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Cranberries contain antioxidants, B12 and they have antibacterial and antiviral qualities. According to the Mayo Clinic, cranberries can be good for preventing cancer and ulcers and treating urinary tract infections.

Yield: 10-12 muffins

Prep Time: 15 min

Cook Time: 20-25 min

Ingredients:

• 1 ½ cup whole wheat flour
• ½ cup sugar
• 2 tsp. baking powder
• ¾ tsp. salt
• 1 8oz. can cranberry sauce
• 1 egg
• ¼ cup orange juice

Directions:

1. Preheat the oven to 400 degrees.
2. Mix together the dry ingredients.
3. Add the wet ingredients and mix until smooth.
4. Grease the muffin tin if you are not using muffin cups.
5. Fill the muffin tin or muffin cups 2/3 of the way full.
6. Bake for 20-25 minutes.

Here I will give 3 cupcake recipes that delighted the taste buds of many in the past. This part is courtesy of Saharacupcakes.com

Pumpkin Swirl Cheesecake Cupcakes

For the Crust

• Seven graham cracker sheets
• 1teaspoon ground cinnamon
• Two TBS sugar
• Four TBS melted butter

For the cheesecake

•  Sixteen ounces softened cream cheese.
• 2/3 cup sugar.
• Two tablespoons pure vanilla extract
• Two large eggs
• 1 cup sour cream

For the pumpkin Swirl

• 1/3 cup pumpkin puree
• One tablespoon ground cinnamon
• 1/2 tablespoon ground nutmeg
• 1 tablespoon ground ginger
• 1/8 tablespoon ground allspice
• Two TBS flour.

You should preheat oven up to 300 degrees F. line a twelve cup muffin pan with liners of cupcake

If you want to make the crust: crush or grind up the graham cracker sheets into very fine crumbs. Then place the graham cracker crumbs in a bowl, and stir in the sugar and ground cinnamon. After that, add and mix the melted butter until the crumbs are moistened evenly. Put one tablespoon of mixture of the graham cracker crumb in each of cupcake liner bottom and then press down the crumbs.

To make the cheesecake: mix the cream cheese that is softened in the stand mixer bowl that is fitted with the paddle attachment on a speed that is medium-high for about three minutes. Add in vanilla and sugar and mix until they combine. At low speed of the mixer, add the eggs and then add the sour cream.

To make the pumpkin swirl- mix together the ground cinnamon, pumpkin puree, ground ginger, ground nutmeg, flour and ground allspice in a medium bowl. Add the cheesecake mixture and stir until they are combined completely. Bake for twenty seven to thirty minutes while rotating the pan half way through the time of baking.

Snickerdoodle Cupcakes

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 cups sifted cake flour
• One tablespoon baking powder
• 1/2 teaspoon salt
• One tablespoon ground cinnamon
• 1/2 teaspoon for dusting
•  One cup room temperature unsalted butter
• Four large eggs
• Two teaspoons pure vanilla extract
• One and a quarter cup milk
• One and three quarter cups sugar

Preheat your oven to 350 degrees. Sift together baking powder, both flours, one tablespoon cinnamon and salt.

On medium-high speed mixer, cream sugar and butter until fluffy and pale. Add eggs and beat in vanilla. At low speed, add flour in three batches with two additions of milk alternating.

For about twenty minutes, bake rotating tins halfway through.

Crème Brulee Cupcakes

Ingredients

Cake batter

• 1 3/4 cups of granulated sugar
• 1 1/2 cups of unsalted butter
• 1 teaspoon salt
• 2 eggs
• 3 cup cake flour
• 1 teaspoon and 1 tablespoon baking powder
• 1 3/4 cups milk
• 1 tablespoon vanilla

Custard frosting

• Two ounces cornstarch
• Ten egg yolks
• Sic cups whipping cream
• 1/2 cup of confectioners’ sugar
• One tablespoon unsalted butter
• One teaspoon vanilla

Brulee sugar mixture

• Two cups brown sugar
• Two cups granulated sugar

Preheat the oven to s50 degrees F for cake batter. Before frosting, you should let it cool completely. Whip the egg yolks and cornstarch in a bowl until fluffy and light for the custard frosting. Continue cooking the cream mixture and the yolk until a boiling point. Then mix together the granulated and brown sugar in a medium bowl for the brulee sugar mixture. For each of the cupcake, top with 1 1/2 ounces of the custard frosting. Then sprinkle on some of brulee sugar mixture and torch. You can repeat several times to your desired thickness.

