Dessert Recipes (Most Popular)
8-10 tart apples, pared, cored, and thinly sliced (6 Cups)
3/4 to 1 Cup Granulated Sugar
4 tbsp Four
1 tsp Ground Cinnamon
Dash Ground Nutmeg
2 Pillsbury Pie Crusts (Ready to bake/Refrigorated)
Easiest pb cookie recipe ever & no flour! Not really low cal but yummy!
Like chocolate but use cinnamon instead. Good for variety and for those who can't have caffeine or chocolate.
This is absolutely wonderful and low fat but doesn't taste like it. The lemon flavor is very rich and full and great for fresh blueberries just picked from the bushes. This recipe has been adapted from Kraft but changed to reflect low fat at 80 calories per serving rather then 160.
Very tasty molasses cookies, I got the recipe from a friend and made them a couple christmases ago. My family went nuts for them. I'm now required to make them every year. :)
This moist vanilla cake becomes a fun Easter (or spring) treat. Topped with green frosting and candy eggs, they're sure to be a hit!
I know it sounds gross and to be honest I have yet to make it, but plan to this week. However, on recipezaar.com it is a high rated recipe by many people.
These are amazing dessert bars. Not overly sweet, but does seem to quench the desire for a chocolate snack.
this is a gluten free, decadent chocolate cake. No one will ever know it has no flour!
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/Banana
ChocolateCupcakes.html#ixzz0nSeQxQuU
While sugar may play a necessary role in some baked goods because of chemical reactions that result in the proper texture, rising, et cetera, quick breads are a wonderful category of sweets for which the complete substitution of a low-calorie sweetener such as Splenda is not only completely acceptable from a baking standpoint, but for taste as well.
Splenda is not truly calorie free; there are approximately 2 calories per teaspoon (compared to 15 calories per teaspoon of sugar!), so when utilizing in baked goods be sure to add 97 calories per cup of Splenda if you are concerned with accurate nutrition info. If you are not yet brave enough to try for a complete substitution, feel free to try the recipe with the Splenda Baking Blend (half sugar and half splenda), but it is worth trying the entire recipe with Splenda to see just how delicious "guiltless" baking can be!
This recipe is also included in the "guiltless" category because it is virtually fat free! The use of applesauce in quick breads in lieu of oil is not only heart healthy and MUCH lower in calorie (its use saves about 60 calories per half-inch slice!), but it results in a tender, sweet quickbread.
I've kept the whole eggs in this recipe instead of using an egg substitute or egg whites, as the caloric value difference is only about 5 calories per slice and I find that the yolks are a necessary binding ingredient. If you are concerned with cholesterol (and the recipe as written only has about 20 grams per slice) try it with egg whites or egg substitute (3/4 cup) and let us know how it goes!
Adapted from recipezaar.com
This cake is a winner for those who have to eat GF. My family who can have gluten loved this cake. Repeat.
A woman I work with shared this recipe with me...my husband named it the Best Oatmeal Cookies he's ever had! It's SO easy, too!
