Download pdf - Skinny Mom Skinny Holiday Cookbook: 2013

HOLIDAYSlim, sensational flavors from my kitchen to yours

skinny

by SKINNYMOM

WELCOME

The season of celebrating is upon us! It’s time to line our homes with lights, let our candles shine, and, of course, fire up our ovens!

If holiday meal planning stresses you out, consider this a gift from my kitchen to yours! I’ve used some of my best Skinny Mom recipes, as well as a few favorites from my fabulous Skinny Mom Partners!

Here you will find classic recipes made “Skinny,” and some new, unique treats to surprise and delight family and friends this season! I hope you love them as much as I do!

I wish you holidays filled with family, joy and delicious eats!

XO,

Brooke

HAPPY HOLIDAYS!

APPETIZERS

SKINNY GREEK 5- LAYER DIPINGREDIENTS

1 cup or 10 oz Mediterranean herb hummus

2 cups (about 1 large) cucumber, diced

1 cup bottled roasted red peppers, diced

1/2 cup bottled kalamata olives, sliced

3/4 cup reduced-fat feta cheese crumbles

pepper to taste *1 large bag of pita chips

*(not included in nutrition information)

It is no secret that my favorite food, hands down, is Greek food. I simply cannot get enough hummus, olives or chicken kabobs. Greek food is filling, delicious and healthy. So, what could be better than starting a holiday meal with an irresistible Greek dip? The colors in this dish are beautiful and matched perfectly for the Christmas season!

INSTRUCTIONS

• Stir prepackaged hummus with spatula until the top seasonings are mixed throughout.

• In a 1 1/2 quart serving dish, or larger, spread the hummus evenly on the bottom. • Layer the cucumbers followed by the red peppers, then the olives, then the feta.

• Top with a sprinkle of pepper.

• Serve with pita chips.

by Skinny Mom

Nutrition Info: Per Serving (1/4 cup of dip) • Makes 14 servings • WWP+: 2Calories: 85 • Fat: 5g • Carb: 8g • Fiber: 2g • Protein: 3g • Sugars: 1g • Sodium: 458mg • Vitamin A: 7% • Vitamin C: 4% • Calcium: 2% • Iron: 2%

SKINNY SWEET TUNA CAKESINGREDIENTS

1 large sweet potato 2 - 5 oz cans chunk light

tuna in water 1 egg white

1 1/2 tsp chili powder 1/8 tsp salt

1/8 tsp black pepper 1/4 tsp crushed red

pepper flakes 1 cup whole

wheat breadcrumbs 1 Tbsp extra virgin olive oil

If you’re looking for a starter that will let your guests know they’re in for a special holiday meal, try these tuna cakes. These totally blow the basic crab cake out of the water. Sweet potatoes are so rich with flavor and have a great smooth texture that balances the tuna perfectly. By replacing starchy fillers like regular breadcrumbs or crushed saltines with whole wheat breadcrumbs and whole wheat flour, the tuna cake gets a much-needed healthy makeover that will impress your guests.

INSTRUCTIONS

• Pierce sweet potato with a fork and place in microwave for 7-8 minutes until soft.

• Let cool and remove skin.

• Drain tuna and place in a medium size bowl.

• Add cooked sweet potato to tuna.

• Using a fork, mash tuna and sweet potato together and mix.

• Add in egg white, chili powder, salt, black pepper and red pepper flakes. Stir gently to mix well.

• Refrigerate mixture for 20 minutes.

• Place breadcrumbs in a shallow dish.

• Remove tuna mixture from refrigeratior, and form mixture into 8 equal size cakes.

• In a large skillet over medium heat, add extra virgin olive oil.

• Place cakes in skillet and brown for 4-6 minutes on both sides.

