10,000 fat free recipes

Thin crepes filled with sliced bananas tossed in lemon juice, nutmeg, and cinnamon sugar, then dusted with powdered sugar. A warm, citrusy brunch treat ready in 20 minutes.

Frozen angel food cake layered with frozen yogurt and frosted in whipped topping, then garnished with fresh fruit. A light, easy ice-cream-style cake you can customize to any yogurt flavor.

Low-fat spiced bran muffins with molasses, honey, ginger, cloves, golden raisins, and walnuts. Made with egg whites and nonfat yogurt instead of butter and whole eggs.

Mint chocolate mousse pie with melted mint-chocolate chips folded into whipped cream in a graham cracker crust. A no-bake chocolate mint pie that chills to silky perfection.

Crisp celery sticks stuffed with a creamy blue cheese, ricotta, and cottage cheese filling spiked with Tabasco. A low-carb appetizer or snack ready with zero cooking.

Homemade prune conserve with orange juice, orange peel, and chopped nuts. A thick, jammy spread with deep fruit flavor and warm citrus notes.

Quesillo! Venezuela's silky three-milk custard baked in a caramel-lined pan. Just 6 ingredients, a blender, and a water bath stand between you and the smoothest flan you've ever tasted.

Sweet 'n' sour squash medley: zucchini, yellow squash, and green beans simmered in a cinnamon-spiced brown sugar and white wine vinegar brine. A refrigerator side that lasts for days.

Wilted spinach with lemon, garlic, and toasted pine nuts. A five-minute Italian-style side built from five ingredients and a hot pan.

Homemade cannoli from scratch with Marsala wine shells and sweet ricotta filling studded with chocolate chips and candied citron. Crispy, creamy, and worth every minute of effort.

Slow-cooked chicken with pineapple, tri-color bell peppers, mushrooms, and Vidalia onions, served over brown rice cooked right in the flavorful broth. A colorful crowd-pleaser for 10.

Hello Dolly, these quick and easy cookies use only 5 ingredients, all favorites to make these bar like cookies.

Banana rum sherbet made with yogurt, dark brown sugar, lime juice, nutmeg, and chopped almonds. A tropical frozen dessert churned in a food processor, no ice cream maker needed.

This recipe takes it's inspiration from the Parsee tradition of using fruit in cooking, and is deeply rooted in the Persian ancestry of many Indians and their food.

Crispy fried lemon rosette cookies made with a rosette iron, evaporated milk batter, and a dusting of powdered sugar. Light as air with lacy edges.

Shortcut bear claw pastries using refrigerated biscuit dough stuffed with cream cheese, orange marmalade, and raisins. Sliced almonds and sugar top each claw for a bakery-style breakfast treat.