Shape's best low-fat recipes

By Monica Gullon

Our mission: to give you our most outstanding recipes ever -- in a single issue. So we brewed ourselves a pot of java and pored through 20 years of Shape, reading every single food feature and nutrition article we've run since the magazine's inception. It wasn't an easy job -- try looking at page after page of mouthwatering photos of food on just a stomachful of cornflakes and you'll see what we mean. But by far the most challenging aspect of our task was narrowing down our favorites to only 12.

For help, we consulted nutrition guru Robin Vitetta-Miller, M.S., a Princeton, N.J.-based writer who is a frequent contributor to Shape and the author of The Newlywed Cookbook (Sourcebooks, 1999), and chef Kathleen Daelemans, a West Bloomfield, Mich.-based TV chef and the author of Cooking Thin With Chef Kathleen (Regan Books, 2001). The result is a delectable mix of entrees, salads, starters, party dishes and, yes, even desserts. At Shape, we've always believed that if food that's good for you tastes good, you're more likely to keep eating it. These recipes represent our ongoing dedication to bringing you the best in healthy cuisine.