In the fall, I love all things pumpkin and these yummo cookies are no exception.  Give them a try… they’re easy, delish, and satisfying … oh and did I mention, they’re low fat too!

Happy Fall!

INGREDIENTS

• 1 large egg, beaten
• 3/4 cup canned pumpkin
• 1/3 cup brown sugar
• 1 Tablespoon vegetable oil
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1/4 cup raisins
• Nonstick Cooking Spray

PREPARATION

1. Preheat oven to 350 degrees F.
2. In a medium bowl, stir together egg, pumpkin, brown sugar, oil and vanilla.
3. In a small mixing bowl, stir together flour, pumpkin pie spice, baking soda and salt.
4. Add dry ingredients to pumpkin mixture. Stir in raisins.
5. Spray a baking sheet with nonstick cooking spray. Drop the dough by tablespoonfuls about 1 inche apart onto the cookie sheet.
6. Bake in 350 degree F oven for 13-15 minutes. Cool on wire rack.

LOW FAT PUMPKIN RAISIN DROP COOKIES is a post from: A Healthy Kitchen
Healthy Weight Loss | Low Fat Recipes

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No Thanksgiving meal seems complete without a deliciously sweet pumpkin ending and this Pumpkin Flan recipe by Ellie Krieger fits the bill perfectly!  Sweetly decadent with a gooey caramel topping, yet just a fraction of the fat and calories of a traditional pumpkin pie.

This is NOT health food, but it IS a healthier alternative to traditional pumpkin pie and is perfect for Thanksgiving.

Yield: 8 servings
Calories: 100 (31.5% of calories from fat)  ♥  Fat: 3.5 g  ♥   WW Points: 2 pts

INGREDIENTS

• Cooking spray
• 2/3 cup sugar, divided
• 1/2 cup whole milk (fat-free is NOT a good substitution in this recipe)
• 1/4 cup evaporated milk
• 2 eggs
• 2 egg yolks
• 1 teaspoon vanilla extract
• 1/2 teaspoon grated nutmeg
• 1 teaspoon ground cinnamon
• 3/4 cup solid-pack pumpkin

PREPARATION

1. Preheat oven to 350 degrees F.
2. Meanwhile, bring about 4 cups water to a boil and keep hot (for a water bath to follow)
3. Arrange 8 (4-ounce) ramekins inside a 9 by 13-inch baking pan. Spray ramekins lightly with cooking spray.
4. In a small saucepan, heat 1/3 cup sugar over low heat, stirring constantly, until sugar melts and forms a light-brown caramel, about 7 minutes.
   • Working quickly, transfer 2 teaspoons of the caramel to each of the ramekins, swirling as soon as you spoon in the caramel (it will harden quickly).
   • Set aside.
5. Combine milk and evaporated milk in a small saucepan over medium heat until warm.  Reduce heat to a low simmer and keep milk warm.
   • Whisk together eggs, egg yolks, remaining 1/3 cup of sugar, vanilla, nutmeg and cinnamon.
   • Fold pumpkin into egg mixture.
   • Then fold into evaporated milk (a little at a time, if you add it all at once, it will begin to cook the eggs)
   • Divide filling among ramekins, then place baking sheet in oven.
   • Pour hot water into baking pan until it reaches halfway up the sides of the ramekins.
   • Bake for 35 to 40 minutes, or until flan is just set.
   • Let cool.
   • Place a dessert plate on top of each ramekin and invert; flan should slide out, and syrup should flow onto sides of the dish.

PUMPKIN FLAN is a post from: A Healthy Kitchen
Healthy Weight Loss | Low Fat Recipes

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I’m always trying to make classic tasting holiday meals with a fraction of the fat.  This Turkey Roulade is fun because it incorporates your turkey, stuffing and gravy experience in one lower fat, beautiful dish.  The presentation on this is quite pretty and my guests loved it!

INGREDIENTS

• 1 (2 1/2-pound) skinless turkey breast, butterflied
• 1/2 cup dried cranberries
• 2 tablespoons canola oil, divided
• 1/2 large onion, diced (about 1 1/2 cups), plus 1 cup sliced onion
• 2 large garlic cloves, minced
• 5 slices day-old whole-wheat bread, crusts removed, cubed (about 2 1/2 cups)
• 1/3 cup lightly toasted chopped pecans
• 2 tablespoons plus 2 teaspoons fresh crumbled sage or 3 teaspoons dried, divided
• 1 1/2 cups low-sodium chicken broth, divided
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup apple cider
• 3 tablespoons apple cider vinegar
• 1 teaspoon cornstarch dissolved in 1 tablespoon cold water