Nutrition Info: Per Serving (2 cakes) • Makes 4 servings • WWP+: 6Calories: 235 • Fat: 3g • Carb: 16g • Fiber: 1g • Protein: 36g • Sugars: 3g • Sodium: 604mg • Vitamin A: 110% • Vitamin C: 9% • Calcium: 1% • Iron: 8%

by Skinny Mom

SKINNY PIE-STYLE SPANAKOPITAINGREDIENTS

10 oz fresh (or frozen) spinach 5 scallions (white end of

green onion), minced 2 green onion stalks, chopped

1 cup part-skim ricotta cheese 1/3 cup crumbled

reduced-fat feta cheese 1/4 cup fresh dill, snipped

(use less if you aren’t a big fan of dill) 1 egg, beaten

1/4 tsp salt 1/2 Tbsp lemon juice

10 sheets frozen phyllo dough, thawed

I had to sneak in one more Greek-inspired starter for your holiday meal! Using reduced-fat feta and part-skim ricotta are quick, easy swaps that no one will ever know you made unless you tell them! The light, fluffy phyllo with the spinach and cheese mixture makes for a remarkable start to your holiday dinner.

INSTRUCTIONS

• Preheat oven to 375 degrees.

• In a large frying pan, add half of the fresh spinach and cook on low heat for 5 minutes, stirring occasionally. Push spinach to one side of the pan and add remaining spinach. Stir occasionally for an additional 5 minutes.

• Spray a 9 1/2 inch pie pan with non-stick cooking spray.

• In a large bowl, combine ricotta cheese, feta, dill, egg, scallions, green onions, lemon juice and salt. Mix well. Add spinach and stir again.

• When working with phyllo pastry, keep the sheets that aren’t being used in a damp paper towel. This will prevent the pastry from drying out and crumbling. Lay 1 sheet of phyllo in prepared pie pan, allowing it to extend over the rim. Lightly coat with spray.

• Repeat with 4 more sheets of phyllo, placing corners at different angles and lightly coating each sheet with spray.

• Press down on the dough to form the shape of the pan. Start in the center and work your way out. Next, fold the edges in to form a 1 1/2 inch-high rim.

• Spread spinach mixture over the dough.

• Lightly coat 1 of the remaining sheets with spray, crumple loosely and cover one section of the spinach mixture.

• Repeat with remaining sheets.

• Bake until golden brown, about 30 minutes.

• Let stand for 10 minutes before serving.

Nutrition Info: Per Serving (1/6 of pie) • Makes 6 servings • WWP+: 5Calories: 193 • Fat: 6g • Carb: 26g • Fiber: 2g • Protein: 11g • Sugars: 5g • Sodium: 369mg • Vitamin A: 88% • Vitamin C: 27% • Calcium: 14% • Iron: 14%

by Skinny Mom

CHRISTMAS GUACAMOLEINGREDIENTS

1 Reed avocado, or 2-3 Haas avocado

1 lime, juiced1/4 cup pomegranate seeds

1/4 cup chopped jicamasea salt and pepper to taste

Is there ever a bad time of year for guacamole? If you answered no, then we’re on the same page. This winter edition Christmas Guacamole has a totally unique flavor and look, with the addition of pomegranate seeds. It’s a beautiful part of any holiday table, just don’t expect it to be there too long!

INSTRUCTIONS

• Combine the avocado and lime juice in a large bowl.

• Mash together with a fork until you have a slightly creamy consistency.

• Add in the pomegranate and jicama and stir together with a spoon.

• Season with salt and pepper to taste and then dig in!

by What’s Gaby Cooking

Nutrition Info: Per Serving (1/4 of the guacamole mixture) • Makes 4 servings • WWP+: 6Calories: 226 • Fat: 14g • Carb: 25g • Fiber: 7g • Protein: 6g • Sugars: 6g • Sodium: 10mg • Vitamin A: 2% • Vitamin C: 28% • Calcium: 2% • Iron: 5%

APPETIZERS

PINEAPPLE TERIYAKI MEATBALLSINGREDIENTS

1 1/2 lb 99% lean ground turkey

1 egg1/4 cup Bragg’s liquid aminos or reduced-sodium soy sauce

2 Tbsp rice vinegar1/3 cup pineapple salsa

1/4 cup chopped green onion2 Tbsp psyllium husk

or breadcrumbs3/4 tsp garlic powder

1 packet stevia

For the sauce:1/4 cup rice vinegar

1/2 cup Bragg’s liquid aminos

1 packet stevia1/4 tsp xanthan gum

1/4 cup pineapple salsa*

Save space in your oven by using a slow cooker for this absolutely decadent appetizer. These warm, sweet starters are so easy to grab and so delicious, you might want to make an extra batch!

