955 low fat recipes

A fairly simple yet delicious way to cook these beautiful fingerling potatoes. Sage and hazelnuts were deliciously combined with the potatoes. An excellent side dish.

Chilled minted pea soup with Boston lettuce and fresh mint, pureed silky and served cold. A vegetarian summer starter that takes 15 minutes on the stove.

Double berry muffins layer blueberry batter around a hidden teaspoon of raspberry jam, lightened with wheat germ and orange juice. Low-fat breakfast bake.

Vibrant roasted tomato basil soup with caramelized garlic and fresh herbs for healthy low-calorie vegetarian dinners ready in 60 minutes.

Creamy winter squash soup with finely chopped hazelnuts, onions, and a splash of sherry. The nuts add nutty body without any dairy thickener. A simple autumn first course.

Curried squash soup blends butternut squash with curry powder, cumin, garlic and chicken broth for a velvety low-fat fall starter. Naturally gluten-free, freezer-friendly, ready in under an hour.

California-style chilled gazpacho built from peak summer tomatoes, English cucumber, red bell peppers, jalapeno, serrano, and a chiffonade of fresh herbs. Vegan, low-fat, and made for blistering Sonoma afternoons.

Low-fat mocha chip muffins with cocoa, instant coffee, and semi-sweet chocolate chips. Applesauce replaces most of the oil for a tender, fudgy crumb under 100 calories per muffin.

This easy to make mixed green salad is tasty, the cucumber herb vinaigrette is just perfectly balanced taste, hard-boiled eggs give the protein, a light salad for any of your meal during the day!!

Carrots caramelize in hot oil until golden at the edges, then get tossed with tangy rice vinegar and savory black bean sauce for a quick Asian-inspired side dish with a spicy kick.

Minted split and green pea soup blends earthy split peas with sweet green peas and fresh mint. A bright, low-fat soup that works hot in winter or chilled in summer.

Spinach-miso pesto crostini, toasted country bread spread with a vibrant umami-rich spinach-miso pesto and topped with sweet roasted red pepper. A light, quick, dairy-free appetizer ready in minutes.

Peppery arugula salad with marinated artichokes, cherry tomatoes, and basil pesto vinaigrette. Quick, healthy Italian-inspired salad ready in 8 minutes.

Grilled peaches are succulent, sweet and slightly sour with the grilling flavor. They are delicious mixed with the baby greens, creamy crumbled goat cheese, and drizzled with balsamic glaze.

Light and as fluffy as a feather. This version is served with whipped cream and fresh berries.

Sweet, sour and slightly spicy. Cucumber, sweet bell pepper, carrots, wood ears and smoked tofu are tossed with rice vinegar, maple syrup, sesame oil, soy sauce and Korean chili pepper. A very tasty side dish that goes well with all your favorite Korean dishes or most of the main courses.