I really like Cooking Light. There are some really good recipes. I just decrease my "fat" called for or mainly I use lots of fresh herbs to help with the flavor. Here is a google search on Low Fat Recipe Websites. Also think about quinoa. It is great. Some of the wonderful reasons to eat it, i.e. it taste good, is healthy for you, is gluten free, is high in protein, is a versatile grain for many dishes, is relatively inexpensive, etc. Here is a webpage with some Quinoa Recipes.

This is a recipe I picked up from the South Beach Diet forum. Baked Oat meal 1/2 cup olive oil 2/3 cup splenda (I think Splenda is bitter so I use Wheylow) 2 eggs 3 cups dry oatmeal 1 teaspoon cinnamon 1 teaspoon salt 1 cup fat free milk 1 teaspoon vanilla 1 teaspoon baking powder Wisk oil, splenda, and eggs. Add cinn, baking powder, salt, vanila and wisk again. Add oatmeal then milk and mix. Spray 9X9 cooking pan with non-stick spray. Bake at 350 for 25 minutes. Serving size 1/2 cup. VERY YUMMY! Variation: 1/4 c canola oil and 1/4c unsweetened applesauce, and 1/2c skim milk and 1/2c of plain yogurt. I did use 2 eggs. I think my glass baking dish is 8x8, and I baked it @350 for 30 mins. I think I could have baked it even longer to get 'crispier', but it came out great as is. small variation (not that this excellent recipe needs it) however since i have a piece of this daily it's nice to mix it up now again. I omit the cinnamon add 1/2 of blueberries, substitute the olive oil for 1 cup of apple sauce (I have those individual cup apple sauce on hand and use one whole one, i think its a cup. I have added a tablespoon of canola oil as well sometimes 2. Whey low brown sugar sprinked on top is nice too. Blueberries are in season and really go well with oatmeal. I make this recipe weekly and use it as a tote-able snack. Here's a link to the Wheylow site. Meg :) Here is a link that might be useful: Wheylow Sugar Substitute

It will be most difficult to make a true "low carb" bread in or out of a bread machine. Flours used to make bread must contain gluten in order for the gluten web to form to trap gasses from fermenting yeasts. "rice flour" does not contain gluten. Rice is not low carb but is also high glycemic (converts to sugar fast). I had the opportunity for a baking techonologist to provide a low carb bread recipe for me. He sent it in bakers percentages instead of cup and spoon measurements. I asked a professional baker to translate the recipe to cups & spoons. He was gracious and translated the recipe but not in measurments but in percentage of carbohydrates for each ingredinet needed/used in the bread recipe. All ingredients contained 99% or about carbohydrate. He proceeded to tell me how bakeries make low carb bread for the market. They bake a smaller loaf and slice it thinner. In other words there is no bread that is truly low carb. The professional baker tried for several months to make a low carb bread for the market but by the time enough fillers were added the bread was not fit to eat/had no taste. There are fiber fillers used in commercial bakeries that is not available to the home baker but if you used enough to make a real low carb bread you would not want to eat it. Marie_

I was looking for the same thing a few days ago. I haven't tried them yet but they sound good. If you try them, good or bad let me know. Here is a link that might be useful: Low-Carb Luxury Recipes