What are your favorite WLS Friendly Holiday Recipes?

Hello!

OH Magazine is looking for your favorite WLS friendly Holiday recipes!  Post them in this thread or email me at [email protected].  Your recipe may be feautured in OH Magazine or in our newsletter.

I look forward to hearing from you!

 Pumpkin Custard.....(crustless pumpkin pie)

• 1½ cups Splenda 
• 3½ teaspoons pumpkin pie spice 
• 14 egg whites  (I use the eggwhites from the carton, the measurement is on the box)
• 2 cans (3 1/2 cups) Libby's 100% Pure Pumpkin

Preheat oven to 425ºF. 
Mix Splenda and spices in small bowl. Beat eggs in large bowl. Stir in pumpkin and Splenda-spice mixture. 

Bake in pie plate for 15 minutes. Reduce temperature to 350ºF; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. 

 sounds yummy

 Cranberry Chutney

• 1 cup water 
  
• ¾ cup Splenda 
  
• 1 (12 ounce) package fresh cranberries 
  
• 1 cup apples, peeled, cored and diced 
  
• ½ cup cider vinegar 
  
• ½ teaspoon ground cinnamon 
  
• ¼ teaspoon ground ginger 
  
• ¼ teaspoon ground allspice 
  
• 1/8 teaspoon ground cloves

In a medium saucepan combine the water and Splenda. Bring mixture to a boil over medium heat. Add the cranberries, apples, cider vinegar and spices. Bring to a boil, then simmer gently for 10 minutes stirring often. 
Pour mixture into a mixing bowl. Place plastic wrap directly on the surface of the 
sauce. Cool to room temperature and serve or cover and refrigerate. Bring chutney to room temperature before serving.

 Holiday Punch:

• 1 gallon Raspberry Ice Crystal Light
  
• 1 gallon Lemonade Crystal Light
  
• 1 medium lemon, sliced thin, with rind
  
• 2 bananas, sliced into "coins" about ¼ inch thick
  
• 1 cup raspberries, fresh is preferred, but frozen can be used
  
• 1 bottle (2 liters) of sodium free seltzer (if desired - I don't always use it)

Freeze about 2 cups of lemonade and 2 cups of Raspberry Ice in separate freezer-safe bowls. Chill the remaining Crystal Light, raspberries and lemon slices and seltzer. 

Spread the sliced banana out on a cookie sheet and freeze. Pour the chilled Crystal Light and seltzer into a punch bowl. Just before serving, add the raspberries, lemon slices, frozen bananas and frozen Crystal Light.

If you have people at your gathering that would enjoy it, you can spoon about a tablespoon of sherbet ice cream into their punch cups just before ladling in the punch or spike theirs with a little vodka.

 Perfect Roast Turkey

• 1 fresh turkey (10 to 12 pounds) 
  
• freshly ground black pepper 
  
• 1 large bunch fresh thyme 
  
• 1 whole lemon, halved 
  
• 1 Spanish onion, quartered 
  
• 1 head garlic, halved crosswise

Preheat the oven to 350 degrees F. 

Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Tie the legs together with string and tuck the wing tips under the body of the turkey. 

Roast the turkey about 2½ hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes. Slice the turkey and serve. 

These all look so great.
We have Thanksgiving in Palm Springs made by a French Chef, I will taste all that he makes. He will be insulted make a big scene and in a few days we will leave and I will go home and make all these great recipes.

Dinner Guest Cauliflower Ingredients: 2 bags frozen cauliflower 1/2 small white onion, finely chopped 12 oz bag finely shredded cheddar cheese (sharp, if you like) 1/2 pint whipping cream salt and white pepper 1/4 cup butter (1/2 stick) crumbled cooked bacon (optional)   Preheat oven to 350°F. Open frozen cauliflower bags one at a time into a collander and run cool water over each to separate the pieces and slightly thaw, but don't use warm water. Spray large casserole dish with Pam (or butter it well) and layer 1/2 (1 bag's contents) of cauliflower across bottom of dish. Season with salt and pepper; then layer with bits of onion, thinly sliced "pats" of butter, and 1/2 of cheddar cheese. Repeat. Pour cream over top and place dish in oven. If dish is very full, put a cookie sheet under it to prevent bubble-over in oven. Bake 45 minutes. 10 min before completion, add crumbled bacon. Bubbly and delicious — this will cure your craving for scalloped potatoes! Makes 10 Servings.   4 net grams of carbohydrate per serving.

Broccoli Puff

Ingredients: 2 bunches broccoli, cut into spears, cooked to desired tenderness 2 egg whites, room temperature 1/4 tsp salt and white pepper 1/4 tsp garlic - powdered 1/4 tsp tarragon 1/2 cups finely shredded Swiss cheese 1/2 cup mayonnaise Put the  hot cooked broccoli in shallow 1 1/2 quart pan or broiler proof dish. (Spray dish with PAM ) In small bowl with mixer at high speed, beat egg whites and salt until stiff peaks form. Fold in cheese and mayonnaise gently; spoon evenly over broccoli. Broil six inches from heat. about three or four minutes or until golden brown.

Candied Sweet Potatoes

2 large sweet potato(es), about 2 lbs, peeled, halved lengthwise and cut crosswise into 2-inch thick pieces
1/4 cup(s) orange juice
2 tbsp packed light brown sugar
2 tbsp maple syrup
1 tbsp reduced-calorie margarine, melted
1/2 tsp table salt

Preheat oven to 375ºF.
Place sweet potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes and arrange them in a single layer in bottom of a shallow baking dish.
Whisk together juice, sugar, syrup, margarine and salt; pour mixture over sweet potatoes.
Bake for 30 minutes, then stir to coat potatoes with liquid and bake for 15 minutes more, until sauce is thick and bubbly. Stir once again before serving. Yields about 1 cup per serving.