Hey guys I was looking up low fat food on the net and I found some good recipes. I made these chewy granola bars.They so soooo yummy

here are some recipes

chewy granola bars
1/2 cup plus 2 tablespoons packed light-brown sugar
1/4 cup plus 2 tablespoons honey
1 teaspoon vanilla
1/4 cup (1/2 stick) unsalted butter
3 cups low-fat granola mix (not cereal)
1/2 cup sweetened flake coconut
1/2 cup golden raisins
3/4 cup mini semisweet chocolate chips
1/2 cup slivered almonds

combine brown sugar, honey, vanilla and butter in a medium-size saucepan. Bring to a boil over medium heat. Lower heat; simmer 2 minutes or until sugar is dissolved. Cool.

Meanwhile, combine granola, coconut, raisins, 1/2 cup chocolate chips and almonds in a large bowl. Stir brown sugar mixture into granola mixture. Spread in a 13 by 9 by 2-inch baking pan. Press remaining chocolate chips into top. Refrigerate 2 hours or until completely cooled. Cut into bars.

Easy macaroni and cheese
1 1/2 teaspoons unsalted butter
7 teaspoons all purpose flour
1 1/3 cups skim milk, heated
8 ounces low fat cheddar cheese (2 cups), coarsely grated
1 box (7 to 8 ounces) dried macaroni
salt and pepper to taste

in a saucepan, melt butter over low heat. Whisk in the flour and cook the mixture, stirring for 3 minutes. Add the milk in a stream, whisking. Bring the mixture to a boil and simmer for 3 minutes. Stir in the cheese and cook until cheese is melted.
Cook the macaroni according to package instructions and drain well. Combine with cheese mixture and salt and pepper to taste.
Nutritional value per serving: 294 calories, 31% from fat, 10 grams of fat, 314 milligrams of sodium



fettuccini alfredo
12 ounces fettuccini
1/2 cup part-skim ricotta cheese
1/2 cup plain low-fat yogurt
1/2 cup grated pecorino romano cheese
1 tablespoon unsalted butter, melted
fresh black pepper


cook the noodles according to package directions, omitting the salt. Drain well and return to the cooking pot.
In a food processor or blender, combine ricotta cheese, yogurt, romano cheese, and butter. Add the cheese mixture to the cooked fettuccini and toss to coat. Add fresh ground black pepper. Serve warm and sprinkle with remaining romano and more ground pepper.



Garlic bread
1 loaf french or italian bread, cut lengthwise
2 ounces low-fat cream cheese
1 clove garlic, minced
3 tablespoons finely grated parmesan
preheat oven broiler to high. In a small bowl, whip together cream cheese and garlic. Spread evenly over cut surface of bread. Sprinkle parmesan cheese evenly over bread.
Put on a cookie sheet, place under broiler and cook until golden and bubbly, about 1 to 2 minutes. Serve immediately.


Mashed potatoes with buttermilk and dill
2 pounds russet potatoes (about 4 medium), peeled and cut into 1-inch pieces
1 teaspoon kosher salt, plus more as needed
1/4 cup low-fat milk
3/4 cup buttermilk
2 teaspoons finely chopped dill
1 teaspoon thinly sliced chives
freshly ground black pepper

in a large saucepan, combine the potatoes, 1 teaspoon salt, and enough cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer and cook until fork tender, about 10 minutes. Drain the potatoes and return to the pan. Shake the pan over medium heat for about a minute to dry the potatoes. Transfer the potatoes to a food mill, ricer, or bowl.

Mash the potatoes through the food mill, ricer, or by hand into the pan. Stir in the low-fat milk, buttermilk, and dill warm over medium-low heat. Season with salt and pepper to taste and serve immediately.
Cook's note: do not heat the low-fat milk and buttermilk before adding to the potatoes or they will curdle.

I have more if u guys want anymore!!!
Enjoi
alison xoxo