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Tired of making cookies and muffins? Try this tasty snack that is sure to make you a fan.

Whole wheat buttermilk pancakes with a quick blueberry-lemon sauce. Honey-sweetened, lighter on fat thanks to egg substitute, and finished with a glossy fresh blueberry pour. A 30-minute breakfast win.

Vegan whole grain cornbread made with cornmeal, whole wheat, oat, and millet flours sweetened with apple juice concentrate. Dairy-free and egg-free with serious whole-grain backbone.

Enjoy this scrumptious banana bread that's made with chocolate chips and chopped nuts.

Fat-free cranberry orange muffins use corn syrup and egg whites instead of butter or oil for a tender no-fat muffin packed with fresh cranberries and bright orange zest.

Creamy peanut butter cookies with extra brown sugar for chewy centers and a thumbprint pressed into each top, optionally crowned with a peanut. Makes 5 dozen cookies.

Unlike most of the chocolate cookies, these cookies are much lower fat, also using whole wheat flour adds more fibre, they are super delicious!

These cookies have a cake-like texture, very moist. The lemon juice and zest add the refreshing citrus taste, and the glaze gives another layer of zing.

Double chip cookies pack peanut butter chips and chocolate chips into one buttery dough. A classic drop cookie that yields five dozen of the chewiest, most addictive bake-sale staples around.

Cut-out sugar cookies made with powdered sugar and egg whites for ultra-tender, snowy-white cookies that hold their shape under cookie cutters. Perfect for holiday decorating with frosting or colored sugar.

Use some applesauce to replace butter, which makes these chocolaty cookies moist-like cake in the inside, and still chewy on the outside. Whole wheat flour adds some fibre, and white chocolate chips give extra creaminess.

You can use any vegetable as you wish, the pastry is made with whole wheat flour, low fat milk and a little bit butter or olive oil. It is a much healthier way to enjoy a pot pie!

Applesauce blueberry muffins use unsweetened applesauce and egg substitute for a low-fat tender crumb, plus bran flakes for fiber and a hint of cinnamon. Lighter breakfast muffin that holds together without butter or oil.

Delicious! I find that it's easier to form the cookies if you make the filling first, refrigerate it, roll it into the 1" balls, then refrigerate again. I flatten the chocolate cookie part into disks and envelope the filling balls inside, rolling again. Very easy to make.

Fat-free banana muffins use mashed bananas, dark corn syrup, and egg whites in place of butter or oil. A moist breakfast muffin with cinnamon and skim milk, no added fat.

Peanut butter banana cookies bake mashed banana into a classic peanut butter dough for a softer chewy texture. Uses an egg white only for a lighter cookie.