10,000 low fat low recipes

Grilled vegetable garden burgers with marinated eggplant, zucchini, summer squash, Bermuda onion, and tomato layered into whole wheat pita. A vegan, herb-laced summer sandwich for cookouts.

Warm spiced apple cider punch infused with cinnamon sticks, whole cloves, and fresh nutmeg, blended with orange and lemon juice for holiday gatherings.

Homemade beef stock is always the best, it's full of flavor and it's super tasty. It gives the dish you are making tons of yummy taste.

Raspberry angel cake fills and frosts an angel food cake with a fluffy raspberry Jello and whipped cream mixture studded with real berries. Make-ahead friendly.

Scottish Pride cupcakes from one batter, two flavors: orange marmalade and chocolate coffee. A clever two-in-one recipe that yields 30 cupcakes from a single base.

A succulent beef roast that's so tender and juicy, you will end up making it every week!

Meringues aux noix: light, low-calorie nut meringue cookies with chopped hazelnuts, honey, and amaretto. Crisp, airy French-style cookies that crackle and dissolve.

Warm rice salad with marinated artichoke hearts, mushrooms, Parmesan, and scallions in a tangy artichoke vinaigrette. A fresh, no-cook side dish.

Halloween cookie pops made from refrigerated dough on wooden sticks, baked golden and decorated with frosting and candy. A fun, kid-friendly party activity with just 3 ingredients.

This is a tangy marinade, containing equal amounts of lemon juice and oil, and is good for rich meats like chicken thighs. It can be used for chicken breasts too, but their skin should be on for additional protection during grilling or broiling. Thyme gives this marinade a flavor loved in France, but you can substitute oregano for an Italian or Greek accent, or mint or cilantro for a Lebanese touch.

Creamy potato salad made with eggless mayonnaise, white vinegar, celery, and onion. Egg-free and simple to assemble with boiled potatoes. Topped with paprika.

Raisin puree fat substitute for baking, made with just raisins, water, and vanilla. Replaces butter or oil 1:1 in cookies, cakes, and brownies while keeping baked goods moist and chewy.

Vibrant green spaghetti sauce blended from just three ingredients: cooked spinach, garlic, and soy milk. A creamy, dairy-free, vegan pasta sauce that comes together in one blender.

A staple at English boarding schools, these individual cakes are served with afternoon tea. They don't keep well; after a day they take on the characteristics of "rocks".

Barb's Special Sweet Breads Part 3 (Spandauer) recipe

A cross between a chewy oatmeal cookie and a biscuit.