9,388 lowfat recipes

Thai devilled crab salad stuffed into Roma tomato halves with lemongrass, fish sauce, lime juice, mint, and chili. A no-cook, elegant appetizer with bold Southeast Asian flavor.

Watercress and leek soup sweats leeks and watercress in margarine for 15 minutes, simmers in stock, then blends smooth. A peppery, vibrant green soup in 30 minutes.

Fat-free pumpkin muffins with grated carrots, raisins, pumpkin pie spice, and cinnamon. No butter, no oil, just pumpkin puree and eggs holding these light muffins together.

Crunchy chocolate almond biscotti with cocoa powder, toasted whole almonds, and chocolate chips. Double-baked Italian cookies built for dunking in coffee or espresso.

Six kinds of beans baked in a sweet-tangy brown sugar and vinegar sauce, topped with crumbled bacon and crispy fried onions. A potluck-ready side dish that feeds a crowd.

Pesto biscuits with green basil flecks and fluffy buttermilk crumb, baked from a quick pantry-friendly recipe using powdered milk. A herbal twist on the classic American biscuit.

Ham and corn chowder with creamed corn, cheddar cheese, and milk heated low and slow. A thick, no-fuss soup that uses leftover ham and pantry staples.

Beer-boiled shrimp chilled in a seasoned broth with bay leaf, peppercorns, and garlic. Serve cold with bowls of beer for dunking on a hot summer day.

Chicken chunks marinated in lime, garlic and apple juice then grills to juicy perfection.

Bath cookies made with sea salt, baking soda, cornstarch, and essential oils. Fizzy, skin-softening bath treats shaped like cookies. NOT for eating, for bathing only.

Crispy phyllo bundles stuffed with chopped prawns, green chilli, and oyster sauce, fried golden and served with a spicy tomato-sesame dipping sauce. Ready in 30 minutes flat.

Middle Eastern halvah cake made with tahini, semolina, and warm spices, soaked in a citrusy orange-lemon syrup. Dense, fragrant, and not overly sweet.

Cajun-spiced crab stuffed mushroom caps with Parmesan, parsley, and hot sauce, baked low and slow until tender. A savory two-bite appetizer that's easy to love.

Light vegetable eggplant soup with carrots, celery, turnips, and canned tomatoes in chicken broth, seasoned with basil, thyme, and oregano. A clean, brothy soup ready in 40 minutes.

Fresh fruit dip made from a cooked citrus custard folded into whipped cream. Orange and lemon zest give it a bright, tangy flavor that pairs with any fresh fruit.

Soft, chewy drop cookies packed with chopped figs, molasses, cinnamon, nutmeg, and ginger with hints of lemon and vanilla. An old-fashioned spiced fig cookie recipe that makes 2 dozen.