9,388 fat free recipes

Southern-style fruited iced tea with fresh orange juice, pineapple juice, and English breakfast tea sweetened with a homemade simple syrup. Best chilled overnight.

Quick winter apple chutney made with dried apples, applesauce, raisins, fresh ginger, and brown rice vinegar. A low-fat, vegetarian condiment for roasted meats or cheese.

Refreshing Italian ice with fresh lemon juice and zest frozen to icy perfection. Light, palate-cleansing dessert ready in 2 hours with an ice cream maker.

Wild rice casserole with earthy mushrooms, onion, and garlic baked slowly in vegetable broth. A five-ingredient, hands-off side dish or vegetarian main with deep nutty flavor.

Vegetable spaghetti with sauteed bell pepper, zucchini, mushrooms, and onion in jarred marinara over thin pasta. A 30-minute weeknight pasta the whole family will eat.

Orange champagne cocktail made with chilled champagne, ginger ale, and fresh orange juice, topped with floating strawberries for a bubbly brunch or party punch.

Homemade strawberry popsicles with real frozen strawberries, skim milk, and unflavored gelatin for a creamy texture. A low-fat frozen treat kids can help make.

Indian-style lemonade sweetened with maple syrup and spiked with fresh ginger and a pinch of cayenne. A no-cook spiced citrus drink made with both lemon and lime juice.

Tangy cabbage relish simmered in red wine vinegar with tomatoes, Dijon mustard, turmeric, and warm spices. Makes ahead beautifully and keeps for 5 days.

Vegan sweet potato curry with onions, curry powder, and red pepper flakes, simmered until tender and thickened into a glossy sauce. A simple, budget-friendly one-pan dinner.

Kythoni xysto, a traditional Greek grated quince preserve with cinnamon bark, lemon zest, and toasted almonds. Sets naturally using pectin extracted from the quince peels and cores.

Three classic venison sauces: a sharp champagne vinegar sauce, a sweet currant jelly and wine sauce, and a rich pan gravy with walnut pickle. Also pairs with hare or mutton.

Pickled onions brined overnight in salt water, then packed in a hot vinegar brine with mustard seeds, horseradish, bay leaf, and hot peppers. Crunchy and tangy.

Quick pink pickled onions with red onion, white wine vinegar, and sugar. Ready in 30 minutes with no cooking, these tangy-sweet pickled onions brighten tacos, salads, and sandwiches.

Champagne jelly: a sparkling four-ingredient preserve with bright wine flavor and a clear, jewel-toned set. Brilliant on a cheeseboard or glazing roast chicken.

Frozen fruit slush mix made with orange juice, pineapple juice, and lemon juice. Freeze into cubes, then top with ginger ale for an instant fruity slush drink.