This recipe is a lighter twist on a fall favorite.

Submitted by RCWILKINSON

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

Submitted by JLCROMP

This is a cake-type cobbler. You can use any fruit, fresh or frozen. My favorites are peaches, berries, and-- on the rare occasions when I can find them-- sour cherries. This is adapted from a Martha Stewart recipe, but I've made so many changes, about all that's left is part of the technique.

Submitted by ANARIE

Submitted by MOLLYWOLLY

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 delicious pie makes it's own "crust" while baking. My mother-in-law gave me the recipe.

1/8 of pie = 2 WW points
1/8 of pie = 1/2 vegetable serving

Submitted by JESSICAB1221

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

Family recipe passed to me from my grandmother

Submitted by SUPERTROUPERJEN

I know it sounds weird: chocolate cake and tofu, together? It's so tasty, and a much healthier way to eat cake!

Submitted by MEHICKS