Pound cake is a diverse cake. It can be eaten for breakfast or dessert. Different flavors (such as lemon and blueberry) and different toppings (such as berries or yogurt) can transform even a low-fat pound cake into a delicious part of a meal. Enjoy my 3 favorite low-fat pound cake recipes.

Low Fat Pound Cake

- 1 1/2 cup corn oil margarine, at room temperature

- 3 cups sugar

- 6 large egg whites

- 3 cups all-purpose flour

- 1 teaspoon baking powder

- 1 cup low fat milk

- 1 tablespoon lemon juice

Preheat the oven to 325°F. Grease and flour a tube pan and set aside.

Beat the margarine and sugar in the bowl of an electric mixer until light and fluffy. Add the egg white, one at a time, blending well after each addition. Carefully stir in the dry ingredients alternately with the milk and lemon juice.

Pour the batter into the prepared pan. Bake for about 1 hour to 1 hour and 10 minutes. Remove from the oven and let cool for 10 minutes. Turn out onto a cake plate and serve.

Serves 18.

Click here for a link to the original recipe.

Low Fat Blueberry Pound Cake

- 2 cups sugar

- 1/2 cup margarine, at room temperature

- 8 ounces low fat cream cheese, at room temperature

- 3 large eggs

- 1 large egg white

- 3 cups all-purpose flour

- 2 cups blueberries

- 1 teaspoon baking powder

- 1/2 teaspoon baking soda

- 1/2 teaspoon salt

- 8 ounces low-fat lemon yogurt

- 2 teaspoons vanilla extract

- Low-fat cooking spray

- 1/2 cup powdered sugar

- 4 teaspoons fresh lemon juice

Preheat the oven to 350°F. Coat a tube pan with cooking spray and set aside.

Beat the butter, cream cheese, and sugar in the bowl of an electric mixer until light and creamy. Add the eggs and egg whites, one at a time, blending well after each addition.

Place the blueberries in a bowl. Toss with 2 tablespoons of the flour. Set aside.

In another bowl, combine the remaining flour, baking powder, baking soda, and salt. Add the flour mixture to the sugar mixture alternately with the lemon yogurt, beginning and ending with the flour. Fold in the blueberries and vanilla.

Pour the batter into the prepared pan. Bake for 1 hour and 10 minutes. Remove from the oven and let cool for 10 minutes.

While the cake is cooling, prepare a glaze: Stir together the powdered sugar and lemon juice until the sugar is dissolved into the juice.

Invert the cake onto a plate and spoon the glaze over the top.

Serves 16.

Click here for a link to the original recipe.

Low Fat Lemon Cream Cheese Pound Cake

- 2 tablespoons graham cracker crumbs

- 3 cups cake flour

- 1 teaspoon baking powder

- 1/4 teaspoon salt

- 2 tablespoons butter, at room temperature

- 1 jar lemon butter

- 1 cup plain yogurt, drained

- 1 3/4 cup sugar

- 1 teaspoon lemon extract

- 1 large egg

- 2 large egg whites

- 1 cup low-fat buttermilk

- 1/2 cup fresh raspberries

- 1/2 cup fresh blackberries

Place the yogurt in a fine mesh sieve lined with a coffee filter. Let drain over a bowl for 2 hours. Discard the liquid and measure out 1/2 cup of the yogurt.

Preheat the oven to 350°F. Grease a 9-inch springform pan and sprinkle with graham-cracker crumbs. Set aside.

Sift the flour and measure out 3 cups. Combine with baking powder and salt. Set aside.

Beat the butter, 1/2 cup lemon butter, and yogurt in the bowl of an electric mixer. Add sugar and blend well. Add lemon extract, egg, and egg whites and mix until incorporated. Alternately add the flour mixture and buttermilk and blend until fully incorporated.

Pour batter into the prepared pan. Dollop with 4 teaspoons of lemon butter and swirl with a knife to marbleize. Bake for 65 minutes, until a cake tester comes out clean. Tent with foil the last 15 minutes of baking if the cake is browning too fast. Remove from the oven and let cool for 30 minutes in the pan. Cut into slices and serve.

Serves 10.

Click here for a link to the original recipe.

Enjoy these low fat pound cake recipes.

Fruit cobblers are a diverse, easy, and delicious dessert. And the good news is that they don’t have to be full of fat. I add new fruits at every season. Apples in the fall, pears and figs in the winter, cherries in the summer, and peaches in the spring. Try out any fruit combinations you want with these low-fat cobbler recipes that I have provided for you.

Low-Fat Blueberry Peach Cobbler

- 1/2 cup sugar

- 1 tablespoon cornstarch

- 1/2 teaspoon lemon zest

- 1/4 teaspoon ground cinnamon

- 3 cups chopped ripe peaches

- 2 cups fresh blueberries

- 1 tablespoon fresh lemon juice

- 1/2 teaspoon vanilla extract

- 1 cup all-purpose flour

- 3 tablespoons sugar

- 3/4 teaspoon baking powder

- 1/8 teaspoon baking soda

- 1/4 teaspoon salt

- 2 tablespoons cold margarine, diced

- 6 tablespoons low-fat buttermilk

Preheat the oven to 400°F. Lightly grease an 8-inch square baking dish and set aside.

