- Breakfasts, Lunches & Dinners
- Sweet Snacks & Desserts
- Banana Bread
- Better Brownies
- Butternut Squash Tart
- Carrot Cake
- Chocolate Banana Coins
- Chocolate Walnut Muffins
- Chocolate-almond Carrot Cake
Cookie Dough (can be eaten raw!)- Fluffer-Nutter
- Fruity Parfait
- Ginger-Cranberry Loaf
- Sweet Omelet
- Healthy Carrot Cake with Cream Cheese Frosting
- High Fiber Chocolate Muffins
- Low-Sugar Cheesecake
- Mango Madness
- Oatmeal Pancakes
- Orange and Fig Baked Apples
- Pancakes
- Pumpkin Pancakes
- Raspberry Cheesecakes
- Sophie's 57-Calorie Chocolate Muffins
- Sweet Omelet
- Tiramisu
Better Brownies
By Sophie Pachella
Ingredients:
- 1 box of organic brownie mix (any brand)
- 16 oz can of 100% pumpkin puree (not pie filling)
- 1 cup vanilla non fat yogurt or 1 small carton egg substitute
Preparation:
Combine brownie mix, pumpkin and yogurt/egg until well blended. Record in writing you that you won’t polish off the entire pan in one sitting. Bake according to the directions on the box. Allow to cool, cut into 16 squares and serve with chocolate Redi-whipped cream, and a cup of sugar free hot cocoa. Congratulations, you just ate a vegetable!
