Low fat Thanksgiving Recipes

Last Updated: Wednesday, November 25, 2009 - 17:33

BUTTERNUT SQUASH PUREE

Ingredients:

½ kg carrots, peeled and sliced
½ kg butternut squash, peeled and cut into cubes
1/4 cup orange juice
1/8 tsp nutmeg

Procedure:

Steam carrots and squash until tender, about 15 minutes. Transfer to a food processor. Add orange juice and nutmeg. Blend until smooth. Season with freshly ground pepper if desired.

APPLE CRANBERRY CRISP

Ingredients:

2 large apples, peeled and chopped
200 gms fresh cranberries, washed and picked
2 tbsp lemon juice
1/2 cup apple juice
1 cup rolled oats
1/2 cup brown sugar
1/4 cup whole-wheat flour
2 tbsp butter, cut into tiny pieces

Procedure:

Place sliced apples and cranberries in a Pyrex baking dish. Drizzle with lemon juice.
Pour all but 3-4 tbsp of apple juice over sliced apples and cranberries.
Mix oats, brown sugar and flour together. Rub butter pieces into oat mixture. Sprinkle on top of apples. Drizzle remaining apple juice.
Bake until golden and bubbly.

LOW FAT PUMPKIN PUDDING

Ingredients:

2 eggs, lightly beaten
3/4 cup firmly packed brown sugar
1 cup pumpkin puree
1 tsp vanilla extract
1/4 tsp nutmeg
1/4 tsp ginger
1 tsp cinnamon
1/8 tsp cloves
3/4 cup raisins (or dried cranberries)
2 cups whole wheat bread
2 tsp baking powder

Preparation:

Preheat oven to 350 degrees. Spray baking dish with nonstick cooking spray. Dab with some flour.

Mix together all ingredients and bled well.
Pour into baking dish and bake for 40-45 minutes.

SWEET POTATO AND APPLE SOUP

Ingredients:

1 tbsp canola oil
2 tbsp chopped shallots
1 medium onion, roughly chopped
1 large carrot, chopped
1 tbsp curry powder
1 pound sweet potatoes, peeled and cut into 1-inch pieces
2 medium apples, peeled, cored and cut into chunks
2 cups fat-free vegetable broth
1 cup nonfat milk

Procedure:
Heat oil on medium in a large pot or Dutch oven. Sauté shallots, onions and carrots for 8 minutes. Sprinkle curry powder and stir until fragrant. Add sweet potatoes and apples followed by vegetable broth. Bring to a boil, then turn heat to low, cover and simmer for 20 minutes, until potatoes are tender. Transfer soup to a blender or food processor and purée until smooth. Return to pot or Dutch oven. Stir in milk, then heat through.



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