9,857 low sodium recipes

Classic prune whip dessert with mashed prunes folded into stiff meringue with cooked oatmeal and cinnamon. A light, airy no-bake treat with no fat and minimal sugar.

Elegant Scandinavian berry compote with fresh blueberries, blackberries, strawberries, and raspberries in a lightly sweetened maple and cinnamon sauce.

This is a tasty fruits salad,I always make it for my kids, at breakfast or at dinner, they love it so much!

Cranberry-onion relish with sauteed onion and garlic, fresh cranberries, sugar, and apple cider vinegar. Savory-sweet Thanksgiving condiment for turkey, pork, or cheese boards.

A cup of delicious and nutritious fruity smoothie wakes you up and boost your energy.

A hilariously gross Halloween cake decorated to look like a head with frosting 'hair,' cherry eyes, and a fruit roll-up tongue. Kids go absolutely wild for this one. Easy box cake base.

Cranberry ice with raspberry wine or liqueur, churned in an ice cream maker for a tart, refreshing low-fat frozen dessert. Garnished with fresh mint and sugared cranberries.

Elegant individual tiramisu parfaits layered in stemmed glasses with mascarpone Italian meringue, coffee-soaked crumbs, dark rum, and bittersweet chocolate triangles.

Pasta with herbed ricotta, toasted pine nuts, tarragon, lemon zest, and parsley tossed into a creamy no-cook sauce. A 30-minute vegetarian pasta dinner with a bright, lemony ricotta coating on every strand.

Broccoli stir-fry with soba tosses ginger-garlic-scallion broccoli over Japanese buckwheat noodles. Vegan one-bowl dinner with bright crunch and earthy noodle depth in 40 minutes.

Broiled bananas and oranges drizzled with honey and walnuts, optionally flambeed with brandy. A fast, elegant fruit dessert ready in just 15 minutes.

Homemade pasta dough flavored with apricot nectar and cornmeal for a subtle sweetness and unique texture that pairs beautifully with butter or cream sauces.

Curry-spiced soup blending dried apricots with fresh cucumber and orange zest for a refreshing hot or cold starter with Middle Eastern flair.

Bircher muesli was first developed by a Swiss physician, Maximilian Bircher-Benner as part of the therapy he prescribed for his patients. Often called simply ‘overnight oats’ Bircher muesli is an ideal breakfast food – it can be assembled the night before, left in the fridge overnight and enjoyed in the morning – there is no cooking required. It's also a perfect combination of plant-based protein, slow-release wholegrain carbohydrates, and essential fats. The version below calls for pears and coconut, but alternative combinations are provided in the notes.

A simple and easy recipe that is perfect for those who would love to know how to make tofu.

Classic prune and raisin hamentachen filling with chopped nuts and whole orange (rind included) for citrus brightness. Traditional Purim cookie filling pulsed in the food processor.