9,806 fat free recipes

Griddle cheesecakes made with pureed cottage cheese, cooked like pancakes and served with a fresh cranberry-orange sauce. A light, tangy twist on traditional cheesecake.

Portabello Mushrooms, Angel Hair Pasta, & Fresh Tomato Sauce recipe

Homemade sunflower seed milk blended with banana, sorghum, or raisins for natural sweetness. A dairy-free, nut-free plant milk you can make in 7 minutes with just a blender.

A creamy tofu-based cheesecake loaded with almond flavor from almond meal, almond extract, and a crown of slivered almonds on a graham cracker crust. Blend, pour, bake. No dairy, no eggs, no stress.

Taste of Provence Veggie S'Mich W Grilled Sweet 'Tato Chips recipe

Fettuccine with lime-marinated chicken breast in a tomato and green chili sauce. Butter and lime zest tossed into the pasta for a bright, Southwestern-inspired dinner.

Summer's best fresh peach pie with juicy fruit filling spiced with cinnamon, nestled in a buttery double crust that bubbles with sweet peach nectar as it bakes.

Iridofu, a Japanese scrambled tofu stir-fry with carrots, onion, roasted sesame seeds, and shoyu. A simple, protein-rich vegetarian dish ready in 20 minutes.

Silky cream of greens soup made with fresh spinach, watercress, and lettuce blended with potatoes and heavy cream. A vibrant green soup with nutmeg and white pepper.

Asparagus au gratin with Swiss cheese, buttery bread crumbs, and dry mustard. Blanched crisp-tender then baked golden in 20 minutes total. A quick, elegant side.

Pressure cooker broccoli corn chowder with leeks and potatoes, ready in under an hour. Chunky, creamy, and packed with fresh vegetables.

Lamb with cashew curry blends ground cashews, dried red chilies, and toasted whole spices into a fragrant masala simmered with yogurt, saffron, and tender lamb cubes. Restaurant-style Indian cooking at home.

Light fettuccine Alfredo made with skim evaporated milk instead of cream. Parmesan, green onions, and parsley create a thick, creamy sauce without the heavy calories.

Fresh cucumber rounds hollowed out and filled with roasted eggplant paté blended with almonds, garlic, and parsley. A cool, elegant vegetarian appetizer that looks as good as it tastes.

Palak raita with wilted fresh spinach stirred into cool yogurt with green chile, black pepper, and cayenne. A classic Indian condiment that pairs with any curry.

Marinated asparagus steams fresh spears, then chills them in a bright orange and lemon vinaigrette with cayenne. A make-ahead spring side dish with citrusy tang and a hint of warmth.