10,000 fat free recipes

Yeasted banana fritters spiced with cinnamon, nutmeg, and orange zest, made with 10 ripe bananas. The dough rises overnight and fries into golden puffs. Makes 36 fritters.

No-bake peach pie with a raw almond-date crust, fresh sliced peaches tossed in maple syrup and almond extract, topped with shredded coconut. Naturally sweetened and gluten-free.

Irish herb scones made from mashed potatoes, flour, and a blend of parsley, dill, savory, marjoram, and sage, then pan-fried until golden and crisp.

Apple smoothie blended from applesauce and apple cider with orange juice, maple syrup, cinnamon, and nutmeg. Dairy-free, vegan, and ready in five minutes.

Layered Mediterranean eggplant pie with spinach, tomatoes, pesto, and softened onions under a golden pastry crust. Topped with caviar for a luxurious vegetarian main course.

A great way to give tofu some kick. Quite a traditional Chinese dish.

A low-fat pie crust that is perfect for making a variety of pies that make your Thanksgiving dinner.

Fresh pico de gallo with tomatillos, serrano chiles, tomatoes, cilantro, and onions. A chunky Mexican salsa with a tart twist, perfect on fajitas.

Traditional Greek dolmas stuffed with rice, pine nuts, fresh herbs, cinnamon, and allspice, simmered in olive oil and lemon juice. This recipe makes about 50 stuffed grape leaves served at room temperature.

Double chocolate snack cake made with no eggs or butter, using vinegar and baking soda for lift. Cocoa batter topped with chocolate chips bakes into a fudgy one-bowl treat.

Savory palmiers made with puff pastry rolled around honey mustard, prosciutto, and Parmesan. Baked golden and flaky for an elegant appetizer.

A bright Mediterranean-style potato salad with cherry tomatoes, black olives, capers, fresh herbs, and lemon zest in extra-virgin olive oil. No mayo, all flavor.

Pineapple sorbet purees fresh pineapple with light corn syrup and fresh lemon juice for a bright, dairy-free frozen dessert. Three ingredients, no ice cream maker needed if you've got a blender. Tropical sweetness in every spoonful.

Vegetarian enchiladas filled with sauteed eggplant, zucchini, onion, and green chiles in salsa-softened corn tortillas topped with cilantro. A light, vegan-friendly Mexican dinner for two.

Make this soup as garlicy and spicy as you like and serve with lots of crusty Italian bread.

Cranberry rice stuffing with brown rice, fresh cranberries, mushrooms, and herbs. A lighter, diabetic-friendly alternative to bread stuffing for roast chicken.