Originally Answered: low-fat christmas recipes?
"Chutney Dip" - 1 cup
1 cup (8 oz.) reduced-fat plain yogurt
3 tbsp. chutney
2 tbsp. chopped green onions
1 tsp. curry powder
1 medium green pepper
Assorted fresh vegetables
In a small bowl, combine the yogurt, chuney, onions and curry powder. Cover; refrigerate 2 hours. Cut top off green pepper; remove seeds and membrane; fill with dip. Serve with vegetables.
Nutritional Analysis: 3 tbsp. dip equals 37 calories, 1 g fat (trace saturated fat), 3 mg cholesterol, 27 mg sodium, 6 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchange: 1/2 low-fat milk.
"No-Bake Cheesecake Pie" - 8 servings
2 tbsp. graham cracker crumbs; divided
1 (.3 oz.) pkg. sugar-free lemon gelatin
2/3 cup boiling water
1 ( 8 oz.) pkg. reduced-fat cream cheese; cubed
1 cup 1% cottage cheese
2 cups reduced-fat whipped topping
Coat the bottom and sides of a 9" pie plate with nonstick cooking spray. Sprinkle with 1 tbsp. cracker crumbs; set aside.
In a small bowl, dissolve gelatin in boiling water; cool slightly. Pour into a blender; add cream cheese and cottage cheese. Cover; process until smooth. Transfer to a large bowl; fold in whipped topping. Pour into prepared pie plate; sprinkle with remaining cracker crumbs. Cover; refrigerate until set.
Nutritional Analysis: 1 piece equals 131 calories, 7 g fat (5 g saturated fat), 17 mg cholesterol, 207 mg sodium, 8 g carbohydrate, trace fiber, 7 g protein. Diabetic Exchange: 1-1/2 fat, 1/2 fat-free milk.
"Glazed Carrot Coins" - 4 servings
2 tbsp. butter
2 tbsp. brown sugar
2 tbsp. orange juice
1/4 tsp. salt
1/4 tsp. ground ginger
1/8 tsp. ground cinnamon
6 medium carrots; cut into 1/2" slices
In a small saucepan, melt butter over medium heat; stir in the bown sugar, orange juice, salt, ginger and cinnamon. Add the carrots; cover and cook 20-25 minutes or until tender, stirring occasionally.
Nutrition Analysis: 3/4 cup (prepared with reduced-fat butter) equals 94 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 217 mg sodium, 17 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchange: 2 vegetable, 1/2 fruit.
"Sweet Potato Apple Casserole" - Serves 6
1 1/2 lbs. sweet potatoes
3 apples; cored and sliced
3/4 cup orange juice
1/2 tsp. cinnamon
1/4 tsp. EACH allspice and nutmeg
2 tbsp. brown sugar
1/2 cups nuts; chopped
In a medium saucepan, cook unpeeled potatoes in boiling water for about 20 minutes or until tender; drain.
Meanwhile, in a medium skillet heat apples and orange juice with spices. Cover and cook until apples soften, about 3-5 minutes.
Peel sweet potatoes; slice. Place in casserole dish alternating apples and sliced potatoes; sprinkle with brown sugar and nuts.
Microwave on HIGH 4-5 minutes.
Nutrient Analysis per Recipe Serving: Calories-304, Total Carbohydrates-59.7g, Protein-4g, Sodium-285mg, Dietary Fiber-5g, Fat-7g (20% of calories from fat).
"Holiday Stuffing" - 12 servings
1 celery stalk; chopped
1 onion; chopped
1/2 cup chopped mushrooms
1 (8 oz.) can sliced water chestnuts; drained
3 tbsp. minced parsley
1 tsp. dried sage
1 (8 oz.) pkg. herb-seasoned stuffing mix
Preheat oven to 350*. Spray a 2-quart casserole with nonstick cooking spray.
Spray a large nonstick saucepan with nonstick cooking spray; heat. Add celery, onin and mushrooms; cook, stirring as needed, until softened, about 5 minutes. Stir in the water, chestnuts, parsley, sage and 1 1/2 cups water; bring to a boil. Remove from heat; stir in stuffing mix.
Transfer mixture to casserole dish. Bake until heated through and slightly crispy on top, about 20 minutes.
Per Serving: 87 Calories, 1 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 277 mg Sodium, 17 g Total Carbohydrate, 0 g Dietary Fiber, 2 g Protein, 32 mg Calcium.
