Double Chocolate Chunk Cookies recipe – 166 calories

Ingredients:
18 ounces semisweet chocolate chunks
2 large eggs
1 cup butter
1 cup sugar
1 tablespoon brown sugar
1 1/2 cups flour
1/4 teaspoon baking soda
1/4 cup cocoa powder
1/4 teaspoon vanilla
1/4 teaspoon salt

Preparation:
1. Preheat the oven 375° F.
2. Cream the butter, sugars, vanilla, and cocoa powder.
3. Stir in the remaining ingredients and blend well.
4. Refrigerate for about 30 minutes.
5. Drop the dough by rounded teaspoons onto an ungreased cookie sheet (about 2″ apart).
6. Bake until the cookies are set (about 5-8 minutes).
7. Cool slightly and remove from the pan.
8. When making large cookies, press down slightly on the cookie dough to help cook more evenly; bake slightly longer (about 8-10 minutes).
Servings:

Nutritional information for one serving:
Calories:54
Calories from fat:48
Total fat: 18g
Cholesterol: mg
Total carbs: 3g
Protein:4 g

Chocolate Cherry Rum Balls recipe – 44 calories

Ingredients:
175 g semi-sweet chocolate chips
175 g butterscotch chips
625 ml graham wafer crumbs
1 cup maraschino cherries, well drained
1 (250g) package light cream cheese, block style, at room temperature
chocolate sprinchels
15 ml rum extract (or 50 ml rum)
15-20 ml water (omit if using real rum)

Preparation:
1. Finely chop up the maraschino cherries, set aside.
2. Beat the cream cheese with a wooden spoon (or in a food processor).
3. Melt the chocolate and butterscotch chips in the microwave on medium power for 1 minute at a time until melted; stir lots after each minute to make sure they don’t burn.
4. Beat the chocolate mixture into the cream cheese.
5. Mix in the rum, water, graham wafer crumbs and cherries (the amount of water depends on the type of cream cheese you use – if using light add the minimum amount of water).
6. Refrigerate for about 30 minutes.
7. With your hands, roll out about one teaspoon of the mixture at a time into balls.
8. Put the chocolate sprinkles in a small bowl (such as a cream cheese container), roll the rum balls in the sprinkles (one at a time).
9. Store in the refrigerator until ready to serve (they keep for about two weeks in the fridge, but at that time the chocolate sprinkles may soften).
Servings: 80

Nutritional information for one serving:
Calories: 44
Calories from fat: 20
Total fat: 2.3g
Cholesterol: 2mg
Total carbs: 5.7g
Protein: 0.6g

Oatmeal Cookies recipe – 164 calories

Ingredients:
2 cups rolled oats
2 cups sifted flour
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup butter
2 beaten eggs
1 1/2 cups coconut
1/2 cup lard
1 teaspoon vanilla
2 cups brown sugar

Preparation:
1.In a bowl, cream the butter, lard, and sugar.
2. Add the beaten eggs and vanilla.
3. In another bowl, add the sifted flour and the other dry ingredients.
4. Gradually add the dry ingredients to the creamed mixture.
5. Roll into small balls, and flatten with a fork on a ungreased baking sheet.
6. Bake at 375 degrees F for about 10- 15 minute.
Servings: 36

Nutritional information for one serving:
Calories: 164
calories from fat: 74
Total fat: 8.3g
Cholesterol: 21mg
Total carbs: 21.1g
Protein: 2.1g

Tayglach (Jewish dessert) recipe – 152 calories

Ingredients:
1 3/4 cups all-purpose flour
3 eggs, beaten
1 lb honey
5 ounces golden raisins
10 ounces unsalted roasted almonds
1 tablespoon sugar (or half amount of Splenda)
1 cup sugar
1 tablespoon vegetable oil or canola oil
1/2 teaspoon salt
1 teaspoon ground ginger (or 1/2 inch fresh ginger, peeled)
3/4 cup hot filtered water
1/2 cup sweet wine (optional)

