low cal receipies for thanksgiving. .

Danijean10

Looking for a yummy low cal receipie for pumpkin pie aaand green bean casserole, gotta make them to take to my moms for thanksgiving and I want to make them healthy, but still good and flavorful so that the non dieters will still eat them!!!

Thanks

pfrusha

Check out www.hungry-girl.com she always has amazing ideas for swaps! If you must make green bean casserole make it with 98% fat free cream of mushroom soup. Or if you like me, when I really thought I about it I realized that my kids hated green bean casserole and the rest of us were eating it because it was tradition, not because we really like it! So now I fix regular green beans! As for swaps one of my favorite ideas from hungry girl is for their version of "sweet potatoes" made with butternut squash!!! Yummy just make sure you don't cook the squash too long and I promise no one will know the difference!!! As my Weight Watcher leader always says, celebrate the event, not the food! Love and be thankful for the blessings God has given you, people you are with, not the food!

princessmedic

Here's the recipe from hungrygirl.com....They have a lot of pumpkin recipes!

Ingredients:

For Crust
2 cups Fiber One bran cereal (original)
1/4 cup light whipped butter or light buttery spread (like Brummel & Brown)
3 tbsp. Splenda No Calorie Sweetener (granulated)
1 tsp. cinnamon

For Filling
One 15-oz. can pure pumpkin (NOT pumpkin pie filling!)
One 12-oz. can evaporated fat-free milk
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
3/4 cup Splenda No Calorie Sweetener (granulated)
1/4 cup sugar-free pancake syrup
1 tbsp. pumpkin pie spice
1/2 tsp. cinnamon
1/8 tsp. salt
Optional Topping: Fat Free Reddi-wip or Cool Whip Free

Directions:
Preheat oven to 350 degrees.

In a small microwave-safe bowl, combine butter with 2 tbsp. water. Microwave until just melted, and set aside. In a blender or food processor, grind Fiber One to a breadcrumb-like consistency.

In a medium mixing bowl, combine butter mixture and crumbs with remaining ingredients for crust. Stir until mixed well.

Spray an oven-safe 9-inch pie dish lightly with nonstick spray. Evenly distribute crust mixture, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the dish. Set aside.

In a large mixing bowl, combine all ingredients for the filling. Mix well. Pour mixture into pie crust. The filling may be taller than the crust -- trust us, this is okay!

Bake pie in the oven for 45 minutes. Allow pie to cool slightly. Refrigerate for several hours (overnight is best). Keep refrigerated until ready to serve.

Cut into 8 slices and, if you like, top with Reddi-wip or Cool Whip before serving!

MAKES 8 SERVINGS

Serving Size: 1 slice
Calories: 133
Fat: 3g
Sodium: 236mg
Carbs: 28g
Fiber: 9g
Sugars: 8g
Protein: 6g

POINTS® value 2*