10,000 low fat low recipes

Ruby fruit punch made with rosé wine, fresh-squeezed citrus juices, and frozen strawberries over ice. A fizzy, crowd-pleasing punch bowl recipe with simple sugar syrup.

Classic Shirley Temple mocktail with soda water, grenadine syrup, an orange slice, and a maraschino cherry. The original non-alcoholic party drink for all ages.

Microwave eggplant and tomatoes over rice noodles is a four-ingredient lunch ready in 10 minutes. Healthy, no-oil, vegan meal-for-one.

Roll-and-cut sugar cookies painted with egg yolk food coloring before baking. A fun decorating activity for kids with a crisp, golden result every time.

Guacamole with serrano heat, white onion, and a surprise hit of pureed zucchini for body. Mexican-style avocado dip finished with tomato, green onion, and cilantro garnish.

Sun-dried tomato tapenade blends rehydrated tomatoes with black olives, capers, garlic, and lemon zest. A bright Provençal spread for bread, crackers, or grilled chicken.

Isobe zukuri sashimi rolls with fresh fish wrapped in toasted nori seaweed, sliced into bite-sized pieces. A simple Japanese appetizer with dipping sauce.

Bread machine blueberry oatmeal bread combines rolled oats, bread flour, and canned blueberries for a soft hearty loaf. Hands-off yeast bread with chewy oat texture and berry color.

A very sweet pie originally come from family recipes

Peanut butter candy sandwich blends peanut butter and corn syrup spread on bread for a sweet, sticky three-ingredient snack. Throwback pantry sandwich for kids and quick lunches.

A decadent and delicious cheesecake made with raspberry jam and raspberry liqueur.

Quick reference for converting Australian cooking measurements to US equivalents. Australian tablespoons and cups differ from US sizes - a difference that matters when baking.

These are always a big hit. Sweet and spicy with crunchy edges and soft chewy center. Mmmm...

Traditional fermented beet kvass, the tangy ruby-red base for authentic borscht. Just beets, water, and a slice of bread create this Old World staple in 4 to 5 days.

Old-fashioned grape conserve simmered with sugar, lemon, and chopped nuts until thick and spreadable. A classic fruit preserve that goes beyond basic jam with added texture and citrus brightness.

Rhubarb tart with orange glaze layers tart-sweet rhubarb over buttery puff pastry, then gets brushed with a reduced citrus syrup. Two rectangles, one sheet pan, one of the easiest stone-fruit-season desserts going.