Preparation:
1. In a large bowl, make a well of flour, salt and 1 tablespoon sugar.
2. Add the eggs and oil; mix very well with wooden spoon (the dough will be quite elastic).
3. Pinch off large egg-size pieces.
4. Roll these between your hands (lightly flour if needed) until you have a piece as long as a drinking straw.
5. Place on a floured board and roll flat so it is approximately 1 inch wide.
6. Cut into 1 inch pieces; place one almond and two raisins on each piece.
7. Roll into a ball, making sure that it is sealed completely; set aside.
8. In a large pot, bring the honey, sugar and ginger to a boil.
9. Drop the pieces in and reduce the heat to medium.
10. Cook for about 35-40 minutes, stirring with a wooden spoon.
11. Adjust the heat to maintain a slow rolling boil.
12. Remove the pieces from honey with a slotted spoon and set aside.
13. Turn the heat to low, add hot water and cook down, stirring frequently.
14. When the mixture is 1/4 gone, remove from heat and return pieces to honey to coat again.
15. Remove with slotted spoon to cookie sheet or flat platter to cool (at this time, you could sprinkle with the remaining crushed almonds).
16. If you want to plump the raisins, drain them, and then soak them in the sweet wine.
Servings: 36

Nutritional information for one serving:
Calories: 152
Calories from fat: 45
Total fat: 5.1g
Cholesterol: 17mg
Total carbs: 25.8g
Protein: 3.1g

Pumpkin Chocolate Chip Cookies recipe – 162 calories

Ingredients:
3/4 cup chocolate chips
1 cup canned pumpkin
1 egg
2 1/2 cups flour
3/4 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1 teaspoon vanilla
1 1/2 cups sugar
1 teaspoon nutmeg
1 teaspoon cinnamon

Preparation:
1. Preheat the oven to 300 degrees F.
2. Cream the butter and sugar together until light and fluffy.
3. Beat in the egg, pumpkin and vanilla.
4. Mix and sift the flour, baking soda, baking powder, cinnamon, nutmeg and salt.
5. Add to the creamed mixture and mix well.
6. Add the chocolate chips and mix thoroughly.
7. Using a large ice cream scoop, scoop cookies onto an ungreased baking sheet (do not crowd cookie dough, since it will spread).
8. Bake at 300 degrees F for about 22-24 minutes.
9. Remove the cookies from the oven, let them sit on cookie sheet for a minute or so, then place them on racks to cool.
Servings: 24

Nutritional information for one serving:
Calories: 162
Calories from fat: 52
Total fat: 5.8g
Cholesterol: 18mg
Total carbs: 26.8g
Protein: 2g

Mango Sorbet recipe – 110 calories

Ingredients:
2 1/4 cups chopped ripe mangoes
1/4 cup honey
1/2 cup unsweetened orange juice
grated lime rind
lime rind, curls

Preparation:
1. In a blender or food processor, combine the mango, honey and orange juice, and process until smooth.
2. Pour the mixture into an 8-inch square pan, cover and freeze until firm.
3. To serve, spoon into individual dessert dishes, and garnish with lime curls and lime rind (if desired).
Servings: 5

Nutritional information for one serving:
Calories: 110
Calories from fat: 2
Total fat: 0.3g
Cholesterol: 0mg
Total carbs: 29.2g
Protein: 0.6g

Butterscotch Cookies recipe – 82 calories

Ingredients:
3 1/2 cups flour
1 teaspoon baking soda
2 eggs, well beaten
1 cup chopped nuts
1/2 cup butter
2 cups brown sugar, firmly packed
1/2 cup shortening
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons warm water

Preparation:
1. Sift the flour, baking soda, cinnamon and salt together.
2. Cream the butter and shortening; gradually add sugar and beat until light.
3. Add the eggs, vanilla extract and water; mix well.
4. Combine the dry ingredients and creamed mixture; add the nuts.
5. Shape the dough into 2-inches diameter rolls. Wrap tightly in waxed paper. Chill thoroughly (overnight for best results).
6. Bake the cookie 1 1/2 inch apart on an ungreased baking sheet in the hot oven (400 degrees F) for about 10-12 minutes.
7. Cool the cookies on racks.
Servings: 72 cookies

