10,000 fat free recipes

Moroccan-style charoset balls made with dates, raisins, walnuts, and sweet Passover wine. Bite-sized, naturally sweet fruit and nut confections for the Seder table.

Low-calorie ginger apple crisp with a cornflake crumb topping and crystallized ginger. Six apples baked bubbly under a crunchy, spiced streusel in 30 minutes.

Vegetarian mu shu tofu with shiitake mushrooms, napa cabbage, bean sprouts, five spice, and plum sauce, rolled in whole wheat chapatis. A plant-based spin on mu shu pork.

Pickled sweet green tomatoes turn end-of-season fruit into spiced jewel-toned slices. Brown sugar, vinegar, and a spice bag of mustard seed, allspice, celery seed, and cloves give them a sweet-tart bite for canning.

Traditional menudo style tripe stew with egg-thickened broth, sauteed onions, and tender simmered tripe. A heritage Mexican-American comfort stew passed down through generations.

This is an elegant looking, although time consuming dish. You'll need an equal amount, (by weight), of the three vegetables, after trimming. Figure on four to six ounces per person.

Venison shoulder roast soaked overnight in milk to tame the gamey flavor, then braised in a Dutch oven with tomatoes, red wine, juniper berries, and a bouquet garni. Fork-tender wild game at its finest.

Napa cabbage and cilantro slaw with red bell pepper in a lime-garlic dressing with red pepper flakes. A crisp, light Asian-style coleslaw that's mayo-free and ready in 20 minutes.

Pickled zucchini sticks canned with fresh dill, garlic, celery seed, and onion in a sweet vinegar brine. A crunchy way to preserve summer's zucchini bounty in 4 pint jars.

Watermelon rind pickle: sweet-spiced preserves made from the often-discarded rind with cloves, allspice, vinegar, and sugar. A Southern canning tradition worth keeping.

Non-alcoholic red wine substitute for cooking made with water, beef stock, and vinegar. A quick three-ingredient swap that adds acidity and depth to sauces, stews, and braises.

Instead of a traditional method, we use a skillet to bake the cookies, also you don't have to make cookies one by one, just bake the batter all together. It comes out nice and crispy outside and moist inside, and it's a cookie, or looks like a cake. So you have both to enjoy!

Old-fashioned raspberry pie with a double crust, thickened with instant tapioca and brightened by almond extract and lemon juice. A bakery-style summer pie that slices clean.

Egg-free banana sunflower seed cookies with just six ingredients. Soft, nutty drop cookies made with ripe mashed bananas and a full cup of sunflower seeds.

A hearty whole wheat bread machine loaf packed with apple juice, grated apple, applesauce, and cinnamon for naturally sweet breakfast toast.

Homemade vegetable stock simmers cold-water vegetables with up to six herbs for 30 to 45 minutes. The flexible base recipe for soups, risottos, and braises.