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For some, it’s the most wonderful time of the year, but a new Consumer Reports Poll reveals the anxieties many Americans have when it comes to the holiday season.

More than 35% said the thought of weight gain gets them down the most.

Esther Kim and Scott Will are with Resurrection Health, and they’re here to show us how to replace this, with that for a healthier holiday.

 

 

Low-Fat Creamy Cheesecake

Adapted from abakinggirl.com

 

Ingredients

1 graham cracker pie crust

2 cups fat-free plain Greek yogurt

1/2 cup sugar

Pinch of salt

2 eggs

2 teaspoons vanilla extract

1 tablespoon cornstarch

Organic strawberry preserves

 

Directions

Preheat oven to 350 F.

 

In a mixer, combine the yogurt, sugar and vanilla extract. Blend until smooth.

Add cornstarch and a pinch of salt and blend again. Pour mixture into graham cracker pie crust and bake for 35 minutes.

Note: When the cheesecake is done, it will still be “runny” in the center but will have a “done” look to it. Don’t overbake.

Let cool then refrigerate for four hours (or overnight). Place a spoonful of strawberry preserves over the cheesecake before serving.

*The longer your Greek yogurt is out of the fridge the thinner it will appear. Thicken it by placing it back in the fridge.

 

Cornbread Dressing

*Lower sodium and lower cholesterol alternative adapted from Southern Living

 

Ingredients

½ cup butter or margarine

3 cups cornmeal (any combination of white and yellow)

1 cup all-purpose flour

¼ to ½ cup ground flaxseed (optional)

2 tablespoons sugar

2 teaspoons baking powder

1 ½ teaspoons salt

1 teaspoon baking soda

7 large egg whites, divided

3 cups nonfat buttermilk

3 cups soft whole wheat bread crumbs

2 medium onions, diced (2 cups)

1 large bunch celery, diced (3 cups)

1 to 2 medium green peppers (optional)

6 ounces fresh cranberries, roughly chopped (optional)

2 to 3 medium Granny Smith or Golden Delicious apples, diced (optional)

½ to 1 cup walnuts or pecans (optional)

8 to 12 ounces low-fat chicken sausage, turkey sausage or pork sausage, pre-cooked and chopped into small pieces (optional)

½ cup finely chopped fresh sage

48 ounces low-sodium chicken broth

1 tablespoon black pepper

 

Place ¼ cup butter in a 13-by-9 baking pan; heat in oven at 425 degrees for four minutes.

Combine cornmeal, flour, flaxseed, sugar, baking powder, salt and baking soda; whisk in three egg whites and buttermilk.

Pour hot butter into batter, stirring until blended. Pour batter into pan.

Bake at 425 degrees for 30 minutes or until golden brown. Cool.

Crumble cornbread into a large bowl; stir in breadcrumbs, set aside.

Melt remaining butter in a large skillet over medium heat; add onions and celery and any other optional ingredients, such as green pepper, cranberries, apples, walnuts, pecans or sausage. Sauté until tender. Stir in sage and sauté one more minute.

 

Vitamin-packed fruit-infused seltzer

 

Ingredients

Sparkling seltzer water

Fruit suggestions: raspberries, pineapple, tangerine, lemon, lime

Herb suggestions: mint, basil

 

Directions

Peel and chop desired selection of fruit and place in a container to let them soak overnight. You can muddle the fruit for a stronger fruity flavor.

 

Mix the fruit and water before serving as little as 30 minutes or as long as overnight – the longer it soaks the more flavor it will have.

 

Add sugar or honey to sweeten the drinks.

 

Suggested combinations:

–       Pineapple and mint

–       Raspberries and lime

–       Orange, lemon and lime

–       Strawberry, lemon and basil

 

* Seltzer water is just plain water that’s been carbonated. It is OK to use sparkling mineral water as well, but it may have a slight “mineral” taste.

 

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