9,199 lowfat recipes

Homemade red horseradish (chrain): freshly ground horseradish root tinted ruby with beets, sharpened with lemon juice. The classic Passover condiment for brisket, gefilte fish, or matzo.

Papaya tomatillo relish with cinnamon, cayenne, brown sugar, and dried currants. Serve hot or cold with lamb, pork, or curries. Keeps 3 weeks refrigerated.

French braised red cabbage with toasted caraway seeds, currants, red wine, and vinegar. A vegetarian side dish baked until sweet, tangy, and meltingly tender. Served warm or at room temperature.

Molded vegetable salad sets crunchy cabbage, carrots, and celery in tangy orange diet gelatin with celery seed. A retro low-calorie potluck classic.

Tea and lemon ice made with strong brewed tea, fresh lemon juice, sugar syrup, and a splash of carbonated water for lightness. A refreshing frozen dessert you can make without an ice cream maker.

Crunchy raw vegetable salad with slivered carrots, shredded red cabbage, zucchini, and scallions tossed in a light dill vinaigrette. Ready in 10 minutes, no cooking needed.

Composed Caribbean salad with watercress, fresh mango, hearts of artichoke, and tomato dressed in a lime-coriander-allspice vinaigrette. Vegan, fat-free, and visually striking.

Rainbow Jello with alternating layers of strawberry, orange, lemon, and lime gelatin separated by creamy sweetened condensed milk filling. A showstopping party dessert.

San Francisco vegetable soup, a light ginger-sesame broth with bok choy, snow peas, carrot, and red pepper. Vegan, quick, and built to keep every vegetable crisp-tender.

Carrot nutmeg pasta is fresh homemade pasta tinted sunny orange with carrot puree and warmed with a pinch of nutmeg. Just three ingredients for a naturally colored, subtly sweet pasta dough.

A basic stock made from poultry (usually chicken) that you can freeze and use instead of store bought.

Make your own cajun style vinegar by using this simple recipe.

Try this scrumptious favorite that is considered a delicacy in the Outback.

Classic apricot sweet simmers dried apricots with cardamom, ginger, and almonds into a fragrant, spiced compote, much like Hyderabad's qubani ka meetha. Naturally fruit-sweet, served chilled. A make-ahead Indian dessert.

Hot chicken and rice soup topped with a fresh, chunky guacamole of avocado, serrano chile, tomato, cilantro, and lime. Mexican comfort in a bowl with warm tortillas.

Honey-glazed ham steaks pan-fried and brushed with a warm honey, dry mustard, ginger, and clove glaze. Dinner on the table in 15 minutes flat.