1,000 Lowfat Recipes by Terry Blonder Golson

Search this book for Recipes »
    • Categories: Snacks; Low fat; Vegetarian
    • Ingredients: nuts of your choice; chili powder; ground cayenne pepper; ground ginger; ground cinnamon; orange liqueur
    show
    • Categories: Snacks; Low fat; Vegetarian
    • Ingredients: oranges; ground cinnamon; ground cloves; ground ginger; curry powder; nuts of your choice
    show
    • Categories: Snacks; Low fat; Vegetarian
    • Ingredients: Corn Chex cereal; Wheat Chex cereal; dry-roasted peanuts; mini pretzel twists; honey; ground cinnamon; raisins
    show
    • Categories: Snacks; Low fat; Vegan; Vegetarian
    • Ingredients: corn tortillas
    show
    • Categories: Snacks; Low fat; Vegan; Vegetarian
    • Ingredients: corn tortillas; ground cumin; chili powder
    show
    • Categories: Snacks; Low fat; Vegan; Vegetarian
    • Ingredients: pita bread
    show
    • Categories: Snacks; Low fat; Vegan; Vegetarian
    • Ingredients: pita bread; olive oil; garlic
    show
    • Categories: Dips, spreads & salsas; Appetizers / starters; Low fat; Vegetarian
    • Ingredients: scallions; frozen spinach; nutmeg; ground coriander; sour cream; yogurt
    show
    • Categories: Dips, spreads & salsas; Appetizers / starters; Low fat; Vegetarian
    • Ingredients: orange juice concentrate; curry powder; ground cardamom; ground cayenne pepper; cottage cheese; yogurt cheese
    show
    • Categories: Dips, spreads & salsas; Appetizers / starters; Low fat; Vegetarian
    • Ingredients: sun-dried tomatoes; parsley; sour cream; store-cupboard ingredients
    show
    • Categories: Dips, spreads & salsas; Appetizers / starters; Low fat; Vegetarian
    • Ingredients: red peppers; parsley; basil; capers; sour cream
    show
    • Categories: Appetizers / starters; Low fat; Vegan; Vegetarian
    • Ingredients: broccoli; cauliflower; red peppers; green peppers; cherry tomatoes; baby carrots
    show
    • Categories: Dips, spreads & salsas; Appetizers / starters; Low fat; Vegan; Vegetarian
    • Ingredients: avocados; tomatoes; red onions; limes; Tabasco sauce
    show
    • Categories: Dips, spreads & salsas; Appetizers / starters; Low fat; Vegan; Vegetarian
    • Ingredients: avocados; tomatoes; red onions; limes; Tabasco sauce; jalapeño chiles; cilantro
    show
    • Categories: Dips, spreads & salsas; Appetizers / starters; Middle Eastern; Low fat; Vegan; Vegetarian
    • Ingredients: eggplants; parsley; tahini; store-cupboard ingredients
    show
    • Categories: Dips, spreads & salsas; Appetizers / starters; Middle Eastern; Low fat; Vegan; Vegetarian
    • Ingredients: eggplants; parsley; tahini; mint; ground cumin; Tabasco sauce
    show
    • Categories: Dips, spreads & salsas; Appetizers / starters; Low fat; Vegan; Vegetarian
    • Ingredients: eggplants; onions; tomato paste; balsamic vinegar; garlic
    show
    • Categories: Dips, spreads & salsas; Appetizers / starters; Middle Eastern; Low fat; Vegan; Vegetarian
    • Ingredients: chickpeas; tahini; ground cayenne pepper; store-cupboard ingredients
    • Accompaniments: Chickpea and roasted red pepper salad
    show
    • Categories: Dips, spreads & salsas; Appetizers / starters; Vegan; Vegetarian
    • Ingredients: garlic; chickpeas; limes; paprika; Tabasco sauce; parsley
    show
    • Categories: Dips, spreads & salsas; Appetizers / starters; Low fat; Vegan; Vegetarian
    • Ingredients: chickpeas; pine nuts; Tabasco sauce; parsley
    show
    • Categories: Dips, spreads & salsas; Appetizers / starters; Low fat; Vegetarian
    • Ingredients: black beans; Worcestershire sauce; sour cream; yogurt; salsa
    show
    • Categories: Dips, spreads & salsas; Appetizers / starters; Low fat; Vegetarian
    • Ingredients: black beans; limes; ground cumin; Tabasco sauce; red peppers; tomatoes; scallions; sour cream; parsley or cilantro
    show
    • Categories: Dips, spreads & salsas; Appetizers / starters; Low fat; Vegetarian
    • Ingredients: Neufchâtel cheese; fines herbes; herbs of your choice; garlic; yogurt
    show
    • Categories: Dips, spreads & salsas; Appetizers / starters; Low fat; Vegetarian
    • Ingredients: Neufchâtel cheese; fruit chutney
    show
    • Categories: Dips, spreads & salsas; Appetizers / starters; Low fat
    • Ingredients: smoked fish; chives or scallions; parsley; red onions; sour cream; mayonnaise; cream cheese
    show

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Toasted quinoa salad

    • Aggie92 on July 16, 2014

      We really enjoyed this as a side to grilled salmon. Toasted quinoa is so yummy! Made a few minor changes - only used juice of 1 lemon and used half the amount of carrots and substituted the other half with diced celery for some extra crunch. Recipe doesn't say to salt quinoa cooking water, but it definitely needs it. Used pepitas and will try it with sunflower seeds next time. Ate the leftovers for lunch the next day with some feta sprinkled on top which made for an outstanding vegetarian meal!