Combine the sugar, cornstarch, lemon zest, and cinnamon in a large bowl. Add the peaches, blueberries, lemon juice, and vanilla and toss gently until incorporated.

Pour the mixture into the prepared baking dish. Bake for 15 minutes, until the juices are bubbly.

Combine the flour, sugar, baking powder, baking soda, and salt in a medium bowl. Cut in the margarine with a pastry cutter until the butter is the size of peas. Add the buttermilk and stir until the mixture is moist.

Dump the dough out onto a lightly floured surface and knead lightly about 3 times. Roll out into a circle about 1/4-inch thick. Using a floured 2-inch biscuit cutter, cut out 16 biscuits. Arrange the biscuits, in the pan, on top of the hot fruit mixture. Bake for another 20 minutes, until the biscuits are golden brown.

Serves 8.

Click here for a link to the original recipe.

Low-Fat Cherry Cobbler

- 1 cup fat-free vanilla yogurt

- 1 1/2 cups sugar

- 6 egg whites

- 2 cups all-purpose flour

- 2 teaspoons baking powder

- 1 (20 ounce) can reduced-sugar cherry pie filling

Preheat the oven to 350°F. Lightly grease a 13 by 9 by 2-inch baking dish. Set aside.

Beat the yogurt and sugar in the bowl of an electric mixer. Add the egg whites and mix well. In a smaller bowl, combine the flour and baking powder. Slowly stir in to the yogurt mixture.

Pour the yogurt mixture into the prepared baking dish and spoon the cherry pie filling on top. Bake for 40 to 50 minutes, until the filling is bubbly.

Serves 15.

Click here for a link to the original recipe.

Low-Fat Vegan Plum Cobbler

- 2 pounds fresh plums, pitted and halved

- 5 ounces soy yogurt

- 1/4 cup water

- 1 tablespoon fresh lemon juice

- 1/2 cup agave nectar

- 1 1/2 teaspoons vanilla extract

- 1 cup whole wheat pastry flour

- 1/4 teaspoon ground cinnamon

- 2 tablespoons cornstarch

- 1 1/4 teaspoons baking powder

- 1/2 teaspoon baking soda

- 1/4 teaspoon salt

- Pinch of pure stevia extract

Preheat the oven to 350°F. Lightly grease a 9-inch deep pie dish and set aside.

Place the plums in the bottom of the pan. In a small bowl, stir together the yogurt, water, lemon juice, agave nectar, and vanilla. Whisk in the stevia until it is completely dissolved. In another bowl, combine the flour, cinnamon, cornstarch, baking powder, baking soda, and salt. Add the wet ingredients to the dry ingredients and mix until well combined.

Pour the batter over the plums and smooth the top. Bake for 40 to 50 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and let cool for 15 minutes before serving.

Serves 6.

Click here for a link to the original recipe.

Enjoy.

Looking for a gooey cheesy indulgence? I usually turn to macaroni & cheese. But I always find it so addictive that I can never stop. Next time you’re craving some cheesy goodness, try these next three low fat and healthy alternatives.

Low-Fat Guilt Free Mac & Cheese

- 8 ounces elbow macaroni

- 1 (16 ounce) container low-fat cottage cheese

- 2 tablespoons all-purpose flour

- 1/4 cup fat-free milk

- 1 3/4 cups skim milk

- 1 cup reduced-fat shredded cheddar cheese

- 1 teaspoon salt

- 1/4 teaspoon black pepper

- Pinch of nutmeg

- 1/4 cup grated Parmesan cheese

Preheat the oven to 375°F. Grease a broiler-safe 2 1/2-quart casserole dish. Set aside.

Bring a large pot of water to a boil. Add the pasta and cook according to the package’s directions. Drain the pasta and set aside.

Puree the cottage cheese in the bowl of a food processor until smooth. Set aside. Whisk together the all-purpose flour and fat-free milk in a saucepan until smooth. Slowly whisk in the skim milk and cook over medium heat, stirring often, until the mixture thickens slightly and comes to a boil. Off the heat, stir in the cottage cheese, cheddar cheese, salt, pepper, and nutmeg.

Pour the pasta into the prepared casserole dish and top with the cheese sauce. Bake for 20 minutes, until the cheese sauce is thickened. Remove from the oven and sprinkle with the Parmesan.

Heat the broiler and place the casserole dish in the broiler for 2 to 3 minutes, until the top is golden brown.

Serves 8.

Click here for a link to the original recipe from Good Housekeeping.

