10,000 low sodium recipes

I added some pureed strawberries and a couple of drops of red food coloring to make the cake pink.

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.

Chunky gazpacho: a no-cook Spanish-style cold soup of tomato juice, fresh chopped tomatoes, and cucumber, chilled three hours so the flavors marry. Vegan, gluten-free, low-fat.

Rhubarb jam with Chinese five-spice, crystallized ginger, and a whisper of hot sauce. Tart-sweet preserve with warm spice and gentle heat, perfect on toast or alongside roast pork.

Fruit yogurt scones use plain yogurt and lemon zest to create tender, lightly tangy mini scones studded with plumped raisins or dried cranberries. Smaller than a tea-room scone, perfect for buttering warm. Ready in about 22 minutes.

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

This sweet marmalade is the perfect spread for toast, english muffins and pancakes.

Banana fudge walnut brownies pack mashed banana into a fudgy chocolate brownie with crunchy walnuts. A clever way to use overripe bananas in a different dessert.

Akudjura (dried bush tomato) crusted Ribeye steak served with broccolini, shitake mushrooms and wattleseed jus.

Store-bought chocolate ice cream mixed with toasted walnuts and dried cherries, with homemade oreo cookies make these addictively delicious ice cream sandwiches that will for sure please your sweetest tooth :)

Mini Black Forest chocolate cheesecakes topped with Cherry filling.

Soft oatmeal cookies studded with chocolate chips, made lighter with applesauce instead of excess butter. Crisp edges, chewy centers, under 150 calories each.

Creme brulee, the classic French dessert: silky vanilla custard made from just cream, egg yolks, sugar, and vanilla, baked gently in a water bath and finished with a crackly torched sugar crust.

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.

Fresh apricot ice cream made with diced ripe apricots, apricot nectar, evaporated milk, and tangy yogurt. A cooler, lighter summer ice cream with bright stone-fruit flavor and no eggs.

This is a perfect appetizer for holiday entertaining. It's delicious, easy and your guests will just love it!