9,388 fat free recipes

Swiss cheese potato bread from the bread machine, with potato flakes for a soft, moist crumb and melted Swiss for nutty, savory flavor. Just add everything, press start, and bake a tender golden loaf.

A lightened up version of the tangy decadent classic sauce. Big on creamy flavor and light on the waistline.

No-bake strawberry-shaped confections made from crushed coconut macaroons, sweetened condensed milk, strawberry Jello, and almond extract. Rolled in Jello crystals for a sparkly finish.

Rotisserie barbecued leg of pork spins a whole leg over coals, basted with a brown sugar, mustard and clove glaze for a sticky-sweet crust over hours of slow rotation.

Savory pumpkin spread mixes canned pumpkin puree with nutritional yeast, marjoram, dry mustard, and garlic salt. Vegan, no-cook, and ready in minutes. Thin with water for a dipping sauce.

Pan-fried trout with a crunchy cornmeal crust, seasoned with just salt and pepper. Three ingredients, one skillet, and the kind of simplicity that lets fresh-caught fish shine.

Fresh rhubarb cut into pieces and gently steamed with just a splash of water, then chilled and sweetened with sugar. A two-ingredient recipe that's the simplest way to enjoy rhubarb's tart, fruity flavor.

Oranges in red wine sauce with cinnamon, cloves, and lemon, served chilled in a spiced wine syrup with julienned orange zest. An elegant French-style fruit dessert.

Five-ingredient no-cook barbecue sauce with ketchup, honey, cider vinegar, Worcestershire, and chili powder. Ready in 5 minutes flat.

Honey and lemon glaze with crushed pickling spices for ham, poultry, or pork roasts. Four ingredients, 15 minutes, and a sweet-tart-spicy coating that caramelizes beautifully.

Bread-and-butter cucumber pickles with garlic, turmeric, and mustard seed in a sweet vinegar brine. Salt-and-ice draws moisture out for crisp slices that hold up through canning and long pantry storage.

Freezer pickles made with sliced cucumbers, onions, sugar, vinegar, and celery seed. No canning, no water bath, no special equipment. Just salt, slice, and freeze for bread-and-butter flavor any time of year.

Old-fashioned ripe cucumber catsup made with overripe cucumbers, vinegar, sugar, cinnamon, and cloves. A heritage condiment perfect for using up end-of-season garden cucumbers.

Fish marinade with white wine, soy sauce, brown sugar, garlic, and hot sauce. A versatile Asian-inspired marinade that works on fish, chicken, and lamb for grilling or broiling.

These are best if they sit for a month or so after canning, to give them time to work

Low-fat frosted brownies made with applesauce instead of butter and egg whites instead of whole eggs. Topped with a simple cocoa icing, no oil or butter needed.