SINCE Thanksgiving is approaching, I thought it might be time for something sweet. You know you can enjoy a serving of your regular holiday fare with good planning and portions.
SINCE Thanksgiving is approaching, I thought it might be time for something sweet. You know you can enjoy a serving of your regular holiday fare with good planning and portions.
But if you would rather stick with knowing that what you are having has been modified to being better for you, these recipes may entice you to head into your kitchen.
They are suitable for any family member or guest, not just for a special-diet segment. The one-size-fits-all point is good to remember about the foods you prepare and consume. Everyone can share in your table's bounty.
These dishes can carry us over until the December celebrations when we'll figure a way around all those holiday cookies.
nn
Kroger and Wal-Mart now carry Greek yogurt. I recently tried Oikos organic, zero-fat, plain Greek yogurt and the first taste told me why chefs for the past couple of years have been specifying Greek when they mention yogurt in their recipes. If you like yogurt at all, you have to love this one, but keep in mind it's priced higher than the other brands. Our vegetarian daughter is happy to find it's made without gelatin.
The 5-ounce container of plain flavor is 90 calories, zero fat and cholesterol and 6 carbs - about the same calories and carbs as 1/2 cup low-fat cottage cheese.
There are two other flavors - vanilla and honey. Vanilla has 110 calories and 12 carbs, which is a sizeable reduction in carbs from vanilla in other non-light brands (generally 30+ carbs per serving). Honey comes in at 120 calories and 18 carbs.
Jeanann Luone of Dunbar, in response to my Nov. 3 column, e-mailed more shish tawook chicken recipes than you can shake a stick at, covering all the bases of possibilities.
I selected one that she considers to have the best reviews to print in an upcoming column.
The Wooden Spoon gourmet sorbets are now available in Charleston Marriott's lobby gift and sundries area. They stock three flavors, including sugar-free berry, in 8-ounce containers.
Happy Thanksgiving!
CRANBERRY ORANGE BREAD
There is no added sugar in this - I found the marmalade and craisins make it sweet enough. If you feel it needs sugar or baking sugar substitute, add it to taste, but nutrition numbers will change if sugar is included.
1 cup Post Grape Nuts cereal
1 cup quick cooking oats
1/2 cup whole-wheat flour
1/2 teaspoon soda
2 eggs or 1/2 cup Eggbeaters
1/2 cup buttermilk
1/4 cup melted butter or Smart Balance buttery spread
1 teaspoon grated orange peel
1/4 cup all fruit orange marmalade
1/4 cup craisins
In bowl, whisk cereal, oats, flour and soda; set aside. In larger bowl, whisk eggs, buttermilk and melted butter; stir in orange peel and marmalade, mixing well. Fold in dry ingredients and craisins just until dry ingredients are moistened. Spoon into greased 9 x 5 loaf pan (or two mini loaf pans but adjust baking time). Bake at 350 degrees about 30 minutes or until center is baked through. Remove from pan and cool. Makes 12 slices.
NUTRITION INFORMATION: (1/12 recipe) 120 calories; 30 calories from fat; 3.5 grams fat; 1 gram saturated fat; 35 milligrams cholesterol; 180 milligrams sodium; 21 grams carbohydrates; 2 grams fiber; 4 grams protein.
SINCE Thanksgiving is approaching, I thought it might be time for something sweet. You know you can enjoy a serving of your regular holiday fare with good planning and portions.
But if you would rather stick with knowing that what you are having has been modified to being better for you, these recipes may entice you to head into your kitchen.
They are suitable for any family member or guest, not just for a special-diet segment. The one-size-fits-all point is good to remember about the foods you prepare and consume. Everyone can share in your table's bounty.
These dishes can carry us over until the December celebrations when we'll figure a way around all those holiday cookies.
nn Kroger and Wal-Mart now carry Greek yogurt. I recently tried Oikos organic, zero-fat, plain Greek yogurt and the first taste told me why chefs for the past couple of years have been specifying Greek when they mention yogurt in their recipes. If you like yogurt at all, you have to love this one, but keep in mind it's priced higher than the other brands. Our vegetarian daughter is happy to find it's made without gelatin.The 5-ounce container of plain flavor is 90 calories, zero fat and cholesterol and 6 carbs - about the same calories and carbs as 1/2 cup low-fat cottage cheese.
