low cal holiday recipes

Pumpkin Delight

1 (1 ounce) package sugar-free instant vanilla pudding mix
1 1/2 cups skim milk
1 cup pumpkin puree
1 teaspoon pumpkin pie spice
1 1/2 cups lite frozen whipped topping
1 (9 inch) low fat graham cracker pie crust


Directions
1 In a mixing bowl, beat the pudding mix and milk until well blended. Blend in the pumpkin, pie spice and fold in whipped topping.
2 Spoon into pie shell and chill. Top with low-fat whipped topping for garnish. Sprinkle a little ginger on topping if desired.


Fat Free Stuffing

1 cup minced yellow onion
3/4 cup minced celery
1 cup fat-free chicken broth
2 quarts fat-free crouton for stuffing (Kellogg's Croutetts)
2 tsp poultry seasoning
1/2 tsp pepper
1/4 cup parsley, minced
1/2 cup fat-free egg substitute
Heat 1/2 cup chicken broth over medium high heat. Add onion and celery to hot broth and cook 5 minutes or until vegetables are tender. Mix in croutons, seasonings, egg substitute and additional 1/2 cup chicken broth. Lightly spray a 2 1/2 quart casserole dish with cooking spray. Place stuffing in casserole disk and bake 1 hour in 325 degree oven


Creamy Mashed Potatoes

8 medium baking potatoes
1 cup fat free cream cheese, softened
1/4 cup fat-free sour cream
salt, pepper to taste
1/2 cup fat-free parmesan cheese
Preheat over to 350 degrees. Lightly spray a 2 quart casserole dish with nonfat cooking spray. Wash potatoes and cut into quarters. Place in a large saucepan and cover with water. Bring to a boil over high heat; reduce heat to medium and cook 20-25 minutes, until potatoes are tender. Drain and cool to room temperature. Peel potatoes and set aside. In a large bowl, combine cream cheese and sour cream and mix until blended smooth. Add potatoes and mash or blend with electric mixer until all ingredients are blended. Season with salt and pepper to taste. Spoon potato mixture into prepared casserole dish; sprinkle parmesan cheese on top and bake in preheated oven for 30 minutes. If recipe is prepared ahead of time, refrigerate until ready to bake; bake 10-15 minutes longer if refrigerated before cooking. Serves 8.


stuffing balls
1/4 cup butter
1 small onion, finely chopped
1 stalk celery, finely chopped
1/2 teaspoon thyme
1/4 teaspoon black pepper
1/4 teaspoon salt
1 (8 ounce) package cubed herb seasoned stuffing mix (about 4 c)
1 cup chicken broth
1 egg, lightly beaten
1/4 cup chopped fresh parsley

1 Preheat oven to 350 degrees F.
2 Cover baking sheet with cooking spray.
3 Melt the butter in a nonstick pan, add the onion, celery, thyme, salt and pepper.
4 Cook at a medium heat stirring as required until the vegetables are tender.
5 Remove from heat and add the remaining ingredients.
6 Stir until stuffing is moistened and ingredients are well blended.
7 Form into 1 1/2" balls (approx a heaping tablespoon of mixture).
8 Place balls on baking sheet and bake until golden.
9 Approx 25-30 minutes.