Believe it or not there are some Americans who don’t believe in stuffing themselves with buffet’s worth of calories on Thanksgiving. I don’t happen to be one of them. However, I am related to a very svelte sister-in-law who eats her entire Turkey Day meal from a single salad bowl. Whereas, this is not a practice I personally embrace, I certainly understand the method behind her madness.
When you are hosting a house full of people with differing tastes and eating habits, it’s nearly impossible to please everyone. Of course, it doesn’t hurt to offer a few dishes that appeal to guests who are watching their waistlines. That said if you have the time and energy to do so you might consider making the following lower fat versions of classic Thanksgiving recipes:
LOW-FAT GARLIC MASHED POTATOES
Ingredients:
1 garlic bulb, peeled
Olive oil
4 large potatoes
1 cup low-sodium canned chicken stock
Salt to taste
Freshly ground black pepper
Directions:
Preheat oven to 350 degrees.
Place the garlic cloves in an ovenproof dish and drizzle with olive oil. Bake uncovered for 10 to 15 minutes until the garlic is golden brown and soft.
Remove from the oven and let cool.
Peel the potatoes and cut them in half. Place in a pot and cover with cold water. Bring to a boil over high heat and simmer until the potatoes are tender (about 30 minutes). Drain.
Bring the stock to a boil, then turn down and simmer.
Squeeze roasted garlic cloves to release each clove of garlic. Mash the garlic with a fork and discard skins.
Mash potatoes with a potato masher or fork. Add the roasted garlic. Slowly add the stock until the desired consistency is reached. Add salt and pepper to taste.
Bake potatoes in 350-degree oven for 40 to 50 minutes.
LOW-FAT PUMPKIN PUDDING
Ingredients:
1 cup canned pumpkin
1 tablespoon Splenda brown sugar blend
1 (4 ounces) fat free, sugar-free instant vanilla pudding
1 1/2 cups 1% milk
1 tablespoon pumpkin pie spice
2 ounces fat free Cool Whip
4 ginger snap cookies
Directions:
Combine milk, pumpkin, brown sugar, pudding mix, and spice in a mixing bowl. Beat until smooth. Spoon mixture into individual custard cups or small dessert bowls.
Garnish with Cool Whip, a sprinkle of pumpkin pie spice and a ginger snap cookie.
Refrigerate for at least 15 minutes before serving.
Serves 4.
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