Healthy Christmas Recipes

Thanks to Food Network and Eating Well for these!  The cookies feature are from Eating Well’s 2010 holiday award winning recipe showcase.  Eat what you love without the guilt! These would even make great gifts – just be sure to store them in an airtight container to keep them fresh.

Food Network’s Healthier Egg Nog!

Picture of Low-Fat Eggnog Recipe

Ingredients

  • 2 cups nonfat milk
  • 2 large strips orange and/or lemon zest
  • 1 vanilla bean
  • 2 large eggs plus 1 egg yolk
  • 1/3 cup sugar
  • 1 teaspoon cornstarch
  • White rum or bourbon (optional)
  • Freshly grated nutmeg, for garnish

Directions

Combine 1 1/2 cups milk and the citrus zest in a medium saucepan. Split the vanilla bean lengthwise and scrape out the seeds; add the seeds and pod to the saucepan and bring to a simmer over medium heat. Meanwhile, whisk the eggs, egg yolk, sugar and cornstarch in a medium bowl until light yellow.

Gradually pour the hot milk mixture into the egg mixture, whisking constantly, then pour back into the pan. Place over medium heat and stir constantly with a wooden spoon in a figure-eight motion until the eggnog begins to thicken, about 8 minutes. Remove from the heat and immediately stir in the remaining 1/2 cup milk to stop the cooking. Transfer the eggnog to a large bowl and place over a larger bowl of ice to cool, then chill until ready to serve.

Remove the zest and vanilla pod. Spike the eggnog with liquor, if desired, and garnish with nutmeg.

 

Per serving (1/2 cup): Calories 90; Fat 2 g (Saturated 1 g); Cholesterol 96 mg; Sodium 59 mg; Carbohydrate 13 g; Fiber 0 g; Protein 5 g

 

Yum!

Yummy Molasses Crackles

http://www.eatingwell.com/recipes/yummy_molasses_crackles.html

From EatingWell:  November/December 2008

Nancy Caverly gave her grandmother’s recipe for ginger molasses cookies a little makeover—reducing the butter and adding crystallized ginger for a spicy jolt.

About 3 dozen cookies Active Time: 15 minutes | Total Time: 1 1/2 hours

INGREDIENTS

  • 1/4 cup unsalted butter, softened
  • 1 cup plus 1/3 cup sugar, divided
  • 1 large egg, beaten
  • 1/4 cup molasses
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground ginger
  • 1/3 cup crystallized ginger, finely chopped

PREPARATION

  1. Beat butter and 1 cup sugar in a large bowl with an electric mixer until creamy. Add egg and molasses. Mix well.
  2. Whisk flour, baking soda, cinnamon, salt, cloves and ginger in another large bowl until well blended. Stir in crystallized ginger.
  3. Blend the flour mixture into the butter mixture a cup at a time, mixing well, until it is all incorporated. Chill the dough in the refrigerator until firm, 30 minutes to 1 hour.
  4. Preheat oven to 375°F. Lightly coat 2 baking sheets with cooking spray.
  5. Place the remaining 1/3 cup sugar in a shallow dish. Roll the dough into 1-inch balls and then roll in the sugar. Place 1 1/2 inches apart on the prepared baking sheet.
  6. Bake the cookies, in batches, until they crackle on top, 8 to 10 minutes. Transfer to a wire rack to cool.

NUTRITION

Per cookie : 79 Calories; 1 g Fat; 1 g Sat; 0 g Mono; 9 mg Cholesterol; 16 g Carbohydrates; 1 g Protein; 0 g Fiber; 106 mg Sodium; 43 mg Potassium

1 Carbohydrate Serving

Lava Rocks

http://www.eatingwell.com/recipes/lava_rocks.html

From EatingWell:  November/December 2008

Strategy and operations director Josh Gitlin gave this low-fat cookie three layers of chocolate flavor with cocoa powder, grated bittersweet chocolate and cocoa nibs.

2 dozen cookies Active Time: 25 minutes | Total Time: 50 minutes

INGREDIENTS

  • 2 1/4 cups sifted confectioners’ sugar
  • 6 tablespoons unsweetened cocoa powder
  • 2 tablespoons all-purpose flour
  • Generous pinch of sea salt
  • 3 large egg whites
  • 3/4 teaspoon vanilla paste, (see Ingredient Notes) or 1 teaspoon vanilla extract
  • 7 ounces (about 2 cups) pecans, chopped and toasted (see Tip)
  • 1 1/2 ounces bittersweet chocolate, grated
  • 4 teaspoons cocoa nibs, (see Ingredient Notes)

PREPARATION

  1. Preheat oven to 325°F. Line 2 baking sheets with parchment paper or nonstick baking mats.
  2. Thoroughly stir together confectioners’ sugar, cocoa, flour and salt in a large bowl. Beat in egg whites, one at a time, with an electric mixer on low speed. Add vanilla paste (or extract) and beat for 1 1/2 minutes on high speed, scraping down the sides of the bowl several times. Fold in pecans, chocolate and cocoa nibs until evenly incorporated.
  3. Spoon the dough by heaping tablespoonfuls onto the prepared baking sheets, about 2 inches apart.
  4. Bake the cookies, in batches, in the center of the oven, until dry and glossy on the surface but soft in the centers when pressed, 15 to 17 minutes. Let cool on the pan for 5 to 10 minutes. Carefully transfer the cookies, on the paper or mats, to a wire rack to cool completely.

