Try these light and low-fat personal pies for dessert during the fall. They're a great substitute for pumpkin pie or sweet potato casserole.

Submitted by CHEF_MEG

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

Submitted by CHEF_MEG

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

Submitted by GINNYPENNY

Traditional cookies get a tasty twist!

Submitted by PHULLER

This almond shortbread recipe replaces my mom's buttery shortbread.

Buck tradition this Thanksgiving and forgo standard pumpkin pie. Instead, whip up a smooth, spicy and low-calorie flan.

Submitted by DISTENDASI

This recipe creates its own thin crust and can easily be made vegan.

Submitted by STILLFLYIN

An easy snack everyone can enjoy!

Submitted by LUZYPE

Creamy, sweet chocolate pudding. Homemade with ingredients that are kept in most kitchens. No need for the powdery junk in boxes that you usually make.

Submitted by MOMMYBUTTERFLY

Submitted by DIAMONDSKY2001

Raspberry, strawberry, blueberry, blackberry--choose any berry you want. You can't go wrong with these healthy, tasty muffins.

Submitted by CHEF_MEG

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

Great for those days you realize after dinner you're way under your protein limit. A treat that's good for you!

Submitted by ILIKEJUICE

What a sweet warm treat for a cold afternoon!

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

These are SUPER easy, quick, and amazing – perfect for snacking on the go.

Submitted by FANNETASTICFOOD

The trend of mini desserts is a healthy eater's salvation. When sweets are pre-portioned, it's harder to cheat. You can't say, "Well, I'll just have a small sliver" or "I'll just even out this side of the cake..."
These Lemon-Berry Tartlets scream summertime to me. I imagine eating them on a patio after a luncheon with my girlfriends while sipping iced mint tea and feeling the warm breeze. They're just so refreshingly clean on the tongue.
Lemon and raspberries pair well. Each has a sourness with hints of sweetness and an acidity. You could use blueberries or strawberries, but I just love this combination.
Phyllo dough is a secret weapon for the healthy baker--it even comes in whole wheat varieties. The paper-thin layers of dough are often painted in butter for pastries like baklava, but they'll serve as a low-calorie pie crust with minimal added fat. The dough itself is basically just flour and water.
The "curd" filling is basically a lemon pudding. You can serve it on scones or muffins, as a topping for ice cream or sorbet, or as a pie filling, as you see here.