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Healthy Thanksgiving Sides and Desserts

FitSugar — Wed, 25 Nov 2009 08:00:40 -0800

Thanksgiving is tomorrow. I've been anticipating the meal for weeks, but I still have room on my table for a few healthy side dishes and desserts. Check out these six recipes for tasty dishes that don't rely on copious amounts of fat to please your palate.

Carrot Soufflé	Brussels Sprouts	Apple Squash
Apple Pear Oatmeal Crisp	Pumpkin-Carrot Bars	Vegan Pumpkin Pie

Healthy T-Day Dessert: Pumpkin-Carrot Bars With Cream Cheese Frosting

FitSugar — Sat, 21 Nov 2009 03:30:05 -0800

Thanksgiving is fast approaching, and my love of all things pumpkin is hardly waning. From yogurt to muffins, I relish this tasty flavor of Fall. If you're looking for a pumpkin pie alternative, these pumpkin-carrot bars are delish. The bit of cream cheese frosting adds a deceptive element of decadence.

Low in calories while remaining full of flavor, these pumpkin bars make a great dessert - perfect for potlucks (much easier to share with large groups than pies) and they're relatively guilt-free. They're high in vitamin A - and trust me you cannot even taste the shredded carrot - and a bar only contains 70 calories and less than two grams of fat. With nutritional stats like that, it's OK to go back for seconds.

Check out the recipe when you read more.

Pumpkin-Carrot Bars With Cream Cheese Frosting
Modified from SparkPeople

Ingredients

2 cups whole wheat pastry flour
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
1 cup sugar
1/2 cup brown sugar
1/3 cup Earth Balance (or other butter substitute)
2 eggs
2 large egg whites
1 can (15 oz.) pumpkin pie filling
2/3 cup finely shredded carrot

Cream cheese topping:
4 ounces light cream cheese, softened
1/4 cup sugar
1 tablespoon skim milk

Directions

Pre-heat oven to 350° F. Spray a 15 x 10 jellyroll pan with cooking spray.
In small bowl, whisk flour, pumpkin spice, baking powder, and baking soda.
In larger bowl, use electric mixer to beat sugar, Earth Balance, and brown sugar until crumbly. Add eggs, egg whites, pumpkin pie filling, and carrots. Beat until well blended.
Add flour mixture and mix until well blended. Spread onto greased pan.
To prepare cream cheese topping: mix together cream cheese, sugar, and milk until thoroughly blended.
Drop teaspoon-fulls of topping over pumpkin batter and swirl and cut mixture into batter with a butter knife.
Bake for 20 to 30 minutes or until toothpick inserted in the center comes out clean.
Cool in pan completely on wire rack before cutting into squares.

Makes 48 squares.

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Looking for more healthy recipes? Then check out the Healthy Recipe Group - the name pretty much says it all.

Come Party With Me: Almost Meatless Thanksgiving - Dessert

partysugar — Wed, 18 Nov 2009 10:15:21 -0800

Finish your almost meatless Thanksgiving with a decadent sweet potato pie. This pie is a dessert traditional to the South, but with its smooth creamy filling and rich sweet flavor, sweet potato pie is welcome on Thanksgiving tables all across America. The dough calls for shortening, however, if you prefer to bake with butter, use that instead. Although the ingredient list includes a whiskey-spiked whipped cream, you can omit the alcohol and employ vanilla extract. To get the recipe which should be made in advance, read more.