Cheesecake recipes

Cheesecake doesn’t have to be off-limits if you are on a reduced fat diet. This has all the creamy taste, without all the fat.

Yield: 6 servings

Prep Time: 30 min

Cook Time: 35 to 40 min

Ingredients:

• 16 ounces 1% low-fat cottage cheese
• 3/4  cup egg substitute
• 4 ounces reduced-fat cream cheese, softened
• 1/3 cup sugar
• 1 tbs. sugar, set aside
• 1 teaspoon vanilla extract
• 9-inch graham cracker pie crust
• 1 pint fresh strawberries, sliced

Instructions:

• Preheat the oven to 350 degrees.
• Mix the ingredients, except the crust, strawberries and tablespoon of sugar, together in a large bowl.
• Beat with an electric mixer until smooth.
• Pour into the pie crust.
• Cook for 35 to 40 minutes or until the center is firm.
• Put strawberries in a medium sauce pan with 1 tbs. sugar and mix.
• Heat on low until the juice from the strawberries and sugar form a thin syrup.
• Pour the strawberries and syrup over the cheesecake.
• Chill for 3 hours.

If you take away the crust, pumpkin pie is a low-fat treat. The trick is making the pie firm enough to stand on its own.

Yield: 6 servings

Prep Time: 20 min

Cook Time: 90 min

Ingredients:

• 2/3 cup granulated sugar
• 1/3 brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 3 large eggs
• 2 cans pumpkin
• 1 can evaporated milk

Instructions:

1. Put all of the ingredients into a large bowl.
2. Beat with a wooden spoon until the eggs are mixed well into the other ingredients.
3. Pour into a greased pie pan.
4. Bake at 350 for 90 minutes.

Turkey breast is naturally low in fat, so this meal is perfect for the diet conscientious. The main course and the side dish cook together, too, making clean up a breeze. Plus, this recipes is so simple, you can get it in the oven in less than 5 minutes.

Yield: 6 servings

Prep Time: 5 min

Cook Time: 35 min

Ingredients:

• 1 whole turkey breast
• 1 cup Italian dressing
• 1 bag baby carrots

Instructions:

1. Grease a baking pan and set the turkey breast in the center of the pan.
2. Surround the turkey breast with carrots.
3. Pour the dressing over the turkey breast and the carrots.
4. Cook at 350 for 15 minutes and then baste.
5. Put the pan back in the oven and cook for another 20 minutes.

Yield: 8 servings

Prep Time: 5 min

Cook Time: 30 min

If you love macaroni and cheese, but hate the fat, then this recipe is sure to make you smile. It tastes just as rich and creamy as the original.

Ingredients:

• 2, 16 ounce packets of macaroni
• 1 cup reduced fat butter
• 16 ounces reduced fat cheese
• 1 cup 2% milk

Directions:

1. Put the noodles into a large pot and cover with water.
2. Cook on medium heat until the noodles are soft.
3. Cut the cheese into cubes and add to the noodles along with the butter and the milk.
4. Set the stove heat to low and stir the noodles until the cheese is melted and the sauce is creamy in consistency.

Funnel cake is a fair favorite, but you can make it at home and with less fat than the original. Even novice cooks can do this recipe!

Yield: 4 servings

Prep Time: 11 min

Cook Time: 15 min

Ingredients:

• 2 cups reduced fat Bisquick or other baking mix
• 1 1/2 cups water
• 1 can cherry pie filling
• 3 cups canola oil
• Powdered sugar

Directions:

1. Mix the baking mix and water.
2. Heat the oil in a medium sized frying pan.
3. Pour the batter into a cake piping bag or cut off the corner of a gallon freezer bag and fill it with batter. Twist the end of the bag to keep the batter from spilling out.
4. Squeeze some of the batter into the frying pan. Move the bag as you squeeze so that the batter makes circles that overlap.
5. Cook the batter until golden brown and remove from the oil using kitchen tongs.
6. Serve with powdered sugar and cherries on top.

