Desserts Recipes (Most Popular)
Tart lemon, nutty walnuts and sesame seeds, rich coconut and smooth, sweet dates come together to make these delightfully refreshing treats.
you can substitute any berry in this.. you should use the same flavor yogurt as berries
Rich in flavor & nutrients, these are adapted from a recipe originally called "disappearing cookies". Very approriate name! These servings are large cookies. Soooo tasty & good for you! Check out the nutritional value.
This peanut butter freezer pie is the perfect ending to any meal (trust us). Whip one up for a crowd and watch it disappear!
If you like the Starbucks Bottled Vanilla Frappaccino, try this make-at-home version!
Hungry Girls low cal solution to chocolate cupcakes! DELICIOUS!!!
By chilling the dessert overnight, the fruits moisten the cake for easier cutting and meld the flavors. Yummy! Great in the summer and company loves it!
This is a super yummy, super easy recipe that is sure to satisfy your sweet tooth. They are very rich, so you only need 1 or 2 to satisfy that craving. After you've made this flavor - its easy to find other flavors - just mix and match the flavor cookies and chocolate (ex: PB cookies and dark chocolate, etc) - just be sure to recalculate your calories. Can be made with Neufchatel cheese too. Calories are usually a little lower, because I don't usually use all of the chocolate, but I calculated with the whole bag. Calculate your nutritionals based on how many balls you make. I usually make about 100. Great for parties - especially at Halloween - and great to make for gifts.
These are a delicious and affordable way to enjoy cheese cake in small amounts. You can top the individual tarts with pie filling of your choice but you will need to add appropriate calories. I adapted this recipe from the original of Paula Deen of the food network.
This sugar-free vegan cookies are so yummy!
They remind me of banana nut bread and blueberry muffins. 2 of my favorites joined together!
Perfect for chocolate lovers! Great for entertaining, deceptively easy to make. Perfect for people who can't have gluten. Serve warm with ice cream or whipped cream, or simply dusted with icing sugar. I flour the pan using cocoa powder so it won't leave white marks on the cake and keeps it totally gluten free. Not low calorie, but very rich so you could easily half the portion if you pair it with some berries on top. I also know someone who substituted splenda for the sugar and swore she couldn't tell the difference but I have never tried it.
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.