Dessert Recipes (Most Popular)
My mom made these for me when I was small and now I make them for my husband and daughter. A pan never lasts long in our house! (Sometimes we use peanut butter chips instead of butterscotch ones.)
This recipe makes fluffy and delicious muffins. Chocolate may be omitted, or replaced by nuts of your choosing.
Enjoy!
Yes, you can have chocolate!!! and not feel guilty!! I came up with this version ever since Hershey's came out with sugar-free milk chocolate bars, my possibilities are now endless for recipes!!! These taste exactly the same as the full-blown version and no difference!! These you can freeze and they won't freeze hard, actually they are better that way I think but you may keep them in the fridge. *Warning* Do not consume over a serving (I know you will because its so good!!) as it will have a laxative effect. You can use Hershey's Sugar free baking chocolate chips too!! Very simple!! *** The nutritional value is way off-it is very low calorie, fat free and sugar free due to enter what already existed in the data base for ingredients. You are only going to use 4 bags containing 10 minature bars= 40 bars or one bag 12 oz of sugar free chocolate chips. only 1/2 cup of fat free half and half and only 1/2 tsp of vanilla extract-
This is my version of Poppy Seed Cake and still go back for seconds as this is truly addicting and very moist!! I make my recipe for my birthday cake and I don't feel an inch!! For more sugar free filling, take 1/2 lb of poppy seed, soak in boiling water overnight. Drain, dry and grind through food chopper, using the finest blade. Add 4 tbsp of sugar free breakfast syrup, 2 tbsp of sugar substitute, juice of 1/2 lemon and mix well and viola!1 You have sugar-free poppy seed filling!!! Diabetic Friendly
This recipe was printed - as-is - in the NYT a few weeks back. On first try, I found it to be a little too sweet and so the next time I think I'll try 2/3 c. maple syrup instead of sugar and 1/3 - 1/2 c. water.
I have been making these for years and even won a baking contest with them. It is so simple to make and they are so, so good!
These are cake like cookies that are a good way to use up those ripened banana.
I made this recipe from three other recipes and my own personal cheesecake base. I used a mini cheesecake pan. This lets the cake cook much faster and gives a nice portion control. They are not really diet, but they are diet friendly since one cake is only 170 calories.
I used "light" versions of the dairy, and I would not suggest that you sacrifice flavor and go fat free. In fact, if you are feeling bold, go whole fat.
If you want all the fun and still reduced waist impact, make these *without* the crust. You can then reduce the calories by 50.
I originally found this recipe as a pie. I modified it into cups to lower the calories. I love it. I make it for dinner parties.
I actually found this recipe on RecipeZaar and it was called brownie. I think its more of a fudge texture so I changed it. This is such a great dessert!
