I ♥ F00D

Double-Chocolate Chip Cookies
Ingredients:
1/2cup packed brown sugar
1/4cup butter or margarine, softened
1/2teaspoon vanilla
1egg white
1/2cup Gold Medal® all-purpose flour
3 tablespoons unsweetened baking cocoa
1/2teaspoon baking soda
Dash salt
1/2cup semisweet chocolate chips
Directions:
Heat oven to 375°F. In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy, or mix with spoon. Beat in vanilla and egg white.
Stir in flour, cocoa, baking soda and salt. Stir in chocolate chips. Onto ungreased cookie sheet, drop dough by teaspoonfuls about 2 inches apart.
Bake 8 to 9 minutes or until set (do not overbake). Cool 1 minute; remove from cookie sheet to wire rack.
Nutrition:
Calories 70, Total Fat 3g, Cholesterol 5mg, Sodium 50mg, Total Carbohydrate 9g.

Ingredients:

1 Package Tofu Shirataki Fettuccine Shaped Tofu Noodles
1/2 Wedge The Laughing Cow Light Cheese
1 teaspoon Fat Free Sour Cream
2 teaspoons Kraft Reduced Fat Parmesan Cheese
Salt & Pepper (if desired)

Directions:

Rinse fettuccine noodles VERY well. Microwave them for one minute, then drain them and pat dry. Add cheeses and sour cream. Mix thoroughly. Microwave to help melt cheese further, and mix some more. Add salt and pepper to taste. Enjoy. Serves 1.

Nutrition:

80 calories

(Source: hungry-girl.com)

guiltfreedesserts:

Skinny Chocolate Chip Buttermilk Scones; only 200 calories!
(click on picture for recipe)

guiltfreedesserts:

M&M Cookies; only 81 calories and < 4 g of fat per cookie!
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Fudgy Banana Pudding Pops; Fat free and only 70 calories each! (gluten free)
Ingredients:
box (4-serving size) chocolate fudge sugar-free fat-free instant pudding and pie filling mix
cups fat-free (skim) milk
medium ripe banana
container Yoplait® Light very vanilla yogurt
waxed paper cups (5-oz size)
craft sticks (flat wooden sticks with round ends)
Directions:
In medium bowl, beat pudding mix and milk with wire whisk about 2 minutes or until well blended. Let stand 5 minutes or until thickened.
Meanwhile, in small bowl, mash banana with fork. Stir in yogurt.
Place paper cups in 8-inch pan for easier handling. Spoon 2 tablespoons pudding into each cup. Divide yogurt mixture evenly among cups. Top with remaining pudding mixture. Tap cups on work surface to level top. Insert wooden stick into center of each pop.
Freeze pops about 2 hours or until solid. Store frozen pops in plastic freezer bag in freezer. Peel off paper cups before serving.
Nutrition:
1 Serving (1 Pudding Pop) Calories 70(Calories from Fat 0),Total Fat 0g(Saturated Fat 0g,Trans Fat 0g),Cholesterol 0mg;Sodium 180mg;Total Carbohydrate 13g(Dietary Fiber 0g,Sugars 8g),Protein 3g;Percent Daily Value*:Vitamin A 4.00%;Vitamin C 2.00%;Calcium 10.00%;Iron 2.00%;

White Chocolate Mini Cheesecakes; only 153 calories per serving!
Ingredients
12 reduced-fat vanilla wafers
8 ounces reduced-fat cream cheese, softened
4 ounces fat-free cream cheese, softened
3 ounces white chocolate baking squares, melted and cooled
1/2 cup sugar
1/4 cup fat-free milk
1 1/2 teaspoons vanilla
1 egg white, lightly beaten
Chocolate curls (optional)
Sliced strawberries (optional)
Sliced kiwifruit (optional)

Directions
1. Preheat the oven to 350 degrees F. Line a muffin pan with twelve 2-1/2-inch foil or paper baking cups. Place one vanilla wafer on the bottom of each cup. Set aside.
2. In a medium bowl, beat cream cheeses with an electric mixer on medium speed 30 seconds. Beat in white chocolate, sugar, milk, and vanilla until well combined. Stir in egg white. Spoon mixture into muffin cups until each is about three-quarters full.
3. Bake about 20 minutes or until set, then set pan on a wire rack to cool 10 minutes. Remove cheesecakes from pan; cool on wire rack 1 hour. Cover and chill 3 to 24 hours.
4. Before serving, remove baking cups. If desired, garnish with chocolate curls, strawberries, and/or kiwifruit.

Nutrition facts per cheesecake: 153 calories, 4g protein, 17g carbohydrate, 7g fat (4g saturated), 0g fiber