10,000 fat free recipes

German Christmas cookies (Anisplaetzchen style) flavored with anise seeds and rolled thin for cutting into shapes. A heritage holiday recipe that scales generously for a large cookie tray.

This version of the garlicky roasted eggplant dip does not have tahini in it as with a traditional version. While I really like an "authentic" baba ghanoush, I also enjoy the commercial Sabra brand, which uses mayo and some spices. It is slightly sweet and has a little kick. This is my rendition.

Triple strawberry cake: real strawberries three ways, reduced into the batter, folded into the cream cheese frosting, and layered fresh. A moist, intensely berry layer cake with no jello or fake flavor.

I ALWAYS add tons of seasonal veggies!!! This one had snow peas, carrots, eggplant, and asian prickly zucchini!

So much healthier than deep-fried, these are baked in a non-stick donut baking pan.

This easy and delicious Asian Turkey meatballs are not only much lower-fat and calories, and they also are packed with deliciousness.

Easy to prepare sweet cheese filling that's prefect for Danishes.

After carving that Halloween pumpkin, don't toss the seeds. Roast them for a delicious healthy snack.

Sunrise scones with sweet currants, a tender half-and-half crumb, and pretty scalloped edges. Small bakery-style scones cut with a fluted cutter for breakfast tea or brunch.

Sourdough white bread baked in the bread machine using an active starter, bread flour, milk powder, applesauce, and a small boost of commercial yeast. Tangy sourdough flavor without hand-shaping or long proofing.

Filets of sole in white wine sauce poaches delicate sole in an oven-warmed bath of clam juice, dry white wine, garlic, bay leaf, and peppercorns. Elegant French-style fish, low in fat and big in flavor.

Honeymoon sourdough biscuits use just four ingredients: active sourdough starter, biscuit mix, baking powder, and oil. Tangy tender crumb, ready in 30 minutes. A clever shortcut for sourdough fans on a busy morning.

Cherry clafoutis is original from France, and it's usually made with unpitted cherries, which gives the clafoutis almond flavor during the baking. But nowadays we always pit the cherries in order to eat it easier later on, so you can add a little bit almond extract, which will definitely give your clafoutis almond taste without worrying about the pits from the cherries!

These hearty garden wraps are made within 20 minutes, they are stuffed with deliciously sauteed garden-fresh veggies and oozy-melting cheese. Quick, easy and tasty!

Sometimes I also add a pinch of crushed red pepper flakes for a little more kick.

My friend Marie thought she made the best cornbread. Finally I was able to develop this recipe that my husband likes better.