Cranberry, Pear and Apple Crisp (Low Carb/Low Fat)

Ready for some more holiday goodness?!

There's nothing more satisfying than eating a dessert that is so sweet and delicious that you can't resist scooping another spoonful into your mouth, and you allow yourself to because it is healthy...

Welcome one such dessert into your life.

Apples and pears give this recipe a natural sweetness that hardly any sugar is even needed to enhance said sweetness. Baked cranberries balance the sweet with little bursts of tart flavor. Add some nuttiness with the cinnamon, almond and pecan topping.

I'm salivating just typing about this.

Let's get to the recipe before I wreck my computer with moisture.

Cranberry Pear and Apple Crisp:

Makes 9 servings

2 medium pears

1 large sweet apple

1 cup fresh whole cranberries

2 TBS lemon juice

zest of 1/2 lemon

3 TBS light sugar, divided (sugar/stevia blend)

1/3 cup almond meal

1/3 cup pecan pieces

1/3 cup sliced almonds

1/4 cup coconut oil, melted

1/4 tsp cinnamon

1 tsp vanilla

Preheat the oven to 400 degrees F. Peel the pears and apple, core and cut into 1 inch pieces. Toss pears, apples and cranberries in a bowl with lemon juice, zest and 1 TBS sugar. Set aside. 

In a food processor, add the almond meal, pecans, cinnamon, 2 TBS sugar and coconut oil and chop until fine. Add the sliced almonds and pulse a few times until almonds are slightly chopped. Pour the fruit into a 8x8 baking dish or a 2 qt. casserole dish. Crumble the topping evenly over the fruit mixture. Bake for 25-30 minutes or until fruit is tender.

For 1/9 the recipe: 167 calories, 12g fat, 0g saturated fat, 2mg sodium, 15g carbohydrates,

3g fiber, 2g protein

Pumpkin Mousse (Low Carb/Low Fat)

With all the delicious flavors of Fall, pumpkin mousse is such a quick and delicious dessert for the Holidays.

Yum.

Pumpkin Mousse:
Makes 6 (1/2 cup) servings

1 (1 oz.) package sugar free instant vanilla pudding mix
1/2 cup fat free milk
1/2 cup pumpkin puree
1/2 tsp ground cinnamon
1/4 tsp allspice
1/4 tsp ground ginger
2 1/4 cups light whipped topping, divided
1/4 tsp ground nutmeg

Whisk the instant pudding and milk together and let it set for 2 minutes until it thickens up. Add in the pumpkin puree and spices and mix well. Gently fold in 1 1/2 cups whipped topping until well combined. Divide into 6 dishes (about 1/2 cup per serving). Refrigerate until ready to serve. Before serving, top each dessert with 2 tablespoons of light whipped topping and sprinkle with ground nutmeg.

For 1/2 cup of mousse: 98 calories, 3g fat, .02g saturated fat, 237mg sodium, 13g carbohydrates,

1g fiber, 2g protein

I hope you have a very Happy Thanksgiving this week!!

Greek Yogurt Cheesecake with Pomegranate Sauce (Low Carb/Low Fat)

This cheesecake is so tasty. It's light and refreshing, oppose to other rich and heavy cheesecakes. And the pomegranate sauce makes it so pretty and festive for the holiday season. It's a great option to add to the dessert table on Thanksgiving or Christmas.

And for heaven's sake, it's just so good!

Greek Yogurt Cheesecake with Pomegranate Sauce:
Makes 12 Servings

1 cup finely ground walnuts
1 TBS splenda brown sugar
1/8 tsp ground ginger
1 TBS coconut oil, melted
3 (8 oz. packages) fat-free cream cheese
1 1/2 cups plain non-fat greek yogurt
1/4 cup + 2 TBS light sugar (sugar/stevia blend)
2 tsp fresh lemon juice
zest of 1 lemon
1 tsp vanilla extract
2 tsp unflavored gelatin
1 1/2 TBS cold water
1/2 cup unsweetened pomegranate juice
2 TBS light sugar
seed of 1/2 pomegranate

Preheat oven to 350 degrees F. Grease the bottom and sides of a 10-inch cheesecake pan with removable sides. Cut out a circle of parchment paper to fit on the bottom, and set in the pan after it has been sprayed.
In a food processor, process the walnuts, brown sugar, ginger and melted coconut oil together. Press evenly into the bottom of the pan. Bake the crust for about 10-15 minutes or until it begins turning a light golden brown. Remove and let cool.
In a small heat proof bowl, mix the gelatin and cold water together and set aside to let gelatin get soft. Wash the food processor and then blend the cream cheese, yogurt, sugar, lemon juice, lemon zest and vanilla together until smooth.
Heat about 1/2 inch of water in a small pan over medium heat. Place the bowl with the gelatin in the water and whisk until the gelatin has dissolved, when it is clear (about 3-4 minutes). With the food processor turned on, pour in the warm gelatin mixture and mix well. Pour the filling into the cooled crust. Cover the pan with plastic wrap and refrigerate for 5-6 hours.
In a small sauce pan, add the juice and remaining sugar. Cook over medium heat until the sugar dissolves, about 3 minutes. Remove from heat and let cool.Refrigerate until ready to serve. Then add pomegranate seeds and drizzle over cheesecake slices.

