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

Submitted by CHEF_MEG

Those who know me well will say that I am not a snob--except for when it comes to icing. I want the real stuff! To me cakes are ruined with fake whippy icings made with shortening.

Submitted by CHEF_MEG

Submitted by PETRILICIOUS

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

When I want chocolate mousse, only the real deal will do. This version is low in fat, but it's still creamy and rich. The hardest part is waiting for it to cool!

Submitted by CHEF_MEG

Cookbook creator says: **Does not look like the picture. Looks--and I thought, tastes--like most cheesecakes.

At 300 calories a pop, donuts are an easy way to wreck a healthy breakfast. Not my baked ones. They're bursting with fruit and flavor--not fat!

Submitted by CHEF_MEG

I have been looking for "more adult" versions of Rice Krispie Treats, and this is a modification of one of the recipes I found. The original recipe is a little sweeter than I could enjoy--but was very good... too good--and can be found at texanerin.com.

Submitted by MOMMACASSEY

Cookbook creator says: I made this with raisins instead of apricot because that is what I had on hand, and I used the pineapple juice from the can of crushed pineapple. I doubled the recipe and made two loaves and 18 mini-muffins. They came out sweeter than I expected! Loaves didn't cook through, so I suggest muffins.

Submitted by CHEF_MEG

These completely sugar-free treats with satisfy your sweet tooth without guilt! Peanut-free, gluten-free, sugar-free--and totally delicious. Just 75 calories each!

Submitted by COACH_NICOLE

Cookbook creator says: I made this, counting packets of Splenda as teaspoons because we have the large bag, and I even cut the amount of Splenda a little. It came out delicious!

Submitted by WOODCA1969

These are a traditional Mennonite Christmas cookie. This is my grandmother's recipe and they are the best peppernuts I have EVER had. They put all other peppernuts to shame! They are an investment in time, because they take 2 days to make, but well worth it, if you like anise. These are dark, crunchy, and sweet!

Submitted by MEL_UNRAU

A double-dose of blueberries (frozen and dried) gives these muffins extra flavor, and whole-wheat flour adds fiber. At just 125 calories each, these blueberry muffins make a not-too-guilty treat to start your day.

Submitted by BRYNWRITES4FOOD

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

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

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

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

Submitted by CALISALLY76

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

Making homemade peanut butter is easy, as long as you have a good blender or food processor.

Good high protien candy for the kids as well as the adults.

Submitted by AKCRAVER

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

Submitted by CHEF_MEG

Scones are perfect for weekend house guests, hostess gifts, or picnics. Traditionally made with loads of butter and cream, mine use far less butter--and whole-grain flour.

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

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

Submitted by SBMMYERS

This is my variation on Laura Olson's awesome (and famous!) microwave flax muffins. Made in a coffee cup or shallow bowl, these babies are delicious, nutritious, and so fast you will be amazed. Enjoy!

Submitted by REBECCAFRIEDMAN