Nutritional information for one serving:
Calories: 82
Calories from fat: 34
Total fat: 3.9g
Cholesterol: 10mg
Total carbs: 11.1g
Protein: 1.1g

Lemon Pie recipe – 143 calories

Ingredients:
1 (3 1/2ounce) package lemon pudding mix
2 egg yolks
1/2 cup sugar
1/4 cup water, plus 2 more cups water

Preparation:
1. In a medium saucepan, stir the lemon pudding mix, sugar, egg yolks and water.
2. Stir in the 2 extra cups of water.
3. Cook on medium heat, stirring constantly with a wire whisk, until the mixture comes to a full boil.
4. Cool for 5 minutes, stirring twice.
5. Pour into a baked and cooled 9 inch pastry crust or crumb crust.
6. To make the meringue: In a large bowl, beat 3 egg whites with an electric mixer on high speed, until foamy.
7. Gradually add 1/3 cup sugar, beating until stiff peaks form.
8. Spread over the filling, sealing to edge of crust.
9. Bake at 350 degrees F for about 10-15 minutes, or until the meringue is lightly browned.
10. Cool at room temperature, for at least 4 hours.
Servings: 6

Nutritional information for one serving:
Calories: 143
Calories from fat: 13
Total fat: 1.5g
Cholesterol: 62mg
Total carbs: 32.8g
Protein: 0.8g

British-Style Pancakes recipe – 94 calories

Ingredients:
2 eggs
50 g butter
200 ml milk, mixed with 75 ml water
110 g plain flour, sifted
1 pinch salt

To serve
lemon wedges, to taste
lemon juice, to taste
caster sugar, to taste

Preparation:
1. Sift the flour and salt into a mixing bowl.
2. Make a well in the center of the flour and break the eggs into it, then whisk the eggs into the flour.
3. Slowly add small quantities of the milk and water mixture, whisking all the while to get the lumps out of the flour (the batter should be like a thin cream when you’re done).
4. Melt the butter in a frying pan.
5. Spoon 2 tablespoons of the melted butter into the batter and whisk it in, then pour the rest into a bowl and use it to grease the pan (using a bit of paper towel to smear it round before you make each pancake).
6. Heat up the pan over high heat, then turn the heat down to medium.
7. Spoon the batter into the pan, using just less than 1/4 cup for a 10″ pan (don’t make the pancakes too big, or they’ll be hard to flip).
8. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter – it will only take a few seconds to cook.
9. When it is golden brown underneath, flip to the other side and cook for a few more seconds.
10. Place the pancake on a plate and cover with a clean kitchen towel to keep warm while you make the rest.
11. To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles (or simply roll them up). Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.
Servings: 12 pancakes

Nutritional information for one serving:
Calories: 94
Calories from fat: 44
Total fat: 4.9g
Cholesterol: 46mg
Total carbs: 9.6g
Protein: 2.8g

ish-Style Pancakes recipe – 94 caloriesmon juice, to taste

Banana Pecan Biscotti recipe – 71 calories

Ingredients:
1 banana, mashed
1/3 cup pecans, chopped
1 large egg
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon vegetable oil
1/2 cup white sugar
1 teaspoon vanilla

Preparation:
1. Preheat the oven to 350 degrees F.
2. Lightly grease a cookie sheet.
3. Sift the flour and baking powder into a bowl. Add the sugar and salt, and stir together.
4. In another bowl, combine the banana, egg, oil and vanilla.
5. Pour the dry ingredients into the wet ones along with pecans; stir well together.
6. Flour a board and turn the dough out onto it. Form two 8-inch logs. Put onto the cookie sheet and pat down to 1/2 inch thickness.
7. Bake at 350 degrees F for about 23 minutes; turn the oven down to 250 degrees F.
8. Remove the logs from the cookie sheet and cool for about 10 minutes, then cut them into 1/2 inch slices and bake for 15 minutes at 250 degrees F.
9. Turn the biscotti over and bake for another 15 minutes (when you get them out, the biscotti will still be soft; they will harden as they cool).
Servings: 24