For 1/12 the pie: 159 calories, 6g fat, 2g saturated fat, 318mg sodium, 17g carbohydrates, 

.5g fiber, 12g protein

Low Carb Pumpkin Pie (link to updated recipe)

Last Thanksgiving I posted this pumpkin pie recipe. And I still love it.

But I made a few small changes to make it even lower in carbs and fat, but still just as delicious!

Click on THIS link to see the original recipes with the new updates!

French Apple Tart (Low Carb/Low Fat)

This dessert looks impressive and tastes amazing, but is so simple, which I love. This would be a perfect fall dessert and a great ending to a large Thanksgiving meal.

When you choose naturally sweet apples, opposed to a tart apple, you won't need as much sugar, making it so much lower in carbs.

French Apple Tart:
Makes 12 slices

1/2 cup almond meal/flour
1/2 cup flour
1/3 cup + 2 TBS coconut oil, divided
1/4 tsp salt
1 tsp white vinegar
1 TBS water
3 honey crisp apples, or choice of other sweet apple
2 TBS light sugar (sugar/stevia blend)
1 TBS sugar free apricot preserves, optional

Preheat the oven to 375 degrees F. Grease a 9 inch tart pan.
In a medium bowl, add the almond flour, flour and salt, then with a pastry blender/cutter, cut in 1/3 cup of coconut oil until well incorporated. Then add in the vinegar and water and mix well.
Press the dough into the tart pan with your fingers until it is even. Place in the refrigerator to harden while you prepare your apples.
Peel, core and thinly slice your apples. Layer the apples as desired over the chilled dough in the tart pan.
Sprinkle the sugar evenly over the apples and then dot with the remaining coconut oil. Bake 50-60 minutes until the crust is golden and the apples are cooked through.
If desired, melt the apricot preserves in the microwave and then brush on top of the tart to give it a nice glazed look.

For 1/12 the tart: 139 calories, 11g fat, .2g saturated fat, 51mg sodium, 12g carbohydrates, 

1g fiber, 1g protein

Sauteed Brussel Sprouts (Low Carb/Low Fat)

Looking for another healthy and delicious side dish for Thanksgiving? How about some brussel sprouts? I absolutely despised these as a child, but I am in love with them now.

Sometimes it's good to have something healthy on the holiday table. Cooked with garlic and shallots and topped with parmesan and bacon, they still taste good enough to place among the other stars of Thanksgiving.

Sauteed Brussel Sprouts:
Makes 8 Servings

2 lbs. brussel sprouts, trimmed
2 TBS olive oil
3 TBS minced shallots
2 cloves garlic, minced
2 TBS white cooking wine
1/2 cup low sodium chicken broth
1/4 tsp kosher salt
1/2 tsp fresh ground pepper
2 slices turkey bacon, cooked and chopped or crumbled
3 TBS fresh shaved parmesan

Heat olive oil in a pan over medium heat. Saute shallots and garlic until shallots are transparent, about 1/2 minutes. Add brussel sprouts and saute 2 minutes, stirring frequently. Add cooking wine and broth and scrape the bottom of the pan. When liquid begins to boil, reduce heat to low. Season with salt and pepper and cover. Let simmer 8-10 minutes, stirring frequently to prevent burning.
When brussel sprouts are tender, transfer to a serving dish. Top with turkey bacon and Parmesan shavings.

For 1/8 the recipe: 100 calories, 4g fat, 1g saturated fat, 192mg sodium, 11g carbohydrates,

4g fiber, 5g protein

Fresh Cranberry Salad (Low Carb/Low Fat)

This recipe is a tradition at my Thanksgiving table. It's a recipe my great grandmother used to make every Thanksgiving, and the tradition passed on to my family. And now it's an absolute must!

I've altered the recipe to be more Diabetic friendly, but it tastes just like the original recipe. And is still just as loved by me. Seriously, I could eat the whole pan for dessert, that's how much I love it.

The thing that may seem strange in this recipe is the fact that there is celery in it. Don't let that scare you away. The celery with the pineapple and fresh cranberries is so refreshing and delicious. The flavor is absolutely amazing. Give it a try!

