10,000 fat free recipes

Double almond ice cream layers almond extract through a custard base and folds in butter-sugar caramelized almonds. Two hits of almond, both flavor and crunch, in a classic French-style ice cream.

Lemon poppy seed pound cake with buttermilk crumb and fresh lemon zest, finished with tangy lemon glaze. Tender Bundt or loaf for tea and brunch.

Flaky, sky-high buttermilk biscuits with golden, buttery tops that shatter at first bite. This Southern-style recipe delivers tender layers perfect for breakfast sandwiches or smothered in sausage gravy.

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.

Oven-baked whole wheat pancakes ladled onto hot buttered sheet pans for hands-off cooking, no flipping required. A high-fiber buttermilk batter ready in 15 minutes. Serve with fruit and syrup.

Chewy chocolate chip oatmeal cookies combine the best of both classics. Quick oats and butter-flavored shortening make 40 soft, hearty cookies perfect for lunchboxes or after-school snacks.

This dish was my dinner yesterday, and it was quite tasty. Loved the sweet, sour and salty flavor, and the well balanced texture.

Simple cocoa brownies mixed in one microwave-safe bowl, no melting chocolate required, with a tender crumb and deep chocolate flavor from Dutch-process cocoa.

Chocolate brownies made with a can of chocolate syrup for that fudgy old-school texture. Six ingredients, one bowl, sliced into thin sheet-pan squares. A nostalgic American treat.

Fudgy brownies made with confectioners' sugar instead of granulated, walnuts and unsweetened chocolate. Extra-tender, melt-in-your-mouth chocolate squares from a vintage recipe.

Oi Naani, traditional Uzbek flatbread made with milk, yeast, and flour. Shaped by hand with decorative stamped centers and raised edges, then egg-washed and baked golden.

Chocolate raspberry muffins with a homemade raspberry jam swirl, melty chocolate chips, and a tender buttermilk crumb. Bakery-style breakfast muffins from a few pantry staples.

Classic double-crust cherry pie with warm spices, buttery crust, and tart cherries. A timeless dessert that works equally well with fresh or canned fruit.

Classic hummus blended creamy from chickpeas, tahini, lemon, and garlic, finished with a paprika-spiced olive oil drizzle. A quick, no-cook vegan dip for pita and crisp raw vegetables.

Classic gazpacho, the chilled Spanish salad soup, with fresh tomatoes, cucumber, green pepper, olive oil and white wine vinegar. No cooking required, just blend and chill.

Peanut butter brownies made in one saucepan, no mixer needed. Brown sugar keeps them chewy, peanut butter makes them rich, and pockets of melted chocolate run throughout. Quick to stir together.