9,199 lowfat recipes

Frozen fruit cups with strawberries, bananas, crushed pineapple, and orange juice. A no-cook, kid-friendly frozen treat with no added sugar.

Raw Fruit Pie or Tart with Apple-Juice Glaze recipe

Homemade peach butter with just three ingredients: peaches, sugar, and water. Slow-cooked until thick and spreadable with intense, concentrated peach flavor.

Homemade deviled ham spread with warm spices, hot mustard, anchovy paste, and a whisper of sherry. Skip the canned stuff and make a version that actually tastes like something.

To the delight of clam lovers on the East Coast and Pacific Northwest, clams are available year round. OK, let's make some clams.

Halloween candy corn bars layer chopped chocolate cookies, salty pretzels, and raisins under a white chocolate drizzle, then top with candy corn and Halloween sprinkles. A no-bake bark-style treat kids can help make.

Fresh vegetable basil soup with potatoes, tomatoes, carrots, cauliflower, zucchini, and green peas in an herb-seasoned broth. A hearty, low-fat vegan soup.

Lean cabbage and tomato soup simmered with carrots, onion, and beef bouillon for an hour, a pantry-friendly low-fat brothy bowl that comes together with seven ingredients.

Light tortoni frozen dessert made with whipped nonfat dry milk, almond extract, and graham cracker crumbs. A low-fat Italian-style ice cream treat with no heavy cream needed.

Brussels sprout and carrot salad marinated in lemon vinaigrette for hours, served chilled. Diabetic-friendly, vegan, high-fiber side dish that gets better as it sits.

Two-ingredient sourdough starter made with just flour and water, left to ferment for 4-5 days. The simplest way to capture wild yeast for homemade sourdough bread.

Pompano baked in parchment with annatto, citrus, olives, and pimento. Fish en papillote the Mexican way, steamed in its own fragrant sauce for moist, tender fillets.

Grilled portobello mushrooms with mango chutney: meaty caps marinated in vinegar, miso, and soy, then crosshatch-grilled and plated on arugula with a fresh diced mango-jalapeño-pepper relish.

Traditional Ukrainian fermented beet juice made with just beets, salt, water, and a slice of sourdough bread. Tangy, earthy, and ruby-red after one to two weeks of natural fermentation.

Classic white veal stock simmered for 4 hours with veal bones, leeks, carrots, and peppercorns. A foundational French kitchen staple that sets into a rich, gelatinous stock for sauces, soups, and braises.

Smoke-at-home beef brisket with simple salt and pepper rub, cooked low and slow over oak or hickory chips for 8 to 9 hours. The Texas-style technique that turns tough muscle into fall-apart tender.