Fresh Cranberry Salad:
Makes 9 Servings

1 large package sugar free raspberry jello
2 cups boiling water
1 cup cold water
1 cup fresh whole cranberries
1/2 cup pecan pieces
1/2 cup canned crushed pineapple in 100% pineapple juice, undrained
1/3 cup chopped celery
1 tsp light sugar (sugar/stevia blend)
1 cup plus 1 TBS light whipped topping

Dissolve gelatin in boiling water. When dissolved, add the cold water. Pour in a 8x8 baking dish and place in refrigerator to start setting.
In a food processor, blend the cranberries, pecans, celery and sugar into small chunks. Measure out 1/2 cup of the pineapple with juice and mix together with the cranberry mixture.
When jello is slightly set, stir in the cranberry mixture and refrigerate until firm, 4-6 hours.
When ready to serve, cut into 9 squares and top each with 2 TBS light whipped topping.

For 1/9 the recipe: 85 calories, 5g fat, 0g saturated fat, 56mg sodium, 6g carbohydrates, 

1g fiber, 1g protein

Green Bean Casserole (Low Carb/Low Fat)

Continuing with the low carb Thanksgiving recipes, here is an alternative to the traditional Campbell's green bean casserole. Much lower in carbs and in fat. I was very excited about how delicious this turned out. As sad as it was to omit the fried onions on top, it was fantastic with the caramelized onions!

Green Bean Casserole:
Makes 8 Servings

1 1/2 lbs. fresh green beans, trimmed and cut into bite sized pieces
1/2 cup reduced sodium cream of mushroom soup
1/2 cup nonfat plain Greek yogurt
1/4 cup half & half
1/2 tsp fresh ground pepper
1/2 cup sliced mushrooms
1/2 medium white onion, sliced
2 TBS olive oil, divided
Mrs. Dash seasoning to taste

Preheat the oven to 350 degrees F. Grease a small casserole dish and set aside.
Boil the green beans in lightly salted water and boil until bright green softened.
Meanwhile, mix the soup, yogurt, half & half and pepper in a medium bowl.
When green beans are done, drain and add to the yogurt mixture.
Heat 1 TBS olive oil in a small skillet and cook the mushrooms until browned. Remove from heat and add to the green beans. In the same skillet, heat the remaining TBS of olive oil and cook the onions over low heat until caramelized.  Remove from heat and set aside.
Pour the green beans into the casserole dish and top with the cooked onions. Cover with foil and bake for 30 minutes. Remove foil and cook another 10 minutes.
Remove from oven and top with desired amount of Mrs. Dash seasoning.

For 1/8 the recipe: 84 calories, 4g fat, 1g saturated fat, 89mg sodium, 9g carbohydrates,

4g fiber, 3g protein

Cranberry Pecan Stuffing (Low Carb/Low Fat)

The other Thanksgiving weakness of mine: Stuffing.

Oh, delicious stuffing...

Although this stuffing doesn't contain any bread, it tastes like the same delicious stuffing! The only real difference is the texture, but only slightly. The almond meal soaks up the moisture, but doesn't get as soggy as bread or breadcrumbs. Which is fine by me.

Cranberry Pecan Stuffing:
Makes 12 Servings

2 TBS olive oil
1/2 large onion, chopped
1/2 cup chopped celery
2 cloves garlic, minced
2 cups almond meal
1 cup pecan pieces
1 cup craisins
1/4 cup chopped fresh parsley
1 tsp dried thyme
1/2 tsp kosher salt
1/4 tsp pepper
1 egg
1 TBS lemon juice
1 cup low sodium chicken broth

Preheat the oven to 350 degrees F. Grease a 8x8 casserole dish and set aside.
Heat olive oil in a medium skillet. Saute onion, celery and garlic until the onion becomes tender and transparent.
In a large bowl, mix the onion mixture, almond meal, pecans, craisins and parsley. Add the seasonings and mix well.
In a small bowl, beat the egg and add to the stuffing mixture, along with the lemon juice and broth. Pour into the prepared casserole dish and spread evenly.
Cover with foil and bake 40 minutes. Remove foil and cook additional 5-7 minutes or until slightly golden.

For 1/12 the recipe: 233 calories, 18g fat, 1g saturated fat, 103mg sodium, 14g carbohydrates, 

3g fiber, 6g protein

Sweet Potato Casserole (Low Carb/Low Fat)

One of my weaknesses at Thanksgiving is the candied yams.

I. LOVE. CANDIED. YAMS.

My mom makes this particular recipe each year with some orange juice and pineapple in it, with the broiled marshmallows on top. 

Heavenly.

But I will fight against that desire this year for the sake of trying to stick to what needs to be done in order to stay healthy. But when I made these, they may not have been the sweet, delicious memory of my childhood, but they turned out delicious. And I can't wait to make them again.

 I added orange juice zest to this recipe because I always loved how the citrus flavor complimented the yams. They bring out a whole other range of yummy.

