Traditional recipes are crucial for a holiday to feel “right”, but many of them aren’t the healthiest. We have some delicious substitutes for you. You don’t need to change out all of the dishes – definitely make Grandma’s traditional side – but these are easy replacements to keep the taste and reduce the calories.
Green Bean Casserole with Almonds
Makes 6 servings, ¾ cup each
- 1 can (10 3/4 ounces) 98% Fat Free Cream of Mushroom Soup
- 1/2 cup skim milk
- 1 teaspoon soy sauce
- Dash ground black pepper
- 4 cups cooked cut green beans
- 1 1/3 cups slivered almonds
- Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup almonds in a 1 1/2-quart casserole.
- Bake at 350°F for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining almonds.
- Bake for 5 minutes or until the almonds are golden brown.
Make 10 servings, ½ cup each
- 1 can pumpkin (15 oz.)
- 1 can evaporated skim milk (12 oz.)
- 2 eggs
- ½ teaspoon salt
- 3 tablespoons pumpkin pie spice
- 1 teaspoon vanilla
- 1 cup SPLENDA No Calorie Sweetener, Granulated
- Combine all ingredients
- Coat a 9-inch pie pan with cooking spray. Add pumpkin mixture to pan.
- Bake at 400°F for 15 minutes, and then at 325°F for 15 minutes or until a knife inserted in the center comes out clean.
Single Bake Anise Biscotti
Make 48 servings, 1 cookie each
- ½ cup canola oil
- ¾ cup SPLENDA No Calorie Sweetener, Granulated
- ¼ cup sugar
- 2 large eggs
- 1 large egg white
- 1/8 teaspoon anise extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1/3 cup nonfat dry milk
- 1 tablespoon anise seed
- Preheat oven to 350°F. Spray a cookie sheet or jellyroll pan with baking spray and set aside.
- Mix the oil, SPLENDA, and sugar together in a large mixing bowl. Add eggs and egg white, one at a time, mixing well after each addition. Add anise extract. Stir until blended. Set aside.
- Mix flour, baking powder, baking soda, nonfat dry milk, and anise seed in a medium size mixing bowl.
- Pour the flour mixture into the oil and egg mixture and stir until blended.
- Divide dough in half. Shape each half into a log approximately 3 ½ inches wide by 12 inches long. Place the logs in the prepared pan 2 inches apart.
- Bake in a preheated 350°F oven for 20-25 minutes
- Remove from oven and cool for 5 minutes. Slice the loaves with a sharp knife into 48 slices, approximately ½ inch wide.
- Cool and store in airtight containers. Cookies will stay fresh up to 5 days.
Makes 6 servings
- 5 cups cauliflower florets
- 6 cups water
- 1 garlic clove, sliced
- 1/4 cup (light) mayonnaise
- 1/4 teaspoon salt
- Steam cauliflower and garlic for 15 minutes or until tender; drain.
- Blend or food process cauliflower, garlic, mayo and salt until creamy.
- Garnish with pepper.
Splenda Powdered Sugar
To replace regular powdered sugar as a garnish on desserts, breakfast, etc.
- ¾ cups granulated Splenda
- 2 Tablespoons corn starch
- Place ingredients in blender or food processor. Blend until Splenda is very fine.