8,336 low cholesterol recipes

Vegan eggplant and rice one-pot meal simmered in vegetable broth with crushed tomatoes, garlic, thyme, and cayenne. Low-fat, filling, and oil-free.

A make-ahead chocolate wafer crumb mix that stores for 6 months. Pull out a cup or two anytime you want a fast no-bake pie crust for cheesecake, mousse pie, or ice cream pie.

I created my raw food Chocolate Ganache Fudge Sauce for all the chocoholics I know (including me!), but I never miss a chance to introduce people to my rich, nutty Caramel Sauce.

This savory dish made with pinto beans is easy to make and tastes great with homemade bread.

Spiced pickled fruit preserves peaches, pears, or crabapples in a cinnamon and clove spiced vinegar syrup. An old-fashioned Southern-style sweet pickle that shines alongside roast ham or Thanksgiving turkey.

No-bake fudge oatmeal cookies with peanut butter, cocoa, and quick oats. Boil the chocolate base, stir in oats and peanut butter, drop onto wax paper, and they set in minutes.

Oat wheat bread for the bread machine. Half whole-wheat flour, rolled oats, and a touch of sugar make a nutty, hearty loaf with a tender crumb. Dump, push start, walk away.

Easy glazed smoked ham trims, scores, and bakes a fully-cooked smoked ham with a simple sugar coating for a holiday-worthy main with minimal effort. The classic Sunday-supper or Easter-table centerpiece.

Broiled grouper fillets seasoned with lemon juice and cracked black pepper, ready in under 10 minutes. The simplest low-fat preparation for one of the Gulf's best fish.

Nutella ice cream cups layered with chocolate ice cream, coffee ice cream, and swirls of Nutella topped with a toasted hazelnut. A no-cook frozen dessert that makes ahead beautifully for up to 2 weeks.

A produce department recipe. Tastes high-calorie, but is actually fairly low-cal. Sauce is best served the same day as it is made.

Fluffy pink grapefruit frosting is a seven-minute frosting made with egg whites, sugar, and grapefruit juice beaten over a double boiler into billowy, citrus-scented peaks.

Traditional lemon barley water made with pearl barley, fresh lemons, and sugar. A soothing, old-fashioned British drink that keeps in the fridge for five days.

Smith College fudge with molasses, brown sugar, and unsweetened chocolate cooked to soft-ball stage. The classic 1900s women's college recipe with deep, rich flavor.

Veau dans le chaudron, a French-Canadian veal pot roast browned in bacon fat with garlic, then braised with whole potatoes and onions. No added liquid needed.

Coffee pots de creme infused with whole roasted coffee beans and Kahlua, baked in a water bath, and topped with homemade almond praline. A silky French custard dessert.