Crust-less Pumpkin Pie

Can’t celebrate the holidays without pumpkin pie? This version is so smooth and packed with flavor, you may not even notice the crust is missing. Yields 8 slices.

• 1 15 oz. can pumpkin
• 1/3 cup sugar substitute
• 2 tablespoon honey
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ½ cup refrigerated egg product
• 1 teaspoon vanilla
• ¾ cup evaporated skim milk

Preheat oven to 350 degrees F. Lightly grease an 8 or 9-inch springform pan. In a medium bowl, combine pumpkin, sugar, honey and spices. Beat lightly just until combined. Add egg and vanilla. Beat lightly just until combined. Gradually stir in evaporated milk. Pour into prepared pan and place on a foil-lined baking sheet. Bake for 45-50 minutes or until center appears set when gently shaken. Cool for 1 hour on a wire rack. Cover and chill for at least 2 hours before serving.

To serve, loosen pie from sides of pan by running a thin metal spatula around the edge. Remove sides of pan. Cut pie into wedges to serve.

Nutrition Facts

• Serving size: 1 slice (1/8 of pie)
• Calories: 84
• Total fat: <0.5 g
• Cholesterol: 16 g
• Sodium: 61 mg
• Fiber: 4.5 g
• Protein: 5 g

Sweet Potato Latkes

Fried potato pancakes, or latkes, are a Hanukkah favorite and typically made with white potatoes. This updated recipe from health network dietitian Lori Ahdieh calls for sweet potatoes, which increases the amount of fiber and vitamins A and C. It’s also baked, rather than fried, to reduce fat. The addition of cinnamon and nutmeg, which are not traditional latke spices, adds an unexpected twist.

Yields 18 latkes.

• 1 ½ pounds of yams (fresh, not canned), peeled and shredded
• 1 medium Vidalia onion, very finely chopped or grated
• ½ cup matzo meal
• 2 eggs (or 4 egg whites to reduce cholesterol content)
• ½ teaspoon salt
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1/8th teaspoon pepper
• Olive oil cooking spray

Preheat oven to 400 degrees F. Combine all ingredients, except cooking spray, in a large bowl and mix well. Spray 2 cookie sheets with cooking spray. Using a ¼ cup measuring cup, scoop the mixture onto the cookie sheet. Repeat until about 6 scoops are on each cookie sheet. Using the back of a spoon or spatula, gently press each scoop until rounded. Spray tops with cooking spray. Bake for 25 minutes, then using a spatula, gently flip each latke over (they may fall apart slightly, just push it back together), spray again with cooking spray and bake another 10 minutes, until lightly browned. Remove from oven and leave on sheet to cool for about 4 minutes. Remove latkes from sheet and repeat with remaining mixture. Serve warm or at room temperature. Traditional latkes are served with either sour cream or apple sauce. These latkes taste great alone, but you may also choose to serve them with a reduced fat or fat-free sour cream.

Nutrition Facts

• Serving size: 1 latke
• Calories: 54
• Total fat: 0.6 g
• Cholesterol: 21 g
• Sodium: 76 mg
• Fiber: 1.6 g
• Protein: 1.3 g
• Carbohydrates: 11.1 g

'Skinny' Eggnog

• 1 cup skim milk
• ¼ teaspoon rum extract
• Dash of ground cinnamon
• Dash of ground nutmeg
• Sugar substitute to taste

Pour ice-cold milk into a lidded container and shake vigorously. Add rum extract and sugar substitute and shake again. Pour into a tall glass, sprinkle with spices and add low-fat whipped topping, if desired.

One 8-oz. serving, 90 calories

Minty Hot Cocoa

• 2 tsp. unsweetened cocoa powder
• 1-2 packets sugar substitute (to desired sweetness)
• Dash of salt
• 1 cup skim milk
• ½ tsp. vanilla extract
• ½ tsp. peppermint extract

Mix cocoa, sugar substitute and salt in a large mug. Heat milk in the microwave for 1 minute or until hot. Slowly add the hot milk to the cocoa mixture in the mug, stirring until well blended. Stir in vanilla and peppermint.

One 10-oz. serving, 102 calories

Cranberry-Apple Cider

• 4 cups cranberry-apple drink
• 1-2 packets sugar substitute (to desired sweetness)
• ¼ cup thawed frozen lemonade concentrate, undiluted
• 8 sticks cinnamon
• ½ tsp. whole cloves
• ¼ tsp. whole allspice
• ¼ cup light rum (if desired)
• 6 lemon wedges

Combine cranberry-apple drink, sugar substitute and lemonade concentrate in a large saucepan. Tie 2 cinnamon sticks, cloves and allspice in a cheesecloth bag and add to cranberry-apple drink mixture. Bring to a boil; cover, reduce heat and simmer for 10 minutes. Remove mixture from heat and discard the spice bag. Stir in the rum. Garnish with lemon wedges and remaining cinnamon sticks.

Six 8-oz. servings, 122 calories each