Nutritional information for one serving:
Calories: 71
Calories from fat: 17
Total fat: 2g
Cholesterol: 8mg
Total carbs: 12.1g
Protein: 1.4g

Chocolate Milk Mix No-Bake Cookies recipe – 125 calories

Ingredients:
1/2 cup powdered chocolate milk mix
1/2 cup milk
3 cups rolled oat
1/2 cup butter
1/2 cup peanut butter
2 cups white sugar
1 teaspoon vanilla extract
1/2 teaspoon salt

Preparation:
1. In a medium saucepan, combine the butter, sugar, milk and salt over medium heat.
2. Bring to a boil, then boil for about 1 minute.
3. Remove from the heat and stir in the chocolate milk mix, oats, peanut butter and vanilla extract.
4. Drop by spoonfuls onto waxed paper.
5. Let stand until completely cool, then serve.
Servings: 36 cookies

Nutritional information for one serving:
Calories: 125
Calories from fat: 44
Total fat: 5g
Cholesterol: 7mg
Total carbs: 18.8g
Protein: 2.2g

Cranberry Vanilla Chip Oatmeal Cookies recipe – 153 calories

Ingredients:
1/3 cup dried cranberries
2 cups instant oats
2 3/4 cups flour
2 teaspoons baking soda
2 eggs
1 1/2 cups butter, softened
2 cups light brown sugar
1/3 cup vanilla chips
2 teaspoons vanilla extract

Preparation:
1. Preheat the oven to 350 degrees F.
2. In a large bowl, beat together the butter and brown sugar.
3. Beat in the eggs and vanilla; gradually add the oats.
4. Combine hte flour and baking soda and gradually mix into the batter (the dough may become so thick, you’ll have to work it with your hands).
5. Mix in the dried cranberries and vanilla chips.
6. Drop by tablespoon 2 inches apart on ungreased cookie sheets; bake for about 12-14 minutes.
Servings: 42 cookies

Nutritional information for one serving:
Calories: 153
Calories from fat: 68
Total fat: 7.6g
Cholesterol: 27mg
Total carbs: 20g
Protein: 1.9g

Coconut Almond Fondant Candy recipe – 60 calories

Ingredients:
1 lb toasted coconut
1 lb toasted sliced almonds
semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 cup soft unsalted butter
2 lbs confectioners’ sugar
3 teaspoons vanilla extract

Preparation:
1. Mix the butter and sugar.
2. Add the milk and vanilla.
3. Mix in the coconut and almonds.
4. Shape into 1-inch balls and dip in the melted chocolate chips.
Servings: 200 candies

Nutritional information for one serving:
Calories: 60
Calories from fat: 33
Total fat: 3.8g
Cholesterol: 3mg
Total carbs: 6.6g
Protein: 0.8g

Chocolate Chip Cookies recipe – 117 calories

Ingredients:
2 cups semi-sweet chocolate chips
2 eggs
2/3 cup margarine
2/3 cup shortening
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon butter flavoring
1 cup brown sugar
1 cup white sugar
2 teaspoons vanilla

Preparation:
1. In a mixing bowl, beat together the margarine, shortening, white and brown sugar until light and fluffy.
2. Add the eggs, butter flavoring and vanilla; mix well.
3. Stir in the flour, baking soda and salt until well combined.
4. Stir in the chocolate chips.
5. Chill the dough about 1/2 hour.
6. Shape into walnut-sized balls and flatten slightly with a glass dipped in sugar.
7. Bake at 375 degrees F for about 8-10 minutes.
Servings: 60 cookies

Nutritional information for one serving:
Calories: 117
Calories from fat: 55
Total fat: 6.2g
Cholesterol: 8mg
Total carbs: 15.3g
Protein: 1.1g