INSTRUCTIONS

• *If you can’t find pineapple salsa, add 1/4 cup chopped pineapple to your salsa.

• Mix all ingredients for the turkey meatballs until thoroughly combined.

• Form into 24 meatballs using your hands and place into your slow cooker (or a preheated oven at 350).

• To make the sauce, combine all ingredients except the salsa in a small sauce pan on medium-low heat.

• Cook until mixture starts to thicken, remove from heat and add your salsa.

• Pour sauce on top and cook for 2 1/2 hours on low heat in a slow cooker, or in the oven at 350 for 30-35 minutes.

by The Super Sisters

Nutrition Info: Per Serving (3 meatballs) • Makes 8 servings • WWP+: 3Calories: 182 • Fat: 2g • Carb: 11g • Fiber: 0g • Protein: 18g • Sugars: 9g • Sodium: 1499mg • Vitamin A: 11% • Vitamin C: 12% • Calcium: 0% • Iron: 4%

ENTRÉES

CITRUS AND HERB ROASTED TURKEYINGREDIENTS

1-18 lb turkey, thawed if frozen

8 Tbsp unsalted buttergrated zest of 1 lemon

2 handfuls of fresh flat-leaf parsley

2 handfuls of fresh thyme leaves2 handfuls of

fresh sage leaves3 tsp coarse salt, plus

more for seasoning2 tsp freshly ground pepper,

plus more for seasoning2 lemons, each cut into halves

Gaby goes back to the basics with this completely classic recipe for roasted turkey that will make the most gorgeous centerpiece on your holiday table. This turkey tastes amazing and is incredibly beautiful as well! With a delicious, light lemon flavor and tons of fresh herbs, your guests will be sure to gobble up this main dish!

INSTRUCTIONS

• If you are using a frozen turkey, remove the turkey from the freezer a few days before Thanksgiving and let it thaw.

• Remove the turkey from the refrigerator and rinse turkey with cool water, and pat dry with paper towels. Let it rest on a baking sheet for 2 hours until it comes to room temperature.

• In a food processor, combine the butter, lemon zest, 1 handful of parsley, 1 handful of thyme and 1 handful of sage leaves and pulse for 1-2 minutes until everything is evenly incorporated. Add 1 tsp of salt and 1/2 tsp of pepper and pulse for a few seconds more. Remove the compound butter from the food processor and set aside.

• Truss the turkey.

• Once the turkey is prepared, place it in a large roasting pan, breast side up on a metal rack. It’s important to use a metal rack so the turkey is lifted from the bottom of the pan so there is room for the juices to hang out and not make the bottom of the turkey soggy.

by What’s Gaby Cooking

Nutrition Info: Per Serving (4 oz) • Makes 18 servings • WWP+: 4Calories: 167 • Fat: 9g • Carb: 1g • Fiber: 0g • Protein: 22g • Sugars: 0g • Sodium: 542mg • Vitamin A: 4% • Vitamin C: 2% • Calcium: 4% • Iron: 2%

• Using your hands, smear the butter all over the turkey. Liberally season the bird with salt and pepper and use your hands to pat everything down onto the skin.

• Preheat oven to 450 degrees with rack on lowest level.

• Fill the inside of the bird with the remaining handfuls of herbs and the halved lemons, making sure everything is stuffed inside the bird.

• Place the bird into the oven and roast for 30 minutes at 450 degrees.

• Then, reduce the oven temperature to 350 degrees, and continue to cook for about 2 more hours, basting turkey with drippings from the bottom and rotating the pan every 30-45 minutes.

• After 2.5 hours of cook time, use a meat thermometer and check the thickest part of the turkey to make sure the internal temperature is 175 degrees. The turkey should be golden brown at this point. If the turkey is not done, continue to cook it until the thermometer registers at 175 degrees.

• If the turkey is done but isn’t quite golden brown yet, crank the heat up to 450 degrees and blast it for 15 minutes to crisp up the skin.

• If the turkey is done and is beautiful and golden brown, carefully remove it from the oven and tent it with some foil while you prep the gravy and the rest of Thanksgiving dinner!

PUMPKIN PASTA BAKE WITH SAGE + PARMESAN

INGREDIENTS

1 can pumpkin puree (not pumpkin pie filling!)

