A delightful combination of fall flavors.

Submitted by BRYNWRITES4FOOD

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

These cut-out cookies are a stand-in for gingerbread. Their sweet cinnamon taste is a nice change from the strong spices often used in holiday cookies.

Submitted by CHEF_MEG

A friend issued a challenge to cure a Nutella addiction. This recipe was just the ticket! No hydrogenated oils, fewer calories, less fat--and more fiber and protein!

Submitted by SP_STEPF

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

Submitted by PHULLER

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

Submitted by PHULLER

Traditional cookies get a tasty twist!

Submitted by PHULLER

theworldaccordingtoeggface.blogspot.com

Submitted by JSKASICK

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

This creme brulee recipe is full of flavor not fat--perfect for a dessert on a chilly evening.

Submitted by CHEF_MEG

What a sweet warm treat for a cold afternoon!

Get a boost of energy with these Sesame & Honey Bars from 4 Ingredients.

Submitted by GUEST_CHEF

no pudge fudge brownie in 1 minute!! low fat, low cal, even some fibre. single serving for when you don't want a whole batch to tempt you!

Submitted by SLOWSET

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

This is chocolate cake in a coffee cup...with a few changes to make it healthier

Submitted by SPITFIRE12

These muffins are sweet and chocolatey; you'd never guess they're low fat

Submitted by SBMMYERS

Instant coffee in the batter intensifies the chocolate flavor. Beating the sugar and eggs together gives the baked brownies a crackly surface.

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

This homemade alternative to store-bought granola bars, is a good source of protein, fiber and healthy fats. Tasty and so simple to make! A quarter cup of raisins (not included here) also make a yummy addition!

Submitted by COACH_NICOLE

These are addictive. They're sweet, salty, spicy, and crunchy. Cut back on the sriracha/chili flakes to tame these fiery nuts. Use smoked (not hot or sweet) paprika.

Submitted by SP_STEPF

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

Submitted by JLCROMP

No forks needed! These sweet, crunchy and buttery hand pies will have you licking your fingers.

Submitted by CHEF_MEG

A very moist low fat chocolate brownie alternative, for weight watchers, only 2 ww points per serving ( 24 servings). No oil or egg used.

Submitted by TNICKY

Whip up a batch and make sure to keep a stash hidden in your kitchen pantry when in the midst of a snack attack.

Submitted by ALMOND_BOARD

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

Submitted by ALMOND_BOARD

We cut the grease and used reduced-fat string cheese to re-create a pub favorite.

Submitted by CHEF_MEG

These bars are tasty and easy to make. They are "raw" energy bars, similar to a Lara Bar. With a taste that is reminiscent of pecan pie, these are a perfect snack before or after a workout. Let kids help roll the bars.

Submitted by SP_STEPF

I made these almonds as a gift for the Foodbuzz bloggers conference. The recipe is incredibly simple, and I made it special by using chiles I'd grown, dried, and ground myself, along with fresh rosemary from my garden. Make sure you use smoked paprika in this recipe, as it is what lends the signature smoked flavor.

Submitted by SP_STEPF

This raw granola is great for breakfast or an afternoon snack. It's full of heart-healthy fats!

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

Remember how delicious Mom's brownies were? You can duplicate the taste for a fraction of the fat if you substitute cocoa for bittersweet chocolate and use applesauce in place of some of the butter or oil.

Submitted by DARBYMERRIMAN

Calorie cut from the original

Submitted by MACHELLE74

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

Super moist pumpkin cupcakes!

Submitted by MEEGHAN132

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

These cupcakes are light and yummy!

Submitted by MOMMACAKES

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

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

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

Submitted by FANNETASTICFOOD

Granola is incredibly affordable when you make it yourself. This recipe combines some of my favorite ingredients: maple syrup, almond butter and seeds!

Submitted by SP_STEPF

Full of good stuff! Way better than the boxed junk! From SparkPerson 'JENNYNBOYS'! :)

Submitted by CURVES_N_CURLS

This is a quick, simple snack. And sometimes we even eat it for dessert!

Submitted by ERICAG602

Quick 'n easy after dinner treat (or breakfast)!

Submitted by BEEHEALTHY2

Pumpkin is subbed for butter in this lowfat treat! Cranberries and almonds add flavor and nutrition!

Submitted by CMWELLS83

Makes 13 1/4 cup servings
Made with all organic ingredients.

Submitted by CUCUYO

Submitted by STOECJ01

Almonds make a great savory snack. This dish is perfect for a party.

Submitted by ALMOND_BOARD

Great for a sweet end to a healthy meal! Easy, a guilt-free indulgence. With this recipe you're less than 5 minutes from chocolatey goodness.

Submitted by STARLITSHADOWS

Submitted by MOLLYWOLLY

For when you're REALLY craving something fresh-baked and sweet, but know you don't have the will power to leave the rest of the batch alone. Makes one decent-sized cookie.

Submitted by TEMPESTE

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

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

Submitted by MATHMAGICIAN

These healthful muffins freeze well! Low-fat buttermilk and applesauce help lower the fat in these, and the whole-wheat flour and flax seed add fiber.

Submitted by CHEF_MEG