10,000 lowfat recipes

Pureed tomatoes and creamy avocado blend with tangy buttermilk in this refreshing cold soup topped with cucumber and sour cream.

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.

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.

Cooked strawberry jam set with Certo liquid pectin and a hard one-minute boil. The classic no-fail method for a bright, spreadable preserve that gels every time, sealed in sterilized jars.

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.

Easy peach rhubarb refrigerator jam made with fresh rhubarb, canned peach pie filling, and a packet of orange gelatin. No pectin, no canning. Spreads bright on toast or biscuits.

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.

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.

This is another very normal dish that Korean people eat all the time, here the rice cake is nothing to do with dessert, it's a plain small patty or stick that is made of rice, normally simmered with stock, Korean chili sauce, cabbage and chilies. It soak all the delicious flavor, a classic and tasty Korean dish.

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.

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.

This recipe is fun to make.Store-bought noodles is fine, for the most part, but homemade pasta noodles offer a completely different texture and taste experience.

There are so many kinds of kimchi. Cucumber and bok choy together make a delicious and crunchy kimchi that goes well with any Korean dishes.

Herb-roasted rack of lamb crusted with rosemary, thyme, and garlic, then carved into chops and served with a glossy red wine pan sauce. An elegant Easter and holiday roast that's far simpler than it looks.

Super easy sweet and slightly spicy meatballs using your slow cooker.

A breakfast staple made with organic spelt flour, coconut oil and natural sweetener. Serve with maple syrup on the side and fresh berries or bananas or organic yoghurt. Another option is to soften some apple slices in a little bit of water, vanilla and dash of maple syrup until the liquid reduces and the apples are soft. Sprinkle liberally with cinnamon – reminiscent of apple pie!