Notes:
Yummy fall cookies!

Servings: 2-2.5 dzn

Ingredients:
4 tbs UNsalted butter
1/2 cup Splenda brown sugar
1/2 cup Splenda (white)
1/4 cup egg-substitue OR 1 egg
3/4 cup applesauce
1 3/4 cup Oats
1 1/4 UNbleached white flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp cinnamon
1 tbs ground flax seed
Dash of salt
1/4 cup semi sweet chips, craisins, raisins or nuts OPTIONAL

Directions:
Preheat oven 350*
Mix butter and sugars then add egg and applesauce. Mix well. Then add other ingredients and mix well. Drop a tbs of dough on cookie sheet about 2 inches apart. Bake until golden brown and set…about 13-15 minutes. Let cool on sheet for a few minutes then transfer to wire rack to cool completely. Store in air tight container!

Submitted by:
Tamie

Notes:
Moist ,sweet ,very low fat ,easy no brainer, four ingredients

Servings: 12

Ingredients:
One Angel food cake mix (Pillsbury)
one can of Libby's pumpkin
one cup of water
1 1/2 tsp. pie spice

Directions:
MIX CAKE MIX, WATER, PUMPKIN AND SPICES AS DIRECTED ON BOX. bake in rectangular pan until center is set. makes 12 servings at 152 calories each. Add diet whipped topping if desired

Submitted by:
Heidi

Notes:
Alcohol is optional

Servings: 4

Ingredients:
1 15-ounce can pitted, dark cherries, or 1 cup pitted fresh cherries and 1 cup cherry juice
1 teaspoon cornstarch
2 tablespoons brown sugar
2 tablespoons kirsch or brandy, optional
2 cups vanilla non-fat frozen yogurt

Directions:
Cooking Instructions
1. Drain or pour the cherry juice into a small skillet. Whisk in the cornstarch and brown sugar.
2. Bring the mixture to a boil over high heat. Add the cherries and stir to coat them with the sauce.
3. Remove the skillet from heat and carefully add the kirsch or brandy. Return to heat and cook for 1 minute.
4. Scoop the frozen yogurt into 4 bowls and spoon the warm cherry mixture over the top. Serve immediately.

Submitted by:
Wildcat

Notes:
A way to zip up yogurt in a time when I am craving more pumpkin pie. 

Servings: 1

Ingredients:
1/2 - 3/4 c. plain yogurt or vanilla yogurt

1/2-3/4 c. plain unsweetened canned pumpkin

couple dashes of cinnamon, stevia and other pumpkin pie spices (I like nutmeg and cardamon.)

nuts, seeds or granola is optional. I prefer it smooth and simple.

Directions:
Mix and eat.

Submitted by:
Jenn

Notes:
Dietitian’s tip: Whole-wheat flour includes the nutritious wheat germ and bran coating of the grains. Besides fiber, whole-wheat flour adds a nutty taste and coarser texture.

Servings: 8

Ingredients:
2 large apples, peeled, cored and thinly sliced
1 tablespoon lemon juice
2 tablespoons sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
12 ounces fresh or frozen blueberries

For the topping
3/4 cup all-purpose (plain) flour
3/4 cup whole-wheat (whole-meal) flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons cold trans-free margarine, cut into pieces
1/2 cup fat-free milk
1 teaspoon vanilla extract

Directions:
Preheat the oven to 400 F. Lightly coat a 9-inch square baking dish with cooking spray.

In a large bowl, add the apple slices. Sprinkle with lemon juice.

In small bowl, combine the sugar, cornstarch and cinnamon. Add the mixture to the apples and toss gently to mix. Stir in the blueberries. Spread the apple-blueberry mixture evenly in the prepared baking dish. Set aside.

In another large bowl, combine the flours, sugar, baking powder and salt. Using a fork, cut the cold margarine into the dry ingredients until the mixture resembles coarse crumbs. Add the milk and vanilla. Stir just until a moist dough forms.

Turn the dough onto a generously floured work surface and, with floured hands, knead gently 6 to 8 times until the dough is smooth and manageable. Using a rolling pin, roll the dough into a rectangle 1/2-inch thick. Use a cookie cutter to cut out shapes. Cut close together for a minimum of scraps. Gather the scraps and roll out to make more cuts.

Place the dough pieces over the apple-blueberry mixture until the top is covered. Bake until the apples are tender and the topping is golden, about 30 minutes. Serve warm.

