"Vanilla extract" usually isn't made with real vanilla. The good news is that it's really easy--and affordable--to make your own.

Submitted by CHEF_MEG

I love this spread this over whole wheat toast for breakfast with nut butter or to thicken my fall soups. My son Josh loves it with bananas. You won't believe I didn't add any sugar!

Submitted by CHEF_MEG

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

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

Makes an interesting dessert.

A super easy version of the crispy fried eggplant parm I love!

Submitted by JFALGIATANO

Hummus goes South of the Border!

Submitted by SP_STEPF

This is a great way to use leftover brown rice; it makes a satisfying and delicious meal.

Submitted by CRAFTYWANDA

low carb version of potato salad

Submitted by IKNEADU2

You'll never believe that this creamy rich side dish doesn't have any potatoes! It's also high in protein with 10g per serving!

Submitted by NADALIA

Submitted by NVR2HEALTHY

This meal comes together pretty fast. It's a very hearty meal, that goes great with a salad.
It's a versatile recipe in that you can add additional vegetables or even a can of drained and rinsed cannelini beans, for more protein.

Submitted by FOODIEWIFE

Submitted by R2WHITE

Submitted by BRADLEYBIRTHMOM

nice way to start the day with fiber, whole wheat, bananas and a lil somethin' sweet!

Submitted by CALLIEFORNIA

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

This is sooo yummy, you won't miss pumpkin pie. And is as filling as a dessert can be!

Submitted by MAGNOLIAHONEY

Everytime I make these, they are everyone's favourite new treat! No one will be disappointed! I have requests for these all the time.

Both shells and filling can be made ahead and assembled when needed. The shells can be frozen for up to a month, then thawed at room temperature an hour before filling. The filling can be made up to two days before and refrigerated. Heat the filling gently, and serve immediately in the shells.

Submitted by QUEENYEESH