4,224 lowfat recipes

Folded Sri Lankan omelettes get sliced and bathed in a spiced coconut milk gravy with curry leaves, turmeric, and a bright squeeze of lime. Ready in just 15 minutes.

Party lemon bisque is a vintage no-bake chilled dessert: lemon gelatin and partially-frozen sweetened condensed milk whipped into a cloud-light mousse over graham cracker crumbs. Tangy, sweet, and built for a crowd.

Jack Daniel's grilled chuck roast marinated overnight in whiskey, brown sugar, soy sauce, and Worcestershire. A smoky, sweet-savory barbecue centerpiece sliced thin for serving.

No-bake chocolate peanut butter cups with crushed potato chips and peanuts. A sweet-salty Canadian prairie candy that makes 75 bite-sized treats for holiday platters.

Cheese puffs made from choux pastry, light and airy bites packed with sharp cheddar, baked golden and crisp outside, tender within. A French gougere-style appetizer for any party.

Hot borscht inspired by the Russian Tea Room with shredded beets, cabbage, parsnip, and fresh dill. A classic Eastern European beet soup simmered in vegetable stock.

Hawaiian bon bons made with melted white chocolate, macadamia nuts, flaked coconut, and orange zest, spooned into paper cups and chilled. The 4-ingredient candy that tastes like a tropical vacation.

Classic Sicilian caponata with fried eggplant, plum tomatoes, green olives, capers, and pine nuts in a tangy vinegar-sugar agrodolce. Serve chilled as an appetizer or relish.

Spinach pasta soup with orzo, tomato paste, and chicken broth, ready in 30 minutes. A light, low-sodium soup loaded with fresh greens and tiny pasta in a savory tomato broth.

Easy nachos: three-ingredient nachos with tortilla chips, melted American cheese food, and salsa. A 15-minute snack for game day, movie night, or kid lunches.

Mageritsa is the traditional Greek Easter lamb soup served after midnight Resurrection Mass. Lamb offal, rice, dill and scallions in a tart avgolemono broth thickened with egg and lemon.

A light, brothy Mexican pozole with tender fish, hominy, tomatoes, green chiles, and cumin, finished with fresh lime. This seafood twist on the classic soup is ready in 30 minutes.

Creole-spiced grilled swordfish with a fresh citrus salsa of orange, lemon, and lime segments, honey, and cilantro. Served over crispy fried corn tortilla strips.

Invite some European flavors into your kitchen with this classy and scrumptious dish.

Classic French compound butter with shallots, garlic paste, and fresh parsley. The essential beurre d'escargots for snails a la Bourguignonne, ready in 15 minutes.

Zesty chili seasoning mix, a make-ahead blend of chili powder, cumin, garlic, onion, and red pepper flakes with a little flour to thicken. Skip the packet and season a pot of chili from scratch.