9,946 WHOLE WHEAT COOKIES/14 recipes
A delicious and moist blueberry coffee cake. By using most whole wheat flour, some vegetable oil, apple sauce and a small amount of butter makes this cake contain much less fat and more fibre without losing any yumminess.
Modified from a fine cooking recipe for a more reasonable serving size, a cheesy Italian baked pasta dish that's satisfying and filling for two.
I made these cookies two days ago, and they were absolutely delicious. Buttery, crispy, packed with peanut butter flavor, and every single bite had lots of melted chocolate chips.
Chocolate fudge cookies are not always high in fat and sugar. These guilt-free fudge cookies well satisfy your chocolate craving withouting packing on too many calories.
Roasted Poblano pepper along with a filling bean and Jack cheese grilled to perfection.
Chocolate shouldn't go together with "low-fat" but this decadent recipe will change this fact!
Fat Free Oatmeal Cookies recipe
Diabetic Peanut Butter Cookies recipe
I used whole milk and whole wheat flour, and the mini pumpkin loaves came out nicely fluffy, moist and very flavorful.
Whole Wheat Sunflower Bread recipe
Came up with this delicious key lime slice recipe while in Key Largo, Florida. Similar to the Aussie Lemon slice but with a twist of the keys.
These cookies are so moist and flavorful. The most important part is they are fat-free. They will well satisfy your sweet tooth while give you lots of yummy goodness.
Excellent bread. Nice, light texture and good crust. I will add more caraway next time, though, as we really like that flavor. I doubled the recipe to make a large loaf, and it worked fine. I usually just use my machine for the kneading process and than finish the loaf by hand, but let the machine do the whole thing this time, since I was busy all day. Made the house smell great, and was perfect with a steaming bowl of split pea soup! Thanks for this keeper.
HS notes: Deb uses raspberries in her recipe, but I saw some fantastically sweet, beautiful blackberries at my market this weekend, and swapped in an equal amount of those. I imagine blueberries would be a lovely substitute, or strawberries as well! Also, Deb shapes her dough into a square before cutting into individual scones, my dough wanted to go circular, so I went with it - I ended up cutting the disc shape into six large wedges. Either way!
This flavorful dish can be served as a main entree or side dish, hot, at room temperature or even cold.