  • North African vegetable soup

    • Aggie92 on August 27, 2014

      Quick to cook and the bonus is the house smells lovely. Had to make a few changes to use what was on hand, I substituted a butternut squash for the sweet potato, and half of a red bell pepper for the celery. Some of the spices needed to be increased too, so I doubled the chili powder and tripled the ground cumin. Honestly, what are these cookbook authors thinking when they specify 1/2 tsp. ground cumin for a soup made with 6 cups of broth? Why are they so afraid of flavor? Maybe it's just me, I like my food bold. Will definitely make this again. Would be good with a dollop of harissa too.

  • Smoked turkey, bean and tomato soup

    • Aggie92 on October 30, 2014

      Easy and tasty. Added sliced carrots, celery and a bay leaf. Reduced the stock to 4 cups. Did not have parsley, so we put a little grated Parmesean cheese on each bowl instead.

  • Manhattan-style fish chowder

    • Aggie92 on December 08, 2015

      Yummy! Needs longer cooking time to soften the vegetables. Doubled the spices and threw in a handful of shrimp along with the cod.

  • Easy turkey chili

    • Aggie92 on October 11, 2014

      This is a really good basic chili recipe if made with a few minor changes. Add a diced onion, up the chili powder to 3 tablespoons, double the oregano (use the Mexican variety if you have it), add 2 teaspoons of ground cumin and cook it for at least an hour. Seriously, how on earth are you supposed to get a proper tasting chili if you only simmer it for 20 minutes? Great way to warm up on a cold, drizzly fall day. Served it with buttermilk corn muffins and an avocado.

  • Turkey meatballs

    • Aggie92 on February 23, 2021

      Tasty and relatively healthy meatballs. Substituted seasoned breadcrumbs since that's what was in the house. Cooked them in my air-fryer using directions found on the Cooking Light website.

  • Spicy onion and tomato baked fish

    • Aggie92 on October 17, 2014

      Good recipe and an easy weeknight dish. Made with cod fillets and had to increase the cooking time by a few minutes. Made a few other changes too, I used a pickled jalapeño since that was all I had on hand. Also substituted shallots for the onion, and loved their sweetness which balanced out the spicy tomato sauce. I also thought the ground coriander was a little one-dimensional so I added about a 1/2 tsp of dried thyme to give the dish a little earthiness.

  • Fish in curried coconut sauce

    • Aggie92 on May 07, 2015

      Easy, quick weeknight dinner with delicious results. Only had hot curry powder (homemade from Mark Bittman's "The Best Recipes in the World"), so that negated the sweetness of the coconut quite a bit. The author doesn't specify what kind of fish, I used cod with good results. Served over basmati rice.

  • Millet or quinoa stuffed squash

    • Aggie92 on November 03, 2014

      Not crazy about this. The stuffing was good (with quinoa- toasted before cooking). Stuffed a sweet dumpling squash (which is my favorite winter squash). So the 2 parts were good, but together it was not. I think the stuffing would be a lot better in zucchini, it just wasn't flavorful enough to stand up to a winter squash.

  • Sweet and sour tofu stir-fry

    • Aggie92 on July 24, 2014

      Tasty and quick. Substituted a green pepper for the red pepper since that was what I had in the fridge. Also added about a cup of thickly sliced carrots. Otherwise, made as written. Served over short-grain brown rice with a dollop of sambal oelek.

  • Caponata

    • Aggie92 on August 26, 2014

      I liked this, hubby was kind of indifferent. Had to use a 14.5 ounce can of fire-roasted diced tomatoes, since that was all I had. I also cut the amount of red wine vinegar in half and the caponata still had a nice tangy taste. Served as a side dish with grilled salmon.

  • Stewed lentils

    • Aggie92 on January 14, 2015

      This turned out to be a really good side dish. Had to used canned, stewed Italian-style tomatoes. And since I'm loathe to waste stuff, I reserved the juice from the tomatoes and added it to the lentils after they were mostly cooked. Then continued to stew the lentils until the juice was mostly evaporated and the lentils were nice and soft. This increased the cooking time, but led to a very flavorful dish. Also used a 2-inch sprig of rosemary and added it to the lentils along with the bay leaves.

  • Wild rice, smoked turkey, and grape salad

    • shamby on August 29, 2013

      p.94

  • Banana bread

  • Portobellos and grains

    • Dannausc on July 02, 2018

      I added grated Parmesan. It was pretty decent and reminded me of risotto. I used millet for the grain.

  • Spicy tofu and green chili enchiladas

    • Dannausc on July 02, 2018

      Not that good.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0028603540
  • ISBN 13 9780028603544
  • Linked ISBNs
  • Published Dec 18 1997
  • Format Hardcover
  • Language English
  • Edition 1
  • Countries United States
  • Publisher Macmillan
  • Imprint Hungry Minds Inc,U.S.

Publishers Text

An extraordinary range of simple, healthful and delicious low fat recipes for every kind of food you could want to cook, from breakfast to dessert and everything in between. It is the only book you need if you, like so many Americans, are trying to improve your health by cutting back on fat.


Many recipes are low fat versions of your favorite foods like Meat Loaf and Apple Pie, Chicken Nuggets and Lasagna, even low fat Sloppy Joes and Brownies. Others are the author's creative inventions - try Strawberry-Stuffed French Toast, Chicken and Pesto Stuffed Potatoes, Five-Spice Turkey Cutlets and Cappuccino Mud Pie.


Inexperienced cooks will feel confident using the explicit recipes, while experienced cooks will be inspired by the wealth of new recipes the book offers.




Other cookbooks by this author