10,000 fat free recipes

Peach and berry kanten made with agar-agar and apple juice. A vegan, gelatin-free fruit jelly dessert that sets at room temperature with no refined sugar.

Simple almond-cinnamon nut filling for cookies made with finely ground almonds, sugar, and cinnamon. A three-ingredient filling for rugelach, kolacky, or any filled cookie recipe.

Classic prune whip dessert with mashed prunes folded into stiff meringue with cooked oatmeal and cinnamon. A light, airy no-bake treat with no fat and minimal sugar.

Sparkling pineapple limeade with pineapple juice, fresh lime juice, sugar, and chilled sparkling water. A refreshing Mexican-inspired summer drink ready in minutes, served over ice.

Mexican polvoron cookies rolled in a cinnamon-chocolate-sugar coating while still warm. Tender, crumbly shortbread-style cookies with a hint of cinnamon baked low and slow.

Candied cranberries slow-cooked in sugar syrup over a double boiler, then rolled in sugar until sparkling. A 3-ingredient holiday garnish or sweet snack.

Candied grapefruit peel slow-simmered in sugar syrup and rolled in granulated sugar. A bittersweet homemade candy that stores for a month.

Hot wine jelly made with sweet red wine and crushed chili peppers for a sweet-spicy spread. Serve with roasted meats, cheese boards, or crackers for a bold condiment.

Classic Southern hominy grits cooked slow and creamy with just salt and water. Serve with butter and gravy for breakfast, or chill, slice, and pan-fry the leftovers until golden.

Orange jelly made with frozen orange juice concentrate, lemon juice, and Certo liquid pectin. A quick no-cook jelly that sets in jars without any boiling water bath processing.

Spiced rhubarb preserve with cinnamon, allspice, and apple cider vinegar simmered into a thick, tangy spread. A versatile condiment for ham glaze or biscuit topping.

Favorite dill pickles: garden cucumbers packed with fresh dill and garlic in jars and covered with a hot vinegar brine. The classic homemade dill pickle, ready in 3 to 4 weeks.

Icy melon freeze made with pureed honeydew, orange juice, and sugar. Frozen, beaten fluffy, then frozen again for a light, refreshing no-churn sorbet.

Fresh peaches macerated in white wine, port, sweet vermouth, citrus juice, and sugar. An elegant Italian-style no-cook fruit dessert served chilled in glass cups.

Stewed rhubarb is the simplest spring compote: rhubarb and sugar simmered into a tart-sweet sauce. Spoon over yogurt, ice cream, pancakes, or eat it straight from the jar.

Ghoul-Aid Halloween punch made by mixing grape and orange Kool-Aid with ginger ale for a fizzy, spooky-colored party drink kids love. Ready in 5 minutes.