Sweet Potato Pie
From Food Network

Ingredients

Filling:
3 medium sweet potatoes (about 1 1/2 pounds)
4 tablespoons unsalted butter
2 large eggs
1/2 cup heavy cream
1/2 cup light brown sugar
1/4 cup light corn syrup
1 tablespoon pure vanilla extract
1/2 teaspoon finely grated orange zest
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
Pinch ground cloves
Dough:
1 1/4 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon fine salt
1/4 cup non-hydrogenated shortening
8 tablespoons cold unsalted butter, diced (1 stick)
1 large egg yolk
1 tablespoon cider or white wine vinegar
Topping:
1 cup whipping cream
1 tablespoon whiskey, rye or bourbon
Candied Pecans, homemade or store bought, recipe follows

Directions

Filling: Preheat the oven to 425 degrees F. Put the sweet potatoes on a small roasting pan and bake until easily pierced with a fork, about 40 minutes.
Meanwhile make the dough:Pulse the flour, sugar, and salt in a food processor with the metal blade until combined. Add the shortening and pulse about 10 times. Add the butter and continue to pulse until it resembles cornmeal mixed with bean-size bits of butter. Beat the egg yolk and vinegar together, add and pulse 3 to 4 times, but don't let the dough form a ball in the machine.
Remove the blade, and gather the dough together by hand. If dough does not come together, sprinkle up to 1 tablespoon of ice cold water over the dough and bring together. Wrap dough in plastic wrap and shape into disk. Refrigerate at least 1 hour or up to 2 days.
Peel the cooked sweet potatoes and mash lightly with a fork; you should have about 2 cups puree. Mix the sweet potatoes and butter in the food processor until smooth. Add the remaining ingredients and pulse to combine. Set aside.
Lightly dust the counter with flour. Roll the dough into an 11 to 12-inch circle and transfer to the pie pan. Trim the dough so that the edges hang about 1/2 inch over the pan; fold edges under and flute as desired. Pierce the crust all over with a fork, and refrigerate for at least 20 minutes or up to a day.
Position a rack in the lower third of the oven of the 425 degree F oven. Line the crust with foil or parchment paper and pie weights or dried beans and place on a baking sheet. Bake until the crust sets and begins to brown around edges, about 25 minutes. Lift foil and weights out of crust, lower oven temperature to 375 degrees F. and continue to bake until crust begins to brown on the bottom, about 10 to 12 minutes more.
Pour filling into the warm crust and bake until set, about 20 minutes. Remove from the oven and cool on rack.
When ready to serve, whip the cream with the whiskey until it holds soft peaks. Top pie with whipped cream and candied pecans. Serve.

Serves 8.

Make ahead: Crust can be made, rolled, and transferred to the pan, then tightly wrapped and frozen for up to a month. Candied pecans can be made and stored in an airtight container for up to 2 weeks.

Candied Pecans

1 large egg white
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1 cup pecan pieces

Heat oven to 350 degrees F.
Lightly beat the egg white until frothy. Whisk in the sugar and cinnamon, and then toss pecans in the mixture.
Evenly spread nuts on a parchment-lined baking sheet. Bake until dry and toasted, about 10 to 15 minutes. Cool.

Makes about 1 cup.

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10 Thanksgiving Recipes You Must Make

YumSugar — Wed, 25 Nov 2009 06:50:24 -0800

Hopefully, all of the hype surrounding Thanksgiving has got you pretty excited about the biggest food holiday of the year. Still looking for that clutch dessert or impeccable side to help you stand out at the dinner table? Then cease to look further, because I've compiled 10 entrées, sides, desserts, and condiments that you absolutely cannot live without this turkey day.
Don't forget to pick out a cocktail to go with your memorable meal. For this year's ultimate Thanksgiving recipes, keep reading.

View Slideshow ›

Yummy Links: From Fall Desserts to Taco Bell's Cupcakes

partysugar — Tue, 13 Oct 2009 06:50:32 -0700

21 desserts that celebrate Fall. - Bon Appétit
Why are doctors selling out to Coke?- The Atlantic
Learn how to paint your kitchen. - The Amateur Gourmet
Scenes from the 2009 Los Angeles Chocolate Salon. - Daily Dish
Andrew Carmellini was crowned the Meatball King at the New York Wine and Food Festival. - Grub Street NY
Scary or practical? Coasters that detect if a drink is spiked with date-rape drugs. - Eat Me Daily
Ferran Adria is rumored to be opening a restaurant outside of Spain. - Eater
Taco Bell is currently testing cupcakes and smoothies.- OC Register

