“It’s a perfect mixture, so delicious and yummy!”

INGREDIENTS

1 2/3 cup sugar
3/4 cup light butter, melted
2 tbsp water
2 eggs
2 tsp vanilla extract
1 1/3 cup all purpose flour
3/4 cup baking cocoa
1/2 tsp baking powder
Powdered sugar

• Preheat oven to 350. Spray a 13 x 9 baking dish with cooking spray.
• Combine sugar, butter and water in a large bowl.
• Stir in eggs and vanilla extract.
• Combine flour, cocoa, baking powder and salt in a medium bowl; stir into sugar mixture.
• Spread into prepared baking dish.
• Bake for 18-25 minutes or until a wooden pick inserted in the middle comes out clean.
• Cool completely and cut into squares.
• Sprinkle with powdered sugar if desired.

“It is perfectly served after a dinner coffee!”

INGREDIENTS   

2 cups dried tart cherries
1/4 cup orange juice
   Hot water
2 1/2 cups flour
1 cup sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
   Pinch salt
3 large eggs
1 cup chopped pecans
   Powdered sugar, for rolling

DIRECTIONS 

• Preheat the oven to 350°F and line 2 cookie sheets with parchment paper.
• Combine the cherries and orange juice in a small bowl and add just enough hot water to cover.
• Set aside for 15 minutes or more.
• Combine the flour, sugar, baking powder, baking soda and salt in a mixing bowl.
• Drain the cherries and discard the liquid.
• In a separate bowl, whisk the eggs together.
• Add them to the flour mixture along with the drained cherries and pecans and stir until a stiff dough forms.
• Scrape the dough onto a lightly sugar work surface and divide it into 4 pieces.
• Roll each piece with the palms of your hands into a log slightly shorter than the length of your cookie sheet.
• Place two logs on each cookie sheet, several inches apart (the logs will double in width).
• Bake for 15 minutes, until the logs feel set or firm to the touch.
• Set the cookie sheets on racks and let cool.
• Reset the oven to 300°F.
• Place the logs on a cutting board when cool to the touch.
• Slice them into 1/2-inch diagonal slices by using a serrated knife.
• Lay the biscotti out on the prepared cookie sheets in a single layer.
• Bake for an additional 10 to 15 minutes, until they are dry and lightly toasted; cool completely.
• Store this in an airtight tin or plastic container at room temperature for up to 2 weeks.

“It’s a cookie that has complete elements with its flavor and texture.”

INGREDIENTS   

3/4 cup sugar
1/4 cup brown sugar
1/4 cup reduced-calorie margarine (no saturated fat, like SmartBalance®)
1/4 cup pureed prunes or fat replacement
1/2 teaspoon vanilla
1/4 cup egg substitute
3/4 cup flour
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
1 1/2 cups quick-cooking oats
1 cup raisins

DIRECTIONS 

• Heat the oven to 375 degrees F.
• Cream the margarine and sugars.
• Add pureed prunes and beat until light and fluffy.
• Add vanilla and egg substitute; blend well.
• Combine flour, baking soda, cinnamon and salt.
•  Add to sugar mixture. Mix well.
• Stir in oats and raisins.
• Drop by rounded teaspoons 2 inches apart onto cookie sheets.
• Bake for 7 to 10 minutes.
• Do not overcook.

“Try this low fat cookie which is mouthwatering dessert!”

INGREDIENTS   

2 pounds almond paste
1 cup all-purpose flour
8 egg whites
2 cups white sugar
2 cups confectioners’ sugar
2 cups sliced almonds

DIRECTIONS 

• Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• Mix the almond paste together with flour, egg whites, white sugar and confectioners’ sugar until well blended by using your hands in a large bowl.(The mixture will be very sticky.)
• If you have trouble handling it, just let chill in the refrigerator for an hour or so.
• Place the sliced almonds into a small bowl.
• Scoop out rounded teaspoonfuls of the dough and drop them into the almonds.
• Roll until completely coated.
• Place 2 inches apart onto the prepared cookie sheets.
• Bake for 15 to 20 minutes in the preheated oven, until golden brown.
• Cool on cookie sheets for a few minutes before removing to a wire rack to cool completely.

“It’s a delightful dessert and as a snack as well!”

INGREDIENTS   

1 cup whole wheat flour
1 cup all-purpose flour
1 1/2 cups brown sugar, firmly packed
2 tsp. baking powder
1 tsp. baking soda
1 tsp.ground cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1/4 tsp. salt
1/2 cup canola oil
1/2 cup apple juice
1 – 16 ounce can pumpkin
2 eggs

Frosting:

1 ½ cups powdered sugar
2 tbsp. margarine, non-saturated fat
1/2 tsp. vanilla extract
2 to 3 tbsp. plain non fat yogurt

DIRECTIONS 

• Preheat the oven to 350 degrees F.
• Spray a 15 x 10 x 1 inch pan with cooking oil spray and flour.
• Beat all bar ingredients at low speed until moistened in a large mixing bowl.
• Beat for 2 minutes at medium speed.
• Spread in prepared pan.
• Bake at 350 degrees F. for 20 to 30 minutes or until toothpick inserted in center comes out clean; cool completely.
• Combine all frosting ingredients in medium bowl, adding enough yogurt for desired spreading consistency; beat until smooth.
• Frost cooled bars; sprinkle with nutmeg, if desired.
• Refrigerate to set frosting.
• Cut into 48 bars.

“This is a type of dessert that everyone would love to have, since it is low in fat.”

INGREDIENTS   

3 egg whites
1/2 cup sugar
1 tbsp.  lemon juice
1 cup shredded coconut
2 tbsp. nonfat condensed milk

DIRECTIONS 

• Beat the egg whites until they are stiff in a large bowl.
• Add the sugar and lemon juice and beat until blended.
• Stir in the coconut and milk.
• Spoon the dough by teaspoonfuls onto cookie sheets lightly sprayed with cooking oil.
• Let the dough stand for several hour to dry out.
• Bake the macaroons at 350°F for 15 to 20 minutes.