Delicious Banana Muffins recipe – 129 calories

Ingredients:
2 ripe bananas
2 eggs
1 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup milk
1/4 cup butter, melted
3/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
6 ounces butterscotch chips

Preparation:
1. Preheat the oven to 350 degrees F.
2. Sift together the flour, baking soda, baking powder, cinnamon, nutmeg and salt. Set aside.
3. Mash the bananas and combine in a mixer bowl with the eggs, sugar and melted butter. Blend well.
4. Alternately blend in the milk and flour mixture. Mix well.
5. Gently stir in the butterscotch chips.
6. Pour into greased or paper-lined muffin tins, optionally sprinkling additional butterscotch chips on top.
7. Bake at 350º F for about 15 minutes (or until done).
Servings: 24

Nutritional information for one serving:
Calories: 129
Calories from fat: 41
Total fat: 4.6g
Cholesterol: 23mg
Total carbs: 20.6g
Protein: 1.8g

Oat and Fig Squares recipe – 126 calories

Ingredients:
24 dried mission figs
1/2 cup rolled oats
1/4 cup canola oil (or melted butter)
1/4 cup nonfat milk
1/4 cup honey
1 1/2 cups whole wheat pastry flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Preparation:
1. Preheat the oven to 350 degrees F.
2. Put the figs in a small saucepan, cover with water, and bring to a boil. Turn off heat and let the figs soften for about 5-7 minutes. Do not drain.
3. Lightly coat an 8×8-inch baking pan with cooking spray (or line with parchment paper or nonstick foil).
4. In a small bowl, mix the canola oil (or butter), milk and honey.
5. In a medium bowl, combine the rolled oats, flour, baking soda, and salt.
6. Add the wet ingredients to the dry ingredients, then mix well.
7. Remove the softened figs from the water and place them in a blender or food processor. Add 3-5 tablespoons of the water in which they boiled and puree until smooth.
8. Place a little more than half of the oat mixture in the prepared pan and spread evenly across the bottom. Spread the figs evenly on top. Add the remaining oat mixture on top of fig layer, allowing some of the figs to show through. Pat lightly to flatten.
9. Bake for about 20 minutes.
10. Remove from the oven and cool completely in the pan on a wire rack. When cool, cut into 16 squares.
Servings: 16

Nutritional information for one serving:
Calories: 126
Calories from fat: 35
Total fat: 3.9g
Cholesterol: 0mg
Total carbs: 22.5g
Protein: 2.5g

Diabetic Mock Sour Cream Raisin Pie recipe – 199 calories

Ingredients:
3/4 cup raisins
1 cup plain nonfat yogurt
1 cup skim milk
1 (8 ounce) package sugar-free vanilla pudding mix
1 pastry shells, baked
1/2 teaspoon ground allspice

Preparation:
1. In a saucepan, combine the yogurt and milk. Add the pudding mix.
2. Cook, stirring constantly, until the mixture boils and thickens.
3. Stir in the allspice. Add the raisins and mix well.
4. Let cool for about 10 minutes, stirring occasionally.
5. Pour into pastry shell and chill for at least 2 hours.
6. To prevent the pie shell from shrinking as it bakes, put the rolled pastry on a pie plate, then place an empty pie plate inside it. Bake for 10 minutes. Remove the empty plate and continue baking until crust is brown.
Servings: 8

Nutritional information for one serving:
Calories: 199
Calories from fat: 72
Total fat: 8g
Cholesterol: 1mg
Total carbs: 27.9g
Protein: 4.9g

Cinnamon Spiral Cookies recipe – 119 calories

Ingredients:

Cookie dough
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup Butter Flavor Crisco
2 large eggs
1 cup firmly packed dark brown sugar
1 1/4 teaspoons cinnamon
1 tablespoon vanilla

“Inside” cinnamon mixture
1 tablespoon cinnamon
4 tablespoons sugar

“Outside” cinnamon mixture
1 teaspoon cinnamon
1 tablespoon sugar

Glaze
1 tablespoon melted butter
2 cups powdered sugar
4-5 tablespoons heavy cream
1 teaspoon vanilla