PREPARATION

Special equipment: kitchen twine

1. Place the turkey breast between 2 sheets of plastic wrap and pound lightly with a meat mallet to an even thickness of about 3/4-inch. Set aside while stuffing is prepared.
2. Preheat the oven to 375 degrees F.
3. Place the cranberries in a small saucepan and cover with water.
   • Bring to a boil, cook for 1 minute, then remove from heat, drain and reserve.
   • Heat 2 teaspoons oil in a large heavy skillet over medium heat.
   • Add the diced onions and cook, stirring, until onions are golden but not charred, about 12 to 15 minutes.
   • Add the garlic and cook an additional 2 to 3 minutes.
   • Add bread, cranberries, pecans, 2 tablespoons fresh or 2 teaspoons dried sage and 1/2 to 3/4-cup chicken stock, depending upon consistency of stuffing; (you want the mixture to be moistened, but not too wet, since the turkey will release moisture when cooked).
   • Cook over low heat for about 2 to 3 minutes, remove from heat.
4. Salt and pepper the inside and outside of the turkey breast.
   • Spread the stuffing on the turkey, leaving about 1 1/2 to 2-inches uncovered on all sides.
   • Roll up and secure tightly with kitchen twine, trying to keep all stuffing intact.
5. Heat 1 tablespoon of canola oil in a large Dutch oven or medium-sized roasting pan until hot.
   • Sear stuffed turkey breast on all sides until lightly browned, 3 to 4 minutes per side.
   • Add sliced onion and 1 1/2 cups chicken stock, cover tightly and roast in the oven until turkey reaches 160 degrees F when an instant-read thermometer is inserted into inner layer of meat, about 60 to 65 minutes.
6. Remove the turkey breast from oven and transfer to a cutting board to rest.

MAKE APPLE CIDER GRAVY (this gravy is really delicious)

1. Add apple cider, 1/2 cup chicken stock, vinegar and remaining sage to the onions, chicken stock and juices in the roasting pan, bring to a boil and cook for approximately 10 minutes, stirring occasionally, until liquid is reduced by 1/3. Slowly add the cornstarch mixture, stirring constantly, and cook for 3 minutes more. The gravy should not be thick, just slightly thicker than a jus. Season with salt and pepper, to taste. Makes 1 1/2 cups gravy.

Remove twine from turkey breast and slice into 1 1/2-inch thick pieces. Serve with gravy.

Turkey Roulade with Apple-Cider Gravy is a post from: A Healthy Kitchen
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Oh-la-la, these are scrumptious!  I make them every Christmas morning — and occasionally on other special days — like Saturdays!  LOL

Just Kidding!

I wish I could say “eat these to your hearts content,” but I can’t recommend you eat these too often — I truly do just save them for special occasions.  Though the fat content is fairly low (26%), they don’t pack enough nutritional punch to make them a good every day choice.

Having said that, they do make a healthy alternative to those times when you’re craving donuts!  Did you know a Krispy Kreme Pumpkin Spice Cake donut packs a whopping 340 calories and 18 grams of fat!  And who on earth eats just ONE Krispy Kreme donut anyway?  Especially when they pack them hot out of the ovens in those convenient 12 to a box containers!  Just say “NO!” to Krispy Kreme!

You’ll love these … I’m 100% confident!

INGREDIENTS

• 1 1/2 cups all-purpose flour
• 1/2 cup plus 1 tablespoon sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup 1% low fat milk
• 1/4 cup butter, melted
• 1/4 cup frozen egg substitute, thawed
• 1/2 teaspoon vanilla extract
• Vegetable cooking spray
• 2 tablespoons powdered sugar

PREPARATION

Combine first 6 ingredients in a large bowl; make a well in center of mixture. Combine milk and next 3 ingredients; stir well. Add to dry ingredients, stirring just until moistened.

Spoon batter by 2 heaping tablespoons into each cup of a 6-Cup Mini Bundt Pan coated with cooking spray.  Smooth tops of batter evenly with a knife. Bake at 400° for 12 minutes or until a wooden pick inserted in center comes out clean. Remove from pan immediately; let cool on a wire rack. Repeat procedure with remaining batter. Sift powdered sugar over donuts. Serve warm or at room temperature.

Note:  Donut holes can also be made by dividing batter evenly among 22 mini-muffin cups coated with cooking spray.  Bake at 400° for 10 minutes.

YIELD:

11 donuts

NUTRITION

CALORIES 154 (26% from fat) / PROTEIN 2.7g / FAT 4.5g

I’ll bet if you try these, they’ll become one of your favorite holiday treats.  Let me know what you think

LOW FAT HOLIDAY SPICED BAKED DONUTS is a post from: A Healthy Kitchen
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