10,000 low sodium recipes

If you love butterscotch and oatmeal cookies, these are the best.

NOTE: I think paste food color works better than liquid food coloring when tinting cookie dough. It's available in specialty markets and some party stores. Be careful: A little goes a long, long way.

It's hard not to like this homemade fruit leather. It's made with 100% fruits, a little bit honey, and lemon juice. It's fruity and packed with nutrients. It's delicious way to enjoy a combination of fruits.

A bright, silky smooth fruit sauce bursting with raspberry flavor. Perfect to dress up ice cream or cheesecake and especially good with angel food cake or chiffon.

This delicious cherry tomato spaghetti sauce is full of flavor, roasting develops lots of yummy spots on these cherry tomatoes, and serve it with your spaghetti, you will be surprised by how delicious it is!

Quick blender gazpacho with tomato, cucumber, green pepper, and rice vinegar. Vegan no-cook Spanish-style cold soup ready in 10 minutes. Garnish with finely diced cucumber for crunch.

Shape popcorn into pumpkins, these cute pumpkins are a great treat at your Halloween party!

Enjoy this scrumptious banana bread that's made with chocolate chips and chopped nuts.

Apricot ice cream with low-fat yogurt and fromage frais instead of cream. A lighter frozen dessert built on dried apricot puree, perfect for hot afternoons without the heaviness of dairy ice cream.

"This pie definitely rates 5 stars. It's easy to assemble and a fantastic addition to your Thanksgiving dinner."

Buttery, crisp-edged cookies loaded with creamy white chocolate chunks and crunchy macadamia nuts. A classic Hawaiian-style treat that’s easy to make and always a crowd-pleaser

Buttery Southern biscuit muffins with a thick golden crust and cakelike center. Just six ingredients, hand-mixed, and baked until golden. The easiest biscuit you'll ever make.

Old-fashioned peach conserve with whole oranges, sugar, and maraschino cherries cooked down to a chunky, citrusy marmalade. Spread on toast or scones for a sun-bright burst of summer.

These chocolaty, moist and buttery muffins are so delicious, it is a great way to use up some of the leftover ricotta cheese that adds the creaminess and moisture into the muffins.

Fig marmalade pairs ripe summer figs with chopped oranges and tender lemon slices for a glossy, jewel-toned preserve. Just four ingredients, no added pectin needed. Spreads beautifully on toast, brilliant on a cheese board.

Tangy yogurt and bright lemon zest blend into soft oatmeal cookies with crisp edges, then get showered with powdered sugar for a lighter twist on classic cookies.