9,806 fat free recipes

First prize chocolate fudge cake, a flourless-style dense chocolate cake with semisweet chocolate, coffee, and folded egg whites. An award-winning showstopper with deep fudgy texture.

Old-fashioned chocolate potato cake with riced potatoes folded into the batter for incredible moisture. Layered with whipped cream and smothered in chocolate frosting.

German apple kuchen with a buttery crumb topping that shatters under your fork. Sweet-tart apple slices nestle into tender cake, all crowned with cinnamon-spiced streusel.

Savory garlic pancakes with a creamy ham and sage butter sauce. Three whole heads of boiled garlic turn sweet and nutty in the batter. Silver dollar-sized for brunch, lunch, or light supper.

Chicken and shrimp gumbo with okra, mustard greens, collard greens, and a custom Cajun seasoning blend thickened with browned flour. A lighter take on gumbo with no oil-based roux and loads of greens.

Puffy sour cream drop cookies topped with cinnamon sugar before baking. Soft, cakey, and lightly golden around the edges. Simple pantry ingredients, 30 minutes start to finish. Makes 18.

Garlic and chickpea dip with two whole heads of boiled garlic, tahini, olive oil, lemon juice, and fresh parsley. Chilled in a mold and served with tomatoes.

This chocolate fudge cake hides two secret ingredients: beer for depth and sauerkraut for moisture. Rich, dark, and unbelievably tender with optional raisins and nuts.

Five-ingredient bacon and Velveeta casserole with stewed tomatoes and elbow macaroni, baked until bubbly with melted cheese on top. Comfort food in an hour.

Rabbit with tomatoes and herbs: bacon-wrapped pieces rubbed with thyme and garlic, browned then simmered in a fresh tomato sauce. A rustic European-style dinner ready in 50 minutes.

Golden asparagus strudel wrapped in crispy phyllo with sautéed onions and buttery breadcrumbs. Served with a cool yogurt-mint herb dressing. Vegetarian and vegan-adaptable.

A tasty and scrumptious chicken dish which can be simmered all day long to perfection.

German beer-braised Brussels sprouts simmered in beer until tender, then finished with butter and salt. A traditional 4-ingredient side dish that converts sprout skeptics.

Whole grain carrot muffins sweetened with honey and molasses, packed with bran, raisins, and pureed fresh carrots. High-fiber breakfast muffins made in a food processor.

Sour cream coffee cake baked in a bundt pan with a cinnamon-pecan streusel bottom and brown sugar-cinnamon topping layered through the center. Brunch perfection from a cake mix.

Zucchini boats loaded with sauteed mushrooms, onion, garlic, and thyme in herbed breadcrumbs, topped with Parmesan and baked until golden. A vegetarian appetizer or side.