Low-Fat Everyday Mac & Cheese

- 1/2 pound elbow macaroni

- 1 (12 ounce) can reduced-fat evaporated milk

- 3/4 cup 2% milk

- 1/4 teaspoon dry mustard

- 1/8 teaspoon garlic powder

- Pinch of cayenne

- 2 teaspoons cornstarch

- 8 ounces reduced-fat grated cheddar cheese

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package’s directions. Drain and set aside.

In the same pan, add the evaporated milk, 1/2 cup of the 2% milk, mustard, garlic powder, cayenne, and 1/2 teaspoon of salt. Bring to a boil and then reduce to a simmer. In a small bowl, whisk together the cornstarch and remaining 1/4 cup of milk. Slowly whisk into the simmering mixture. Continue to simmer for about 2 minutes, whisking constantly until the sauce is thick and smooth. Off the heat, whisk in the cheddar cheese until it is melted. Stir in the macaroni. Let the mixture sit off the heat for about 5 minutes before serving.

Serves 5.

Click here for a link to the original recipe from CBS News.

Classic Low-Fat Macaroni & Cheese

- 1 1/4 cups elbow macaroni

- 1 cup fat-free milk

- 1 1/4 cups shredded reduced-fat cheddar cheese

- 2/3 cup fat-free cottage cheese

- Freshly ground black pepper

- 1 tablespoons grated onion

- Pinch of paprika

Preheat the oven to 350°F. Lightly grease a 1 1/2-quart baking dish and set aside.

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package’s directions. Drain the pasta and set aside.

Combine the milk, cheese, and a pinch of pepper in the bowl of a food processor. Pulse until the mixture is creamy. Pour into a large bowl and fold in the drained pasta and onion.

Pour the mixture into the prepared baking dish and sprinkle with the paprika. Bake for 1 hour, until heated through.

Serves 4.

Click here for a link to the original recipe from Taste of Home.

Enjoy these tasty and healthy low-fat macaroni & cheese dishes.

Brownies are one of the most beloved treats you can find. They are chewy, dense, and rich in flavor. And to get that rich flavor, you really don’t need loads of butter or sugar. Try these three delicious brownie recipes the next time you’re looking for a chocolate indulgence.

Low-Fat Fudge Brownies

- 1/2 cup all-purpose flour

- 1/2 cup whole wheat flour

- 1 cup packed brown sugar

- 3/4 cup cocoa powder

- 1/2 teaspoon baking powder

- 1/4 teaspoon salt

- 2 egg whites

- 1 teaspoon vanilla extract

- 1/4 cup unsweetened applesauce

- 1/4 cup low-fat sour cream

- 1/4 cup fat-free milk

Preheat the oven to 350°F. Spray an 8-inch square baking pan with nonstick cooking spray.

In a medium bowl, stir together the flour, sugar, cocoa powder, baking powder, and salt. In another bowl, whisk together the egg whites, vanilla, applesauce, sour cream, and milk. Add the dry ingredients and mix until just moistened.

Pour the batter into the pan and cook for 25 to 30 minutes, until the centers are still slightly soft. Remove from the oven and let cool completely on a wire rack. Cut into even squares.

Makes 16 brownies.

Here is a link to the original recipe.

Low-Fat Peanut Butter Fudge Brownies

BASE:

- 2 cups sugar

- 1 1/2 cups all-purpose flour

- 3/4 cup cocoa powder

- 1/2 teaspoon salt

- 2/3 cup unsweetened applesauce

- 3/4 cup egg substitute

- 2 teaspoons vanilla extract

FILLING:

- 3 ounces reduced-fat cream cheese, at room temperature

- 1/3 cup reduced-fat creamy peanut butter

- 1/4 cup sugar

- 1/4 cup egg substitute

- 1 teaspoon vanilla extract

TO MAKE THE BASE:

Preheat the oven to 325°F. Coat a 13 by 9 by 2-inch baking pan with nonstick cooking spray.

In a large bowl, combine the sugar, flour, cocoa powder, and salt. Stir in the applesauce, egg substitute, and vanilla and mix to combine. Pour half the batter into the prepared baking pan and smooth the top.

TO MAKE THE FILLING:

Combine the cream cheese, peanut butter, sugar, egg substitute, and vanilla in the bowl of an electric mixer and beat until smooth. Drop by the spoonful onto the batter. Then spoon the remaining brownie batter on top and make a swirly pattern using a sharp knife or spatula.

Bake for 25 to 30 minutes, until the edges are firm but the centers are still slightly soft. Remove from the oven and let cool completely on a wire rack. Cut into even squares.

I left off the frosting from the original recipe. It only adds more calories and they are just as delicious without it.

Makes 20 brownies.

Here is a link to the original recipe.

Chewy Low-Fat Chocolate Brownies

- 1/2 cup cocoa powder

- 1 cup all-purpose flour

- 1 teaspoon baking powder

- 1/2 teaspoon salt

- 2 tablespoons unsalted butter, at room temperature

- 1 teaspoon vanilla extract

- 1 3/4 cups sugar

- 2 egg whites

- 3/4 cup unsweetened applesauce

Preheat the oven to 350°F. Coat an 8-inch square baking pan with nonstick cooking spray.

