5,071 low sugar recipes

Spinach pesto appetizer: a sliceable, high-protein cheesecake-style savory loaf with spinach, cottage cheese, cream cheese, and Romano. Perfect make-ahead party food served chilled with crackers or crostini.

Golden turkey croissant sandwich layered with sliced cooked turkey, tomato, alfalfa sprouts, and warm cheddar cheese sauce. The buttery breakfast-style sandwich that turns leftover turkey into something diner-worthy.

Cornmeal Pie Crust (1 crust for 9 inch pie) recipe

Grilled pork shoulder steaks rubbed with smoky pasilla chile and garlic, seared fast on the grill and served with a punchy chipotle Dijon mustard. A quick weeknight take on pork butt, ready in minutes.

This recipe is delicious but might be too barbaric for some.

Try this fruity jelly that is delicious on crackers, sandwiches and even toast!

Meaty beef ribs slathered in barbecue sauce and oven-baked until tender and caramelized with sticky, smoky edges. Just one ingredient plus your favorite sauce. No fuss, all flavor.

Homemade summer sausage made from ground beef with liquid smoke, curing salt, mustard seed, and coarse black pepper. Mix, roll, chill overnight, and bake for smoky, savory sausage you slice and serve hot or cold.

A tasty drink made with pineapple juice, lemon balm and a bit of mint.

Apricot mustard combines prepared sweet-hot mustard with apricot preserves and dry mustard for an aged condiment with serious bite. A three-ingredient project that mellows beautifully over weeks.

Baked eggplant blended with tahini, garlic, lemon juice, and olive oil into a smooth vegan pate. Garnished with toasted sesame seeds and cayenne, served cold with pita bread.

Vegetarian party pate made from pinto beans, TVP, and shiitake mushrooms with mirin and mace, baked in a water bath and served cold on crackers.

Revithia Soupa, a traditional Greek chickpea soup with just dried chickpeas, onion, olive oil, and lemon juice. Four ingredients, vegan, pure simplicity.

Chinese egg pancake rolls stuffed with seasoned pork, mushrooms, and scallions, steamed then sliced and drizzled with oyster-plum dipping sauce.

Fiddlehead salad marinates frozen fiddleheads in white wine vinegar, Worcestershire, and hot sauce, then finishes with olive oil and green onions. A tangy spring side dish.

Butterflied leg of lamb rubbed with garlic, rosemary, black pepper, and olive oil, marinated overnight and grilled over wood or charcoal. A show-stopping 6-ingredient main.