500 Fat-Free Recipesis a collection of five hundred delicious ways to cut the fat from your diet. Each recipe contains only 1 gram of fat or less per serving and offers a simple, quick, convenient, and delicious strategy for cooking without added fat or fat-laden ingredients. This book provides a one-stop resource for creating nonfat dishes at home ranging from soup to dessert. The recipes, which contain only the minimal amount of fat naturally found in foods, are also low in cholesterol and sodium and high in nutrients and fiber. Instead of depending on fat for flavor, they imaginatively highlight, maximize, and combine natural flavors. 500 Fat-Free Recipescan help you to reduce fat intake, one of the most important steps to better health. These recipes are not only ideal for individuals on a highly fat-restricted diet, but also for anyone wishing to cut his or her total fat intake to any degree. In fact, these recipes can allow you to indulge your occasional cravings for higher-fat foods because the absence of fat in these dishes will help to limit your daily fat calories. Black Bean Lasagna YIELD: 8 servings - PREPARATION TIME: 20 minutes COOKING TIME: 50 minutes plus lasagna cooking time and 15 minutes standing time This meatless lasagna is made with black beans and mushrooms. Serve with Oranges and Tomatoes with Honey Dressing (page 237). 1/4 cup water, nonfat chicken broth, or vegetable broth 3 cups chopped fresh or low-sodium canned tomatoes 1 cup chopped onions 2 tablespoons low-sodium tomato pur6e or tomato paste 3 cloves garlic, minced 2 cups sliced mushrooms 12 ounces lasagna noodles, cooked until al dente, rinsed, and well drained in a colander 1 teaspoon ground oregano leaves 1 teaspoon ground basil leaves 1/4 cup chopped fresh parsley 3 cups nonfat ricotta cheese 1/2 cup low-sodium tomato juice 1/2 cup grated nonfat mozzarella cheese 1 cup home-cooked or canned black beans, drained and rinsed 1/4 cup nonfat Parmesan cheese 1. Heat water or broth in a skillet over medium heat. Add onions, garlic, and mushrooms. Cook and stir over medium heat for 5 minutes or until vegetables are lightly browned. Add liquid if necessary during this process. 2. Stir in oregano, basil, and parsley. 3. Add tomatojuice and cook for 10 minutes. 4. Add beans, tomatoes, and tomato pur6e or paste. Simmer for 15 minutes. Sweet Potato Souffle YIELD: 4 servings - PREPARATION TWE: 15 minutes COOKING TIME.- 25 minutes This easy souffle is an easy and attractive way to use up leftover sweet potatoes. 5 egg whites 2 cups cooked, mashed sweet 1 tablespoon ground cinnamon potatoes 1 tablespoonfinely grated orange peel 1 . Beat egg whites until they form soft peaks. 2. Gently fold egg whites, cinnamon, and orange peel into mashed sweet Potatoes. 3. Fill four individual souffle dishes with the sweet potato mixture. 4. Bake for 25 minutes and serve at once. Calories Per Serving: 199 &Schlesinger, Sarah is the author of '500 Hundred Fat-Free Recipes: A Complete Guide to Reducing the Fat in Your Diet: The 500 Recipes from Soup to Dessert Containing 1 Gram of Fat or Less' with ISBN 9780679415893 and ISBN 0679415890.