Beat the butter and sugar in the bowl of an electric mixer until light and fluffy. Add the egg whites, applesauce, and vanilla and blend well. In a separate bowl, mix together the cocoa powder, flour, baking powder, and salt. Slowly add to the wet mixture, a little at a time, just until incorporated.

Pour the batter into the prepared baking pan. Bake for 30 to 35 minutes, until firm around the edges and still soft in the center. Remove from the oven and let cool completely on a wire rack. Cut into even squares.

Makes 16 brownies.

Here is a link to the original recipe.

Enjoy these recipes!

You no longer have to feel guilty about eating delicious muffins. Here, I have 7 tasty recipes for all different kinds of muffins. Blueberry, banana, chocolate chip, and more! And they are not full of sugar and fat. Enjoy these recipes the next time you’re craving a sweet treat.

Low-Fat Blueberry Bran Muffins

- 1 1/2 cups wheat bran

- 1 cup nonfat milk

- 1/ cup unsweetened applesauce

- 1 egg

- 2/3 cup packed brown sugar

- 1/2 teaspoon vanilla extract

- 1/2 cup all-purpose flour

- 1/2 cup whole wheat flour

- 1 teaspoon baking soda

- 1 teaspoon baking powder

- 1/2 teaspoon salt

- 1 cup fresh blueberries

Preheat the oven to 375°F. Line a standard 12-cup muffin tin with paper liners. Set aside.

Mix together the bran and milk. Let the mixture stand for 10 minutes. In a large bowl, mix together the applesauce, egg, brown sugar, and vanilla. Add the bran mixture and mix well. In another bowl, sift together the flours, baking soda, baking powder, and salt. Stir the dry ingredients into the bran mixture until just incorporated. Fold in the blueberries.

Spoon evenly into the muffin cups. Bake for 15 to 20 minutes, until a cake tester comes out clean. Remove from the oven and let cool for 10 minutes. Transfer the muffins to a baking sheet to cool completely.

Makes 12 muffins.

Click here for a link to the original recipe.

Low-Fat Raspberry Orange Muffins

- 1 cup all-purpose flour

- 1 cup whole wheat flour

- 1/2 cup sugar

- 1 teaspoon baking soda

- 1 teaspoon baking powder

- 1/4 teaspoon salt

- 2 tablespoons canola oil

- 1/4 cup fresh orange juice

- 1 orange, zested

- 1 teaspoon vanilla extract

- 8 ounces fat-free vanilla yogurt

- 1 egg, beaten with a fork

- 6 ounces fresh raspberries

Preheat the oven to 400°F. Line a standard 12-cup muffin tin with paper liners. Set aside.

Whisk together the flours, sugar, baking soda, baking powder, and salt in a large bowl. In another bowl, combine the oil, orange juice, orange zest, vanilla, yogurt, and egg. Make a well in the center of the dry ingredients and add the liquids. Stir until just moist and incorporated. Fold in the raspberries.

Spoon the batter evenly into the muffin cups. Bake for 20 minutes, until a cake tester comes out clean. Remove from the oven and let cool for 10 minutes. Transfer the muffins to a wire rack to cool completely.

Makes 12 muffins.

Click here for a link to the original recipe.

Low-Fat Pumpkin Muffins

- 2 cups all-purpose flour

- 1 tablespoon baking powder

- 1 teaspoon salt

- 1 teaspoon baking soda

- 1/2 teaspoon ground cloves

- 1 teaspoon ground cinnamon

- 1 teaspoon ground nutmeg

- 2/3 cup unsweetened applesauce

- 1 cup canned pumpkin puree

- 2/3 cup sugar

- 1/2 cup fat free egg substitute

- 2/3 cup fat free milk

Preheat the oven to 400°F. Line a standard 12-cup muffin tin with paper liners. Set aside.

Combine the flour, baking powder, salt, baking soda, cloves, cinnamon, and nutmeg in a large bowl.

Combine the applesauce, pumpkin puree, sugar, egg substitute, and milk in the bowl of an electric mixer fitted with the paddle attachment. Fold in the flour mixture with a rubber spatula, mixing only until just incorporated.

Spoon the batter evenly into the muffin cups. BAke for 20 to 25 minutes, until a cake tester comes out clean. Remove from the oven and let cool for 10 minutes. Transfer the muffins to a wire rack to cool completely.

Makes 12 muffins.

Click here for a link to the original recipe.

Low-Fat Chocolate Chip Muffins

- 1 cup all-purpose flour

- 1 teaspoon baking powder

- 1/2 teaspoon salt

- 1 egg

- 1 egg white

- 1/2 cup + 2 tablespoons packed brown sugar

- 1/4 cup unsweetened applesauce

- 3 teaspoons canola oil

- 1 teaspoon vanilla extract

- 6 tablespoons semisweet chocolate chips

Preheat the oven to 400°F. Line a standard 12-cup muffin tin with paper liners. Set aside.

Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.

Separate the egg, placing the whites in a medium bowl and the yolk in a large bowl. Set the whites aside. Add the brown sugar, applesauce, oil, and vanilla to the yolk. Mix with a wooden spoon until blended. Slowly add the flour mixture and stir until just incorporated.

Beat the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until soft peaks form. Add the whites to the batter along with 4 tablespoons of the chocolate chips.

Spoon the batter evenly into the muffin cups. Sprinkle a few of the remaining chocolate chips on top of each muffin. Bake for 20 to 25 minutes, until a cake tester comes out clean. Remove from the oven and let cool for 10 minutes. Transfer the muffins to a wire rack to cool completely.

Makes 12 muffins.

Click here for a link to the original Weight Watchers recipe.

Low-Fat Cranberry Muffins

- 2 cups all-purpose flour

- 1 tablespoon baking powder

- 1/4 teaspoon salt

- 1 egg

- 1 cup sugar

- 2 tablespoons margarine, melted

- 1 cup fresh orange juice

- 1 teaspoon orange zest

- 1 1/4 cups fresh cranberries, chopped

Preheat the oven to 400°F. Line a standard 12-cup muffin tin with paper liners. Set aside.

Whisk together the flour, baking powder, and salt in a bowl. Set aside.

Beat the egg, sugar, and margarine in the bowl of an electric mixer on medium speed until smooth. Add the orange juice and orange zest and blend well. Gradually add the flour and cranberries, a little at a time, until just incorporated.

Spoon the batter evenly into the muffin cups. Bake for 15 to 20 minutes, until a cake tester comes out clean. Remove from the oven and let cool for 10 minutes. Transfer the muffins to a wire rack to cool completely.

Makes 12 muffins.

Click here for a link to the original recipe.

Low-Fat Banana Muffins

- 2 1/2 cups all-purpose flour

- 2 teaspoons baking powder

- 1 teaspoon baking soda

- 1 teaspoon ground cinnamon

- 1/2 cup unsweetened applesauce

- 1 cup sugar

- 3 egg whites

- 2 cups mashed ripe bananas

- 1 teaspoon vanilla extract

Preheat the oven to 350°F. Line 15 muffin cups with paper liners. Set aside.

In a large bowl, combine the flour, baking powder, baking soda, and cinnamon. In another bowl, combine the applesauce, sugar, egg whites, banana, and vanilla. Make a well in the dry ingredients and gradually add the wet ingredients. Mix just until moistened.

Spoon the batter evenly into the muffin cups. Bake for 20 to 25 minutes, until a cake tester comes out clean. Remove from the oven and let cool for 10 minutes. Transfer the muffins to wire racks to cool completely.

Makes 15 muffins.

Click here for a link to the original recipe from Taste of Home.

Low-Fat Corn Muffins

- 1 1/3 cups all-purpose flour

- 1 1/3 cups yellow cornmeal

- 1/3 cup nonfat dry milk powder

- 1/4 cup sugar

- 4 teaspoons baking powder

- 1/4 teaspoon salt

- 1 (8.75 ounce) can cream-style corn

- 3/4 cup water

- 1/2 cup egg substitute

- 1/2 cup unsweetened applesauce

Preheat the oven to 350°F. Line 18 muffin cups with paper liners. Set aside.

In a large bowl, combine the flour, cornmeal, milk powder, sugar, baking powder, and salt. In another bowl, combine the corn, water, egg substitute, and applesauce. Stir the dry ingredients into the wet ingredients and mix until just moistened.

Spoon the batter evenly into the muffin cups. Bake for 17 to 20 minutes, until a cake tester comes out clean. Remove from the oven and let cool for 10 minutes. Transfer the muffins to wire racks to cool completely.

Makes 18 muffins.

Click here for a link to the original recipe from Taste of Home.

Enjoy.

Lasagna can be a quick and easy dish to whip up for dinner. But we often don’t think about the unhealthy ingredients we put into our dinners when we are low on time. Use these quick, easy, and HEALTHY low-fat lasagna recipes for your next busy night.

Low-Fat Classic Italian Lasagna

- 1 cup chopped yellow onion

- 1 cup chopped green bell pepper

- 1 1/4 pound ground turkey

- 2 teaspoons dried Italian seasoning

- 1 (28 ounce) can diced tomatoes

- 1 (15 ounce) can tomato sauce

- 15 ounces reduced-fat ricotta cheese

- 8 ounces shredded low-fat mozzarella cheese, + 2 ounces to sprinkle on top

- 1 (10 ounce) packaged chopped frozen spinach, thawed and drained

- 1 (24 ounce) package ready-to-bake lasagna noodles (use 16 of these noodles)

- Salt and pepper

Preheat the oven to 400°F. Spray a skillet with nonstick cooking spray and heat over high heat.

