10,000 low fat low recipes

Black-eyed peas with fresh spinach sauteed in vegetable broth with a pinch of cayenne. A low-fat vegetarian side dish ready in 20 minutes flat.

Buttermilk ranch dressing whisks together tangy buttermilk, light mayo, white wine vinegar, garlic, and fresh herbs for a homemade ranch that beats anything bottled. Five minutes, no special equipment.

A refreshing twist on classic corn chowder using lots of summer vegetables this make-ahead cold soup is sure to cool your guests off on a hot summer day.

Light mini pancakes made with yogurt and egg whites, served with a homemade cornstarch-thickened berry sauce. A leaner brunch stack that doesn't taste like a compromise.

Crustless low-calorie pumpkin pie made with skim evaporated milk, Bisquick, and sugar substitute. Diabetic-friendly and blender-easy with just 10 minutes of prep.

Light and fruity tapioca pudding made with pineapple juice, orange juice, mandarin oranges, and crushed pineapple. A low-fat, no-fuss chilled dessert that's bright, tropical, and refreshing.

A lighter cheese ball made with Neufchatel, reduced-fat cheddar and Swiss, spiked with horseradish and Dijon mustard. Rolled in fresh parsley and served with crackers. No cooking required.

Fat-free grapefruit vinaigrette with garlic, basil, thyme, parsley, and vinegar. A completely oil-free, low-fat salad dressing using unsweetened grapefruit juice as the base.

Low-fat curried egg salad for one stretches a single hard-boiled egg with cottage cheese and a touch of light mayo. Curry powder adds warmth, ready in 10 minutes.

Smoked salmon, dill and cream cheese baked into a light and fluffy soufflé. A decadent Sunday brunch favorite in our house.

Classic pumpkin pie with a silky brown-sugar custard, warm pumpkin pie spice, and a two-temperature bake that sets it without cracking. Topped with amaretto whipped cream. The Thanksgiving standard, made easy.

Crispy polenta is served with tender green beans, a soft-boiled egg, and a tangy yogurt mustard sauce. An easy yet sophisticated gluten-free breakfast to impress.

Use mostly whole wheat flour and grape seed oil to make these muffins much healthier without losing a bit of deliciousness.

Beets always have fresh and good colour, this salad, there are beets, beans, all are fresh vegetables, easy to make, taste so good.

Spice roasted chickpeas turn a can of garbanzos into a crunchy, snackable handful, tossed with freshly toasted cumin and coriander, a pinch of cayenne, and coarse salt. High in fiber, vegetarian, and hard to stop eating.

Make this moist and delicious frittata for breakfast. It provides you with enough nutritions that you need to power through the whole morning before lunch hunger arrives, and needless to say that it's so tasty. Serve it with a slice of whole grain toast and grape fruit.