I was surprised by how good these were. I made pretty big modifications-- halved the sugar, liquid egg white instead of the egg, a yogurt butter substitute, skipped the chocolate chips-- and they still came out amazing! They were low cal to begin with, and I imagine that my modifications probably knocked off even more. Fantastic recipe, thanks!

This was delicious and very easy! I used a lower-calorie, low sodium peanut butter alternative (Better 'N Peanut Butter) and skipped the sugar with great results-- my calorie total was 171 calories. The only issue I had was that, after mixing in the PB and cinnamon, my oatmeal was too runny. It tasted better after having some time to thicken up (3-4 minutes). This is a great recipe that I'm sure I will make over and over again!

Easy, simple, very tasty. They did remind me of the taste of cinnamon toast a bit though. I used whole wheat bread, and threw them in a salad with strawberries, arugula, walnuts and almonds. I used about half of the butter, and they still came out fine.

Easy, and worked well with a low-carb/high-fiber bread. Will make this again. I seasoned with an All-Purpose seasoning instead of the garlic salt.

Mixed results. I think there was too much flour in this recipe- I ended up with that white, powdery look going on the top of my muffin. The muffins were completely stuck to the paper liners- I will probably end up throwing them out for this reason. In terms of taste, they were delicious! Even in cutting into one to get a taste though, I lost about 1/2 of the muffin because of it being stuck to the liner.

For how the easy they were, they were relatively good. I doubled the amount of coffee. However, the cocoa powder and butter flavor was still too prominent to me, so I probably wouldn't try these again.

I used 2 packets of Splenda to sweeten this instead of sugar. Also used fresh strawberries instead of frozen. Overall, taste was good. However, I feel like I'd need to work with this recipe again to see if I could get the fat down-- 20g per serving seems really high to me! Assuming most of that is coming from the heavy cream, I'd try to cut the portion of that next time.

I thought this was pretty good- spicy and different. I served it with black beans and roasted corn on the side- really good. I would recommend making your foil packets a little bigger than the recipe states-- I had to start over again with larger pieces because my 8X10s were too small to seal off.

I served it without the oatmeal cookies. Did a single serving by combining 1/2 cup of honeydew with about a tbsp of almond milk (simply because the honeydew was still too thick after pureeing). Also added one splenda packet to sweeten it-- my honeydew was a bit sour. Results-- very good, crisp and refreshing! Added about a 1/4 cup of blueberries to the top after chilling. Easy! With my modifications (without cookie, but + about 5 cals for the almond milk) this came out to 57 calories, 39 mg of sodium, 11g of sugars, 13g of carbs, 1g of protein and 2g of fiber.

Very good! I did not alter this recipe much at all and I found it to be very flavorful. I added a pinch of cayenne powder and a pinch of mustard seed, as well as about 1/3 cup of chickpeas (garbanzo beans). I used splenda instead of the sugar-- couldn't tell a difference. I may have added a bit more coconut milk to thicken it up as well. It was my first time cooking anything curry- related and I was very impressed with how flavorful it was. I served it over a low-carb wheat tortilla.

Very good! I added in Red Bell Peppers, went a little heavier on the Chili Powder. Overall, I was very impressed. It was a quick meal (start to finish, maybe 20 minutes tops). I served it over grits, which was delicious!

I combined this recipe with another, with fairly good results. Used half of the cream cheese, plus 1/4 cup of sour cream, did not use sugar (substituted with a few packets of Splenda). Cooked it in the crockpot for about an hour and a half. Chilled it for about 45 minutes, and then added cinnamon on top (at least 2 teaspoons- I think it needed it). Definitely a fun seasonal recipe!

Very good- I did this with whole wheat flour and while the crust came out very thick, it also tasted wholesome and healthier. I also substituted half of the butter with brummel and brown (yogurt substitute, chilled). I will use this crust again.

I had some trouble with these. The cream cheese filling came out nice, the muffins looked pretty decent (a bit on the shallower side, but fine). The color contrast was neat-- very orange from the pumpkin versus very white from the cream cheese mixture. I skipped the crumble topping to save calories. However, that said... the filling didn't touch the muffin cups [simple, basic paper ones] yet the muffins are totally stuck to them. I tried waiting for them to cool and trying to pop them out-- no luck. I tried using a knife to edge around- nope- they are just coming apart in globby chunks. I have them in the fridge now- we'll see what happens when I microwave one tomorrow. The main substitution I did was using applesauce in place of the olive oil, but it seems that other reviewers have done that with success. I also used splenda in place of sugar, and substituted some of the flour with whole wheat (perhaps this was the issue-- it may have made them more dense?). Flavor-wise, I wish I'd used some ginger or nutmeg (apple pie spice? pumpkin pie spice?) to amp these up. I doubled the cinnamon.

I used a piece of low-carb bread, Better 'N Peanut Butter and Smuckers sugar-free blackberry jam. Not necessarily the healthiest, but a really fun meal.

I made this as a dessert, and it came out very good. I did it in tall parfait-style glasses. I made a few modifications. I used fiber one (original) instead of the toasted oats. There was probably about 1/4th of a cup in each glass. Omitted the honey. I thought about using splenda but decided it was sweet enough as is. Used one sugar free vanilla pudding snack (pre-made), and cool whip free. Also only used 1 small banana. I blended the bananas in with the pudding and cool whip- came out great. I topped it with a few blackberries- presentation on this was great.

Really good! I made this for lamb. Scaled the recipe way down (serving 2) and it still seemed to work out. I didn't do the cayenne (didn't have any). Substituted apple cider vinegar for the red wine vinegar. Used sugar free seedless blackberry preserves, but also threw in 5 blackberries (mashed up) so it was a bit grainy-er. Cut the recommended ketchup in half as well. Edited to add: Did it again without the cayenne for grilled fish (salmon and tuna). This time, substituted splenda for the brown sugar. It was slightly better on the tuna than the salmon, but really good either way. I reserved half to put on top after it finished cooking.

Delicious. I followed the reviewer's suggestion and tried them once with a serving of sugar-free Vanilla pudding (awesome!) and once with a serving of Double Chocolate sugar-free pudding mixed in. Both were delicious, but I think I preferred them with the vanilla. My batter made so many cookies though (was shooting for 24 and I think I ended up with 36 or so- and some were huge!)

I've made this a few times, with mixed results. The first two or three times, great! However, I was omitting the cheese. The last time, I used swiss instead of cheddar. Taste-wise, it worked. But consistency wise-- not so much. I'm not sure if my meat hammer just couldn't get the chicken breast thin enough or what-- it looked fine when I put it in the pan, but definitely didn't cook evenly. I've always used apple cider vinegar to sautee in (in place of white wine) and it's really delicious. It gives it a very seasonal feel-- this recipe would be great in the Fall.

Delicious. I made a few changes-- I used about 2 cups of mashed banana. I also added about 4 tablespoons sugar free vanilla pudding. I added it because the batter seemed dry before pouring it into the tin- the vanilla taste came through in the muffins. The muffins had lots of flavor- so good!