10,000 low fat low recipes

Mandarin Cornish hens: small game hens roasted and basted in a bright orange juice glaze for tender, citrus-kissed meat and burnished skin. An elegant, simple main with one bird per person or to share.

Curry horseradish dip mixed in 5 minutes from mayo, curry powder, horseradish, garlic salt, and tarragon vinegar. Bold raw vegetable dip that improves overnight in the fridge.

Strawberry frost blended from frozen strawberries, low-fat yogurt, ricotta, and orange juice concentrate. A no-sugar-added frozen dessert that doubles as a diabetic-friendly treat.

Simple filled crepes (Flaedle) with eggs, milk, and flour, rolled with preserves and dusted with sugar. Fill sweet with jam or savory with seasoned meat.

Enjoy the wonderful flavors of a Monte Cristo Sandwich in this wonderful, low fat, salad.

Cold white-cut pork is a Cantonese classic: boneless pork leg gently poached with ginger, scallions, and rice wine, then ice-shocked and chilled. Sliced paper-thin for dipping in soy or chili oil.

Instead of making mashed potatoes, try this turnip and apple whip for a change. Serve it with pork dishes or grilled chicken.

Rustic wholemeal scones sweetened with honey and ready in 25 minutes. Just 6 ingredients, no mixer needed. Split them warm and slather with butter and jam.

Gory Gorilla Tonsils are Brussels sprouts drizzled with melted cheese "pus" and paprika "blood specks" for Halloween. A fun, gross-out way to get kids eating their veggies.

Don't have sour cream but a recipe calls for it? Here's a simple recipe for a substitute for sour cream that I found on the Recipe Talk Forums here.

A light, no-bake cheesecake made with blended cottage cheese instead of cream cheese, set with gelatin and lightened with whipped egg white and whipped topping. Sugar-free, airy, and poured into a graham crust.

A quick, easy, and inexpensive dish that got my kids through college.

Two versions of the classic drive-in nut burger: one topped with salted peanuts, American cheese, and Thousand Island, the other slathered with chunky peanut butter and Russian dressing. Retro burger bliss.

Roasted duck with a green peppercorn and star anise sauce made from homemade duck giblet broth. The duck is salt-poached first, then roasted until crispy. A refined French-inspired main course.

French-style chicken mousseline stuffing for pheasant with pureed chicken breast, port wine, cream, and a fine dice of carrot, leek, turnip, celeriac, and mushroom. Restaurant technique for game birds.

Low-calorie yogurt salad dressing with cucumber, fresh mint, and garlic. A creamy, tangy alternative to heavy dressings with just 6 ingredients and no oil needed.