6,312 lowfat recipes

Cantaloupe fruit salad with fresh pineapple, apple, raisins, coconut, and walnuts served with low-fat yogurt. A tropical no-cook fruit bowl with crunch from nuts and chewiness from coconut.

Excellent dressing for vegetables, pasta, fish, or salads.

Try something different when it comes to bread with this delicious recipe that's hassle free!

Fruit salad is always welcomed by kids and wwomen, this vanilla fruit salad is a good flavour!

A lighter coleslaw with a tangy yogurt-mayo dressing, Dijon mustard, and white vinegar. Crunchy shredded cabbage, carrot, celery, and onion tossed together in 30 minutes. Keeps in the fridge for 2 days.

Creamy fruit dip made with cream cheese, yogurt, vanilla, and lemon zest, sweetened with artificial sweetener. Quick to whip up and perfect for apple slices or berry platters.

Orange Waldorf salad with fresh apples, toasted pecans, celery, and a light cinnamon-yogurt dressing. A no-cook, low-calorie twist on the classic that comes together in 10 minutes.

Orange pecan gems: shortcut cake-mix cookies with orange flavor, yogurt, and a pecan half pressed on top. Three dozen tender cookies from one bowl in 30 minutes.

Orange chocolate chip quick bread made with baking mix, yogurt, fresh orange juice, and zest. A lower-calorie citrus-chocolate loaf that's moist and easy to make.

Good steamed corn, and the red chili pepper let the corn taste spicy, you can add the red chilii pepper as your taste!

This recipe has a lot of vitamin A and C, it can be served with any kind of meat dish, always a great accompaniment.

A light and refreshing salad is a great side dish at your Thanksgiving dinner!

This arugula salad is so easy to make, and the fresh veggies give you so refreshing taste; it can be served with any main course.

Citrus dressing gives peppery arugula extra sweetness, a very good balance!

Creamy buttermilk mustard dressing with grated cucumber, citrus zest, and Dijon. Light, tangy, and diabetic-friendly. No cooking required, just blend and chill.

A hearty vegetarian barley stew simmered in sweet carrot juice with shiitake mushrooms, kale, and a hit of ginger. Toasted barley cooks risotto-style into a cozy, warming, fiber-rich bowl.