10,000 fat free recipes

Meticulously seasoned ground chicken placed on top of a delicious golden brown fried plantain to create a scrumptious edible boat.

A soft homemade yeast bread rolled around sweet candied mixed fruit, baked into a tender loaf with a fruity spiral through every slice. Lovely toasted with butter for breakfast or afternoon tea.

Classic chocolate whoopie pies with two soft cocoa cake rounds sandwiching a fluffy marshmallow buttercream filling. The Pennsylvania Dutch lunchbox favorite that freezes beautifully.

Foolproof chocolate truffles made with cream cheese, no tempering or ganache fuss. Just melt, mix, chill, and roll into balls coated in nuts or coconut. An easy, make-ahead candy for gifting or the holidays.

Whole wheat bread (also called graham bread) makes three small loaves with a milk-based dough, a hot oven, and a soft, hearty crumb. A heritage yeast bread for sandwiches and toast.

Chicken ultraburgers use cooked chicken pulsed with brown rice, Dijon mustard, and parsley for a lighter, healthier burger. A clever way to repurpose leftover chicken.

Light, crisp homemade waffles made with a classic trick: whipped egg whites folded into the batter for a fluffy interior and golden, crunchy edges. Serve with fresh berries, syrup, and whipped cream.

Light custard made with skim milk and egg substitute bakes over fresh raspberries in custard cups, then gets topped with caramelized sugar for a low-fat crème brûlée.

A no-bake chocolate biscuit pudding, milk-soaked biscuits layered with a rich cocoa butter cream and studded with cashews and raisins, then chilled until sliceable. A Sri Lankan party favorite.

Sourdough pancakes made with active starter, baking soda, an egg and evaporated milk. Tangy, light, and lacy-edged. A great way to use up sourdough discard for breakfast.

Jack's veggie burger is a hearty vegan patty built on mashed lentils, bulgur and smoked portobello, with roasted garlic and tarragon. The smoke brings meaty depth and the patties hold up on the grill.

wow! tangy and so good!

Traditional Madrid-style gazpacho with fresh tomatoes, cucumber, bell pepper, crumbled French bread, olive oil, and red wine vinegar. A chilled vegan summer soup.

Soft and chewy peanut butter cookies built on all brown sugar (no white) for caramel depth, plus shortening for a tender, almost crumbly texture. Classic crisscross fork press on top.

Breakfast tortilla wrap loaded with cumin-spiced eggs, crisp bell pepper, juicy tomato, and crumbled bacon, all rolled in a warm whole wheat tortilla. A fast, high-protein handheld breakfast.

This is my go-to recipe for making pie or tart crust. It's simply the best recipe out of there. I have made both sweet and savory pies and tarts, and it turned out perfectly every time.