Holiday Healthy Recipes
11/30/2012 1:23 PM
The Best Light Pumpkin Pie
This pumpkin pie saves 151 calories and 12 grams of fat per slice from the traditional version and it tastes identical!
1 cup ginger snaps
16 oz can pumpkin
1/2 cup egg whites (about 4)
1/2 cup sugar
2 tsp pumpkin pie spice (cinnamon, ginger, cloves)
12 oz can evaporated skim milk
Preheat the oven to 350°. Grind the cookies in a food processor. Lightly spray a 9" glass pie pan with vegetable cooking spray. Pat the cookie crumbs into the pan evenly. Mix the rest of the ingredients in a medium-sized mixing bowl. Pour into the crust and bake until knife inserted in center comes out clean, about 45 minutes. Store in the refrigerator.
Allow to cool and slice in 8 wedges. Optional: serve each wedge with fat free whipped cream.
Serves 8. Each slice: 165 calories, 1.5 g fat, .5 g saturated fat, 1.5 mg cholesterol, 170 mg sodium, 32 g carbohydrate, 2 g fiber, 6 g protein. Diabetic exchange: 2 bread.
½ cup sugar
3 tablespoons all-purpose flour
1 teaspoon lemon peel, grated
¾ teaspoon lemon juice
5 cups apples, unpeeled, sliced
1 cup cranberries
2/3 cup rolled oats
1/3 cup brown sugar, packed
¼ cup whole wheat flour
2 teaspoons ground cinnamon
1 tablespoon soft margarine, melted
To prepare filling, in a medium bowl combine sugar, flour, and lemon peel; mix well. Add lemon juice, apples, and cranberries; stir to mix. Spoon into a 6-cup baking dish. To prepare topping, in a small bowl, combine oats, brown sugar, flour, and cinnamon. Add melted margarine; stir to mix. Sprinkle topping over filling. Bake in a 375°F oven for approximately 40-50 minutes or until filing is bubbly and top is brown. Serve warm or at room temperature. Makes 6 servings.
Nutritional Information Per Serving
Calories: 284, Total Fat: 6 grams, Saturated Fat: 1 gram, Cholesterol: 0 milligrams, Sodium: 56 milligrams
Hot Cranberry Spiced Cider
2 qt. Cranberry Juice or
1 qt. Cranberry Juice + 1 qt. Apple Cider
1 tsp. Whole Allspice
2 Cinnamon Sticks
In a large saucepan, mix all ingredients. Bring to a boil. Reduce heat and simmer for half an hour or longer. Serve hot! Yield: 16 ½-cup servings
1 (16-ounce) loaf French bread, 1/2 tsp. rubbed sage
cut into 1-inch cubes 1/2 tsp. dried thyme
3 Tbsp. low-calorie stick margarine 1/4 tsp. dried pepper
1-1/2 c. chopped celery 1 (10.5-ounce) can low-salt
3/4 c. chopped onion chicken broth
1/4 c. water vegetable cooking spray
51/2 tsp. salt
Place bread cubes in a layer on a jellyroll pan. Bake at 350 degrees for
12 minutes or until toasted; place in a bowl. Melt margarine in a saucepan over medium heat. Add celery and onion; sauté 10 minutes. Remove from heat; stir in water and next 5 ingredients (water through broth). Add bread cubes, tossing to coat; spoon into a 2-qt. Casserole coated with cooking spray. Cover; bake at 375 degrees for 30 minutes. Yield: 10 1/2 cup servings.
162 calories, 3.4 g fat, 1 mg cholesterol, 439 mg sodium
Sweet Potato Casserole
3 c. mashed cooked sweet potato 2 egg whites, lightly beaten
(about 2-1/4 lb.) Vegetable cooking spray
1/3 c. firmly packed brown sugar 1/2 c. firmly packed brown sugar
1/3 c. skim milk 1/4 c. all-purpose flour
2 Tbsp. low-calorie stick margarine, 2 Tbsp. chilled low-calorie
melted stick margarine
1 tsp. vanilla extract 1/3 c. chopped pecans
1/2 tsp. salt
Combine first 7 ingredients in a bowl, and stir well. Spoon sweet potato mixture into an 8-inch square baking dish coated with cooking spray.
Combine 1/2 c. brown sugar and flour in a bowl, and cut in 2 Tbsp. chilled margarine with a pastry blender or 2 knives until the mixture resembles coarse meal. Stir in the chopped pecans, and sprinkle over sweet potato mixture. Bake at 350 degrees for 30 minutes. Yield: 8 1/2 cup servings.
273 calories, 7.4 g fat, 0 mg cholesterol, 242 mg sodium
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