4,107 low fat low recipes

Vegan wild rice crepes stuffed with a savory trio of shiitake, oyster, and button mushrooms, finished with a silky nutty almond sauce. Elegant plant-based entertaining at its finest.

Crispy golden fried tofu stuffed with crunchy bean sprouts and cucumber, drizzled with a fiery chili-peanut sauce. This classic Malaysian street food favorite is vegetarian, packed with bold Southeast Asian flavors, and ready in minutes.

Smooth, creamy avocado and raisin dip blended with lime juice in just 5 minutes. The raisins add a sweet chewiness that makes this a surprising twist on guacamole. Scoop it up with chips, crackers, or raw veggies.

Simple but irresistible, this cake is great for dessert after dinner.

No-bake cereal bars with peanut butter, chocolate, and butterscotch chip topping. Church potluck favorite ready in 35 minutes, feeds a crowd sweetly.

Savory corn and ham pancakes fold leftover leg ham, corn kernels, red bell pepper, and green onions into a whole-wheat batter, then pan-fry to golden alongside blistered cherry tomatoes.

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Classic whole wheat sandwich bread made with active dry yeast, producing three golden loaves with a tender crumb and nutty flavor. The reliable recipe you'll turn to for weekly bread baking.

Cinnamon apple popcorn with dried apples, pecan halves, brown sugar butter, nutmeg, and vanilla. Baked low and slow for a crispy, spiced snack mix.

Creamy navy bean soup simmers soaked navy beans with carrots, celery, tomato puree, and thyme, then finishes with cream and milk for a silky high-fiber bowl. A vegetarian, gluten-free comfort soup.

So good impossible pumpkin pecan pie skips the crust: Bisquick in the batter makes its own as it bakes. A spiced pumpkin custard studded with pecans, topped with spiced whipped cream. Easy, no-roll holiday pie.

Sunflower seed bannock (Missiiagan-Pakwejigan) from Mohawk tradition, made by simmering and crushing sunflower seeds into a paste with corn flour, then pan-frying into flatbreads.

A vegan cima roll: pureed tofu wrapped around a colorful filling of seitan, spinach, roasted red peppers, pistachios, and peas, then steamed into a sliceable log. Plant-based Italian showpiece.

Bread machine raisin buttermilk bread with whole wheat flour, raisins, and nuts. Tangy buttermilk crumb with a hearty whole grain texture baked hands-free.

Crescia, an onion-topped focaccia from Le Marche, Italy, with a soft olive oil dough and slowly sauteed onions baked golden on top. A regional Italian flatbread with a velvety crumb.

Low-cholesterol oatmeal cookies made with sunflower oil, egg whites, molasses, and whole wheat flour. Warmly spiced with cinnamon, cloves, and nutmeg.