INGREDIENTS

   *1 package (12 ounces) fat free pound cake
   *1/3 cup finely chopped semisweet chocolate
   *1/3 cup raspberry or apricot spreadable fruit
   *2 egg whites
   *1/4 tsp. cream of tartar
   *3 Tbsp. packed brown sugar
   *1/2 tsp. vanilla

DIRECTIONS

• Set the oven to preheat settings of 400 degrees F. Cut the cake into 3 layers horizontally. Arrange the layers over ungreased cookie sheets.
• Combine chocolate with the fruit spead. Apply about one third of this mixture on every layer.
• In a moderate-sized bowl, whisk egg whites with cream of tartar until foamy. Mix in the brown sugar by one tablespoon at a time, beating continuously until the mixture turns stiff and glossy. Mix in the vanilla.
• Distribute the meringue on the layers then set for about 10 minutes of baking or until the meringue becomes light brown.
• Take the cookie sheet out of the oven and set onto wire rack to cool. Cut the layers into 6 pieces of an-inch sized bars.

INGREDIENTS

   *1 3/4 cup all purpose flour
   *2 tsp. baking powder
   *1 tsp. grated orange peel
   *1 tsp. ground cinnamon
   *1/2 tsp. salt
   *1/2 tsp. nutmeg
   *1/4 tsp. ground ginger
   *1/4 tsp. ground cloves
   *3/4 cup sugar
   *1/2 cup applesauce
   *1/2 cup solid pack pumpkin
   *1 egg
   *1 egg white
   *2 Tbsp. vegetable oil
   *1/2 cup raisins

DIRECTIONS

• Set the oven to 350 degrees F preheat settings. Coat a 9 x 13-inch baking pan using non-stick spray.
• Mix flour in a small bowl along with baking powder, orange peel, cinnamon, salt, nutmeg, ginger and cloves. Use a larger bowl for mixing sugar together with applesauce, pumpkin, egg and egg white, and oil. Combine both mixtures together, stirring until properly blended. Mix in the raisins.
• Spread the mixtue onto the prepared pan and set for half hour baking. Once done, leave it to cool on wire rack for about 15 minutes. Cut into 16 slices of bars. 

INGREDIENTS

   *1 cup shortening
   *1 1/2 cups packed brown sugar
   *1 1/2 tsp. baking soda
   *1 1/2 tsp. ground ginger
   *1 1/2 tsp. ground cinnamon
   *1/4 tsp. ground cloves
   *1/3 cup molasses
   *2 eggs
   *1 tablespoon milk
   *3 1/2 cups all-purpose flour
   *1/2 cup raisins
   *1/2 cup chopped pecans or walnuts

DIRECTIONS

• Use an electric mixer to beat shortening in a large mixing bowl. Set at moderate-high speed and mix for about 30 seconds. Add the brown sugar, baking soda, ginger, cinnamon and cloves. Mix until properly blended. Add molasses, eggs and milk beating continuously through the addition. Once properly combined, mix in flour as much as the mixer can handle. Add raisins and nuts. Stir.
• Prepare a cookie sheet and drop round teaspoons of dough. Place it into the oven to bake at 375 degrees F for about 8 minutes or until the bottoms are slightly browned. Leave it to cool on wire racks.
• Makes about 90 cookies.

INGREDIENTS

   *3 large, ripe bananas, pureed
   *1 tsp. vanilla extract
   *¼ cup warm coconut, olive or canola oil
   *2 cups rolled gluten free oats
   *2/3 cup almond meal
   *1/3 cup coconut, shredded and unsweetened
   *1/2  tsp. cinnamon
   *1/2 tsp. fine grain sea salt
   *1 tsp. baking powder
   *6 to 7 oz. chocolate chips

DIRECTIONS

• Set the oven to preheat settings of 350 degrees F. Set the racks at the top third portion.
• In a bowl, blend bananas with coconut, olive or canola oil and vanila extract. Use another bowl to combine all the dry ingredients together but not including the chocolate chips. Combine both mixtures together and blend thoroughly. Fold in the chocolate chips into the batter.
• Arrange parchment paper onto the baking sheet. Drop about 2 teaspoons of dough on the baking sheet, spacing about an inch in between.
• Bake for about 15 minutes and serve.
• Makes 36 pieces of gluten-free vegan cookies.

“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.