Preparation:
1. In separate bowls, mix both the cinnamon mixtures well, then set aside.
2. For the cookie dough: in a large bowl, combine the shortening and dark brown sugar; beat until well blended.
3. Beat in the eggs and vanilla until very well blended.
4. In a small bowl, combine the cinnamon, flour, baking powder and salt.
5. Add to the creamed mixture, mix well.
6. Turn the dough onto a sheet of waxed paper and spread/pat out to a 9×7″ rectangle.
7. Sprinkle evenly with the “inside” cinnamon mixture.
8. Slowly roll up the dough into a log.
9. Dust all sides with the “outside” cinnamon mixture.
10. Wrap tightly with plastic wrap and refrigerate for at least 4 hours (or overnight).
11. Preheat the oven to 375 degrees F. Spray the cookie sheets with butter-flavored cooking spray.
12. Cut the cold log into about 1/4″ slices (or thicker).
13. Bake for about 8 minutes (or until lightly browned on top).
14. Cool on the cookie sheets for about 4 minutes, then remove from the cookie sheets and cool the rest of the way on wire racks.
15. When cool, mix the glaze ingredients well using a little milk, until they get a thick, yet pipe-able consistency.
16. Pipe the glaze over each cookie.
Servings: 48

Nutritional information for one serving:
Calories: 119
Calories from fat: 47
Total fat: 5.3g
Cholesterol: 13mg
Total carbs: 17.1g
Protein: 1.1g

Peanut Butter Cookies recipe – 69 calories

Ingredients:
1/2 cup chunky peanut butter
2 cups all-purpose flour
1 tablespoon all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
7 tablespoons packed light brown sugar (1/2 cup minus 1 tablespoon)
1 cup powdered sugar
1 large egg
6 tablespoons unsweetened butter, softened
1/2 cup canola oil
1 1/2 teaspoons vanilla
1/4 cup peanuts, chopped (optional)

Preparation:
1. Preheat the oven to 350 degrees F.
2. Prepare the baking sheets with parchment paper or with a light coating of cooking spray.
3. In a medium bowl, sift together the flour, baking soda, baking powder and salt; set aside.
4. In a large mixing bowl, cream together the powdered sugar, brown sugar, peanut butter, butter and oil for about 2-3 minutes (until light and fluffy). Add in the egg and vanilla and beat for another 1 minute (or less), until combined.
5. Beat or stir in the dry ingredients until fully incorporated.
6. Using rounded tablespoons, shape the dough into balls about 1-inch in diameter. Place the balls on a baking sheet, flatten them using the bottom of a glass and use a fork to create a criss-cross pattern. Optionally, sprinkle a bit of chopped peanuts on top.
7. Bake the cookies in the top third of a pre-heated oven for about 5 minutes. Rotate the baking sheet and bake for an additional 5-7 minutes, until the cookies have lightly browned on top.
8. Remove the cookies from the oven and allow to cool for about 2-3 minutes. Place on a cooling rack until fully cooled.
9. These cookies can be stored in an airtight container for up to a week.
Servings: 60

Nutritional information for one serving:
Calories: 69
Calories from fat: 37
Total fat: 4.2g
Cholesterol: 6mg
Total carbs: 7.3g
Protein: 1.1g

Viennese Tarts recipe – 133 calories

Ingredients:
4 ounces all-purpose flour
4 ounces butter or margarine
1 ounce powdered sugar

Preparation:
1. Mix together the butter and sugar until creamy.
2. Add the flour and beat together well.
3. Put the mix into a piping bag and pipe into small paper fairy cake cases.
4. Top with a glace cherry if you wish.
5. Place on a baking sheet and cook for about 10-15 minutes in a medium heat oven (until lightly golden in color).
6. Allow to cool before serving.
Servings: 10

Nutritional information for one serving:
Calories: 133
Calories from fat: 83
Total fat: 9.3g
Cholesterol: 24mg
Total carbs: 11.6g
Protein: 1.3g