Move over, gingerbread. There's a new favorite treat on the holiday cookie tray!

Submitted by PHULLER

A light and minty holiday cookie!

Submitted by CHEF_MEG

These meringues are a fun treat when served with low-fat vanilla ice cream and fresh fruit.

Submitted by CHEF_MEG

This an easy, affordable recipe that will impress your guests.

Submitted by CHEF_MEG

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

Calorie cut from the original

Submitted by MACHELLE74

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

A deliciously moist cupcake. Great on their own, but better with rum cream cheese frosting!

Submitted by LCMOREO

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

Submitted by CALISALLY76

Super moist pumpkin cupcakes!

Submitted by MEEGHAN132

Adapted from the Hungry Girl recipe.

Submitted by JDMROSA

The Surprise is that these cupcakes have no butter or oil in them, less sugar and less flour, but do use zucchini, and have a hidden spoon of strawberry jam!
If made using rice flour they are also wheat free.

Submitted by WAHZOE

These cupcakes are light and yummy!

Submitted by MOMMACAKES

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

Cupcakes around 180 calories each. Not too bad.

Submitted by SISTERMARYERIS

Adapted from a Weight Watchers recipe - delicious, rich and light at the same time, and gorgeous for Christmas or Valentine's Day! Like Sugar is a new, all-natural calorie-free sweetener I found, it's awesome and unlike Splenda has no aftertaste - you do have to measure by weight when replacing sugar though.

Submitted by JO_JO_BA