See what a difference a few choices can make!
|Thanksgiving feasting, breakfast to midnight
||Menu 2 (low-fat)
|I cup orange juice
||1 cup orange juice
|2 slices toast
||2 slices toast
|1 tbsp butter
||1 tbsp jam
|1 tbsp jam
||1 cup coffee with low-fat milk
|2 eggs, scrambled in butter
|1 cup coffee with cream
|10 potato chips
|with creamy dip
||with low-fat yogurt dip
|5 crackers with cheese
||raw vegetables with salsa
|1 cup egg nog
||1/2 cup egg nog
|8 oz champagne
||4 oz champagne
|6 oz turkey, white & dark meat, with skin
||6 oz turkey, white meat, no skin
|1/4 cup gravy
||1/4 cup low-fat gravy
|1 cup standard stuffing
||1 cup low-fat stuffing
|2 candied sweet potatoes
||1 cup acorn squash
|1 cup buttered steamed green beans
||I cup steamed green beans
|2 rolls, buttered
|1/4 cup canned cranberry sauce
||1/4 cup low-sugar cranberry sauce
|1 slice pecan pie, with whipped cream
||I slice pumpkin pie
|turkey sandwich, with mayo, cranberry sauce, standard stuffing
||turkey sandwich with low-fat stuffing, cranberry sauce, gravy
|1 slice pecan pie
||1 slice melon
|1 cup whole milk
||1 cup skim milk
% calories from fat
Cranberries and cherries offer a wide range of health benefits and adding dried sour cherries to this chunky cranberry sauce makes it appealingly sweet and tart.
· 1 ½ cups cranberry juice cocktail
· 1 cup water
· ¾ to 1 cup light brown sugar (Depending on how tart you like your sauce).
· ¼ tsp cinnamon
· 6 ounces dried cherries
· 1 (12 ounce) package fresh cranberries
Place the cranberries in a colander and rinse them. Pick out and discard any damaged or bruised cranberries.
Stir the cranberry juice cocktail, water, brown sugar, cinnamon and cherries together in a saucepan and bring to a boil. Once the mixture is boiling, reduce heat to medium and cook 2 minutes. Add the cranberries; continue cooking, stirring occasionally about 10 minutes. Remove from heat and chill in refrigerator 8 hours to overnight.
Can refrigerate 1 week.
This is my most-requested dessert. This exquisite apple crisp wins me more compliments than any other dessert I make. The secret?
Using two varieties of apples and the addition of baking powder and baking soda to the crumb topping. And be sure to use Ceylon cinnamon. Ceylon cinnamon is “true” cinnamon and is healthier and safer than grocery store “cassia” cinnamon.
- 10 cups baking apples peeled, cored, and cut into wedges ( For a rich flavor,I like to choose 2 types: Jonagold, Granny Smith, Braeburn, Honeycrisp, Gala, or Gravenstein)
- 1 cup sugar
- 2 tablespoons flour
- 1 tsp Ceylon Cinnamon
- 1 cup flour
- 1 cup rolled oats
- 1 cup brown sugar
- ¼ tsp baking powder
- ¼ tsp baking soda
- 1/2 teaspoon ground Ceylon Cinnamon
- ½ cup butter, melted
- Reduced Fat Vanilla Ice Cream, to serve on top if desired
Preheat the oven to 350 degrees F.
For the fruit filling:
In a large mixing bowl, toss together the apples, sugar, flour and cinnamon. Pour the apple mixture into a buttered 2-quart baking dish and set aside.
For the topping:
In a large mixing bowl, add the flour, rolled oats, brown sugar, baking powder, baking soda, cinnamon and stir to combine ingredient. Add the melted butter and with a fork, mix the butter into the flour mixture just until it comes together and large clumps form.
Sprinkle the topping evenly over the fruit. Bake the apple crisp until the fruit is bubbling and the topping is golden brown and crisp, about 45 minutes.
Serve the crisp warm with reduced fat vanilla ice cream, if desired.