9,195 low pate recipes

Revithia soupa is a traditional Greek chickpea soup simmered with onion and olive oil until creamy, served with a squeeze of lemon juice. Just 6 ingredients and vegan.

Smoky Western beans with bacon, pinto beans, kidney beans, and lentils simmered in a spiced tomato sauce with cumin and chili powder. Easy one-pot comfort food for a crowd.

This flaky and buttery pie pastry is very versatile, it can be used in many pie recipes, and it adds the delicious flavor.

If you love that sweet and sour taste, you will adore this succulent stew made with garbanzo beans and sweet potatoes.

Fight off that cold with this hearty chicken noodle soup that will become one of your favorites!

Apple sage dressing with toasted bread, unpeeled Granny Smith apples, currants, and apple juice as the moistening liquid. A vegan Thanksgiving side with a crispy top.

Frozen banana push-ups with bananas, plain yogurt, orange juice concentrate, and nonfat milk powder, blended and frozen in paper cups. A healthy DIY popsicle for kids.

Rhubarb and pineapple pie pairs tart spring rhubarb with sweet juicy pineapple under a double crust. The unexpected tropical combination balances each fruit's character into something distinctive.

Low-cal pumpkin pie skips eggs, butter, and traditional crust. Sugar-free pudding mix and skim milk thicken the spiced pumpkin filling over a thin water-bound graham crumb base. Diabetic-friendly.

Enjoy a quick and simple lunch with this scrumptious dish that will satisfy your hunger!

Why wait for Thanksgiving when you can fire up the barbecue and enjoy this tantalizing turkey now!

A lighter take on chocolate mousse using cocoa powder, almond extract, and fluffy whipped topping set with gelatin. Rich chocolate flavor, airy texture, fewer calories than the classic.

A light, fat-free poppy seed bundt cake built on apricot puree and egg-white meringue, finished with a tangy lemon glaze. A clever lower-cal cake that doesn't taste compromised.

A no-cook marinated string bean salad with mushrooms, cucumber, cauliflower, and pimentos in a tangy champagne vinegar dressing. Make ahead, fat-free, perfect for picnics and potlucks.

Pan-seared chicken supremes marinated in lime, white wine, ginger, garlic, and tarragon, finished with a glossy cinnamon-colored pan sauce reduction. Classic French bistro technique.

Seafood cocktail salad with shrimp, avocado, honeydew, cantaloupe, orange, and strawberries on lettuce, dressed with a tangy cocktail-sauce-and-salad-dressing mix. A light summer main course.