And the pecans to top it off gives it some texture. Plus, I just love pecans.

Sweet Potato Casserole:

Makes approximately 18 (1/2 cup) servings

8 medium yams, peeled and cubed

1/3 cup orange juice

1/4 cup half & half

1 egg white

3 TBS coconut oil

2 TBS Splenda brown sugar

1 1/4 tsp vanilla extract

3/4 tsp cinnamon

3/4 tsp nutmeg

1/4 tsp salt

1/4 cup chopped pecans

zest of 1 orange

Boil the potatoes in salted water until tender.

Preheat the oven to 350 degrees F. Grease a medium sized casserole dish and set aside.

When the potatoes are done, strain them and pour them into a large bowl. Add the orange juice and half & half and blend with a hand mixer. Add the egg white, coconut oil and sugar and mix well. Add the vanilla, cinnamon, nutmeg and salt and blend one last time.

Pour into prepared casserole dish and top with pecans and orange zest. Cover and bake 30 minutes.

Remove cover and bake an additional 15 minutes.

For about 1/2 cup: 95 calories, 4g Fat, 0g Saturated Fat, 55mg sodium, 14g Carbohydrates, 2g Fiber, 1g Protein

Cheesy Cauli Mash (Low Fat/Low Carb)

Another staple in the Thanksgiving menu--and for many other dinner menus--would be mashed potatoes.

I've seen cauliflower mash floating around the web claiming to taste just like mashed potatoes. I've tried many varieties, and have not yet found one that tastes just like mashed potatoes.

This one doesn't taste just like mashed potatoes either. But it still tastes delicious, and is a great substitute to cut down on those carbs during those holiday meals.

Cheesy Cauli Mash:

Makes 8 servings

2 heads of cauliflower

1/4 cup half & half

2 TBS butter

1/2 cup medium white cheddar

1/2 tsp kosher salt

1/4 tsp fresh ground black pepper

Cut the cauliflower away from the core and then cut into 1 inch pieces. Place in a large microwave-safe bowl. Add the half & half and butter. Microwave uncovered on high for 5 minutes, then toss to coat the cauliflower with the liquid.

Repeat 2 more times until the cauliflower is tender.

Immediately pour into a food processor or blender. (Do half at a time if needed) Add cheese salt and pepper and blend until smooth. If the puree is not getting smooth enough or the cheese isn't melting, pour mixture back into the microwave-safe bowl and microwave 2-3 more minutes, and then return to the food processor.

When mixture is smooth, pour into a serving dish and serve.

For 1/8 of the recipe: 82 calories, 8g Fat, 1g Saturated Fat, 184mg sodium, 3g carbohydrates, 1g fiber, 3g protein

Orange Rosemary Turkey

It's November!! Which, of course, is associated with Thanksgiving!

I LOVE Thanksgiving. 

The first Thanksgiving I had after I was diagnosed with Type 1 Diabetes was a dreaded one. I cried because Thanksgiving is my favorite holiday, and I was so upset by the idea that I was going to have to miss out on some of my favorite things about the holiday. First and foremost, the traditional holiday food.

But after I calmed down from my self-pitying tantrum, I gained a determination to make a Thanksgiving meal that was lower carb, but equally delicious.

I succeeded! I was so proud of myself. And while that was an incredible meal, and got me over my original idea that all Thanksgivings were going to be ruined forevermore, this year I came up with some recipes that will bring the carb count down even more and still amazing. And I'd love to share these recipes with you this month!

And I'm starting with the big kahuna. The turkey.

 Moist, flavorful and infused with sweet orange juices.

Orange Rosemary Turkey:
Makes 18+ servings

12 lb. whole turkey
3/4 cup olive oil
3 TBS minced garlic
2 TBS chopped fresh rosemary
2 TBS dried parsley
2 TBS dried thyme
2 tsp fresh ground pepper
1 tsp kosher salt
1 orange, peeled and sliced

Clean the turkey, pat dry, and massage to release the skin.
Mix the olive oil, garlic, rosemary, parsley, thyme, pepper and salt. Rub all over the outside of the turkey and then gently lift the skin, being careful not to tear it, and rub under the skin. Place the orange slices under the skin of the turkey.
Place the turkey in a roasting pan or a turkey roaster and fill the pan with 1/2 inch of water. Cook at 325 degrees F for 3-4 hours, or according to package directions.
Check the turkey every hour. If the skin is becoming to brown, gently cover with foil.
When the turkey is done, remove and let stand for 10 minutes before slicing so the juices can redistribute.
The serving size for the nutritional facts is about 4 oz. of turkey.

For 4 oz. of turkey: 194 calories, 13g fat, 2g saturated fat, 367mg sodium, 2g carbohydrates, 14g protein

Come back to visit to see more Thanksgiving recipes this month!!

Happy Holidays!