Desserts Recipes (Most Popular)56042 results - showing 53131 to 53140
These oatmeal cookies are only 96 calories each, and absolutely delicious! I got the original recipe from allrecipes.com, but with just a couple simple adjustments, I was able to cut out over 70 calories per cookie! Great for diabetics, only about 4g of sugar per cookie!Submitted by LINDSAY91
These brownies have a lower fat content than most because unsweetened applesauce is a butter substitutes! Delicious recipe.Submitted by LINDSAY91
Want to try to lighten up this recipe but here's the base recipe to start with. LOVE THESE.
Jewish cookie popular at the holidays. Also can be drizzled with chocolate and chocolate powder in the filling, or made with a lemon poppy seed filling. Submitted by CCKELLY3
This is NOT a diet recipe, this is something I made for a Halloween party and everyone went so nuts over it, I wanted to record the recipe for future reference.
Honestly, it's almost too sweet for me, I thought I'd overindulge but at two small pieces (after 3 years of spark healthy eating) my body rejected the thought of any more that day. it's VERY rich. :) I do believe in the 80/20 rule and I will indulge in rich desserts from time to time, so this can fit into your life if you don't eat the whole thing. :) Submitted by CCKELLY3
According to the box, each box of pudding makes 4 servings, which I'd guess are not quite 1/2 cup each (pudding plus 1/4 cup milk and 1/4 cup whipped topping). I did the nutrition info for 8 servings, but as this is going to a buffet, I think the average serving will be about half that, as people take a spoonful from the large bowl. Submitted by CCKELLY3
Adapting a recipe posted by Sunworshiper because I prefer a spicer, but not too sweet pumpkin dessert.
I serve this with gingerbread snaps or baked apples and a dollop of real whip cream. If you're not going to serve it with a sweet accompianmnet, then add at least double the splenda.
I also like to serve it with hot breakfast cereal.
Don't worry, you won't really taste the cocoa or the chipotle, but they will blend with the cloves to give this a depth and every so slight warmth that beguiles and intrigues. Yet I dare even your spice savvy friends to identify 'that wonderful, exotic flavor' if you don't tell them. Submitted by CCKELLY3
I use a very, very ripe (we're talking dark brown and mushy) banana in place of the oil, which gives a fudgy texture without adding fat, plus if you have a sensitive palate, you can get a hint of the banana with the dark chocolate and it's heaven. Using the overly ripe banana brings the sugars out in the fruit so you end up with a richer dessert--it's a great way to use up that banana you forgot, and btw, if you peel them and freeze them like this, you have them ready to use whenever you want to substitute them for oil in a baking recipe.
I also use a 7x7 ceramic casserole pan for these, in the middle rack of the oven for 30 minutes, and they come out very thick, just slightly fudgy and yet still with a bit of cake-like texture that is irresistible. :) Submitted by CCKELLY3