I tried to find a recipe thread (I thought we had one). Here are some low fat recipes....they seem really yummy! Low-Fat Mocha Angel Cake Cake1box Betty Crocker® white angel food cake mix1 1/4cups cold coffee1tablespoon unsweetened baking cocoaChocolate candy sprinklesMocha Topping1envelope whipped topping mix (from 2.8-oz package)1/2cup cold fat-free (skim) milk1 1/2teaspoons vanilla2tablespoons powdered sugar2teaspoons unsweetened baking cocoa 1.Move oven rack to middle position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, cold coffee and 1 tablespoon cocoa with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into two ungreased 9-inch loaf pans. Sprinkle with candy sprinkles.2.Bake 35 to 45 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately place each loaf pan on its side on heatproof surface. Cool completely, about 1 hour. Run knife around sides of pans to loosen cakes; remove from pans. 3.Make topping mix as directed on package using milk and vanilla; add powdered sugar and 2 teaspoons cocoa for the last minute of beating. 4.Serve cake with topping. Sprinkle with additional candy sprinkles if desired. Store in refrigerator. Nutrition Information 1 Serving: Calories 170 (Calories from Fat 10 ); Total Fat 1 g (Saturated Fat 0g); Cholesterol 0mg; Sodium 260 mg; Total Carbohydrate 36 g (Dietary Fiber 0g); Protein 4 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2 %; Iron 4 % Exchanges: 1 Starch; 1 1/2 Fruit _____________________________________ Low-Fat Candy Bar Angel Cake 1package Betty Crocker® 1-step white angel food cake mix1cup fat-free (skim) milk1package 4-serving size milk chocolate instant pudding and pie filling2cups frozen (thawed) reduced-fat whipped topping1bar (1.4 ounces) chocolate-covered toffee candy, chopped1.Bake and cool cake as directed on package for angel food cake pan (tube pan). Remove from pan. Split cake horizontally to make 2 layers. (To split, mark side of cake with toothpicks and cut with long, serrated knife.) 2.Beat milk and pudding and pie filling (dry) in large bowl, using wire whisk or hand beater, until blended. Fold in whipped topping.3.Spread half of the chocolate mixture between cake layers; spread remaining mixture over top. Refrigerate at least 1 hour but no longer than 24 hours. Sprinkle candy over top of cake just before serving. Refrigerate any remaining cake. Nutrition Information 1 Serving: Calories 225 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 2 g); Cholesterol 0mg; Sodium 400 mg; Total Carbohydrate 44 g (Dietary Fiber 0g); Protein 5 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 4 %; Iron 4 % Exchanges: 2 Starch; 1 Fruit __________________________________ Cinnamon-Oat Scones (Lighter Recipe) 1/2cup fat-free (skim) milk1egg white1box (15.2 oz) Betty Crocker® cinnamon streusel muffin mix1/2cup plus 2 tablespoons quick-cooking oats1.Heat oven to 350°F. Spray large cookie sheet with cooking spray, or line with cooking parchment paper. In large bowl, stir milk and egg white until blended. Stir in muffin mix and 1/2 cup oats (dough will be sticky).2.On cookie sheet, shape dough into 8-inch round, about 1/2 inch thick, using floured fingers. Break up any lumps in streusel (from muffin mix); mix streusel and 2 tablespoons oats. Sprinkle streusel mixture over dough. Cut dough into 8 wedges; separate wedges slightly.3.Bake 25 to 35 minutes or until golden brown. Serve warm.High Altitude (3500-6500 ft): No change.