2 cups dry penne 2 Tbsp + 1 tsp butter

1 shallot, finely minced 1 Tbsp fresh sage

leaves, chopped 1/2 tsp freshly grated nutmeg

1/4 cup shredded parmesan freshly ground pepper

1/2 tsp salt 2 Tbsp flour

1/2 cup low-fat milk 1/2 cup reserved

pasta water 1/8 cup panko breadcrumbs

1/8 cup chopped pecans

Spare the Tofurky this year! This fabulous main dish will earn you a ton of praise from the vegetarians at your table, who will be saved from simply eating side dishes! Your biggest concern might be making enough for the meat-eaters who are sure to want to try this dish as well!

INSTRUCTIONS

• Preheat the oven to 350. Bring a pot of water to a boil and cook pasta to package instructions for al dente.

• While the pasta is cooking, make the sauce.

• Melt 2 tablespoons of the butter in a medium sauce pan over medium-high heat.

• Throw in the shallots and cook for a few minutes, until soft.

• Whisk in the flour and cook for a few minutes more.

• Add the milk, nutmeg, sage, salt and pepper and whisk well to combine. The mixture will thicken.

• Add the pumpkin puree and cheese and whisk again.

• The pasta should be done - skim out 1/2 cup of the cooking water and add to sauce. Drain the pasta.

• Add the drained pasta into the sauce and mix to coat.

• Pour the pasta/sauce mixture into a baking dish.

• Melt 1 teaspoon of butter in the microwave, then toss the breadcrumbs and pecans in the butter.

• Sprinkle the pecan/breadcrumb mixture over the pasta.

• Place in the oven and bake for about 20-25 minutes, until the crumb mixture is browned.

• Allow to cool for a few minutes before dishing up. Serve with extra parmesan if desired.

by The Shrinking Kitchen

Nutrition Info: Per Serving (1/4 of bake) • Makes 4 servings • WWP+: 9Calories: 338 • Fat: 10g • Carb: 56g • Fiber: 11g • Protein: 10g • Sugars: 7g • Sodium: 252mg • Vitamin A: 324% • Vitamin C: 1% • Calcium: 12% • Iron: 6%

SIDE DISHES

SKINNY CREAM-STYLE CORNINGREDIENTS

1- 14 1/2 oz can cream-style corn

1- 12 oz bag frozen corn1/3 cup skim milk

1 Tbsp whole wheat or white flour

1 Tbsp Stevia (or your favorite sweetener)

1/8 tsp salt1/8 tsp pepper

Heavy cream, whole milk and butter get the boot in my Skinny version of this holiday side dish. My family loves cream-style corn, so with traditional versions pushing 250 calories per serving, my Skinny 115-calorie version became a fast favorite! Cream-style canned corn and skim milk keep the creaminess of the traditional dishes while knocking off more than 15 grams of fat per serving! This is also a quick-fix dish, which is crucial for me when planning big family dinners. By using a combination of canned and frozen corn, the prep time on this side is less than 5 minutes!

INSTRUCTIONS

• In a large skillet, add cream-style corn and frozen corn.

• Heat and mix for 2-3 minutes.

• Continue stirring and heating mixture over medium heat.

• Add 1/3 cup of skim milk, sweetener, salt and pepper.

• Stir over medium heat for 3-4 minutes.

• Remove from heat and allow to thicken for 2-3 minutes before serving.

Nutrition Info: Per Serving (2/3 cup) • Makes 6 servings • WWP+: 3Calories: 115 • Fat: 1g • Carb: 25g • Fiber: 4g • Protein: 3g • Sugars: 14g • Sodium: 261mg • Vitamin A: 2% • Vitamin C: 3% • Calcium: 2% • Iron: 0%

by Skinny Mom

SKINNY RED PEPPER SLAWINGREDIENTS

1 bag coleslaw mix2 red peppers, diced

1/3 cup Almond Accents, original flavor

1/2 cup white wine vinegar1 Tbsp extra virgin olive oil

1/2 cup brown sugar1/3 cup Hellmann’s

Light mayonnaise

Red peppers add the perfect pop of color and a ton of vitamin C to my Skinny Red Pepper Slaw. This slaw recipe, that’s been passed down in my family for many generations, makes a perfect make-ahead holiday side dish (or a quick vegetarian lunch that can be ready to go in your fridge)! Making a simple Skinny Swap to Hellmann’s Light lets you enjoy this dish for about 1/3 the fat of traditional creamy coleslaw recipes!

