Healthy holiday recipes
The following two recipes have been modified to contain less calories, carbohydrates and fat than their original version:
1 cup crushed pretzels
1 cup broken pecans
1 stick unsalted light butter
3 TBSP Splenda granules
1-8oz. pkg. 1/3 Fat Cream Cheese
8 oz. Cool Whip Free
1 lg. box Sugar Free Strawberry Jello
2 cups boiling water
1 - 16 oz. bag Frozen Strawberries (do not thaw)
1/3 cup Powdered Sugar + 1/3 cup Splenda granules
1 – 8 oz. can drained/crushed Pineapple in own juice
Melt butter, mix in pretzels, Splenda, and pecans. Pat into a 9x13 pan. Bake 8-10 minutes at 350 degrees and cool. Mix cream cheese, Cool Whip, and powdered sugar/Splenda mix until creamy. Spread onto pretzel mix and refrigerate 30 minutes. Dissolve gelatin in boiling water – add frozen, sliced strawberries until gelatin thickens. Add drained pineapple. Pour over cheese mixture and refrigerate. Serves 12.
Per Serving: Calories – 260; Carbohydrate – 26 gm; Fat – 16 gm.
Cream Cheese Cupcakes
3 – 8 oz. pkg. Neufchatel (Lite) Cream Cheese
1/2 tsp. vanilla
1 cup Splenda Granular
Preheat oven to 300. Soften cream cheese, mix until smooth. Add vanilla. Gradually add Splenda, then add 1 egg at a time, mixing well. Beat until fluffy. Grease cupcake tins with cooking spray, pour into cupcake tins, approx. 1/2 full. Bake for 40 minutes.
1 cup lite sour cream
4 Tbsp. Splenda granular
1 tsp. vanilla
Mix all topping ingredients together. After cupcakes have been removed from oven and cooled for 2-3 minutes, put 1 tsp. of topping in the center of cupcake and spread gently. If desired add a dab of preserves or lite pie filling. Bake again for 5 minutes. Refrigerate.
Calories — 115; Carbs. — 5 gm; Fat — 9 gm; (with preserves)
Calories — 108; Carbs. — 3 gm; Fat — 9 gm (without preserves)