9,195 low fat low recipes

Great on toast of waffles! This recipe gets 30% or less of its calories from fat. This is a low sodium recipe.

Lean cabbage and tomato soup simmered with carrots, onion, and beef bouillon for an hour, a pantry-friendly low-fat brothy bowl that comes together with seven ingredients.

These are extremely low in fat, and the taste is more slightly bitter dark chocolate than the milk-chocolate sweet of most brownies, however if you love chocolate, they're a great treat!

Traditional Ukrainian fermented beet juice made with just beets, salt, water, and a slice of sourdough bread. Tangy, earthy, and ruby-red after one to two weeks of natural fermentation.

Smoke-at-home beef brisket with simple salt and pepper rub, cooked low and slow over oak or hickory chips for 8 to 9 hours. The Texas-style technique that turns tough muscle into fall-apart tender.

Sunset mocktail: a layered non-alcoholic drink with grenadine sinking through orange and pineapple juice for a glowing red-to-gold gradient. Ready in two minutes, no shaker required.

Fresh peach sauce with orange juice and nutmeg, thickened with cornstarch. A warm fruit topping for pancakes, waffles, ice cream, or pound cake.

Tamora pudding made from blended papaya, fresh pineapple chunks, and orange juice, chilled until firm. A three-ingredient tropical fruit pudding with no dairy, no sugar, and no cooking required.

Rhubarb sorbet sweetened with honey and brightened with orange zest, lightened with whipped egg whites. A pale pink, refreshing dessert that captures spring rhubarb at its best.

Kalakaua is a Hawaiian-inspired pineapple Jello mold made right in the can. Lime gelatin poured over canned pineapple rings, chilled, and unmolded into a neat cylinder.

Homemade pineapple maple syrup thickened with cornstarch, served over waffles with pineapple chunks, mandarin oranges, and raisins. A fruity waffle topping.

Classic Southern hominy grits cooked slow and creamy with just salt and water. Serve with butter and gravy for breakfast, or chill, slice, and pan-fry the leftovers until golden.

Old-fashioned egg balls for soup made from hard-boiled egg yolks, raw egg yolks, and flour. A heritage 3-ingredient garnish that adds richness to clear broths and consommes.

Curried sesame sauce made with tahini, curry powder, and soy sauce. A rich, nutty vegan sauce for mashed potatoes, pasta, biscuits, or roasted vegetables.

This Chinese invention is loved by Thais, who serve salty eggs as a contrast to the incendiary heat of a green curry or a bland dish. Kai kem is traditionally made with duck's eggs, which are cured for several weeks in a simple salt brine. Once cured, they keep for many months at room temperature, and are boiled when it's time to eat them.

Baked fruit parcels with fresh apricots, apple, and pineapple wrapped in foil with fruit juice. A light, naturally sweet dessert with no added sugar.