INSTRUCTIONS

• Toss coleslaw mix, diced red peppers and almonds in a large bowl.

• In a separate bowl, whisk together white wine vinegar, extra virgin olive oil, brown sugar and Hellmann’s Light.

• Whisk for 1 minute to make sure all ingredients are well mixed.

• Pour dressing over coleslaw.

• Toss to mix and refrigerate for 1-2 hours before serving.

Nutrition Info: Per Serving (1 cup) • Makes 6 servings • WWP+: 5Calories: 192 • Fat: 8g • Carb: 27g • Fiber: 5g • Protein: 4g • Sugars: 22g • Sodium: 169mg • Vitamin A: 47% • Vitamin C: 105% • Calcium: 8% • Iron: 5%

by Skinny Mom

SKINNY COUNTRY GREEN BEANSINGREDIENTS

4 - 14 1/2 oz cans green beans, drained

1/2 large or 1 small onion, chopped

1 Tbsp bacon pieces2 Tbsp white vinegar

2 Tbsp Stevia (or your favorite sweetener)

1/2 tsp salt1/2 tsp black pepper

2 cups low-sodium chicken stock

1 Tbsp garlic, minced

Hold the ham on this Skinny version of Country Green Beans. While no holiday plate is complete without a bunch of veggies to fill it up, this southern classic can add more fat than you’re looking for in a side dish! Instead of letting your green beans simmer for hours with ham hock, my version lets chicken stock and a small portion of bacon pieces bring the flavor to this favorite family side dish (as well as a wonderful smell to your kitchen). And with only 15 minutes of prep time, let your crock pot take care of this dish while you focus on other parts of your holiday meal!

INSTRUCTIONS

• Place drained green beans, bacon and chopped onion in crock pot.

• In a medium bowl, mix chicken stock, garlic, vinegar, sweetener, salt and pepper.

• Whisk mixture together and pour over green beans.

• Cook on high for 4 hours or on low for 8 hours.

• Serve immediately or freeze for future use.


by Skinny Mom

SKINNY ROSEMARY GARLIC MASHED POTATOES

INGREDIENTS

5-6 small russet potatoes1 - 14 1/2 oz can reduced-

sodium chicken stock1 Tbsp garlic, minced

1/2 cup reduced-fat sour cream

1/2 cup skim milk1/2 tsp salt

1/8 tsp black pepper1/2 Tbsp rosemary garlic

seasoning (or 1/2 Tbsp rosemary and 1/2 Tbsp

garlic seasoning)

Warm, creamy mashed potatoes are a staple at any holiday table, but they don’t always make for the healthiest dish. Since my family loves potatoes as much as the next, there’s no chance we’re leaving out this recipe at our holiday celebrations! My Skinny Rosemary Garlic Mashed Potatoes will let you bring a family favorite to your feast, without overdoing it! Using reduced-fat sour cream, low-sodium stock and skim milk, keep calories low without missing out on any of the great flavors. These Skinny Swaps will make any holiday dinner feel more robust while serving up less than 200 calories per serving.

INSTRUCTIONS

• Wash and peel potatoes. Cut into quarter size pieces.

• In a large pot over high heat, add potatoes, minced garlic and chicken stock.

• Cook for 10-15 minutes until potatoes have softened.

• Drain potatoes and return to pot or large bowl, and mash the potatoes.

• Add reduced-fat sour cream, skim milk, salt, pepper and rosemary garlic seasoning to the mashed potatoes.

• Using a stand up or hand held mixer, mix together all ingredients.

