This is a figure friendly/diet friendly version of cake. It's heavier (weight wise) than regular cake but can be used as a dessert or even breakfast substitues.

Submitted by PHITNPHAT

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

Great for the fall holidays or just for a snack!

Submitted by ANDREWMOM

These are light, fluffy, and only about 50 calories each!

Submitted by SKYSHOOTER44

Very yummy and much lighter than regular chocolate chip cookies. Considered a hit by all!

Submitted by TERRIANGEL

Great as a side dish or dessert!

Submitted by ELAINEHN

This recipe was sent to me by a friend that is a severe diabetic. She said that she can eat a piece of this and her blood sugar doesn't go up at all.
She leaves off the powdered sugar.

Submitted by KHDOESMK

This apple crisp is sweet and simple to prepare, but uses very little added sugar.

Submitted by JLCROMP

Cookbook creator says: use mini muffin pans and add 1/2 coolwhip container to recipe: alternate recipe use lowfat yogurt and cool whip to nilla wafer and freeze.

Submitted by JOSHUA1:9

Frozen bananas rival soft serve when given a whirl in the food processor. Trust us, it's AMAZING: no fat, no cholesterol, no added sugar, just creamy and sweet bananas!

Submitted by SP_STEPF

Submitted by LADYBUGJAMI

Submitted by SINGHIZPRAISE

Who says you can't have dessert on a diet!!
This is an excellent way to enjoy a low fat, low calorie dessert.

Submitted by HOOTOWLRN

Submitted by REDFISHER80

A light-tasting and light-calorie refreshing dessert. Perfect for picnics and block parties!

Submitted by SONBEAM316

This only has 1/2 cup of sugar, but it is so good! The serving size is big, so if you made it into 8 servings, it would be even better on calories and carbs.

Submitted by MELLIEBELLIE7

Who can resist thick, creamy decadent cheesecake? Try this low-fat version in the single serving size.

Canyon Ranch Recipe - (with a couple of substitutions) - FANTASTIC on toast instead regular peanut buter

Submitted by KSEMMES14

To give credit where credit is due, this is from the Hungry Girl email list I'm on. These are freakin' good and MOIST!

Submitted by DRAE2409

Guiltless Creamy Pumpkin Mousse w/ 1% milk

Submitted by LOVINGDOLPHINS

This makes 18 cupcakes

Submitted by MOMOFGWEN1

I am a chocoholic and need chocolate each day. After trying numerous brownie recipes, I finally created my own with ingredients I didn't feel guilty eating. I came up with 39 calories per serving! I wasn't able to find ground espresso in the database but I do add 1/2 tsp to bring out the choc flavor.

Submitted by EMMYPARM

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

Betty Crocker "Lower" fat version. This will make 24 cupcakes that are 89 calories with 2g fat per cupcake

Submitted by STACYE13

Amazing Dessert Adapted from Linda - http://genaw.com/lowcarb/chocolate_truffle_torte.html

A Very Rich Dark Chocolate Torte for Low Carbers.

3.8 net carbs per slice

Submitted by I_GET_FIT

Submitted by KRAVMAGAGIRL

Submitted by JESSICAKAFER

Submitted by CURLYGURL0

Submitted by MARYTAZ

By choosing a darker chocolate and fat-free evaporated milk, Chef Meg was able to cut the calories of this chocolate dip in half!

Submitted by CHEF_MEG

I experimented and made this lower carb than the original recipe.

Submitted by SCOLLY

The recipe for these delicious bars is from my sister-in-law. I’ve brought them to many functions, and everyone always asks for the recipe.

Submitted by TPITTLE

No Pudge Brownies made with nonfat Raspberry Vanilla yogurt.

Submitted by RHYMEANDREASON1

Submitted by ALHALH

Large hard pretzels are drizzled in chocolate for a decadent treat!

Submitted by SP_STEPF

Crisps are a quick and easy dessert. I like to use whatever fruit is in season: blueberries, strawberries, peaches, cherries, plums, pears, and apples.

I use two cups of fruit in this recipe so that each person gets a full serving of fruit, but when you buy berries they come in pints. One pint of berries yields about 1 1/2 cups. That means you're either a half-cup short or you need to buy two and have a cup leftover. Save the extra berries for your morning cereal, freeze them for smoothies--or just add them to the crisp. The more fruit, the merrier.

You can use frozen (no need to thaw before baking) or fresh fruit in this recipe.

Serve any leftovers atop plain yogurt for breakfast.

Submitted by SP_STEPF