This is a great dessert that's delicious when strawberries are in season.

Submitted by CHEF_MEG

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

I love to increase the nutrition of baked goods by adding whole grains. That's the secret to these pecan tarts.

Submitted by CHEF_MEG

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

This no-cook treat is a quick way to satisfy a craving for chocolate and cheesecake.

Submitted by CHEF_MEG

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

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

Cupcakes around 180 calories each. Not too bad.

Submitted by SISTERMARYERIS

Super moist pumpkin cupcakes!

Submitted by MEEGHAN132

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

Submitted by CALISALLY76

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

Submitted by LCMOREO

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

Calorie cut from the original

Submitted by MACHELLE74

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

Submitted by CHEF_MEG

Cookbook creator says: Homemade Trefoil (Girl Scout) Cookies

Submitted by SLAVE-TO-CATS

These taste pretty close to the girl scout cookie--Savannah Cookie

Submitted by VICKYJBIRD

Homemade Girl Scout cookies with a healthier twist. Note: You can use Ritz crackers instead of making the cookies.

Submitted by KJENKS85

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

Submitted by CHEF_MEG

This is a great recipe for summer, when you have a surplus of zucchini in the garden. Double or triple the batch and freeze them for quick and healthy breakfasts.

Submitted by CHEF_MEG

These cookies are packed full of whole grains and fiber to fill you up and keep you satisfied. They're great for snacks and suitable for those with diabetes!

Submitted by CHEF_MEG

Applesauce makes this cake healthier than your regular cake.