9,388 fat free recipes

Homemade Funnel Cake Mix combines flour, baking powder, salt, and cinnamon - just add egg and milk, pour through a funnel into hot oil, and fry golden. County fair at home in 20 minutes.

Pineapple limeade with fresh pineapple juice, lime juice, and sparkling water for a fizzy, tropical refresher. No-cook and ready to pour over ice.

Rhubarb meringue torte with three layers of crisp piped meringue shells stacked with tangy rhubarb sauce. A stunning make-ahead spring dessert that's naturally gluten-free.

Dill pickles brine whole cucumbers in a hot vinegar, water, and salt solution with garlic and fresh dill. Old-fashioned canning jar pickles ready to crack open in 3 to 4 weeks.

Old-fashioned orange ice with fresh orange and lemon juice, sugar syrup, and a beaten egg white for fluffy texture. A vintage Victorian-era frozen dessert.

Simple orange glaze made with powdered sugar, fresh orange juice, and orange zest. Tinted with food coloring for a bright finish on cakes, cookies, and pastries.

Mint julep syrup concentrate made with creme de menthe, lemonade, and lime juice. Mix 1 part syrup to 5 parts water for a refreshing Southern-style drink.

Traditional German rose hip soup (Hagebuttenssuppe) made from dried rosehips simmered until soft, strained, and finished with Madeira wine, almonds, and lemon juice.

Potato flake sourdough starter: a simple three-ingredient base of water, sugar, and instant potato flakes left to ferment for 3 to 4 days. The sweet, old-fashioned starter used in friendship bread and soft white loaves.

Homemade apple fruit leather sweetened naturally, spiced with a pinch of cinnamon, dried slow in a low oven. A pantry snack with no added sugar or preservatives.

Pineapple-pear mold is a light, refreshing gelatin salad made with orange juice, crushed pineapple, and sliced pears. A retro potluck classic with no added sugar.

Triple pear puree: Anjou pears simmered and pureed with vinegar and sugar, then reduced to applesauce consistency. A sweet-tart condiment for pork, cheese, or toast.

Individual rustic fruit tarts with shortcrust pastry, apricot jam glaze, and thinly sliced apples or pears. A French-bistro dessert that bakes in 15 minutes and looks gorgeous.

Kiwifruit daiquiri blends ripe kiwi with white rum, fresh lime juice, sugar, and crushed ice for a frosty green tropical cocktail. Two-glass blender drink ready in five minutes.

Fresh fruit ice is a light, low-fat frozen dessert made with orange juice, lemon, mashed banana, and strawberries or peaches. Gelatin and a rebeat give it a creamy, scoopable texture without a churn ice cream maker.

Sweet dill pickles made by transforming store-bought dills into garlicky sweet pickles with a vinegar-sugar brine. Southern bread-and-butter style shortcut.