Add the chopped onion and bell pepper to the pan and cook for 3 minutes, until tender. Add the turkey and saute for about 5 minutes, until browned and cooked through. Add the seasoning, diced tomatoes and their juices, and the tomato sauce and stir to combine. Bring to a boil and stir occasionally. Remove from the heat and season to taste with salt and pepper.

Mix together the ricotta, mozzarella, and spinach in a bowl. Stir to mix and season with salt and pepper.

Spray a pan with cooking spray and spread 1 cup of the tomato sauce over the bottom of the pan. Add 4 lasagna noodles. Spread 1/2 cup of the ricotta mixture over the noodles. Top with 4 more noodles and 3 cups of the tomato sauce. Add 4 more lasagna noodles and spread 1/2 cup of the ricotta mixture over the noodles. Top with the remaining tomato sauce and the extra 2 tablespoons of mozzarella. Place the pan on a cookie sheet and bake for 45 minutes, until hot and bubbly. Remove from the oven and let cool for 5 to 10 minutes before serving. The lasagna can be covered with plastic and stored in the refrigerator for up to 2 days and the freezer for up to 1 week.

Serves 12.

Here is a link to the original recipe.

Low-Fat Vegetables Lasagna

- 2 teaspoons olive oil

- 1 garlic clove, crushed

- 1 yellow onion, chopped

- 1 1/2 cups cremini mushrooms, sliced

- 1 celery stalk, chopped

- 1 carrot, chopped

- 1 zucchini, chopped

- 1 yellow squash, chopped

- 1 (28 ounce) can crushed tomatoes

- 2 Tablespoons tomato paste

- 1 teaspoon oregano

- Pepper

- 2 handfuls baby spinach leaves, chopped

- 1 (15 ounce) container fat-free ricotta cheese

- 8 ounces no-cook lasagna noodles

- 3/4 cup reduced-fat shredded mozzarella

Preheat the oven to 375°F. Coat an 11 by 7-inch baking dish with cooking spray.

Heat the oil in a large saucepan. Add the garlic and saute for 1 minute. Add the onion, mushrooms, celery, carrot, zucchini, and squash and saute for 10 minutes, until the vegetables are tender. Add the tomatoes, tomato pasta, herbs, and a pinch of pepper. Bring to a boil, then reduce to a simmer and cook for 10 minutes. Stir in the spinach.

Spread 1 cup of this sauce on the bottom of the dish. Top with noodles, followed by half of the ricotta cheese. Add another layer of sauce, followed by noodles and the remaining ricotta cheese. Continue layering the remaining noodles and sauce, ending with the sauce. Top with the mozzarella. Bake for 30 minutes, until the cheese is melted and the juices are bubbly. Remove from the oven and let cool for 10 minutes before serving.

Serves 8.

Here is a link to the original recipe.

Low-Fat Southwester Lasagna

- 1 teaspoon canola oil

- 1 pound lean ground beef

- 1 carrot, chopped

- 1 yellow onion, chopped

- 1 (16 ounce) jar spicy salsa

- 1 (15 ounce) can reduced-sodium black beans, rinsed and drained

- 1 (10 ounce) pack frozen corn, thawed

- 1 teaspoon chili power

- 1 teaspoon ground cumin

- 8 ounces pre-cooked lasagna noodles

- 1 (16 ounce) container fat-free ricotta cheese

- 3/4 cup shredded reduced-fat cheddar cheese

Preheat the oven to 350°F.

Heat the oil in a large skillet. Add the carrots and onions and cook until the onions are translucent. Add the beef and cook for about 5 minutes, until just cooked through. Drain any excess fat. Stir in the salsa, black beans, corn, chili powder, and cumin.

Spread one-third of the beef mixture into a 9 by 13-inch baking dish. Layer half the noodles on top. Spoon half the ricotta over the noodles. Add another third of the meat mixture, followed by the remaining noodles and ricotta. Spread the rest of the meat on top and sprinkle with the cheddar cheese. Bake for 35 minutes, until bubbly and hot. Remove from the oven and let cool for 10 minutes before serving.

Serves 10.

Here is a link to the original recipe.

Enjoy these easy, healthy, diverse options for lasagna.

Granola serves as a perfect snack, a topping for yogurt, or a crunchy addition to ice cream or fruits. But sometimes, the granola you are snacking on is full of fat, sugar, and calories. Try these healthy low-fat granola recipes. They will be your new favorite addition to any snack of your choice.

Low-Fat Granola with Walnuts

- 4 cups old-fashioned rolled oats

- 1 cup toasted wheat germ

- 1/2 cup flax seed

- 1 1/2 teaspoons ground cinnamon

- 1 1/2 teaspoons ground ginger

- 1 cup unsalted sunflower seeds

- 1 cup chopped walnuts

- 5 tablespoons molasses

- 1/3 cup canola oil

- 1/3 cup water

Preheat the oven to 300°F. Mix together the oats, wheat germ, flax seed, cinnamon, ginger, sunflower seeds, and walnuts in a large bowl. Combine the molasses, oil, and water in another small bowl. Pour over the oat mixture and stir well until everything is coated. Spread in an even layer on two baking sheets.

