10,000 lowfat recipes

Cold tuna pasta salad with ziti, fresh basil, red bell pepper, and lemon juice. A no-cook, five-ingredient summer main course that chills before serving.

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.

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.

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.

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.

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

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.

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.

Three-ingredient avocado banana spread blends ripe avocado, banana, and lemon juice into a silky, naturally sweet topping. Diabetic-friendly and ready in 20 minutes.

Homemade fruit sweeteners made by reducing frozen juice concentrates into thick, syrupy natural sugar substitutes for baking and cooking without refined sugar.

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.

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

Cajun-seasoned salmon fillets and spiral-cut fries baked together on two sheet pans in a hot oven. Four ingredients, 30 minutes total, and dinner is solved with zero frying and easy foil cleanup.

Mixed bean soup: a hearty medley of ten beans, peas, and lentils soaked and slow-simmered into a thick, savory pot, finished with red wine and fresh parsley. Frugal, high-fibre comfort in a bowl.