Not only will this taste yummy, but it is a gorgeous presentation as well. You'll impress everyone!

When I want chocolate mousse, only the real deal will do. This version is low in fat, but it's still creamy and rich. The hardest part is waiting for it to cool!

Submitted by CHEF_MEG

This creme brulee recipe is full of flavor not fat--perfect for a dessert on a chilly evening.

Submitted by CHEF_MEG

These cookies are packed full of whole grains and fiber to fill you up and keep you satisfied. They're great for snacks and suitable for those with diabetes!

Submitted by CHEF_MEG

What a sweet warm treat for a cold afternoon!

Serve these holiday cookies with a cup of tea or lowfat vanilla ice cream.

Submitted by CHEF_MEG

Cookbook creator says: I'll have to remind my husband (a pre-diabetic) that Chef Meg advises:
These cookies are suitable for diabetics if you stick to one serving!

Submitted by COOKINNANCY

These cookies get a boost of nutrition from dried cherries, blueberries and cranberries.

Submitted by PHULLER

can be made ahead of time, freeze well, I like it for special breakfast or for fast dessert.

Submitted by AURORA10

Traditional cookies get a tasty twist!

Submitted by PHULLER

Classic chocolate chip cookies with slightly modified ingredients to make them healthier, yet just as tasty as the original.

Submitted by GINNYPENNY

Makes 14-ish cookies, sized about 1.5 to 2 inches in diameter each (I don't follow instructions too well - there's just NOT a teaspoon-sized cookie in my repertoire!)

Submitted by BIGGIRL2082010

This is a delicious, light, refreshing dessert. It's low cal and sugar and can be made with the lite pie filling in any flavor. Note that this needs to be made the night before to soften the graham crackers.

Submitted by HOCKIMAMA

This Banana Chocolate Cupcake recipe makes 24 regular-sized cupcakes which is perfect for a large gathering or birthday party. The batter is a snap to make because you just stir the wet ingredients together in one bowl and the dry ingredients together in another bowl. Mix the two and you are done. The batter is quite thin so use an ice cream scoop or small ladle to fill the muffin cups. Now while the recipe calls for cocoa powder, it doesn't specify which kind, which means you can use either regular unsweetened or Dutch-processed. As always, keep in mind that the type and brand of cocoa powder you use will determine the flavor of the cupcakes, so use the best you can afford. The other ingredient in this batter to take note of, is that the fat is in liquid form (canola or corn oil). The reason I bring this up is because oil makes for a moist and tender cupcake that stores very well, with the added advantage that they can be refrigerated and still stay soft.

Read more: http://www.joyofbaking.com/cupcakes/BananaChocolateCupcakes.html#ixzz0nSeQxQuU

Submitted by RITOKITAX

For those on Weight Watchers.. 2 pt "Out of this World" recipe

Submitted by CALISALLY76

Cupcakes are all the rage these days, and for good reason. These diminutive desserts are automatically portion controlled, and they’re just darn cute!

Submitted by SPCOOKBOOK

Remember how delicious Mom's brownies were? You can duplicate the taste for a fraction of the fat if you substitute cocoa for bittersweet chocolate and use applesauce in place of some of the butter or oil.

Submitted by DARBYMERRIMAN

Instead of a whole pie, try making bite-size tarts. The diminutive desserts cook quicker and are automatically portion controlled. Plus, they're easier to make for a crowd, and there's no need for a fork and plate.

Submitted by CHEF_MEG