fat, fewer calories
and less guilt
Special to the Jewish News
Book Fair `wt 01,2
is the official countdown to Thanksgiving: In just
a few fast weeks, Thanksgiving dinner again will
A true American holiday, Thanksgiving is cele-
brated by most of us, whatever our religion or ethnic
background. And the food is a constant, too. Except for
vegetarians, the majority of those living in the continen-
tal U.S. will eat just about the same thing: turkey, fix-
ings and dessert.
While it's true that too much turkey will literally put you
to sleep, it's the desserts that cause most revelers to lose sleep.
Not because Thanksgiving desserts are difficult to prepare,
but because eating dessert can use up a whole day's recom-
mended calories and a week's worth of fat in one sitting.
Consider this: A typical pecan pie can include two cups
of pecans — that's 1,500 calories right there. And that's
before adding the sugar, corn syrup, butter and flaky, aka
fatty, crust. What about a pumpkin cheesecake that calls for
two pounds of cream cheese? Don't even go there!
After a dinner of turkey, stuffing, sweet potatoes, candied
carrots and who knows what else, it would be best to just
give the last course the cold shoulder. But everybody wants
dessert. It's traditional; it's expected; it's yummy!
To the rescue are the following low-fat desserts. The
amount of fat in each one is way low — practically fat free.
The flavor's all there, though. Pumpkin pie that uses whole
evaporated milk gets a makeover to a no-bake, low-fat
pumpkin flan. It's like eating the pie without the crust,
which is fine since the filling is the best part anyway.
Other recipes for pumpkin bread, pumpkin cheesecake,
apple muffins and roasted pears get similar makeovers. In all
cases, the sugar has been reduced to a minimum without
sacrificing flavor and texture.
You may ask, why deny yourself one day's worth of fat-
tening desserts? It's a holiday after all.
So, remember this: Yes, Thanksgiving is one day only,
but on Friday, Nov. 29 — the very next evening — it's
the first night of Chanukah. And we know what that
means for low-fat eating!
See the next two issues of the Jewish News for other
Thanksgiving recipes — entrees and side dishes.
NO-BAKE PUMPKIN FLAN
2 T. apple cider or juice
2 envelopes unflavored gelatin
2 1/4 cups evaporated low-fat milk
2 cups pumpkin puree (canned is fine)
1/2 cup dark brown sugar
1 t. ground cinnamon
1/2 t. allspice
1/4 t. ground nutmeg
1/4 t. ground doves
1 t. vanilla extract
1/2 cup graham cracker crumbs, lightly toasted
2 T. pure maple syrup, optional, garnish
Use nonstick cooking spray to spray 8, 6-ounce ramekins
or small baking dishes. Alternately, spray a ceramic quiche
pan with nonstick cooking spray. Set aside.
Place the cider in a medium bowl. Sprinkle the gelatin
over the cider and let it sit for about 5 minutes, until the
gelatin is softened.
Meanwhile, bring 1 cup of evaporated milk to a boil
over medium-high heat. Pour the milk over the softened
gelatin. Add the remaining 1 1/4 cups of evaporated
milk, pumpkin puree, brown sugar, spices and vanilla
extract. Stir well until blended.
Pour the mixture into the prepared ramekins or quiche
pan. Cover with plastic wrap and chill until set, about 2
hours or more.
Serve sprinkled with graham cracker crumbs and drizzled
with maple syrup if desired
Makes 8 servings.
PUMPKIN CRANBERRY BREAD
2 cups all-purpose flour
2 t. pumpkin pie spice
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 cup pumpkin puree (canned is fine)
1 cup brown sugar
1/2 cup orange juice
6 large egg whites
2 T. vegetable oil
1 t. vanilla extract
1 T. grated orange peel or zest
1/2 cup sweetened dried cranberries, chopped
Preheat oven to 350 F. Spray a 9x5-inch loaf pan with
nonstick cooking spray. Set aside.
Combine the flour, pumpkin pie spice, baking powder,
baking soda and salt in a medium bowl. Stir well. Set aside.
Place the pumpkin, sugar, juice, elt whites, vegetable oil,
vanilla extract and grated peel in a large bowl. Beat well with