• Adjust salt and seasoning as desired.


by Skinny Mom

SKINNY GREEN BEAN AND POTATO CASSEROLE

INGREDIENTS

3 -14 1/2 oz cans reduced-sodium cut green beans

5-6 medium-size red potatoes, chopped into cubes

1 cup red onion, chopped1 -10 3/4 oz can fat-free cream

of mushroom soup1 Tbsp Old Bay Seasoning

1 tsp pepper1 tsp garlic powder

2 egg whites

Dry Topping:1/2 tsp pepper

1 tsp garlic powder1/2 cup shredded reduced-fat

mild cheddar cheese1/2 cup Kashi 7 Whole Grain Flakes Cereal, crushed to a

breadcrumb consistency

If you’re looking for a nutrient-rich, healthy alternative to the traditional green bean casserole, you’ve found it! This lighter version strips the cream, butter and bacon that can be found in this must-have holiday dish. Using canned green beans makes prep work on this dish a breeze, but feel free to use fresh if you prefer. Speaking of preferences, I use Old Bay seasoning to add a little extra flavor to the dish. If it’s not your thing, it can easily be omitted!

INSTRUCTIONS


• Open green beans, drain and rinse. Set aside.

• Wash and cut potatoes into cubes. Set aside.

• In a large size bowl, mix fat-free cream of mushroom soup, Old Bay seasoning, pepper, garlic powder and egg whites.

• Add in chopped onion, green beans, and potatoes to mixture. Toss well, making sure all of the vegetables are covered.

• Transfer vegetables into a 9x13 inch casserole dish.

• While casserole is baking, use a food processor and crush Kashi cereal to a breadcrumb consistency. In a small bowl, add cheddar cheese, salt, pepper and garlic powder. Add Kashi cereal to dry ingredients and mix well.

• After casserole has baked for 40 minutes, cover the top of the casserole with Kashi and cheese mixture. Bake for an additional 10-20 minutes until potatoes are soft.


by Skinny Mom

DESSERTS

SKINNY PUMPKIN BANANA QUICK BREAD

INGREDIENTS

1 box golden yellow cake mix (dry cake mix only)

1- 14 1/2 oz canned pumpkin3 bananas, very ripe

2 egg whites1 tsp vanilla extract

1 tsp cinnamon1 tsp pumpkin pie spice

1/3 cup walnuts, chopped2- 8x4x2.5 inch loaf pans or

1- 11 inch loaf pan (*size of the pans are

very important)

My Skinny Pumpkin Banana Quick Bread is pretty much perfect for anytime of day. I love having a slice for breakfast, dessert or even just a sweet snack, and it’s always a hit for holiday dinners and parties. I think you’ll find the pumpkin makes a great addition to the more common banana nut bread and is that extra bit of flavor making this a unique and unexpected addition to your holiday meal. Avoiding oil and sugar used in more traditional quick bread recipes keeps this version Skinny, cutting out about half of the calories!

INSTRUCTIONS

• Preheat oven to 350 degrees and spray loaf pans with non-stick cooking spray.

• Make sure you are using 8x4x2.5 inch loaf pans, as this will be enough to make two bread loaves. You will fill each pan with about 4 cups of mixture. If using a large, 11 inch loaf pan, you will make only one loaf.

• Mix together dry cake mix, pumpkin, egg whites, vanilla extract, cinnamon and pumpkin pie spice.

• Fold in chopped walnuts to mixture and stir.

• Transfer batter evenly into the two loaf pans.

• Bake for 35-40 minutes until toothpick inserted into center comes out clean.

Nutrition Info: Per Serving (1 slice) • Makes 16 servings • WWP+: 4Calories: 177 • Fat: 5g • Carb: 30g • Fiber: 2g • Protein: 1g • Sugars: 20g • Sodium: 121mg • Vitamin A: 76% • Vitamin C: 3% • Calcium: 2% • Iron: 8%

by Skinny Mom

RAW CARROT CAKEINGREDIENTS

Cashew frosting:2 cups cashews, preferably

soaked for a couple hours1-2 Tbsp lemon juice

2 Tbsp liquid coconut oil1/3 cup maple syrup

water, as needed

Cake:2 large carrots, peeled1 1/2 cups oat flour or

buckwheat flour1 cup dates

1 cup dried pineapple (or more dates)

1/2 cup dried coconut 1/2 teaspoon cinnamon

The white sugar, refined flour, pasteurized butter and cream cheese found in common carrot cake recipes get the boot in this incredibly beautiful version of the classic dessert. While this dessert is a bit more indulgent than most of my “skinny” recipes, you don’t need to be on a vegan diet to appreciate the wonderful flavor that comes together when using delicious, 100% clean ingredients!

