10,000 low fat low recipes

Gazpacho done right: ripe tomatoes, cucumber, and peppers blended smooth, then topped with the same vegetables finely diced for crunch. A no-cook chilled soup with lime, Tabasco heat, and an optional vodka kick.

Roasting tofu in the oven is a great way to create a very meaty texture. No mushy tofu here and combined with a very flavorful sauce the cubes are almost like cubes of beef.

This smooth, creamy and fruity dessert will impress everyone, also it is a low-fat dessert. Berry season is coming, enjoy these lovely panna cotta with some fresh strawberry compote.

Light and tasty. A quick and easy way to prepare a delicious fish dish.

Fresh tomato soup made with whole Roma tomatoes, celery, onion, and chicken broth, simmered and strained for a clean, bright bowl. Topped with cool yogurt. Gluten-free, low-fat, ready in 45 minutes.

For cooking this risotto, we use slow cooker, so even no stir, the risotto is cooked wonderfully, and you can choose barly or brown rice, add more fibre.

These are very healthy vegetables, whenever it is a nice recipe, worth to keep.

Make this simple and tasty tilapia dish for a quick dinner with some lemony green beans and toasted walnuts aside.

This hearty soup is not only good for you, but also packed with deliciousness. It will certainly help you shed off a few pounds with lots of goodness.

Classic chilled gazpacho, the no-cook Spanish soup of ripe tomatoes, cucumber, pepper, and onion blended with tomato juice and a splash of wine. Light, refreshing, vegan, and ready in 10 minutes.

Low-fat curried carrot soup simmers carrots in chicken broth, then purees with curry powder and a dash of hot sauce. Four-ingredient pantry soup that's silky, vibrant, and surprisingly low calorie.

Roasted butternut squash with cooked seasoned pinta beans, stuffed into the warmed tocos, sprink some crumbled feta cheese on top, a perfect side dish or vegetarian main dish.

Fresh vegetable gazpacho with tomatoes, cucumbers, zucchini, and bell peppers. Quick cold Spanish soup ready in 10 minutes, perfect for summer lunches.

This delicious vegetable soup can help you use your left-over Parmesan rinds and your leftover bread, with several fresh vegetables under a low temperature cooking, the soup is just flavorful.

A delicious and light soup that we make all the time. It can be served warm, at room temperature or chilled. So it's perfect all year round. If you like chunkier soup, just simply reserve 1 cup or two soup before putting into the blender.

Roasted fresh corn kernels are tossed with basil and shallot vinaigrette, quick, easy and tasty!