9,195 low fat low recipes

Low-calorie Irish-style brown scones bake whole wheat flour, oats, and buttermilk into a no-fat round, sliced into wedges. Soft, tender, and ready in under 30 minutes.

Traditional Quebec habitant pea soup with yellow split peas, smoked ham hocks, savory, and thyme simmered three hours until thick and creamy. A French-Canadian classic.

Ripe peach halves baked with dark chocolate tucked inside and a drizzle of kirsch. Three ingredients, ten minutes in the oven, and an effortlessly elegant dessert.

Oxtails braised 4 hours in red wine with tomatoes and capers, then stripped, stuffed into cabbage rolls with Parmesan, and baked golden. Served on mashed potatoes for the ultimate comfort meal.

Retro orange gelatin mold loaded with pineapple, mandarin oranges, marshmallows, and coconut folded into whipped topping. A nostalgic potluck classic that's light, fruity, and fun.

Herbes de Provence blend with marjoram, thyme, savory, basil, rosemary, sage, and fennel seeds. Mix once and store for months of French-inspired cooking.

This lighter chocolate dessert has a bonus because it is also easy to prepare. Plan to make this recipe one day ahead to let the yogurt drain in your refrigerator.

Flank steak rubbed with garlic, red pepper, and seasoned salt, then marinated in Worcestershire sauce. Broil or grill for just minutes per side and slice thin across the grain.

Thakkali is a Sri Lankan curried tomato dish simmered in coconut milk with cumin, fenugreek, cinnamon, and curry leaves. A tangy, creamy vegetarian side ready in 40 minutes.

Crispy artichoke and peppery arugula pizza topped with thin slices of salty prosciutto. This Italian-inspired flatbread balances creamy, crispy, and fresh flavors.

Jellied beef broth seasoned with bay leaf, clove, celery salt, and Worcestershire sauce, set with unflavored gelatin. A chilled, savory consomme served in bouillon cups with fresh parsley.

Pork Normande for one with tenderloin braised in apple juice, sliced apples, and onion, finished with brandy and yogurt. A classic French single-serving dinner.

Baked polenta grits triangles topped with a fresh cilantro and tomato sauce spiced with cumin and chili powder. A light vegetarian main dish or hearty brunch option.

A vibrant Vietnamese-style banh mi stuffed with sliced pork, pate, grated carrots, cucumber, cilantro, jalapeno, and a punchy fish sauce and chili garlic dressing. No cooking required.

Cajun-style baked catfish coated in cracker meal and Parmesan with lemon-herb seasoning, baked in rich meunière sauce until flaky. A Southern fish fry without the fryer.

Homemade kreplach with hand-rolled egg noodle dough folded into filled triangles and boiled in soup or salted water. A traditional Jewish dumpling made from scratch.