Healthy holiday recipes suitable for a diabetic diet

__Low-Calorie Pumpkin Pie__

__Ingredients:__

2 tablespoons reduced-calorie margarine 1/2 cup egg substitute 1 can (12-ounce) evaporated skim milk 1 can (15-ounce) pumpkin 1/2 cup low-fat Bisquick baking mix 3/4 cup Splenda

1 1/2 teaspoon pumpkin pie spice 2 teaspoons vanilla extract

__Directions:__

Mix all ingredients together and pour into greased 8-inch or 9-inch pie plate. Bake at 350 degrees for 50 to 55 minutes.

Source: Raina Childers, registered dietitian and nutrition services coordinator for HealthPoint Fitness

__Low-Calorie Hot Spiced Cider with a Twist__

__Ingredients:__

12 packages Alpine Spiced Cider Sugar Free Drink Mix mixed with 12 cups water Cinnamon stick 1/2 teaspoon nutmeg Zest of one orange 1/2 cup orange juice 1 whole clove 1 tablespoon light brown sugar

__Directions:__

In a large saucepan, add all ingredients. Heat over medium heat until bubbling. Then reduce heat and simmer for 20 minutes. Strain and serve.

Or, put all ingredients in a crock pot and cook on low for two to three hours. Strain and serve.

Source: Raina Childers

__Tart Orange Gelatin Salad__

__Ingredients:__

2 packages (.3-ounce each) sugar-free orange gelatin Sugar substitute equivalent to 3 tablespoons sugar* 2 cups boiling water 1 can (6 ounces) frozen orange juice concentrate, thawed 1 cup cold water 1 can (20 ounces) unsweetened pineapple tidbits, drained 1 can (11 ounces) mandarin oranges, drained 1 cup cold fat-free milk 1 package (1 ounce) sugar-free instant vanilla pudding mix 1 teaspoon grated lemon peel 2 cups reduced-fat whipped topping

__Directions:__

In a large bowl, dissolve gelatin and sugar substitute in boiling water. Stir in orange juice concentrate and cold water. Add pineapple and oranges; mix well. Pour into a 13-inch-by-9-inch dish; refrigerate until set.

In a large bowl, whisk the milk and pudding mix for 2 minutes. Add lemon peel; mix well. Let stand for 2 minutes or until soft-set. Fold in whipped topping; spread over gelatin. Refrigerate until set. Yield: 12 servings.

* This recipe was tested with Splenda No Calorie Sweetener. Look for it in the baking aisle of your grocery store.

Source: Susan McClanahan, Southeast Missourian food columnist

__Acorn Squash Side Dish__

__Ingredients:__

2 medium acorn squash (about 1 1/2 pounds each) 1/2 teaspoon salt 3/4 cup maple syrup 2 tablespoons butter, melted 1/3 cup chopped pecans, optional

__Directions:__

Cut squash in half lengthwise; remove and discard seeds and membrane. Cut each half widthwise into 1/2-inch slices; discard ends.

Place slices in a greased 13-inch-by-9-inch baking dish. Sprinkle with salt. Combine syrup and butter; pour over squash. Sprinkle with pecans if desired.

Cover and bake at 350 degrees for 40 to 45 minutes or until tender. Diabetic exchanges: 1 starch, 1 fruit, 1 fat.

Source: Susan McClanahan

__Pumpkin-Maple Pie__

__Ingredients:__

1 recipe lower-fat oil pastry (recipe follows) 1 15-ounce can pumpkin 1/3 cup maple-flavored syrup 1 tablespoon all-purpose flour 2 packets heat-stable white sugar substitute 1 1/2 teaspoons pumpkin pie spice 3/4 cup refrigerated or frozen egg product, thawed 1 cup evaporated fat-free milk Frozen light whipped dessert topping, thawed (optional) Ground cinnamon (optional)

__Directions:__

Prepare the lower-fat oil pastry as instructed below.

In a medium bowl, combine the pumpkin, maple-flavored syrup, flour, sugar substitute and pumpkin pie spice; add egg product. Beat lightly with rotary beater or fork until just combined. Gradually stir in evaporated milk and vanilla; mix well.

Place pastry-lined pie plate on oven rack. Carefully pour filling into pastry shell. To prevent overbrowning, cover edge of pie with foil. Bake in a 375-degree oven for 25 minutes. Remove the foil. Bake 20 to 25 minutes more until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and refrigerate within two hours. If desired, top with dessert topping and sprinkle with cinnamon.

__Lower-Fat Oil Pastry__

__Ingredients:__

1 1/4 cups all-purpose flour 1/4 teaspoon salt 1/4 cup fat-free milk 3 tablespoons cooking oil

__Directions:__

In a medium bowl, stir together flour and salt. Combine milk and oil; add all at once to flour mixture. Stir with a fork until dough forms. If necessary, add 1 to 2 teaspoons additional milk. Shape the dough into a ball.

To prepare the pastry, flatten it on a lightly floured surface. Roll into a 12-inch circle. Wrap pastry circle around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pan, being careful not to stretch pastry. Trim to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edges as desired. Do not prick pastry.

Source: Lori Pettet, certified diabetes educator at Saint Francis Medical Center