60 low fat vanilla recipes

Frozen desserts are always welcomed, try this fresh watermelon and low-fat vanilla yogurt ice, very tasty and you no need to worry about calories and fat.

Fresh or frozen blueberries blend with low-fat yogurt, milk, and vanilla into smooth, tangy frozen yogurt that tastes like summer in a bowl. No ice cream maker needed if you freeze and stir.

This is a different way for enjoying canola, you will find how different it is.

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.

Moist chocolate brownies use sweetened condensed milk, cocoa, and semisweet chips for a fudgy, no-butter brownie that bakes in 20 minutes. A leaner brownie with all the deep chocolate flavor.

By using most whole wheat flour and olive oil makes this German plum cake much healthier but still tastes super moist and delicious.

Rich and fudgy brownies with a delightful frosting. You'd never know they contained zucchini!

You don’t need an ice cream maker to make this, but you do need a food processor. I use a banana and a small amount of honey to sweeten the yogurt. (See the banana-only variation on this recipe below.) You can serve it like soft-serve ice cream, or let it freeze solid so that it’s more like regular frozen yogurt.

Strawberry raspberry yogurt shake with skim milk, low-fat yogurt, and vanilla. Light, frothy, and naturally sweet with fresh mashed berries.

A quick and healthy fruit breakfast smoothie recipe that's ready in under 5 minutes.

A very light no/low fat ice cream base to use in place of the very rich ice cream base used in many ice cream recipes.

Crepe blintzes filled with sweetened cottage cheese, Neufchatel, lemon zest, and vanilla, then pan-browned in a touch of canola oil. Served warm with non-fat yogurt, fresh berries, and a dusting of powdered sugar. Brunch favorite, lightened up.

Low-fat barley kugel studded with cinnamon apples and plump raisins. This lighter twist on a Jewish comfort classic swaps butter for yogurt yet still delivers that creamy, custardy bite.

Magical fruit salad: pineapple, grapes, and banana tossed in a quick creamy dressing made from milk and instant pudding mix, no cooking or whipping. A 10-minute, kid-friendly potluck favorite.

A moist, warmly spiced Bundt cake made with yogurt and applesauce instead of heaps of butter. Loaded with raisins, cinnamon, and cloves, then drizzled with a tangy yogurt glaze that seals the deal.

Mango brulee with a custard made from double cream, fromage frais, and egg yolks topped with caramelized demerara sugar. A lighter take on classic creme brulee.