10,000 fat free recipes

Sri Lankan savory fried bread snack made by dipping spiced bread triangles in a chickpea flour batter and frying until crispy. Best served hot with tomato chutney tucked inside for a street food experience.

Morning glory muffins loaded with grated carrot, apple, crushed pineapple, coconut, dried cranberries, and pecans. Warm cinnamon and a splash of pineapple juice keep these hearty breakfast muffins moist for days.

Vegan hummus made with chickpeas, fresh cilantro, lemon, and a kick of hot sauce. A 4-ingredient, no-tahini blender hummus ready in 10 minutes for crackers, sandwiches, and veggie dippers.

This quick, easy and delicious tortilla pizza is made with whole wheat tortilla, basil pesto, fresh vegetables, pickled jalapenos and mozzarella cheese. Perfect for breakfast or brunch.

This recipe deserves at least 5 star, it is that good. Made it for dinner last nigh. The sweet-sour sauce was a hit, perfectly balanced flavours and textures.

Three-layer coconut cake with a tangy lemon-lime curd filling and clouds of sweetened whipped cream frosting. A bakery-worthy showpiece with bright citrus contrast against tender vanilla layers.

Italian pasta Carbonara for two using 6 simple ingredients and perfectly sized for two servings. Best of all this can be served in about 20 minutes.

Try this scrumptious, quick and easy ham with cheese sandwiches as breakfast or lunch!

Classic Scottish scones, the real deal: no sugar in the dough, cream-of-tartar leavened, knuckle-flattened and fork-pricked. Lean, tender scones for jam, butter, or proper afternoon tea.

Whole wheat blender waffles made from whole wheat berries (the grain), soy milk, applesauce and egg substitute. Vegan, dairy-free, fiber-rich, and ground fresh in a blender for the freshest possible flour.

Made of crushed fresh green grapes and pineapple juice, enjoy this Irish green drink.

A delicious way to prepare red snapper (or any white fish) with savory moist and fresh Mediterranean flavors.

A delicous amber or red coloured sweet jelly made from tomatoes that can be served just like any other sweet spreads or added to cheese and cracker trays.

I used this recipe from my mom's cookbook so much growing up the page fell out and was lost. I'm glad to have it again!

Italian sour cream cake with amaretto, a coconut-pecan meringue lining, and glossy chocolate-amaretto glaze. A tube pan showstopper that starts with boxed cake mix.

This recipe comes from one of my Norway friends, she gave me this good recipe: These rolls I make from leftover cake vreks! You can have any kind of cake in it but half of the crumbs must be from chocolate cake. I store leftover in my freezer and make this recipe when I want to.