There are two other flavors - vanilla and honey. Vanilla has 110 calories and 12 carbs, which is a sizeable reduction in carbs from vanilla in other non-light brands (generally 30+ carbs per serving). Honey comes in at 120 calories and 18 carbs.
Jeanann Luone of Dunbar, in response to my Nov. 3 column, e-mailed more shish tawook chicken recipes than you can shake a stick at, covering all the bases of possibilities.I selected one that she considers to have the best reviews to print in an upcoming column.
The Wooden Spoon gourmet sorbets are now available in Charleston Marriott's lobby gift and sundries area. They stock three flavors, including sugar-free berry, in 8-ounce containers.Happy Thanksgiving!
CRANBERRY ORANGE BREAD
There is no added sugar in this - I found the marmalade and craisins make it sweet enough. If you feel it needs sugar or baking sugar substitute, add it to taste, but nutrition numbers will change if sugar is included.
1 cup Post Grape Nuts cereal
1 cup quick cooking oats
1/2 cup whole-wheat flour
1/2 teaspoon soda
2 eggs or 1/2 cup Eggbeaters
1/2 cup buttermilk
1/4 cup melted butter or Smart Balance buttery spread
1 teaspoon grated orange peel
1/4 cup all fruit orange marmalade
1/4 cup craisins
In bowl, whisk cereal, oats, flour and soda; set aside. In larger bowl, whisk eggs, buttermilk and melted butter; stir in orange peel and marmalade, mixing well. Fold in dry ingredients and craisins just until dry ingredients are moistened. Spoon into greased 9 x 5 loaf pan (or two mini loaf pans but adjust baking time). Bake at 350 degrees about 30 minutes or until center is baked through. Remove from pan and cool. Makes 12 slices.
NUTRITION INFORMATION: (1/12 recipe) 120 calories; 30 calories from fat; 3.5 grams fat; 1 gram saturated fat; 35 milligrams cholesterol; 180 milligrams sodium; 21 grams carbohydrates; 2 grams fiber; 4 grams protein.
IMPOSSIBLE PUMPKIN PIE
1 15-ounce can pumpkin
1 1/2 cups fat-free half and half
1 tablespoon Smart Balance buttery spread, softened
1/2 cup Eggbeaters
1/3 cup granulated sugar
1/2 cup reduced-fat Bisquick
2 1/2 teaspoons pumpkin pie spice
2 teaspoons vanilla
Place all ingredients in blender and process until smooth. Pour mixture into 9-inch pie plate sprayed with cooking spray. Bake at 350 degrees about 50 minutes or until knife inserted in center comes out clean. Serve warm or cool. Makes 8 to 10 servings.
NUTRITION INFORMATION: (1/10 recipe) 100 calories; 10 calories from fat; 1 gram fat; zero grams saturated fat; zero milligrams cholesterol; 150 milligrams sodium; 19 grams carbohydrates; 1 gram fiber; 5 grams protein.
SWEET POTATOES WITH PECAN CRUNCH
2 pounds sweet potatoes (about 4 medium)
2 tablespoons Smart Balance buttery spread
1 tablespoon packed brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
Pecan crunch:
1 tablespoon Smart Balance buttery spread
1/4 cup chopped pecans
2 teaspoons sugar
Rinse sweet potatoes and cut unpeeled potatoes into 2-inch chunks. Place in saucepan with water to cover; bring to boil and cook until tender, about 20 minutes. Drain; cool slightly, peel (the peel easily comes off in one piece) and place in mixing bowl. Add buttery spread, brown sugar, cinnamon and salt and beat with mixer until smooth and blended. Spread in sprayed 1-quart baking dish. Cover with lid or foil and bake at 350 degrees until hot through, about 20 to 25 minutes. Meanwhile, in small skillet melt buttery spread until sizzling; add pecans; sprinkle sugar over pecans; cook, stirring constantly, over low heat until pecans are toasted and golden (about 3 minutes). Remove from heat and place in single layer on plate or waxed paper. Just before serving, sprinkle pecans over potatoes. Makes 12 (1/4-cup) servings.
NOTE: Potatoes may be assembled ahead and refrigerated until time to bake. Pecans may be made ahead and kept at room temperature.
NUTRITION INFORMATION: (1/4 cup) 120 calories; 30 calories from fat; 3.5 grams fat; zero grams saturated fat; zero milligrams cholesterol; 40 milligrams sodium; 21 grams carbohydrates; 2 grams fiber; 1 grams protein.
Reach Judy Grigoraci at ...@suddenlink.net.
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