1,954 lowfat recipes

Homemade orange curry pasta dough made with frozen orange juice concentrate and curry powder. An eggless, vegan pasta with warm spice and citrus flavor baked right into the noodles.

Raw cranberry relish with fresh oranges, lemon zest, and sugar pulsed in a food processor. A bright, no-cook Thanksgiving condiment ready in 20 minutes.

Raisin oat muffins made with blended oats instead of flour, egg whites, and skim milk. A hearty, lower-fat breakfast muffin with a tender crumb and plump raisins throughout.

Sweet and spicy grilled oranges with brown sugar and cinnamon cooked in a foil packet over hot coals. A three-ingredient grilled dessert ready in 20 minutes.

Marinated asparagus bundles tied with blanched green onion strips and marinated in red wine vinegar with oregano and tarragon. An elegant make-ahead appetizer.

Traditional lemon barley water made with pearl barley, fresh lemons, and sugar. A soothing, old-fashioned British drink that keeps in the fridge for five days.

Fresh pineapple fruit salad served in hollowed-out pineapple shells with a Grand Marnier lemon syrup. A stunning presentation with seasonal fruit, sliced apples, and fresh cream.

Pear and raisin charoset with dried apricots, honey, cinnamon, lemon juice, and red wine. A lighter, fruit-forward Passover charoset without nuts or apples.

Tropical fruit salad with mango, papaya, Asian pear, and kiwi tossed in cinnamon sugar. No cooking, no dressing, just ripe fruit and warm spice.

This is a versatile dish, delicious warm, cold or at room temperature; with meat, poultry, pancakes, cottage cheese, or yogurt; as an appetizer, condiment, dessert or between-meal snack

Fruits afire is a flambe dessert with canned pears, apricots, and bing cherries in a reduced cinnamon-apricot syrup, finished tableside with flaming rum. A dramatic, retro showstopper.

Old-fashioned raspberry cream custard with orange flower water and mace, cooked gently in a double boiler. A silky British dessert that tastes like something from a Georgian-era kitchen.

Two-ingredient strawberry conserve made with just fresh strawberries and sugar. No pectin, no additives. Slow-cooked to a glossy, spreadable set.

Frozen fruit cup with applesauce, mandarin oranges, strawberries, and grapes. A no-cook, no-sugar-added freezer dessert that tastes like sorbet but takes five minutes to assemble.

Passover apple cake made with matzo meal and potato starch instead of flour. A fluffy, flourless sponge layered with grated cinnamon apples and lemon.

Homemade beet pasta dough with a stunning ruby-red color from fresh beet puree. Just four ingredients, no eggs, and endlessly versatile for any pasta shape you want to roll.