9,199 lowfat recipes

Broiled salmon steaks brushed with raspberry vinegar and black pepper, served with a raspberry mirepoix. A light, elegant fish dinner that cooks in under 5 minutes per side.

Curry garlic dip whisks mayonnaise with chili sauce, curry powder, garlic, grated onion, and Worcestershire for a make-ahead party dip. Doubles as a sauce for cold shrimp, steak, or lamb.

Layered fudge squares sandwich a homemade marshmallow fondant between two layers of milk chocolate fudge, then top with chopped nuts. Old-school candy-shop technique that yields about 48 squares of three-textured chocolate.

Plums in Port preserves whole plums in a cinnamon-orange syrup spiked with tawny port wine. A stunning canned fruit for cheese boards, desserts, and holiday gifts.

Sweet yams and winter squash baked until tender, then tossed with orange juice and maple syrup. Four-ingredient autumn side that leans on roasting and real maple for depth.

This delicious turkey stuffing will enhance your Thanksgiving with a fruity taste that everyone will love.

Two-layer molded gelatin salad with lime Jell-O and cucumber on the bottom and a cranberry-cabbage layer on top. Vintage chilled appetizer with retro charm.

A simple cranberry-cherry gelatin mold made from scratch with unflavored gelatin, cranberry juice, and whole cherries. Garnished with watercress and cream cheese balls.

Traditional Mexican barbacoa: whole lamb slow-roasted in a maguey leaf-lined earth pit for hours. This ancient communal feast from Mexico City feeds 24 and delivers smoky, fall-apart tender meat like nothing else.

Kosher dill pickles: classic garlic-and-dill brined cucumbers with snap and bite. A simple vinegar-brine canning recipe that turns out crisp, tangy pickles after a six-week cure.

Two-ingredient raspberry cranberry sauce blended smooth and served chilled. A no-cook fruit puree for topping cake, fruit, ladyfingers, and more.

Spooky Halloween eyeball gelatin dessert with whipped cream eyeballs floating in blood-red Jell-O. Easy, kid-friendly, and gleefully gruesome.

Peaches and cream gelatin mold with fresh peaches, non-fat yogurt, and vanilla-orange extract. A light, sugar-free molded dessert with real fruit.

Fresh pear salad with halved pears on lettuce, filled with cottage cheese and topped with a chilled pear-orange fruit dressing thickened with cornstarch. A vintage composed fruit salad.

Pineapple squash is a zero-waste tropical syrup made from the peel and core of a fresh pineapple, simmered with sugar and brightened with lemon juice. Mix with cold water for a homemade summer cordial.

Old-fashioned homemade lemonade syrup concentrate with citric and tartaric acid. Bottle once, refrigerate, and mix 1:5 with water for instant fresh lemonade all summer.