INSTRUCTIONS

• To make the frosting, blend all ingredients in your high speed blender until smooth, adding as little water as possible.

• Put in a bowl and set aside.

• To make the cake, cut the carrots into small chunks. Then throw all the ingredients (including the carrots) in your food processor and pulse until it’s all in really small pieces and sticks together.

• Assembly: Press half the cake mix into the bottom of an adjustable spring-form pan, mine was about 6 inches.

• Spread on about 1/3 of the frosting.

• Put it in the freezer until the layer of frosting is hard. Then press on the rest of the cake mix. I let it set in the fridge overnight, then I frost the whole thing, but you can do it right away if you want.

• Take it out of the pan and use the remaining frosting. Cover with whatever garnishes you like.

by This Rawsome Vegan Life

Nutrition Info: Per Serving (1 slice) • Makes 10 servings • WWP+: 9Calories: 337 • Fat: 19g • Carb: 36g • Fiber: 4g • Protein: 8g • Sugars: 17g • Sodium: 172mg • Vitamin A: 41% • Vitamin C: 1% • Calcium: 2% • Iron: 15%

SKINNY PUMPKIN CHEESECAKE POKE CAKE

INGREDIENTS

1 box golden yellow cake mix (dry cake mix only)1 - 15 oz can pumpkin1 oz Jello Sugar-Free, Fat-Free Cheesecake

Pudding Mix2 cups skim milk

1 - 8 oz container Cool Whip Free

Whipped Topping1 tsp pumpkin

pie spice (optional)1 Tbsp chopped

walnuts (optional)

The words “Skinny” and “Cheesecake” have come together in this fabulous fall dessert. This cake is impressive enough to share at any holiday celebration, while being easy enough to make any night of the week. Jello Sugar-Free, Fat-Free Cheesecake Pudding Mix and Cool Whip Free Whipped Topping keep this dessert light and delicious.

INSTRUCTIONS

• Preheat oven to 350 degrees. Spray a 9x12 inch baking pan with non-stick cooking spray.

• In a large stand up mixing bowl or large bowl with a hand mixer, mix together dry cake mix, pumpkin and 1/2 cup water. If using pumpkin pie spice, mix in as well.

• Mix for 2-3 minutes until batter is lump-free and fluffy.

• Transfer batter to baking pan and bake cake for 30-35 minutes until edges are golden brown and fork inserted in center comes out clean.

• Allow cake to cool completely.

• Using a straw or end of a spoon, generously poke holes throughout cake.

• In a medium bowl, mix cheesecake pudding mixture with 2 cups of skim milk.

• Using a whisk, whisk pudding for 2 minutes.

• Immediately pour pudding evenly over cake.

• Top cake with Cool Whip Free Whipped Topping.

• Place cake in refrigerator before serving, and keep leftovers stored in refrigerator.

Nutrition Info: Per Serving (1/12th equal size slice) • Makes 12 servings • WWP+: 7Calories: 274 • Fat: 4g • Carb: 53g • Fiber: 2g • Protein: 3g • Sugars: 28g • Sodium: 407mg • Vitamin A: 108% • Vitamin C: 1% • Calcium: 19% • Iron: 7%

by Skinny Mom

SKINNY PISTACHIO CAKEINGREDIENTS

1 white cake mix1 Jello Sugar-Free, Fat-Free

Pistachio Flavored Pudding Mix (1 oz box)

1-6 oz plain non-fat Greek yogurt4 egg whites

1 1/2 cups water

Frosting: 1 container Cool Whip Free Whipped Topping, thawed

1 cup skim milk1 Jello Sugar-Free, Fat-Free

Pistachio Flavored Pudding Mix (1 oz box)

Optional Topping: 1/4 cup shelled pistachios

This Skinny Pistachio Cake turned out to be one of my all-time favorite recipes! It was a huge hit and my family seriously gobbled up the entire cake by the end of dinner. The pistachio flavor is so rich when paired with the light Cool Whip Free topping. This cake is perfect for holiday get-togethers. Feel free to turn up the green color by adding in some food coloring. I simply left the cake as is and it turned out a beautiful pale green. This is a must-try dessert!

