There are ways to avoid the dreaded holiday weight gain over the holiday season. Registered Dietitian Diane Dressel with the Mayo Clinic Health System has some pointers and recipes.
Light Pumpkin Pie
Serves 8. Each slice: 120 calories, 1.5 g fat
1 cup ginger snaps
16 oz. can pumpkin
½ cup egg whites (about 4)
½ cup Splenda
1 ½ tablespoons pumpkin pie spice (cinnamon, ginger, cloves)
12 ounce can evaporated skim milk
Preheat oven to 350 degrees. Grind cookies in a food processor. Lightly spray a 9" glass pie pan with vegetable cooking spray. Pat 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 45-50 minutes. Store in refrigerator. Allow to cool and slice in eight wedges. Optional: serve each wedge with fat-free whipped cream.
No Bake Apple Pie
8 Servings: 150 calories per serving.
7 medium apples (McIntosh or any other pie apple), peel and slice
1 ¾ cup water, divided
1 package sugar-free lemon gelatin (3 ounces)
1 ¼ teaspoons cinnamon
½ teaspoon apple pie spice
1 package sugar-free, cook and serve vanilla pudding mix (8 ounces)
1 reduced-fat graham cracker crust (9 inch)
In a large saucepan, dissolve lemon gelatin in 1 ½ cups of hot water. Add apples, cinnamon, and apple pie spice. Bring to a boil. Reduce heat, cover and simmer for 4 to 6 minutes or until apples are tender. Dissolve the pudding mix in ¼ cup of water. Add to the apple mixture. Cook for 1 minute or until thickened. Remove from heat. Pour into crust. Refrigerate for at least 2 hours before serving.
For other recipes, visit www.mayoclinic.com.