"Holiday Apple-Cranberry Pie" - 8 servings
1 1/2 cups low-fat granola
1 egg white
1 tsp. fresh lemon juice
6 Granny Smith apples; peeled, cored and thinly sliced
1/4 cup dried cranberries
2 tbsp. sugar
2 tsp. cinnamon
Preheat oven to 325*. Spray a 9" pie plate with nonstick cooking spray.
Place granola in food processor or blender; pulse several times, until finely chopped. Add egg white, lemon juice and 1 tbsp. water; pulse several times, until the mixture holds together. With moistened fingers, press the crumb mixture onto the bottom and up the sides of the pie plate.
In a medium bowl, combine apples, cranberries, sugar and cinnamon; spread evenly over the crust and sprinkle with 1 tbsp. water. Cover with foil and bake until the apples are tender, 45-50 minutes. Cool on wire rack 10 minutes; serve warm.
Per Serving: 128 Calories, 1 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 45 mg Sodium, 29 g Total Carbohydrate, 2 g Dietary Fiber, 2 g Protein, 16 mg Calcium.
"Waldorf with a Twist" - 4 servings
2 apples; cored and diced
1 cup seedless grapes; halved
1 cup plain nonfat yogurt
1 celery stalk; diced
1/4 cup walnuts; chopped
2 tbsp. raisins
1 1/2 tsp. fresh lemon juice
Combine in medium bowl, sprinkling with the cinnamon.
Per Serving: 154 Calories, 5 g Total Fat, 1 g Saturated Fat, 1 mg Cholesterol, 52 mg Sodium, 25 g Total Carbohydrate, 3 g Dietary Fiber, 5 g Protein, 133 mg Calcium.
"Hot Eggnog" - 8 servings
1 (12 oz.) can evaporated skimmed milk
1 1/3 cups fat-free egg substitute
3 tbsp. sugar
3 cups skim milk
2 tbsp. vanilla extract
1/2 tsp. cinnamon
1/4 tsp. grated nutmeg
Freshly grated nutmeg (optional)
In a large nonstick saucepan over low heat, combine evaporated milk, egg substitute and sugar; cook , stirring constantly, until bubbles just begin to form around the edges and the mixture thickens, 12-15 minutes.
Add the skim milk, vanilla, cinnamon and nutmeg; increase heat to medium and cook, whisking constantly, until just heated through, about 5 minutes. Serve at once, sprinkled with the freshly grated nutmeg if desired.
Per Serving: 120 Calories, 0 g Total Fat, 0 g Saturated Fat, 4 mg Cholesterol, 169 mg Sodium, 16 g Total Carbohydrate, 0 g Dietary Fiber, 11 g Protein, 267 mg Calcium.
"Sausage Corn Bread Dressing" - 16 servings
1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
3 tsp. baking powder
1 tsp. salt
1 cup 1% buttermilk
1/4 cup unsweetened applesauce
2 egg whites
1 lb. turkey Italian sausage links; casings removed
4 celery ribs; chopped
1 medium onion; chopped
1 medium sweet red pepper; chopped
2 medium tart apples; chopped
1 cup chopped roasted or canned sweet chestnuts
3 tbsp. minced fresh parsley
2 garlic cloves; minced
1/2 tsp. dried thyme
1/2 tsp. pepper
1 cup reduced-sodium chicken broth
1 egg white
For corn bread, combine the first five ingredients in a large bowl. Combine the buttermilk, applesauce and egg whites; stir into dry ingredients just until moistened. Pour into an 8" square baking dish coated with nonstick cooking spray.
Bake at 400* for 20-25 minutes or until a toothpick inserted near center comes out clean. Cool on wire rack.
In large nonstick skillet, cook the sausage, celery, onion and red pepper over medium heat until meat is no longer pink; drain. Transfer to a large bowl; crumble corn bread over mixture. Add apples, chestnuts, parsley, garlic, thyme and pepper. Stir in broth and egg white.
Transfer to a 13x9x2" baking dish coated with nonstick cooking spray. Cover; bake at 325* - 40 minutes. Uncover; bake 10 minutes longer or until lightly browned.
(Note: Dressing can be prepared as directed and used to stuff a 10-12 pound turkey.)
Nutritional Analysis: 3/4 cup equals 164 calories, 3 g fat (1 g saturated fat), 16 mg cholesterol, 473 mg sodium, 25 g carbohydrate, 2 g fiber, 8 g protein. Diabetic Exchange: 1-1/2 starch, 1 vegetable.