condiment that keeps for a month in the fridge.

Marinated cabbage slaw with green pepper, onion, and pimentos in a sweet-tangy vinegar dressing with mustard seeds. Make-ahead picnic salad that keeps for days.

Missing egg sandwich is the classic vegan dupe for egg salad: mashed tofu mixed with green onion, mayo, dill relish, mustard, and cumin. Creamy, tangy, and piled on whole wheat with lettuce and tomato.

These scrumptious snacks are perfect for the kids lunches. Just make sure to pack extra for their friends!

Sweet, rich and delicious...a decadent ending to a light meal or, just as a snack. The kiddies will love these.

Cranberry pineapple gelatin salad mold with fresh cranberries, celery, and cherry-lime gelatin. A retro holiday side dish set in a bundt pan.

I make these tasty squares using Splenda.They are super easy to make and great for a guilt free snack.

Roasted eggplant and vegetable pate with charred eggplant, yellow peppers, ginger, jalapeno, cumin, and lime. A smoky vegan spread for crostini, crackers, or sandwich filling. Keeps a week.

Old-fashioned rock cookies packed with raisins, chopped dates, and nuts in a spiced brown sugar dough with cinnamon and cloves. Dense, chewy, and fruit-studded, these hold up for days in a cookie tin.

Cold tuna rice salad with green peas, celery, and scallions in a light lemon and hot sauce dressing. A no-cook, mayo-free lunch that chills in 30 minutes.

Hot zabaglione is the classic Italian dessert: egg yolks, sugar, and Marsala whipped over a double boiler into a warm, frothy custard served in glasses. Three ingredients, ready in 15 minutes, restaurant-quality elegance.

Phyllo fruit nests are an oil-free, low-fat dessert: torn phyllo sheets baked into crisp golden cups, then filled with poached pears or apples and a drizzle of fragrant syrup.

Light fluffy strawberry frozen yogurt made from strained yogurt cheese, fresh berries, vanilla, and whipped egg whites churned into a cloud-like dessert. Tangier and lighter than ice cream.