These cookies are delicious...for being low fat. If you hadn't told me they were low fat and I popped one in my mouth, I would have thought them so - so. I substituted splenda for sugar (use half since splenda is 2x as sweet) and cut down the calories even further. A note here: the recipe says to use an ungreased cookie sheet, but these cookies WILL stick! I recommend doing a quick spray of non stick just to be safe. Also, these make 12 very small bite size cookies. It was hard for me to stop at two! What I love is that these cookies fit perfectly into my diet. But I kinda stick by the old adage..."If you're gonna have a cookie HAVE A COOKIE!" In other words, to really satisfy my sweet tooth I'll reach for Mrs. Fields. :)

Reviewed On: Jan. 20, 2009

This is by far the simplest recipe to follow with the most phenomenal results that I have found on this or any other recipe website. I did follow other users suggestions and wrapped the salmon in tinfoil before baking. I also coated both sides of the filets with salt and pepper and used dried rosemary and packaged lemon juice (as that is what I had handy). I also piled on canned minced garlic. This came out so delicious and the smell is intoxicating!! I will definately use this recipe over and over again!

Reviewed On: Jan. 7, 2009

This recipe is fantastic and so easy to make! I made this for the first time last week and both me and my boyfriend loved it! It tastes like the sauce my Italian neighbors used to make when I was a kid. I made this again last night for a dinner party (doubled the recipe) and accidentally cooked it an extra 10 minutes. It came out even better which I didn't think possible! I am making this again so I can freeze the sauce for a rainy day.

Reviewed On: Jan. 4, 2009