Healthy recipes for a sweet holiday season

With the holiday season kicking into full gear, it's often hard to resist those annual sweet treats. The good news is that you don't have to. By substituting a few ingredients, you can still indulge in your favorite holidays desserts--minus the guilt and weight gain.

Here are two of my favorite recipes (pulled from the L A Lite Cookbook, which you can pick up at your local center when you stop in for your weigh in):

Crustless Pumpkin Pie

1 can (15 oz.) pumpkin, no salt added
1 can (12 oz.) evaporated skim milk
1/2 cup egg substitute
2 egg whites
3/4 cup artificial sweetener
1 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/8 tsp. salt
1/2 cup reduced-fat graham cracker crumbs
nonfat cooking spray

Preheat oven to 325.

In a mixing bowl, combine the pumpkin, milk, egg substitute, egg whites, and sweetner. Beat until smooth.

Add the spices and salt and beat until well combined. Stir in graham cracker crumbs.

Pour mixture into a 9-inch pie plate coated with nonfat cooking spray. Bake at 325 for 50 to 55 minutes, or until knife inserted in center comes out clean. Cool before slicing.



Egg Nog (a great source of calcium!)

2 eggs, well beaten
3 packets artificial sweetener
dash of vanilla extract
2 cups cold skim milk
dash of nutmeg, to taste

Combine eggs and artificial sweetener. Add vanilla and cold milk. Beat well. Pour into festive glasses or mugs and sprinkle with nutmeg.



Enjoy!