10,000 lowfat recipes

Healthy&Taste: Dufflet's Light Lemon Cheesecake recipe

You don’t need an ice cream maker to make this, but you do need a food processor. I use a banana and a small amount of honey to sweeten the yogurt. (See the banana-only variation on this recipe below.) You can serve it like soft-serve ice cream, or let it freeze solid so that it’s more like regular frozen yogurt.

I used fresh garlic replace of garlic powder, I think it is so great, sure, I am a garlic fan! This is a nice recipe!

Easy appetizer, and tastes very well too. Everyone loves it.

Cold beet borscht with canned beet juice, tomato juice, lemon, and a yogurt swirl. No-cook chilled summer soup ready in minutes plus a brief chill. Diabetic-friendly and refreshing.

Mushrooms are always a healthy food, this recipe is very worthy to try!

Three-greens fruit salad with Granny Smith apple, orange, cashews, dried cherries, and a homemade dried cherry vinaigrette. Gluten-free and ready for spring.

Fresh asparagus spears with a make-ahead orange and lime citrus cream sauce. Just 50 calories per serving, this elegant low-fat side dish is ready in 30 minutes and doubles as an impressive entertaining platter.

Loaded tuna pita pockets stuffed with romaine, tomatoes, bell pepper, carrots, broccoli, and onion tossed with tuna in low-fat ranch. A no-cook 10-minute lunch packed with vegetables and whole-wheat fiber.

Light, healthy chickpea and spinach soup with Moroccan harissa spice over rice or couscous. Quick vegetarian dinner ready in 30 minutes with bold flavor.

This is a delicious, easy, and healthy fish recipe for a week night. Served with brown rice and spinach.

Flaky phyllo pastry wrapped around sweet-savory cabbage filling with apples, dates, and tangy mustard sour cream for an elegant vegetarian main or show-stopping side dish.

This is a low fat and low calorie recipe, very light flavor, very tasty.

This is a thai flavor paste, very easy to make, and high fibire, low fat, a healthy and savory recipe.

Sweet potato carrot soup: a vegan, gluten-free, low-fat broth simmered from sweet potatoes, carrots, and celery, brightened with lemon and paprika at the finish.

Capital chicken skillet with artichoke hearts, mushrooms, port wine, and tarragon in a creamy sauce over rice. A low-fat, one-pan dinner with a touch of elegance.