For many, the highlight of the holiday meal is dessert, whether it's pumpkin pie, apple pie, pecan pie, or perhaps something other than pie. The trouble with most kinds of pie is that they are huge fat and calorie traps. So instead, consider some lighter versions of your favorite pie, as well as some seasonal fruit alternatives. But first, let's kick off with variations on pumpkin pie.
Here's a lower-fat version of a traditional pumpkin pie. What makes this pumpkin pie lighter is the use of less butter, switching in fat-free evaporated milk for the regular version, and using an egg white instead instead of a second whole egg. This still makes a delicious holiday pie, but one in which the cholesterol and saturated fat content are significantly lower.
By any measure cheesecake is hardly a low fat dessert, but you can make a lighter version with a few nifty subsitutions. While my children are not fond of pumpkin pie, they will eat pumpkin cheesecake. To me, there's not a whole lot of difference in flavor, apart from the tang associated with cream cheese, but if you prefer a cheesecake-based dessert for the holidays, this a great option.
If you're not a fan of pie, then perhaps these baked pears with cranberries and walnuts will fit the bill. The walnuts are a nice addition, and while they're not low fat, they are, of course, chock full of heart-healthy monounsaturated fats. Top with a modest scoop of low fat frozen yogurt.
The beauty of phyllo dough is that it's low fat, has no saturated or trans fat, and no cholesterol, making it a great alternative to regular pastry. It happens to be light, crisp and flaky; and so long as you use butter-flavored cooking spray between layers, or drizzle some honey and brown sugar between layers, instead of brushing generous amounts of melted butter, it's a perfect low fat choice for strudels such as this one.