330 nonfat recipes

Low-calorie pumpkin muffins made with skim milk powder, pumpkin pie spice, grated carrots, and raisins. No oil, no butter, and only 7 tablespoons of flour in the whole batch.

Honey-sweetened white bread for the bread machine with a soft crumb and golden crust. Butter, eggs, and powdered milk give this loaf bakery-quality richness with hands-off ease.

Very tasty. I added more walnuts, the salad was creamy, refreshing, nutty and absolutely delicious!

Blended smoothie with apricot nectar, banana, powdered milk, honey, and lemon zest for a creamy, protein-rich breakfast drink.

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

A chilled dessert soup of blended fresh strawberries, tangy sour cream, and vanilla, served with toasted pound cake croutons. Refreshing, unexpected, and ready in under an hour.

Apple Cinnamon Tart has a no-butter oat crust pressed with apple juice, topped with fresh apple slices and a honey-sweetened yogurt gelatin filling. A light dessert at under 185 calories.

Low-fat spiced bran muffins with molasses, honey, ginger, cloves, golden raisins, and walnuts. Made with egg whites and nonfat yogurt instead of butter and whole eggs.

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.

Fruit clafouti with fresh berries baked in a light yogurt custard with honey and fruit liqueur. A lighter take on the French classic using nonfat yogurt instead of heavy cream.

Simple bread machine cheddar bread with minimal ingredients and maximum cheese flavor. Perfect for sandwiches, toast, or serving alongside your favorite soup.

Pork chops in Dijon mustard sauce with tarragon and sour cream, served over egg noodles. A quick French-inspired skillet dinner with a creamy, tangy pan sauce.

Malt shoppe pie blends frozen vanilla yogurt with whipped topping and crushed Whoppers in a chocolate cookie crust. A 4-ingredient frozen pie that tastes like an old-fashioned malt shop classic.

Crepe blintzes filled with sweetened cottage cheese, Neufchatel, lemon zest, and vanilla, then pan-browned in a touch of canola oil. Served warm with non-fat yogurt, fresh berries, and a dusting of powdered sugar. Brunch favorite, lightened up.

Soft banana cookies with brown butter penuche frosting: mashed ripe bananas in a cake-like dough, topped with a boiled brown sugar icing that hardens into a shiny, fudgy shell.

Pasta salad with roasted red peppers, fresh basil, and mozzarella in a white balsamic and grainy mustard dressing. A bright Italian-leaning pasta salad that travels well to picnics and potlucks.