Lighter chocolate and raspberry cream torte with four layers of cocoa cake, raspberry jam, and a pink raspberry whipped cream. Made with skim milk and low-fat margarine for a lower-fat celebration dessert.
Pumpkin cookies with caramel frosting, they're so good it's hard to eat just one. Great to make in a advance and freeze.
Moist banana layer cake studded with grated white chocolate and topped with a banana-white chocolate frosting. Use up those overripe bananas in style.
Satisfy that chocolate craving with this scrumptious cake that you will ending up making more than once.
Vegan cranberry upside-down muffins with oats, cinnamon, nutmeg, and applesauce. Low-fat, egg-free, and dairy-free with a jewel-toned cranberry sauce bottom that becomes the top.
Fat-free pumpkin raisin cake made with egg whites, canned pumpkin, and orange juice instead of oil or butter. Served with a simple yogurt cream sauce.
I came across this recipe in a magazine at the Doctor's office,I wrote it down,tried it and found it to be really good.I changed it a bit the more I made it and it is now one of my favorites.Easy to transport,great for bake sales and potlucks.
A vegan chocolate-cinnamon torte made with tofu and sugar substitute, glazed with a glossy mocha fudge topping spiked with espresso. No eggs, no dairy, and completely plant-based without sacrificing richness.
Italian polenta cake made with cornmeal and buttermilk, topped with a warm raspberry-blackberry sauce spiked with raspberry schnapps. Rustic, golden, and begging for a scoop of gelato.
These ultra-moist, dark chocolate mini-cupcakes are filled with creamy white chocolate ganache.
A moist, warmly spiced Bundt cake made with yogurt and applesauce instead of heaps of butter. Loaded with raisins, cinnamon, and cloves, then drizzled with a tangy yogurt glaze that seals the deal.
Apple cheddar muffins with oats, pecans, and a butter-dipped cinnamon-sugar apple slice pressed into each top. A savory-sweet breakfast muffin with sharp cheese in every bite.
Sunny cocoa drop cookies are light chocolate-orange cookies made with corn oil spread and sour cream, then finished with a glossy cocoa drizzle. Lower-fat drop cookie, four dozen per batch.
Orange molasses cookies, soft and puffy with cracked tops, spiced with ginger, cinnamon, cloves, and a hit of black pepper, then rolled in orange sugar. Whole wheat flour and oats make them a wholesome holiday bake.
It was nice and moist, if a tad on the heavy side. The recipe is actually for cupcakes, but can make one big layer. The frosting is outstanding, a definite keeper.
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