272 cookies light recipes

M&M peanut butter cookies with oats: a chewy peanut-butter base studded with semi-sweet M&M's for the candy-shell crunch. A colorful spin on the classic peanut butter cookie.

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.

Low-fat oatmeal raisin cookies built on applesauce instead of butter, with cardamom, cinnamon, cloves, and orange zest. Soft, chewy, and warmly spiced.

Make your own marshmallows, then cut out shapes into snow flakes; elegant looking with delicious flavour will definitely impress your family and friends at your Christmas party!

Chewy chocolate oatmeal cookies loaded with cocoa and nuts. Soft centers that stay slightly moist, ready in 25 minutes from start to finish.

Delicious and chewy. They tend to stick together when you stack them in tupperware.

Sweet and tart, and sooo good! Adapted from Smitten Kitchen.

Fat-free pumpkin bran muffins use canned pumpkin and shredded wheat cereal in place of butter or oil. Sweetened with corn syrup and raisins, these spiced fall muffins are guilt-free breakfast.

These bars are great with coffee, as a snack, or included in a lunch box. So quick and easy---delicious!

Lighter peanut butter cookies that bake in 7 minutes flat. Reduced-fat peanut butter, a tablespoon of oil instead of a stick of butter, and a sugar-rolled crackle top. Tender, chewy, lower in fat than the classic.

Chewy oatmeal cookies loaded with fresh diced apples, raisins, walnuts, and honey, spiced with cinnamon for a wholesome treat that stays moist for days.

After trying numerous green bean casseroles I was not a fan. This casserole changed my mind. Tender-crisp green beans that were actually green. Just the right amount of creamy coating loaded with mushroom flavor. And no canned tasteless fried onions. Delish!

Whole wheat chocolate chip cookies made lighter with canola oil, egg whites and whole wheat pastry flour. Chewy, lower-fat cookies with all the chocolate and none of the heaviness.

Moist, crumbly and Delicious. Before baking, I felt the batter was not too moistened; after baking, it surprised me, the brownies looked great. When it cooled, I cut them into 24 pieces, they were really tasty.

A velvety lobster and shrimp bisque, sweet shellfish blended into a creamy, tomato-tinged base with a roux and half-and-half, finished with the gentle anise note of fresh tarragon. An elegant starter.

These muffins are super super moist and tasty. Blueberries, bananas and apple really moisten up these muffins, also whole wheat flour, oats and flax seeds add the nutrient and nutty-tangy flavors. They are great for breakfast to start a day!