INSTRUCTIONS


• Spray a 9x11 cake pan with non-stick cooking spray.

• In a medium size bowl, mix white cake mix, Jello Sugar-Free, Fat-Free Pistachio Flavored Pudding Mix, Greek yogurt, egg whites and water together using a stand-up mixer or hand mixer.

• Mix for 2-3 minutes at medium speed until all ingredients are mixed.

• Pour cake mix into cake pan. Bake in oven for 35-40 minutes until toothpick inserted in the center comes out clean.

• While cake is baking, in a medium size bowl, mix skim milk and Jello Sugar-Free, Fat-Free Pistachio Flavored Pudding Mix together. Beat on medium speed until well mixed. Let mixture stand for 2 minutes.

• Fold in thawed Cool Whip Free to pudding mixture. Place in refrigerator until cake has cooled.

• In a food processor or blender, chop shelled pistachios to a bread crumb consistency.

• Remove cake from oven and top generously with Cool Whip Pudding Frosting. Sprinkle chopped pistachios on cake and serve immediately or store in refrigerator until serving.

Nutrition Info: Per Serving (1/12th equal size slice) • Makes 12 servings • WWP+: 6Calories: 231 • Fat: 2g • Carb: 47g • Fiber: 1g • Protein: 6g • Sugars: 24g • Sodium: 451mg • Vitamin A: 1% • Vitamin C: 0% • Calcium: 5% • Iron: 0%

by Skinny Mom

DRINKS

SKINNY EGGNOGINGREDIENTS

5 cups skim milk 1 small package Sugar-Free,

Fat-Free Vanilla Instant Pudding Mix

6 packets Stevia (or your favorite sweetener)

1 tsp imitation rum extract

1 tsp nutmeg 1 tsp imitation vanilla

There is something about a good cup of eggnog that puts me into the Christmas spirit, especially when the eggnog is on the lighter side. This recipe for Skinny Eggnog is super easy to make. All you really need is a box of vanilla pudding mix! Feel free to adjust the sweetness to your liking and you can use sugar, although the nutritional info will change. This recipe is great for adding your favorite bourbon or rum, but again, the nutritional info will change!

INSTRUCTIONS

• Combine all ingredients in a blender and blend on high until mixed thoroughly.

• Refrigerate for a few hours to allow eggnog to thicken.

• Top with Cool Whip Free (optional), cinnamon, and use a cinnamon stick as a stirrer (optional).

Nutrition Info: Per Serving (1/6 of the eggnog recipe) • Makes 6 servings • WWP+: 3Calories: 127 • Fat: 0g • Carb: 25g • Fiber: 0g • Protein: 7g • Sugars: 9g • Sodium: 870mg • Vitamin A: 8% • Vitamin C: 3% • Calcium: 25% • Iron: 0%

by Skinny Mom

SKINNY CRANBERRY PUNCHINGREDIENTS

64 oz light cranberry juice cocktail

2 cups orange juice1 cup pineapple juice

1/2 cup Stevia (or your favorite sweetener)1/2 cup lemon juice

28 oz Diet Ginger-Alelemon slices, cranberries and

cinnamon sticks for garnish

No holiday menu is complete without this delicious drink recipe! This recipe for Skinny Cranberry Punch is packed with rich cranberry flavor while being light enough to pair with a big holiday meal. This punch recipe is best served chilled and garnished with fresh cranberries or lemon and orange slices. I love serving this drink in a big punch bowl as it makes a great centerpiece for the table. This holiday, you can have your favorite dishes and drink them, too.

INSTRUCTIONS

• Make sure all liquid ingredients are well chilled.

• You can even freeze liquid ingredients ahead of time and remove right before making punch.

• Combine all ingredients in a punch bowl or pitcher, except for lemon slices.

• Stir until Stevia has dissolved.

• Serve over ice and garnish with lemon slices, cranberries and cinnamon sticks.

Nutrition Info: Per Serving (8 oz) • Makes 15 servings • WWP+: 2Calories: 72 • Fat: 0g • Carb: 18g • Fiber: 0g • Protein: 0g • Sugars: 17g • Sodium: 32mg • Vitamin A: 0% • Vitamin C: 77% • Calcium: 0% • Iron: 40%

by Skinny Mom

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