Melissa d'Arabian's Helpful Hints For Feasting on a Budget

YumSugar — Tue, 24 Nov 2009 14:00:31 -0800

Of all the year's celebrations, Thanksgiving often is the most expensive. In 2008, roughly a quarter of you said you were spending $150 or more. This year, to help you stay well within your budget, we've enlisted the help of Melissa d'Arabian, winner of the Next Food Network Star and host of Ten Dollar Dinners With Melissa d'Arabian.

On her Food Network show, Melissa makes dinner for four for under $10 - and her Thanksgiving is no different. She's partnered with Walmart to come up with a turkey day feast that's only $20, and plans to serve it to her own family this holiday. "My family is really getting the $20 thanksgiving!" she says. Regardless of how much you've got in your wallet, she has some pointers to help you stay under budget. See them when you read more.

Healthy Holiday Eating: Keep a Food Journal

FitSugar — Tue, 24 Nov 2009 11:00:22 -0800

If the thought of decadent holiday food is stressing you out already, take control and try keeping track of your holiday eating with a food journal. It seems simple, but by writing down what you're eating throughout the day, you'll develop a real awareness of what you're putting in your body. A treat here and there, if you're not keeping track, can feel like it's no big deal, but writing it down will give you a real record of what you've eaten and make it easier to judge if you really do want dessert.

As a trial, test out how food journaling works for you over Thanksgiving, and if it seems to boost your healthy eating habits, keep it going through Christmas and the New Year. Plus, you can make it even easier to keep track by using your phone to journal, or if you decide to get into it, pick up one of these inconspicuous little journals or try an iPhone app. You might just find that this is a health trick you want to stick with.

Come Party With Me: Anniversary - Dessert

partysugar — Wed, 12 Aug 2009 09:00:14 -0700

There's nothing quite like food to spark a memory. For my parents' 33rd anniversary party, I plan on bringing back the special moments of their wedding by serving carrot cake.

It's always been my dad's favorite kind of cake, and at their wedding, the cake was classic carrot with smooth, finger-licking-good cream cheese frosting. Instead of making an elaborate wedding-style dessert, I'll simply put together an easy layer cake.

If you love this carrot confection too, check out the recipe and read more.

Classic Carrot Cake With Fluffy Cream Cheese Frosting
From Food & Wine

Ingredients

For cake:
1 cup pecans (4 ounces)
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon salt
1 cup vegetable oil
1/2 cup buttermilk
1 1/2 teaspoons pure vanilla extract
4 large eggs
2 cups sugar
1 pound carrots, peeled and coarsely shredded
For frosting
2 sticks unsalted butter, softened
Two 8-ounce packages cream cheese, softened
1 tablespoon pure vanilla extract
2 cups confectioners’ sugar

Directions

Preheat the oven to 325°. Butter two 9-inch cake pans; line the bottoms with parchment. Butter the paper and flour the pans.
Make the cake: Spread the pecans on a baking sheet and toast for 8 minutes, until fragrant. Cool and finely chop the pecans.
In a bowl, whisk the flour, baking powder, baking soda, cinnamon and salt.
In a small bowl, whisk the oil, buttermilk and vanilla.
In a large bowl, using an electric mixer, beat the eggs and sugar at high speed until pale, 5 minutes.
Beat in the liquid ingredients. Beat in the dry ingredients just until moistened. Stir in the carrots and pecans.
Divide the batter between the pans and bake the cakes for 55 minutes to 1 hour, until springy and golden. Let the cakes cool on a rack for 30 minutes, then unmold the cakes and let cool completely.
Make the frosting: In a large bowl, using an electric mixer, beat the butter and cream cheese at high speed until light, about 5 minutes.
Beat in the vanilla, then the confectioners’ sugar; beat at low speed until incorporated. Increase the speed to high and beat until light and fluffy, about 3 minutes.
Peel off the parchment paper and invert one cake layer onto a plate. Spread with a slightly rounded cup of the frosting.
Top with the second cake layer, right side up. Spread the top and sides with the remaining frosting and refrigerate the cake until chilled, about 1 hour. Slice and serve.

