This Southern staple gets a dose of fiber--with half of the fat of the original. Make a double batch over the weekend and freeze for the busy weekday mornings.

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

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

Submitted by CMWELLS83

Bananas and low-fat buttermilk give this old favorite its moistness and help lower the fat.

1 slice = 1 point
2 slices = 3 points

Submitted by IAMSUCCEEDING

A lower-fat, lighter version of a favorite dessert.

Submitted by BANKGIRLCC

I was a little skeptical of the ingredients in this, but it's REALLY rich and tasty! In the future, I think I'll cut it in to 16 pieces, it's so dense. In my opinion, the almond flavor is too strong. I'll reduce it to 1/4 tsp. the next time I make this. Also, I didn't have any food coloring, so I left it out, and it came out a nice rich brown color. I can't taste the beets or beans at all! I baked this in my toaster oven, and they came out great. The original recipe called for 12 servings, but I found it so rich that I make 16. So, the nutrition info reflects 16 servings in the recipe.

Submitted by POINDEXTRA

We've bumped up the nutrition--and kept all the flavor--of Pizza Margherita, the traditional Italian pizza with tomato, sliced mozzarella, basil, and olive oil.

Submitted by SPCOOKBOOK

My sister-in-law experimented with many different recipes to get this right, she is a great cook and we all love her muffins. This can also be put in a bread pan to make banana bread.

Submitted by TRUTHISBEAUTY

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