Isn't that an oxymoron? Using the words "healthy" and "desserts" in the same sentence, I mean! Desserts are one of the best things about the holidays, but the calories and fat that go with them.......not so much. So here are some great low-fat recipes that are healthy for you as well! Happy cooking!
Pecan-Topped Pumpkin Pudding
(from Women's Health Magazine)
INGREDIENTS:
2 eggs, beaten
1 can (15 oz) pumpkin
1 can (12 oz) 2% evaporated milk
3/4 cup brown sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1/2 tsp salt
1 tsp vanilla extract
8 tsp chopped pecans
PREPARATION:
1. Preheat oven to 350°F. Spray 8 half- cup ramekins with nonstick cooking spray.
2. In a large bowl, mix all ingredients except nuts and divide among ramekins.
3. Place dishes in a 9”x13” baking dish with enough water to cover bottom of sheet. Bake for 45 minutes.
4. Remove from oven. Sprinkle each pudding with 1 teaspoon chopped pecans. Serve warm or at room temperature.
Nutrition Information
Per half-cup serving:
173 calories
4g fat (1 g saturated)
222 mg sodium
30 g carbs
2 g fiber
6 g protein
Ginger Tea Cake
(from the Food Network)
INGREDIENTS:
2 cups cake flour
1 teaspoon baking soda
1 teaspoon ground ginger
1/4 teaspoon fine salt
1 cup canned pure pumpkin puree
1/4 cup reduced-fat buttermilk
1 teaspoon pure vanilla extract
4 tablespoons unsalted butter, at room temperature
1 packed cup light brown sugar
2 large eggs, at room temperature
1/4 cup finely chopped crystallized ginger
Confectioners' sugar, optional
PREPARATION:
Position a rack in the lower third of the oven and preheat to 350 degrees F.
Line a large (4 1/2-inch by 9 1/2-inch) metal loaf pan with parchment paper and spray with nonstick cooking spray.
Sift the flour, baking soda, ginger and salt into a medium bowl. Whisk the pumpkin, buttermilk, and vanilla in another bowl.
Beat the butter with an electric mixer at medium speed until smooth, about 1 minute. Add the light brown sugar and continue beating until light and fluffy, about 4 minutes more. Add the eggs, 1 at a time, beating well after each addition. At low speed, add the flour mixture in 3 parts, alternating with the pumpkin mixture in 2 parts, beginning and ending with the flour. Mix briefly at medium-low speed to make a smooth batter. Turn off beaters and add the crystallized ginger. Finish folding batter--which will be thick--by hand with a rubber spatula.
Scrape batter into the prepared pan and smooth the top. Bake until a cake tester inserted into the cake comes out clean and top springs back when lightly pressed, about 55 minutes. Cool in pan on a rack 10 to 15 minutes, then invert pan to release cake onto rack to cool. Dust with confectioners' sugar, if desired. Serve.
Nutrition Information
Calories 139
Fat 3 grams
Saturated Fat 2 grams
Carbohydrates 26 grams
Fiber 1 gram
Protein 2 grams
Finally, here are some more tips on enjoying holiday desserts from Healthdiscovery.net:
- Mix applesauce with mincemeat to reduce the amount of fat and serve with frozen low fat or fat free yogurt.
- Angel food cake contains little or no fat and can make a great dessert when served with fruits such as strawberries, raspberries or a fresh fruit salad.
- If making pumpkin pie – use evaporated skim milk and top with low fat or fat free ice cream or frozen yogurt. Also try our "crustless pumpkin pie"
- Try to make 'wise' dessert choices rather than deny yourself, have a smaller portion and savor every mouthful when you have choices, opt for desserts that are lower in fat and sugar. For example, if faced with a plate of cookies, you may decide to choose the sugar cookies or gingerbread cookies over shortbread cookies as they tend to be lower in fat.