Serves 8-10.

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How to Work Off Thanksgiving Calories

FitSugar — Wed, 18 Nov 2009 09:00:08 -0800

If you're worried about devouring a huge Thanksgiving meal and what that will mean to your waistline, have no fear. You can have your cake - I mean pie - and eat it too, you just have to get moving afterward. After the break, check out the calorie amounts for your favorite Thanksgiving foods and find out some ways you can work off those tasty calories.

To see the chart, read more.

Food	Amount of calories	Activity
6 oz. mulled wine	156	Swimming laps moderately for 20 minutes will burn 158 calories.
3.5 oz. white turkey meat	156	20 minutes of football burns 158 calories.
3.5 oz. dark turkey meat	186	Sneak away for a 20-minute jog and burn 197 calories.
1/2 cup mashed potatoes	150	Burn 158 calories by walking briskly for 40 minutes.
1/2 cup gravy	150	44 minutes of cleaning burns 152 calories.
1 small baked sweet potato	54	Stretching for 15 minutes burns 59 calories.
1/2 cup stuffing	180	A 23-minute bike ride at a moderate pace will burn 181 calories.
1 slice apple pie with 1/2 cup ice cream	555	Hiking for an hour and 35 minutes will burn off 561 dessert calories.
1 slice pumpkin pie	180	Take the family bowling for an hour and burn 180 calories.

Food Review: Protein Bakery Cookies and Brownies

FitSugar — Wed, 11 Jun 2008 13:00:00 -0700

Healthy sweets can be healthy in different ways. In the case of Protein Bakery, it's not because the treats are low fat or low cal. Rather, they shun the artificial additives and are designed to satisfy your hunger more than the typical junk food. These handmade, gluten-free goodies use all-natural ingredients, including rolled oats instead of wheat, whey protein, brown sugar, eggs, and butter.

For this taste test, I sampled three of Protein Bakery's baked goods, including the brownie with chocolate chips, the blondie with chocolate chips, and the coconut-chocolate chip cookies. To find out what I thought, read more.

I was a bit surprised that these "healthy" desserts have so much sugar - only 10 percent fewer carbohydrates than a typical brownie or cookie, according to Protein Bakery's website. The brownie has 380 calories, 21 grams of fat, and 12 grams of saturated fat; the blondie comes with 360 calories and 19 grams of fat; and each chocolate-coconut cookie (they come two per pack) has 130 calories and 7 grams of fat.

In terms of flavor, these were tasty but not the most delicious things ever. The coconut-chocolate chip cookie was definitely my favorite: It had a perfect chewy texture with a delightful crunch from the coconut and just a touch of cinnamon. The blondie tasted a lot like a Tollhouse cookie and was better than the brownie, which was just kind of boring, but both had an oddly dense texture that made them taste unhomemade.

However, I will say that these desserts were far more filling than typical brownies and cookies, so I wasn't tempted to pig out. I ate them gradually, having a quarter of a brownie here and half a cookie there, and shared them with my family. Which made me wonder: Why are Protein Bakery's serving sizes so darn big? As you can see in the photo below, the brownie was enormous: about three inches wide and an inch thick. (That's only a quarter of the blondie in the top photo.) If Protein Bakery is trying to make healthy treats that fill you up better than other sweets, I don't understand why they'd sell such gluttonous portions.

Want to try these brownies and cookies for yourself? Though some retail outlets carry Protein Bakery, your best bet is to order them online. If you taste them, be sure to tell me what you think.