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Almond ginger biscotti with the proper twice-baked crunch, studded with whole almonds, candied ginger and warm cardamom. Crisp, dunkable Italian cookies that keep for weeks in the jar.

Very moist, flavorful bread. The apple cider gives it a nice flavor. I subbed dried cranberries for the raisins and for the nuts, I used chopped pine nuts. Thanks for this nice addition to my fall repertoire.

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.

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.

These mini cupcakes are super! The chocolate bottom and cream cheese-chocolate filling on top are a delicious combination. They are so easy to be addicted.

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.

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.

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!

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.