9,195 low pate recipes

Two-ingredient raspberry cranberry sauce blended smooth and served chilled. A no-cook fruit puree for topping cake, fruit, ladyfingers, and more.

Spooky Halloween eyeball gelatin dessert with whipped cream eyeballs floating in blood-red Jell-O. Easy, kid-friendly, and gleefully gruesome.

Peaches and cream gelatin mold with fresh peaches, non-fat yogurt, and vanilla-orange extract. A light, sugar-free molded dessert with real fruit.

Fresh pear salad with halved pears on lettuce, filled with cottage cheese and topped with a chilled pear-orange fruit dressing thickened with cornstarch. A vintage composed fruit salad.

Pineapple squash is a zero-waste tropical syrup made from the peel and core of a fresh pineapple, simmered with sugar and brightened with lemon juice. Mix with cold water for a homemade summer cordial.

Old-fashioned homemade lemonade syrup concentrate with citric and tartaric acid. Bottle once, refrigerate, and mix 1:5 with water for instant fresh lemonade all summer.

Homemade fruit sweeteners made by reducing frozen juice concentrates into thick, syrupy natural sugar substitutes for baking and cooking without refined sugar.

Chilled seedless grapes served in fresh orange and lime juice with mint. A light, no-cook fruit cocktail appetizer or refreshing summer dessert.

Three-ingredient avocado banana spread blends ripe avocado, banana, and lemon juice into a silky, naturally sweet topping. Diabetic-friendly and ready in 20 minutes.

Hot spiced pineapple tea simmered with cinnamon sticks, whole cloves, and fresh lemon. A caffeine-free holiday warm-up with tropical sweetness.

Pineapple sherbet dessert folded with thawed strawberries, chopped bananas, and pecans. A 4-ingredient frozen fruit treat ready in 15 minutes with no cooking.

Chilled raspberry borscht made with fresh beets, raspberries, red onion, lemon juice, and balsamic. Modern fruit-twist on the classic Eastern European cold soup, finished with a spoon of sour cream.

Cajun-seasoned salmon fillets and spiral-cut fries baked together on two sheet pans in a hot oven. Four ingredients, 30 minutes total, and dinner is solved with zero frying and easy foil cleanup.

A simple slow cooking recipe that will have a hearty soup ready to be eaten when you get home from work.

Mixed bean soup: a hearty medley of ten beans, peas, and lentils soaked and slow-simmered into a thick, savory pot, finished with red wine and fresh parsley. Frugal, high-fibre comfort in a bowl.

Homemade vegetable stock from celery, onions, carrots, and parsley, simmered 30 minutes and strained smooth. Freezes for up to 3 months. A clean, versatile base for soups and sauces.