Desserts, Bake, 200 or fewer calories Recetas

Skinny Springtime Sugar Cookies, Terrific for Easter

These colorful old-fashioned sugar cookies are crispy, delicate and buttery tasting. And, I’m using just a…

Chocolate Chili Cookies (Eggless)

Punchy on the tongue with that chocolaty knockout and a perfect amount of subtle sweetness.

Raspberry Buttermilk Cake

This cake recipe comes from Gourmet Magazine and is very simple to make. The batter is so good, that I greedily licked the batter spoon. You can…

Soft cake with pears and eau de vie

A touch of pear (Poire William) eau de vie highlights the pear flavor in this soft and moist cake.

Chinese Almond Cookies

A basic and delicious version of the popular Chinese cookie - minus the lard! I prefer sliced almonds throughout the dough rather than the single…

Pumpkin Cookies

Top of the Line Banana Nut Bread

This bread is light and tender yet firm,, and has a mixture of flavors appealing to the taste buds. I began…

Oat Pecan Praline Cookies

Chewy, slightly soft texture with a hint of caramel pecan, these attractive cookies make a nice snack for company with coffee, tea or milk.…

Oatmeal-Raisin Cookies

Oatmeal-Raisin Cookies is an easy, quick and delicious recipe for a dessert, coffee break or treat. Makes 6 dozen cookies with a (2) cookie serving…

Apple Tart

Apple Tart is a delicious recipe for an incredible dessert that is also healthy. A great recipe for a large gathering, event or party. Ingredients…

Chocolate Chip Zucchini Cookies

Zucchini cookies much like pumpkin cookies tend to have a cake-like texture rather than crisp or crunchy from the extra moisture of the vegetable.…

Mini Chocolate Love Bites

Wow, this is rich! The perfect chocolate bite! Yum!

Guilt free Lemon Oat Cookies

These are butter, sugar and flour free so you can eat them without feeling guilty! Makes 10-12 cookies (2")

Chef Gino's Peanut Blossom Cookies

Peanut Blossoms were developed by Freda Smith from Gibsonburg, Pa. in a National Pillsbury Bake-Offf…

Lemon Coconut Pixies

I shape ( using an ice cream scoop #40) my cookies right after dough is made and then refrigerate.