Low-Fat
394 recipes found
Gingered Winter Fruit Ambrosia
The lime, honey and ginger marinade is perfect for this grapefruit, pear and grape salad. The chia seeds not only contribute to the nutritional value of the dish; they also act as a natural thickener for the marinade.
Tangerine Ice
Crunchy Hot Mustard
Blood Orange Compote
I came across the idea of making a caramel citrus syrup in Deborah Madison’s “Seasonal Fruit Desserts.” I suggest serving this with biscotti so you can dip the biscotti into the syrup. I like this as a dessert, but it is also great at breakfast (in which case you might want to leave out the Cointreau or Triple Sec).
Blood Oranges With Pomegranate Molasses
Roasted Fish With Blood Orange and Fennel
Maple Mustard Pork On a Bed of Mashed Sweet Potatoes
Spiced Pork Tenderloin
Spicy Pork
Mackerel With Peas
Parsley Hummus
I’m convinced that parsley, used so abundantly in the cuisines of Greece, Turkey, the Middle East and North Africa, is one reason those diets are so healthy. In addition to being an excellent source of vitamins A, C and K and a good source of iron and folate, it is rich in volatile oils (which give it its astringent flavor) and flavonoids. The volatile oils contain components that have been shown to inhibit the activity of harmful elements in the body, and studies have attributed antioxidant properties to the flavonoids, particularly luteolin. It’s important to pick the parsley leaves off the stems, because unlike the stems of cilantro, parsley stems are tough and should be discarded. The leaves reduce quite a bit in volume when you chop them, especially if you chop them fine. Two cups of parsley leaves will yield a little over 1/2 cup of finely chopped parsley. This hummus has a pale green hue and herbal overtones.
Potato-Watercress Soup With Pesto
Rolled Oats With Amaranth Seeds, Maple Syrup and Apple
Grated apple adds a fresh, zesty dimension to just about any bowl of hot (or cold) cereal. The little amaranth seeds contribute protein, lysine and calcium to this mix. They will soften overnight, but they retain texture, which is one of the things I like about the combo.
Frittata with Greens
This is a typical Provençal or Italian frittata, something that is quickly thrown together, especially if you make a point of washing and blanching greens when you get them home from the market. It works best with the more tender greens like chard, beet greens, and spinach.
Smoked Salmon Dip
Mimmetta's Peppers, Smoked Salmon and Pasta
Lemon-Buttermilk Sorbet
A bite of this refreshing sorbet is like stepping into a cold shower on a hot summer day. Thanks to the juice and zest of an entire lemon, this four-ingredient frozen treat has plenty of zing, but the creaminess of the buttermilk and the earthiness of the vanilla mellow it all out so you're not left with an unpleasant pucker. A quick note: The zest and the vanilla seeds can clump a bit during the churning process. Just stir it into the sorbet before serving (for soft serve) or freezing (for a firmer sorbet).
Sweet and Sour Cucumbers
Poached Oranges
Poached oranges make a satisfying, colorful dessert. The oranges have a concentrated taste, especially with the addition of Grand Marnier.
Morning Couscous With Oranges and Dates
This is a delicious way to enjoy couscous. You can reconstitute the couscous the night before and keep it in the refrigerator overnight. All it will need in the morning is a steam in the microwave and the addition of the oranges.
Papaya Sorbet
Seared Tuna Salad With Anchovy Tomato Sauce
Grapefruit Sorbet
