I want to mess with your favorite baked goods and make them

My boyfriend was inquiring about any way to make cinnamon rolls healthier... I said I had no idea! Any suggestions? The only stipulation is that I don't use splenda in baking. Thanks!

bump - cant wait to see what you come up with!

Oooo I am looking forward to the recipes!

Fun stuff! **bump**

bump

The chocolate oatmeal cookies are some of my favorites! I need to try these new ones!

Corylda - There is someone that sounds like she may need your superhero-fix-a-recipe skills :flowerforyou:
http://www.myfitnesspal.com/topics/show/143044-low-cal-dessert-recipe-help

Bump!!! I would love to see some of these recipes!!

Whole wheat cinnamon rolls

Brown sugar sweetens the filling of this breakfast treat, and powdered sugar dissolves into a milky glaze that's drizzled over the top.

Yield: 16 servings (serving size: 1 roll)

Ingredients
Dough:
1 1/2 packages dry yeast (about 3 1/4 teaspoons)
3/4 cup warm fat-free milk (100° to 110°)
1/4 cup warm water (100° to 110°)
1/4 cup butter, softened
1/4 cup honey
1/2 teaspoon salt
1 1/2 teaspoons fresh lemon juice
1 large egg
1 large egg white
2 1/2 cups all-purpose flour, divided (about 11 1/4 ounces)
1 1/2 cups whole wheat flour (about 7 ounces)
Cooking spray
Filling:
1/4 cup packed brown sugar
1 1/2 tablespoons ground cinnamon
1/8 teaspoon ground nutmeg
1/3 cup raisins
Glaze:
3/4 cup powdered sugar, sifted
3/4 teaspoon vanilla extract
5 teaspoons fat-free milk
Preparation
To prepare dough, dissolve yeast in warm milk and 1/4 cup warm water in a large bowl; let stand 5 minutes or until foamy. Add butter and next 5 ingredients (through egg white); stir well. Lightly spoon flours into dry measuring cups; level with a knife. Add 2 cups all-purpose flour and whole wheat flour, stirring until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining 1/2 cup all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; roll into a 16 x 12-inch rectangle on a floured surface. Coat surface of dough with cooking spray.

To prepare filling, combine brown sugar, cinnamon, and nutmeg; sprinkle over dough, leaving a 1/2-inch border. Sprinkle raisins over dough, pressing gently into dough. Roll up rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam to seal. Cut the dough into 16 rolls. Place the rolls, cut sides up, in a 13 x 9-inch baking pan coated with cooking spray. Cover and let rise 45 minutes or until doubled in size.

Preheat oven to 375°.

Uncover rolls. Bake at 375° for 22 minutes or until lightly browned. Cool in pan on a wire rack.

To prepare glaze, place powdered sugar and vanilla in a small bowl. Add 5 teaspoons milk, 1 teaspoon at a time, stirring to form a thick glaze. Drizzle glaze evenly over rolls.

Nutritional Information
Calories:
209 (16% from fat)
Fat:
3.7g (sat 2g,mono 0.9g,poly 0.3g)
Protein:
5.1g
Carbohydrate:
40.4g
Fiber:
2.6g
Cholesterol:
21mg
Iron:
2mg
Sodium:
111mg
Calcium:
39mg

The only choc. cake thing i can come up with is a Wacky Cake,,,, no eggs...

Cooking Light's Ultimate Chocolate Layer Cake

Yield: 18 servings(1 slice)

Ingredients
Cooking spray
2 cups sugar
10 tablespoon light butter, softened
3/4 cup egg substitute
2 cups all-purpose flour
1/2 cup unsweetened cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup low-fat sour cream
3/4 cup boiling water
1 teaspoon vanilla extract
Chocolate Frosting
Preparation

Preheat oven to 350°.

Coat bottoms of 2 (8-inch) round cake pans with cooking spray (do not coat sides of pan); line bottoms of pans with wax paper. Coat wax paper with cooking spray; set aside.

Beat sugar and butter at medium speed of a mixer until well-blended. Gradually add egg substitute; beat well. Combine flour, cocoa, baking soda, and salt in a bowl. With mixer running at low speed, add flour mixture to sugar mixture alternately with sour cream, beginning and ending with flour mixture. Gently stir in boiling water and vanilla.

Pour batter into prepared pans. Bake at 350° for 35 minutes or until cake springs back when touched in center. Loosen layers from sides of pans using a narrow metal spatula; turn out onto wire racks. Peel off wax paper; let cool.

Place 1 cake layer on a plate; spread with 1/2 cup Chocolate Frosting. Top with other cake layer; spread remaining frosting over cake.

Nutritional Information
Calories:
315 (22% from fat)
Fat:
7.8g (sat 4.9g,mono 1.3g,poly 0.2g)
Protein:
4.8g
Carbohydrate:
58.4g
Fiber:
0.4g
Cholesterol:
19mg
Iron:
1.7mg
Sodium:
129mg
Calcium:
46mg


Chocolate frosting

Yield: 1 3/4 cups
Ingredients
4 ounces tub light cream cheese, softened
3 tablespoons skim milk
3 (1-ounce) squares semisweet chocolate, melted
3 cups sifted powdered sugar
1/4 cup unsweetened cocoa
1 teaspoon vanilla extract
Preparation
Beat cheese and milk at high speed of a mixer until creamy. Add melted chocolate, and beat until well-blended.

Combine sugar and cocoa; gradually add sugar mixture to cheese mixture, beating at low speed until well-blended. Add vanilla; beat well for 1 minute until very creamy.