Here are some tasty low-fat, low-sugar recipes that you can incorporate into your family holiday traditions this year. Have a happy and healthy holiday season!

Recipes

Sun-Dried Tomato and Cannellini Bean Dip

Ingredients:

• 1 15 ½ oz. can cannellini beans, rinsed and drained
• 8 sun-dried tomatoes, packed in oil, well rinsed and drained
• 1 large garlic clove, peeled and chopped
• ½ t. dried rosemary
• 4 T. olive oil
• 2 T. red wine vinegar
• ¼ to ½ cup water
• Salt and pepper to taste

Directions:

1. Combine all ingredients (except salt and pepper) in a food processor.
2. Pulse mixture to a smooth puree.
3. Gradually add more water if needed.
4. Add a pinch of salt and pepper to taste.
5. Cover and refrigerate for 30 minutes so the flavors combine. Serve chilled.

Nutrition Information:
Yield: 2 cups. Serving size: 1 T. Calories: 25. Fat: 2 g. Saturated Fat: 0 g. Protein: 1 g. Carbohydrate: 1 g. Cholesterol: 0 g. Fiber: 1 g.

Guilt-Free Scalloped Potatoes

Ingredients:

• 1 T. olive oil
• 2 T. flour
• 1 cup fat-free half-and-half
• ¾ cup 1% milk
• 2 garlic cloves, minced
• 1 t. salt
• 1 ½ pounds baking potatoes, peeled and thinly sliced (about 4 cups sliced)

Directions:

1. Preheat oven to 375 degrees F.
2. Lightly coat an 8x8 baking dish with cooking spray.
3. Heat the oil in a medium saucepan over medium heat.
4. Whisk the flour with the oil, and cook for 1 minute.
5. Whisk in the fat-free half-and-half, milk, garlic, and salt.
6. Add the potatoes, and cook until boiling, about 10 minutes.
7. Pour the mixture into the prepared baking dish and cover with foil.
8. Bake for 40 minutes.
9. Uncover and bake for 7 to 10 minutes longer, until bubbly.

Nutrition Information:
Servings: 6. Per serving: Calories: 153. Fat: 3 g. Saturated Fat: 1 g. Protein: 5 g. Carbohydrate: 26 g. Cholesterol: 1 mg. Fiber: 0 g.

Easy Pie Crust

Ingredients:

• 1 package (1/3 pound) Graham crackers
• 2 ½ T. maple syrup
• 2 T. sesame tahini
• 1 ½ t. water

Directions:

1. Finely grind Graham crackers in a food processor.
2. Add the remaining ingredient and process until well blended.
3. Press the mixture evenly into a 9-inch pie pan.
4. If an unbaked filling is to be used, bake the crust in an oven heated to 350 degrees F for 20-30 minutes until lightly browned. Otherwise, add the filling and bake the pie as directed.

Nutrition Information:
Servings: 8. Per serving: Calories: 355. Fat: 4 g. Saturated Fat: 1 g. Protein: 2.7 g. Carbohydrate: 81 g. Cholesterol: 0 mg. Fiber: 1 g.

Raspberry Chocolate Pie

Ingredients:

• Mixture for Easy Pie Crust
• 2 T. unsweetened cocoa powder
• 1 T. maple syrup
• 1 ½ pounds frozen raspberries, thawed and drained (reserve liquid and set aside)
• *2 T. arrowroot powder (2 T. corn starch can also be used)
• ½ cup light brown sugar
• 1 t. almond extract

Directions:

1. Preheat the oven to 350 degrees F.
2. Prepare the Easy Pie Crust mixture as instructed above, adding the cocoa and maple syrup to it. Put all ingredients in a food processor until well blended.
3. Press the mixture into a 9-inch pie pan and bake for 20 minutes until lightly browned. Set aside to cool.
4. Combine the reserved raspberry liquid and arrowroot powder in a saucepan until smooth.
5. Add the brown sugar and gently fold in the raspberries.
6. Stir the entire mixture over medium heat until it becomes clear and thickens.
7. Add the almond extract.
8. Allow mixture to cool.
9. Spoon the mixture into pie crust.
10. Refrigerate for at least 2 hours before serving.

Nutrition Information:
Servings: 8. Per serving: Calories: 513. Fat: 4.5 g. Saturated Fat: 1 g. Protein: 4 g. Carbohydrate: 121 g. Cholesterol: 0 mg. Fiber: 5.5 g.

*Arrowroot powder is a starch thickener. It has a more neutral flavor than cornstarch, so it's a good thickener for delicately flavored sauces. It also works at a lower temperature, and tolerates acidic ingredients and prolonged cooking better. The downside is that arrowroot is pricier than cornstarch, and it's not a good thickener for dairy-based sauces.