10,000 low fat low recipes

Indian carrot salad with cumin, cinnamon, lime juice, and garlic, served chilled and garnished with wheat sprouts. A light, spiced vegetarian side dish.

Tasmanian Salmon drizzled with a dressing made with Alpine Pepper and soy sauce.

Chocolate lovers will adore this rich and decadent cake that has a taste that will melt your heart!

Grilled lime chicken marinated overnight in white wine, fresh lime juice, lime zest, and parsley. A low-calorie, bright-flavored grilled chicken breast with just six ingredients.

Light upside-down cake with canned apricot halves on the bottom, topped with a sponge-like batter made from separated eggs and bread crumbs.

No-bake milk chocolate fudge made with two kinds of chocolate chips, marshmallows, and sweetened condensed milk. Silky, rich, and ready to slice in just 2 hours of chill time.

Only four ingredient make this vegan eggless lemon tart pudding.

Light and fluffy banana squares made with whipped egg whites, mashed bananas, and optional walnuts. Baked in a 13x9 pan and topped with whipped cream and banana slices.

Just 3 ingredients: dried California figs simmered in pure Vermont maple syrup until thick and luscious. Spoon it over ice cream, pancakes, waffles, or warm biscuits.

Pho bo (Vietnamese beef noodle soup) with oxtail broth, charred onion, star anise, and fish sauce poured boiling over rice noodles and paper-thin raw beef that cooks in the hot broth. Garnish with cilantro, scallions, and lemon.

Pasta and white bean salad with roasted red peppers, pesto, and light mayonnaise dressing. A quick, protein-packed cold salad that comes together in under 30 minutes.

Butter-tossed lobster tails in a bourbon and white wine cream sauce with sauteed shallots and morel mushrooms, plus bonus tomalley croustades with Gruyere.

Kangaroo steak with wild mushrooms and red wine, seared fast in butter and served pink inside. An authentic Australian recipe ready in 15 minutes on a skillet or barbecue plate.

Tender crepes filled with crab, mushrooms, and scallions in a white wine cream sauce, baked until heated through and broiled golden. French-inspired elegance in 45 minutes.

Caribou roast larded with salt pork, marinated in port wine with cloves and bay leaves, then slow-braised with cranberry juice and onions. A Northern wild game classic for hearty appetites.

Broiled eggplant topped with a creamy Mediterranean walnut sauce spiked with crushed fennel seed and garlic. A rustic vegetarian starter or side dish that makes produce-section eggplant taste like a proper restaurant plate.