9,195 low fat low recipes

Two-ingredient cranberry relish made with fresh cranberries and sugar. The simplest stovetop cranberry sauce that beats canned every time, ready in under 15 minutes for Thanksgiving or Christmas.

Make your own banana flour at home by drying and grinding ripe bananas into a fine powder. Use it as a 1:1 substitute for regular flour in desserts and baked goods.

Crispy broiled chicken double-dredges pounded chicken breast in egg white and garlic-rosemary breadcrumbs, then broils 10 minutes for a low-fat fried chicken substitute that still crackles.

Vegetable pasta sauce loaded with zucchini, mushrooms, carrot and a secret of blended chickpeas that add body and protein to a red-wine tomato base. A hearty, vegan sauce that eats like a meaty ragu.

Rabbit cake is an old-fashioned Pennsylvania Dutch comfort bake: tender deboned rabbit layered with creamy potato filling and a simple stock gravy, then baked until golden and bubbling. Frugal, deeply savory.

Traditional Scottish skirlie made with oatmeal toasted in meat drippings alongside mushrooms and onions. A rustic side dish that doubles as a stuffing for roast lamb.

Okra shoyu-zuke: quick Japanese soy-pickled okra and onion with rice vinegar and soy sauce. A crisp, umami-packed side dish ready in minutes.

Gefilte fish from a jar upgraded with fresh beets, carrots, and onions layered and simmered for 45 minutes. Bubbe's shortcut for holiday fish that tastes almost homemade.

A light vegetarian chilled soup with fresh lemon juice and zest, brown rice, vegetable stock, and dry apple cider. Bright, tangy, and refreshing, garnished with chives and lemon slices.

Chili tostados with crispy fried flour tortillas topped with refried beans, red beans, shredded lettuce, guacamole, and chopped tomatoes. A loaded Mexican open-faced taco.

South African sasaties: pork or lamb cubes marinated 12 hours in a curried dried apricot sauce with vinegar and onion, then broiled and basted. Sweet, tangy, and warmly spiced.

Ligurian caviar is an Italian olive paste spread blended with capers and red pepper flakes. A briny, spicy vegetarian crostini topping that keeps in the fridge for two weeks.

Fresh peach and kiwi fruit salad tossed with orange and lemon juice and topped with mint. A no-cook summer side that chills into a bright, juicy dessert or snack.

Three-ingredient honey mustard vinaigrette with apple cider vinegar, stone ground mustard, and honey. No oil, ultra-light, and ready in under 5 minutes.

Jellied fruit soup combines orange and pineapple juice with lemon gelatin, chilled and cubed. Vintage 1950s aspic-style cold soup served in bouillon cups for elegant lunches.

Two-ingredient garlic cucumber relish pulsed in a food processor and drained through a coffee filter. A fresh, low-calorie condiment for grilled meats, sandwiches, and fish.