One of the best Chicken Soup recipes

You don’t need the salt and preservatives that comes with canned soup. Try this easy, healthy homemade soup recipe, instead.

Yield: 8 servings

Prep Time: 15 min

Cook Time: 60 min

Ingredients:
• 2 cups cubed chicken breast
• 2 cups sliced carrots
• 2 cups cubed potatoes
• 1 cup diced celery
• 1 package fortified egg noodles
• 2 cubes chicken bullion
• 1 tbs. oregano
• 1 tbs. basil
• 1 gallon water

Directions:
1. Add all of the ingredients, except the noodles into the pot.
2. Let the ingredient simmer on low heat for 40 minutes.
3. Drop the noodles into the pot.
4. Let the soup cook on medium heat for another 20 minutes.

Easy among Pudding recipes

Rice pudding is a delicious dish for dessert or breakfast. To make it lower in fat, trade out cream for 2% milk.

Yield: 6 servings

Prep Time: 15 min

Cook Time: 30 min

Ingredients:

• 1, 16 ounce package of white rice
• 2, 12 ounce cans 2% milk
• 1 egg
• 1 cup raisins (optional)

Directions:

1. Place rice in large pot and cover in water.
2. Cook on medium heat until the rice is soft.
3. Drain the rice.
4. Beat the egg and add it to the rice along with the milk and raisins.
5. Cook for five minutes, stirring continuously.

As a desert, cupcakes are the world’s favorite. Lemon and Honey adds a little health to the otherwise complete junk food cupcakes. One of the best combinations for lemon honey cupcake is poppy seed and butter cream. Lemon is rich in vitamin C, Honey contains a lot of anti-oxidants and butter is great for skin health. Lemon Butter & Poppy seed makes a great combo for a cupcake.

Cupcakes are easy to bake and look great on a Sunday brunch. Traditional cupcakes are full of fat and if you are on a diet, a cupcake can easily destroy your day. Kids love cupcakes. If you have any kids in the house, lemon and honey cupcakes are the ultimate health and taste combination. Kids will love it and you will have nothing to worry about – it’s almost completely healthy.

Now to actually make some gorgeous cupcakes with lemon zest & poppy seed frosting, all you are going to need are:

One Stick softened unsalted butter
Three Quarter Cup Of Sugar
Two farm fresh eggs
One and a half cup of all purpose flour
One tea-spoon baking powder
Half tea-spoon salt
Half Cup Butter Milk
Quarter Cup Honey
One Tea-Spoon Vanilla Extract
Zest of a medium sized orange

Please note that this recipe makes 12 cupcakes. Adjust the recipe proportionately to make more or less cupcakes.

Cooking Instructions:

Preheat the oven at 250 degrees before you start working. This will ensure the oven will be hot when you need it.

Beat the butter and sugar in big bowl into a cream and add one egg at a time.

Whisk together the whole amount of flour, baking powder, and salt in a separate medium sized bowl. Add the buttermilk, honey, vanilla essence and lemon extract in another bowl and mix them well.

Add the mixture of flour to the butter mix and stir until it’s perfect. Tip: Add half of the flour first, and then add the rest of the flour as you stir for a softer cupcake.

Fill the baking cups and take care not to over fill them. Bakers usually fill two thirds of the cups. Bake for twenty minutes. Tip: Check with a toothpick to see if the cupcakes are baked after 20 minutes or so. Depending upon the cooker, it might take a few minutes more.

Make sure your cupcakes are cooled before frosting.

To make the frosting, you will need:

Two sticks of unsalted and softened butter
Three cups of powdered sugar
Two tea-spoon of lemon extract
One and a half tea spoon of lemon zest

To make the frosting, mix everything in a big bowl and beat it until you have a nice foamy mixture. Frost the cupcakes just before you serve them and spray the poppy seeds onto the frosting.

 Tips: To make the cupcakes look extra delicious, use some colored chocolate shaving to dress them. Remember less if more in the cake decoration world. Most people try to avoid eating cupcakes which are heavily decorated because frosting contains a lot of fat. Try to make your frosting as butter free as possible. To make your frostings healthier, you can use whipped cream or whipped egg white instead of butter.