| Ever year I like to make a gelatin dessert. Bag Jell-o [tm], that stuff
is disgusting. iNstead, buy straight gelatin (Knox), and make a desert
with some fruit and juice. For a classic thanksgiving taste, use cranberry
juice, throw in some mandarin oranges, banana slices, fruit cocktail, etc.
Easy, simple, no fat, low-calorie, etc. It's also good if you
throw a few walnuts in, although that of course adds some fat.
Anyway, I'm just plain old not going to eat deserts this year. I thought
about brining some sugar free deserts (I don't eat sugar) but then I
decided that then I would just binge on those. Instead, I am going
to enjoy the other good food (turkey, mashed potatos, soup, etc) and
on conversation/socializing, and ignore desert.
Good luck!
D!
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| My favorite is one can pumpkin or squash pie one cup skim milk (or if
you really want "rich" skim evaporated milk two eggs beaten or
"egg beaters" equivalent. 1/8 cup brown sugar twin or sweet and low
and a touch of real brown sugar. mix all in a deep oven proof bowl.
Bake at 350 by putting that bowl into another bowl filled with water.
this keeps it from separating. Bake for about an hour to an hour and
15 min. done when knife comes out dry or sides pull away from edges of
bowl. I guarantee people will eat it before anything else. If you
want to go hog wild, try some of the diet toppings. I'm not
particularly fond of them, but some are.
There's always Fruit. Big Perfect Juicy pieces... ummmmm!
Lorelei
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| There are so many great foods around the holidays that get all fatted up with
butter and cream, or sugared up.
Some ideas:
Instead of candied yams, try peeling the beasts, then steam/boil/nuke'em with
a grated granny smith apple and a slice of fresh ginger. After the yams are
tender, remove the ginger, and puree. Add a dash each of cinnamon and nutmeg,
and a dollop of nonfat plain yogurt. Mix well. If you really want that sweet
dish appeal, add some nutrasweet, and a few drops of vanilla.
Potatoes can be mashed with yogurt to give them a creamy texture, or serve them
plain boiled in chunks, and pass the fat separately.
Make a bread and fruit stuffing that cooks in a bowl. Corn bread or stuffing
mix with cooked onions, peppers, mushrooms and celery can be fancied up by
adding raisins, minced dried fruit (unsugared), cranberries, and a minced apple
or two. Then pour low salt chicken/turkey stock over, and cook next to the
bird.
Instead of cranberry jelly, grind or chop cranberries, and whole oranges (thin
skinned, seedless), and add frozen apple juice concentrate to sweeten.
Make gravy from giblet/neck broth thickened with corn starch.
Instead of smearing butter under the turkey skin, put fresh herbs, like sage and
rosemary. Or, better yet, there is a recipe in COOKS for a turkey made with
garlic under the skin. It comes out heavenly!!!
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