If you're going to bake, make a heart healthy treat for your family. This delicious pie uses only a small amount of oil in the crust and the filling uses lower fat versions of ingredients without losing any of the flavor.

This is incredibly light and airy for pumpkin pie and you can afford to add a dolop of fresh whipped cream on top, if you like.

Submitted by SARA772779

Holiday Pumpkin Pie without the Pumpkin
Makes its own Crust

Submitted by TEXASWILLIE

I hate store bought egg noodles. My grandma taught me how to make these. She does not use measuring spoons so here goes

Submitted by TINAHAVENER

Try this dip on a toasted whole-wheat bagel at breakfast or with apple slices or whole-grain crackers for a snack. It's even good with carrots.

Submitted by CHEF_MEG

RNY safe

Submitted by JEANTAPLEY

Based on "Self-Crust Pumpkin Pie" (a great recipe), but used Splenda and Splenda Brown Sugar in place of the regular white and brown sugars. This recipe drops the calories to from 133 to 100 and the carbs from 28 to 21.

And it is delicious.

The only pie my 7 yo daughter will eat, this version uses the whole sweet potato and no refined sugars.

Submitted by ABSINTHEMINDED

Cookbook creator says: can make mini tarts using individual graham cracker pie shells

Submitted by MUSICAEH1

You've never used ramen noodles like this before. Try this in place of traditional Kugel.

I love to increase the nutrition of baked goods by adding whole grains. That's the secret to these pecan tarts.

Submitted by CHEF_MEG

Great for the fall holidays! Or just for a healthy snack!

Submitted by ANDREWMOM