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.
These delicious and melted in your mouth cookies don't last long.
Raisin puree fat substitute for baking, made with just raisins, water, and vanilla. Replaces butter or oil 1:1 in cookies, cakes, and brownies while keeping baked goods moist and chewy.
A classic vanilla sponge cake that gets its lift from 10 whipped egg whites and cake flour with no butter or oil. Tall, airy, and springy with a delicate vanilla crumb.
Fat-free chocolate cake leans on whipped egg whites and marshmallow creme instead of butter or oil for a light, fudgy crumb. No-fat dessert with cocoa, flour, and vanilla.
Four flavor pound cake with lemon, vanilla, almond, and rum extracts in a light oil-based batter with folded egg whites. Served with fresh strawberries.
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