Nutritional Analysis(per serving)Calories 212 Cholesterol trace
Protein 4 g Sodium 202 mg
Carbohydrate 37 g Fiber 4 g
Total fat 6 g Potassium 149 mg
Saturated fat 1 g Calcium 45 mg
Monounsaturated fat 2 g

Submitted by:
Wildcat

Notes:
FAT FREE CHEESECAKE!! YUMMY

Servings: 6

Ingredients:
1 (2 lb.) container non-fat, plain yogurt
3/4 c. sugar
Equivalent of 2 eggs or egg substitute
2 tsp. either almond, coconut or vanilla flavoring
Prepared cookie crust

Directions:

Drain whey from yogurt by placing in large strainer lined with coffee filters for 3 days in refrigerator. After 3 days combine yogurt, sugar, egg substitute and flavoring (we prefer almond). Beat with mixer until smooth. Pour into cookie crust and bake in preheated 350 degree oven for 50 minutes. Serve chilled (or room temperature).

Submitted by:
Dr Marc

Notes:
Absolutely, delicious and traditional pumpkin pie. With between 120-160k a slice. Very low fat depending on the crust you use it can have less than a gram of fat a slice. Very healthy because of the pumpkin and protein from the soy.

Servings: 8-10

Ingredients:
1 can or fresh (15oz) of pumpkin pulp
You have options for the milk
You can use 10 oz soymilk and add 1 extra egg white and a teaspoon of baking powder
You can use lowfat eggnog (you can buy it at Publix among other places)
Or you can use what I usually use which is
Fat free evaporated milk (your grocery store probably has it, I've bought it at Publix, Winn-Dixie, and Kroger's
3 egg whites (if you are using the evaporated milk)
1 tablespoon of cinnamon
2/4 to 3/4 cup of brown sugar (matter of taste)
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 teaspoons of allspice
1 teaspoon of nutmeg
1/2 teaspoon of ginger
1/4 teaspoon of cloves

Another variation is the SPICE Pumpkin Pie (the main flavor is spice)
Add 5 Tablespoons of crystalized ginger (none of the pieces should be bigger than pea sized
2-4 tablespoons of cinnamon
1/4 teaspoon of ground cloves
A dash of zanizabar cloves
3 teaspoons allspice
1 teaspoon nutmeg
1/2 teaspoon cumin

You will love this if you like spices, but the pumpkin pie will be brown instead of orange.

Directions:
Mix all dry ingredients in a bowl. Beat in egg whites and gradually stir in the soy milk, evaporated milk, or eggnog depending on your preference.
Pour into your lowfat crust
Bake at 400 for 20 minutes. Then reduce temperature to 350 and bake for 30- 40 minutes. You know the pie is done when your knife, totohpick, or skewer comes out clean

Submitted by:
cimmerian

Notes:
This is a delicious and low fat tropical cake that you will love. A new take on an old Florida favorite

Servings: 12

Ingredients:
4 egg whites
1 whole egg
1/2 cup no sugar added applesauce
1/2 cup honey
1/2 cup brown sugar
2 cups flour
2 teaspoons baking soda
2 cups of diced mango
optional 1/2 cup of craisins (cranberry raisins)
1 teaspoon of lime juice or 1/2 lime rind grated
1 tablespoon of cinnamon
2 teaspoons of nutmeg
1 tiny pinch of Zanizibar clove
Optional fat free whip cream
optional shredded cocomut

Directions:
Beat the egg whites and egg with brown sugar and apple sauce. Then slowly add the honey.
Mix in baking powder, flour, and spices. Stir in mangos rinds or juice and the optional craisins
and coconut. Bake in a floured pan preferabably a bundt cake pan, but I have used
other kinds. Bak at 350 for 35-50 minutes or until edges seperate from the pan. (In
my crappy oven it takes 45 minutes) at my mom's house it is 35.

This cake tastes better after it sits for 1-3 days
If you want you can cover it in fat free whipped cream and sprinkle that with shredded cocount

Submitted by:
cimmerian

Notes:
Light refreshing dessert cake.

Servings: 8

Ingredients:
One angel food cake cut in thirds.
One quart orange sherbert.
One large container fat free cool whip.

Directions:
Place first layer of cake on a platter.
Spread with sherbert.
Layer with cake.
Spread with sherbert.
Top with cake.
Ice generously with cool whip.
Chill in freezer at least 1 hour.
Really good! Try different combos too, I like chocolate cool whip with rasberry sherbet.

Submitted by:
Angela

Notes:
You buy a package of knox unflavored gelatin

Stir the gelatin into boiling with lychee juice or pomegranate juice. (check box fo rthe right amount)

Add a few handfuls of pomegranate kernels

When warm (rather than boiling) add sparkling champagne.

Add more pomegranate kernels as it cools so they don’t all end up on the bottom.

It will have little air pockets where the bubbles were

Servings: depends

Ingredients:
1-2 fresh pomegranates
pomegranate or lychee juice
chilled champagne
unflavored gelatin

Directions:
Opps directions are above
This is fat free and has 120 calories for a 6 oz portion

Submitted by:
cimmerian