10,000 low fat low recipes

Classic four-ingredient flaky pie dough with shortening and ice water. Makes two 9-inch crusts for double-crust pies, lattice tops, or freezer-stash backup. The base every home baker needs.

A healthy version of a common breakfast staple, it provides steady-release energy through the day and delivers important nutrients such as iron, selenium and calcium, among others. Easy to make ahead and pack for a day at the office.

Moist, lemony and delicious. These cupcakes are perfect for dessert after your main dish or even a delicious and nutritious breakfast with cup of smoothie.

Big-batch homemade hot chocolate mix. Cocoa powder, powdered milk, creamer and sugar whisked together. Store in jars and scoop ⅓ cup per mug for cold-weather sipping.

Roasting concentrates the flavour and the roasted garlic doubles up on the depth of flavours. The portobello mushrooms add a meaty texture, and pine nuts add a nutty highlight.

Warm up a cool autumn day with this fragrant soup that is full of flavor in every spoonful.

Fresh strawberries topped with piped sweetened whipped cream. Three ingredients, ten minutes, zero cooking. The kind of elegant simplicity New Orleans does best.

Homemade cream of chicken soup isn't hard to make and it can't compare to store-bought.

This easy to make strawberry pie tastes so good, you don't have to bake if you use a store-bought pie crust. A great recipe to use up your strawberries.

Sweet corn and juicy cherry tomatoes are combined with a quick, easy and smoky cheese garlic sauce. You can have it as a side dish or a simply delicious main course. Next day the leftover tastes even better.

Slow cooker apple butter simmers unpeeled apples and cider for 10 hours, then adds sugar and warm spices for the last hour. Yields ten 6-ounce jars of deep, spiced spread for toast or biscuits.

Juice poached pears bathe firm fresh pears in spiced grape juice with cinnamon and allspice, then drizzle with the reduced syrup. An elegant low-calorie fruit dessert.

Broiled portobello mushrooms sliced over mixed greens tossed with Earl Grey tea vinaigrette and topped with creamy goat cheese and fresh tomatoes for an elegant vegetarian main.

THese made the rounds in our neighborhood this holiday season. Everyone wanted the recipe.

Succulent grilled portobello mushroom has the meaty texture, which is ideal for burger. It's also marinated in a garlicky-herby-lemony marinade to build up more flavour.

Five cheeses made these tarts super cheesy, oozy and tasty. We made our own pastries that were buttery and flakey, also we used mini tartlets instead of 9-inch tart pan.