NUTRITION

Per cookie : 119 Calories; 7 g Fat; 1 g Sat; 3 g Mono; 0 mg Cholesterol; 15 g Carbohydrates; 2 g Protein; 1 g Fiber; 13 mg Sodium; 62 mg Potassium

1 Carbohydrate Serving

Joy Cookies

Joy Cookies Recipe

http://www.eatingwell.com/recipes/joy_cookies.html

From EatingWell:  November/December 2010

These coconut-chocolate-almond-topped shortbread cookies are reminiscent of Almond Joy candy bars.

4 dozen cookies Active Time: 30 minutes | Total Time: 1 3/4 hours

Ingredients

  • 2/3 cup granulated sugar
  • 1/3 cup unsalted butter, softened (see Tips)
  • 1/3 cup canola oil
  • 1 large egg
  • 1 tablespoon milk
  • 1 teaspoon almond extract
  • 1 cup all-purpose flour
  • 2/3 cup whole-wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons melted semisweet chocolate chips (see Tips)
  • 3 tablespoons toasted coconut (see Tips)
  • 48 sliced almonds

Preparation

  1. Preheat oven to 375°F. Coat a 15-by-10-inch baking sheet with 1-inch sides with cooking spray.
  2. Beat sugar, butter, oil, egg, milk and almond extract in a mixing bowl with an electric mixer until light and fluffy. Stir in all-purpose flour, whole-wheat flour, baking powder and salt until well blended. (It will be a soft dough.) Spread the dough into the prepared baking pan in a thin layer.
  3. Bake until golden brown, about 12 minutes. Cool in the pan on a wire rack for 5 minutes. Cut into 48 bars.
  4. Decorate each bar with a drizzle of melted chocolate, a sprinkle of toasted coconut and an almond slice.

Nutrition

Per bar : 53 Calories; 3 g Fat; 1 g Sat; 1 g Mono; 6 mg Cholesterol; 7 g Carbohydrates; 1 g Protein; 0 g Fiber; 32 mg Sodium; 16 mg Potassium

1/2 Carbohydrate Servings Carbohydrate Serving

Exchanges: 1 fat

Chocolate & Pecan Macaroons

Chocolate & Pecan Macaroons Recipe

http://www.eatingwell.com/recipes/chocolate_pecan_meringues.html

From EatingWell:  November/December 2010

We love the rich chocolate flavor in these chewy cookies that are like a cross between higher-fat coconut macaroons and low-fat, low-calorie, egg-white-based meringues.

5 dozen cookies Active Time: 40 minutes | Total Time: 1 1/2 hours

Ingredients

  • 3 large egg whites, at room temperature (see Tips)
  • 1/8 teaspoon salt
  • 1 cup granulated sugar
  • 6 ounces unsweetened chocolate, melted (see Tips)
  • 1 cup sweetened flaked coconut
  • 3/4 cup pecans, finely chopped
  • 1 tablespoon confectioners’ sugar for dusting (optional)

Preparation

  1. Position racks in the upper and lower thirds of oven; preheat to 350°F. Line 2 large baking sheets with parchment paper, nonstick baking mats or lightly coat with cooking spray.
  2. Beat egg whites and salt in a mixing bowl with an electric mixer on high speed until frothy. Gradually add sugar and continue beating until soft peaks form, about 5 minutes.
  3. With a rubber spatula, gently fold melted chocolate, coconut and pecans into the egg whites until no white streaks remain.
  4. Drop 2 teaspoons of batter per cookie about 1 inch apart onto the prepared baking sheets, fitting about 30 cookies per sheet.
  5. Bake until set, 10 to 12 minutes. Turn off the oven and leave the macaroons in with the door slightly ajar for 30 minutes. Remove from the oven and let cool completely. Dust with confectioners’ sugar just before serving, if desired.

Nutrition

Per cookie : 44 Calories; 3 g Fat; 1 g Sat; 1 g Mono; 0 mg Cholesterol; 5 g Carbohydrates; 1 g Protein; 1 g Fiber; 12 mg Sodium; 37 mg Potassium

0 Carbohydrate Serving

Exchanges: 1 fat

 

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