9,376 lowfat recipes

Barley and Mushroom soup makes you feel filling, provides you with lot of goodness, and it also tastes delicious.

Fluffy light yet firm baked to a perfect soft golden crust.

Quick, easy and fun recipe, only thing you need to pay attention is to prevent the marshmallows from melting in the melted white chocolate; so let melted chocolate cool a few seconds, and use a small spoon to help coat chocolate on bones.

This savory bean soup made with ham, celery and parsley leaves is perfect served with a loaf of french bread on the side.

Vegan winter squash and apple soup with butternut squash, sweet potato, apples, and a Chinese five-spice kick. Eight ingredients, naturally creamy, perfect fall comfort food.

Easy homemade kimchi with cabbage and daikon, salted, spiced, and left to ferment to your taste. A simple, vegan Korean side dish with no fish sauce, as tangy and funky as you care to make it.

Asian carrot soup blends carrots, sweet potato, scallions, and fresh ginger into a silky vegan puree finished with sesame oil. Naturally low-fat and freezer-friendly.

Marinated steamed broccoli and cauliflower, really brings tons of tasty flavor, enjoy delicious fresh vegetables.

Egg whites beaten to stiff peaks with sugar and cream of tartar bake into this impossibly light angel food cake where almond extract adds subtle nutty fragrance to the cloud-like crumb.

Steamed fresh beets match perfectly with this balance of orange and balsamic vinegar.

Baba ghannuj eggplant appetizer baked whole and mashed with tahini, garlic, lemon juice, and a drizzle of olive oil. The vegan Middle Eastern dip that turns one eggplant into a dinner-table star.

Ranch flavoured cream cheese cheese rolled with ham in a flour tortilla. A favourite party appetizer that's very easy to prepare in a short amount of time.

Low-calorie banana brownies made fat-free with mashed banana, cocoa powder, egg whites, and buttermilk. A guilt-free chocolate fix that skips butter and yolks entirely.

Chana dhal vada, crispy South Asian lentil fritters made from coarsely ground split chickpeas spiced with chili, curry leaves, and chat masala, then deep-fried golden. A vegan tea-time snack with chutney.

Ulundu vadai, crispy South Asian urad dal fritters shaped into little doughnut rings, spiced with chili, curry leaves, and ginger, then deep-fried golden. Crunchy outside, fluffy within, with chutney.

Simple and healthy. The key to brussel sprouts is to NOT overcook them.