Bake for about 45 minutes, stirring every 20 minutes to ensure even browning, until dry and light golden. Remove from the oven and let the granola cool to room temperature. You can store the granola at room temperature in a sealed container for up to 1 month. Or you can serve the granola atop fruit and yogurt right after baking.

Makes 8 cups.

Here is a link to the original recipe from Martha Stewart.

Honey Granola Bars

- 1/4 cup quick-cooking oats

- 1/4 cup whole wheat flour

- 1/4 cup toasted wheat germ

- 1/4 teaspoon ground cinnamon

- 1/4 cup + 2 Tablespoons honey

- 1/3 cup mixed dried fruits (apricots, cherries, cranberries, raisins)

Preheat the oven to 300°F. Coat an 8-inch square pan with nonstick cooking spray.

Combine the oats, flour, wheat germ, and cinnamon in a bowl and stir to mix well. ADd the honey and mix until moist and crumbly. Fold in the dried fruits. Pat the mixture into the prepared pan and bake for 18 to 20 minutes, until lightly browned on top. Remove from the oven and let cool to room temperature. Cut into bars and serve.

Serves 12.

Here is a link to the original recipe.

Low-Fat Yogurt and Granola Parfait

- 1 cup sliced strawberries

- 1 large sliced banana

- 2 cups low-fat vanilla yogurt

- 2 cups low-fat granola (feel free to use the Martha Stewart recipe from above)

In four separate parfait glasses or small bowls, alternately layer the strawberries, yogurt, granola, and banana. Garnish with a light sprinkling of granola and a few slices of strawberry and banana. Chill the parfaits in the refrigerator or serve immediately.

Serves 4.

Here is a link to the original recipe.

Enjoy these recipes!

One of my favorite things in the whole world is frosting. Everyone knows that it is the best part of the cake.  You can smear it on a cupcake or lick it off your fingers. But, frosting doesn’t have to be packed with sugar and butter.  Use these recipes the next time you need a delicious frosting.

Low-Fat Classic Buttercream Frosting

- 1/2 cup low fat butter substitute

- 4 cups powdered sugar, sifted

- 1 teaspoon vanilla extract

- 1/4 cup non fat milk

Beat the butter substitute in the bowl of an electric mixer until fluffy. Slowly add the powdered sugar and mix well, scraping down the sides of the bowls as needed. Add the vanilla and milk and continue to beat until smooth and fluffy. Use to frost your cakes or cupcakes.

Here is a link to the original recipe.

Low-Fat Chocolate Frosting

- 1/2 cup cocoa powder

- 4 Tablespoons corn starch

- 1 cup sugar

- 1/4 teaspoon salt

- 2 cups fat free milk

- 1 Tablespoon unsalted butter, at room temperature

- 2 teaspoons vanilla extract

Mix together the cocoa powder, corn starch, sugar, and salt in a small saucepan. Add the milk and slowly stir until incorporated. Cook the mixture over medium heat on the stove, stirring constantly. Add the butter and vanilla. Let cool to a spreadable consistency.

Here is a link to the original recipe.

Low-Fat Cream Cheese Frosting

(My personal favorite!)

- 8 oz. package reduced fat cream cheese

- 1 cup powdered sugar, sifted

- 1 teaspoon vanilla extract

Beat the cream cheese, powdered sugar, and vanilla in the bowl of an electric mixer until smooth. Easy as that.

Here is a link to the original recipe.

Enjoy.

Cookies are as diverse as they are delicious.  They are the perfect treat for any age.  If you’re trying to cut back on fat and calories, try out these tasty recipes for a healthier approach to baking.

Low-Fat Chocolate Chip Cookies

- 1/4 cup unsalted butter, at room temperature

- 1/2 cup sugar

- 1/4 cup brown sugar, packed

- 1 egg white

- 1 teaspoon vanilla extract

- 1 cup all-purpose flour

- 1/2 teaspoon baking soda

- 1/4 teaspoon salt

- 1/4 cup cocoa powder

- 1/3 cup mini chocolate chips

Preheat the oven to 375°F. Line a few cookie sheets with parchment paper and set aside.

Beat the butter and sugars in the bowl of an electric mixer until creamy. Add the egg white and vanilla and mix well.

Combine the flour, baking soda, salt, and cocoa powder in a separate bowl. Gradually add to the egg and sugar mixture.  The dough will be crumbly at first. Stir in the chocolate chips.

Drop the dough by the teaspoonful onto the cookie sheets. Bake for 8 to 10 minutes, until the cookies bounce back slightly when pressed lightly with your finger. Transfer to a wire rack to cool.

Makes about 30 cookies.

Here is a link to the original recipe.

