You'll never know these cookies are lower in fat! Customize your cookies by using any flavor of "chips" you prefer!

Submitted by PHULLER

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

Submitted by CHEF_MEG

Stretch your party budget by turning pricey smoked salmon into a tasty dip! It's ready in no time and is sure to impress your guests.

Submitted by CHEF_MEG

This is a wholesome chewy cookie that satisfies the sweet tooth, but isn't just empty calories--it's a great way to incorporate whole grains. Substitute a multi-grain mix for added nutrition and fiber. Add mini chocolate chips, raisins, nuts, or coconut for variation.

Submitted by LIVE_TO_LOVE

With "The SparkPeople Cookbook," desserts and treats are part of the plan. Chef Meg slims down favorite sweets, ditching most of the fat and calories--but keeping the flavor. This is a "must-try" recipe!

Submitted by CHEF_MEG

Traditional cookies get a tasty twist!

Submitted by PHULLER

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

Submitted by CHEF_MEG

At only 53 calories a piece, these soft cookies are sure to please!

Submitted by COOKINNANCY

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

Submitted by PHULLER

These grab-and-go bars could not be simpler to make! At over 15 grams of protein per bar, they would make a great breakfast or post-workout snack.

Submitted by CTCLOUGH

These brownies have a few secret ingredients that boost the nutrition, while the dark cocoa powder and mini chocolate chips keep the rich flavor that you crave in a brownie.

Submitted by SP_STEPF

Cookbook creator says: 1/2 c Oats in blender to make oat flour-- 1 c white flour, and 1/2 c Wheat flour.
1/2 c real butter and 1/2 c PB. Very good! dip the fork in colored sugar before pressing cookies. :)

Submitted by BUDGETMOM

Submitted by EELBRAB

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

Submitted by FIT_ARTIST

Almonds pair perfectly with chocolate and coffee for a sweet treat.

Submitted by ALMOND_BOARD

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

Submitted by CALISALLY76

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

Cupcakes around 180 calories each. Not too bad.

Submitted by SISTERMARYERIS

Calorie cut from the original

Submitted by MACHELLE74

Ditch the toaster pastry. They're loaded with sugar and fat--and not much else. My hand tarts are full of fruit, and if you make them ahead of time your kids can grab them and go.

Submitted by CHEF_MEG

A healthy snack for your trick-or-treaters (and for you too!)

Toss the canned cranberry jelly and use this homemade version instead. It's ready in no time, and it's full of healthy fruit!

Submitted by CHEF_MEG

Submitted by AMELIEBELLA

A favorite at Christmas, this is great for dinner and leftovers.

Super moist pumpkin cupcakes!

Submitted by MEEGHAN132

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 cupcakes are light and yummy!

Submitted by MOMMACAKES

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

Submitted by LCMOREO