6,201 low pate recipes

Raspberry angel food cake with fresh berries folded directly into the whipped egg white batter. Light, fat-free, and bursting with pockets of fruit.

Dried fruit poached in sweet red wine with cinnamon, cloves, and lemon juice, served chilled with fresh bananas. A warm-spiced fruit compote dessert that's light and elegant.

Fluffy pink grapefruit frosting is a seven-minute frosting made with egg whites, sugar, and grapefruit juice beaten over a double boiler into billowy, citrus-scented peaks.

A frozen slush punch made with cranberry juice, pineapple juice, and sugar, topped with lemon-lime soda for fizz. Make ahead and scoop out servings as needed. Makes 2 gallons.

Port wine jelly made with port, fresh grape juice, sugar, and liquid pectin. A jewel-toned preserve that pairs with cheese boards, roasted meats, and holiday gift giving.

Vegan ginger-pineapple pudding thickened with cornstarch and brightened with fresh ginger and lemon zest. Pour it into a pie crust or serve as a standalone dessert.

Simple orange glaze made with powdered sugar, fresh orange juice, and orange zest. Tinted with food coloring for a bright finish on cakes, cookies, and pastries.

Savory baked beans with great northern beans, curry powder, lemon juice, and soy sauce. An oil-free, vegan-friendly baked bean casserole with Indian-inspired spicing and no added sugar.

Old-fashioned candied figs, apricots, or tomatoes preserved in sugar syrup over several days, then sun-dried and sugar-dredged. A slow, sweet, heritage preserving project.

Mint julep syrup concentrate made with creme de menthe, lemonade, and lime juice. Mix 1 part syrup to 5 parts water for a refreshing Southern-style drink.

A no-cook Texas caviar dip with black-eyed peas, jalapenos, tomatoes, and bell peppers tossed in a cumin-oregano vinaigrette. The ultimate make-ahead Super Bowl snack that feeds a crowd.

Try this citrus fruits, vanilla bean and cinnamon stick infused rose, vodka and rum mixture, you wil be so impressed by the tangy flavor.

Fruit sweeter is so easy to make by yourself, following this simple recipe.

Rhubarb lemonade, a pink, fizzy punch made by simmering rhubarb into a sweet-tart syrup, then mixing it with pink lemonade and lemon-lime soda. A refreshing, ruby-hued drink for warm days.

A succulent dish that's simple to make with this easy recipe that's hassle-free!

This syrup is delicious with fruits, in a marinade for chicken or pork, or as the basis of a cooling drink.