Low-Fat Peanut Butter Cookies

- 1/2 cup granulated sugar

- 1/2 cup brown sugar, packed

- 1/2 cup reduced-fat creamy peanut butter

- 1/2 cup margarine, at room temperature

- 1 large egg

- 1 1/4 cups all-purpose flour

- 3/4 teaspoon baking soda

- 1/2 teaspoon baking powder

- 1/4 teaspoon salt

Preheat the oven to 375°F.

Beat the sugars, peanut butter, margarine, and egg in the bowl of an electric mixer on medium speed until smooth.

Sift together the flour, baking soda, baking powder, and salt in a separate bowl. Gradually add to the sugar mixture.

Shape the dough into 1/4-inch round balls and space evenly on cookie sheets. Flatten each cookie in a crisscross pattern with the tines of a fork. Bake for 10 minutes, until lightly browned. Transfer to wire racks to cool.

Makes about 30 cookies.

Here is a link to the original recipe.

Low-Fat Oatmeal Cookies

- 1 cup all-purpose flour

- 1 cup quick cooking oats

- 1/2 cup sugar

- 1/2 teaspoon baking powder

- 1/2 teaspoon baking soda

- 1/2 teaspoon salt

- 1/2 teaspoon ground cinnamon

- 2 egg whites

- 1/3 cup corn syrup

- 1/3 cup raisins

Preheat the oven to 375°F. Line a few baking sheets with parchment paper and set aside.

In a large bowl, mix together the flour, oats, sugar, baking powder, baking soda, salt, and cinnamon.  Whisk in the egg whites and corn syrup and mix well. Fold in the raisins.

Drop the dough by the tablespoonful onto the cookie sheets. Bake for 8 to 10 minutes, until lightly golden.

Makes about 30 cookies.

Here is a link to the original recipe.

Low-Fat Sugar Cookies

- 5 Tablespoons unsalted butter, at room temperature

- 3/4 cup sugar

- 1 large egg

- 1 teaspoon vanilla extract

- 1 2/3 cups all-purpose flour

- 1 teaspoon baking powder

- 1/4 teaspoon salt

Beat the butter and sugar in the bowl of an electric mixer until creamy. Add the egg and vanilla.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the butter and sugar mixture until a dough forms. It will seems crumbly at first, but will come together. Wrap the dough in plastic and chill in the refrigerator for 2 hours.

Once chilled, preheat the oven to 350°F. Line a few cookie sheets with parchment paper and set aside.

On a lightly floured surface, roll out the dough to an 1/4-inch thickness. Dip cookie cutters in flour and cut into your favorite shapes. Re-roll the remaining dough until all is used up.

Place the cookies 1 inch apart on the cookie sheets. Bake for 9 to 10 minutes, until the edges are lightly browned. Transfer to a wire rack to cool.

Makes about 30 cookies.

Here is a link to the original recipe.

Enjoy.

Using less oil and fat in biscuits is easy to do. You can still retain the flaky texture and buttery taste by making a few revisions to your favorite full-flavored biscuit recipes. Use these recipes the next time your looking for a biscuit fix.

Low Fat Buttermilk Biscuits

- 3/4 cups reduced fat buttermilk

- 1 Tablespoon canola oil

- 1 cup all-purpose flour

- 1 cup cake flour

- 1 Tablespoon sugar

- 1 1/2 teaspoons baking powder

- 1/2 teaspoon baking soda

- 1/2 teaspoon salt

- 1 1/2 Tablespoons cold butter, diced

- 1 Tablespoon reduced fat milk

Preheat the oven to 425°F. Coat a baking sheet with low fat cooking spray.

Combine the buttermilk and oil in a small bowl. Set aside.

In a large bowl, sift together the all-purpose flour, cake flour, sugar, baking powder, baking soda, and salt. Cut in the butter with a pastry cutter or your fingers until the mixture is crumbly. Whisk in the buttermilk mixture until just combined.

Transfer the dough to a clean lightly floured surface. Knead for 30 seconds, then roll out to 1/2 inch thickness. Cut out the dough into 2-inch rounds. Transfer the biscuits to the baking sheet as you work. Gather the leftover dough and continue to cut out biscuits until you’ve used all the dough.

Brush the tops of the biscuits with the milk. Bake for 8 to 12 minutes, until golden brown.

Serves 10

Here is a link to the original recipe.

Low Fat Rosemary Cheese Biscuits

- 2 cups all-purpose flour

- 1 Tablespoon baking powder

- 1/2 teaspoon salt

- 1/4 cup margarine

- 1 cup reduced fat milk

- 1/2 cup reduced fat cheddar cheese

- 1 Tablespoon dried rosemary

- 1 Tablespoon dried basil

- 1 Tablespoon dried sage

- 1 Tablespoon dried thyme

Preheat the oven to 375°F. Lightly grease a baking sheet.

Mix together all of the ingredients in one bowl. This is the simplest recipe you’ll find.

Drop the dough by the tablespoonful onto the baking sheet.

Bake for 10 to 12 minutes, until golden brown on top.

Serves 12.

Here is a link to the original recipe.