Pecan Pie With Truvia Natural Sweetener

Pecan pie is my absolute favorite but it is loaded with sugar and so it isn't the best choice when you are trying to be healthy.  This recipe uses Truvia in place of sugar and has 20% fewer calories and 65% less sugar than your normal full-sugar version.  Give it a try, I think you will love it!

Pecan Pie
8 Servings
340 calories each
Total fat 21g



1 unbaked pie shell, 9"
1⁄2 cup dark corn syrup
1⁄4 cup + 2 tsp Truvía^® natural sweetener spoonable
1⁄2 cup quick oats
1⁄4 cup unsalted butter, melted
1⁄4 tsp salt
2 large eggs, beaten
3⁄4 cup pecans
1⁄2 tsp vanilla extract
2 Tbsp water
1 tsp molasses
 
Assemble all ingredients; preheat oven to 350^° F.
In a medium mixing bowl, combine corn syrup, Truvía^® natural sweetener, oats, melted butter, salt, beaten eggs, pecans, vanilla, water and molasses.
Pour into a prepared unbaked pie shell.
Bake for 45–50 minutes until set.
For a crisper bottom crust, preheat a cookie sheet in the oven before placing unbaked pie on sheet to bake.
Allow pie to rest on a cooling rack for an hour before slicing.

Source: Truvia

Pumpkin Pie

Thanksgiving is just a week away! Let's be honest, we all love the amazing foods that we get to eat on Thanksgiving but my favorite part is the pies!  Those pies can wreak havoc on your efforts to eat healthier so this year try out this healthified pumpkin pie.  You won't miss the calories because it has such great flavor.  You can eat a slice of this pie and not feel guilty!

Healthified Pumpkin Pie
Prep Time: 25 minutes
Total Time: 2 hours 25 minutes
Servings: 8

Pastry:
1 1/4 cups all purpose flour
1 tsp sugar
1/4 tsp salt
1/4 cup vegetable oil
3 to 4 T fat free milk

Filling:
3 egg whites or 1/2 cup fat-free egg product
1/2 cup sugar
1 1/2 tsp pumpkin pie spice
1/8 tsp salt
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated fat free milk
1/2 tsp vanilla

• Heat oven to 425°F. In medium bowl, mix flour, 1 teaspoon sugar, 1/4 teaspoon salt and the oil with fork until well mixed. Stir in milk, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl. Shape pastry into a ball, using your hands. Press pastry in bottom and up side of 9-inch glass pie plate; flute as desired or press pastry to top edge of pie plate with fingers or fork.
• In medium bowl, beat egg whites slightly with wire whisk or egg beater. Beat in remaining filling ingredients. Pour filling into pastry-lined pie plate; carefully place on oven rack. Bake 15 minutes.
• Reduce oven temperature to 350°F. Cover edge of pie crust with 2- to 3-inch strip of foil to prevent excessive browning. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack at least 1 hour before serving. After cooling, pie can remain at room temperature up to an additional 5 hours, then should be covered and refrigerated.

Source: Live Better America 

Healthified Gravy

With 75% fewer calories,no fat and 38% less sodium than the original recipe. There's no need to give up Thanksgiving gravy!

Healthified Gravy
Prep time: 15 minutes
Total time: 30 minutes
 8 servings (1/4 cup each)

2 cups Progresso reduced-sodium chicken broth                                   
1 small onion, coarsely chopped
1 medium carrot, coarsely chopped
1 stalk celery, coarsely chopped
1/2 cup cold water
1 tsp reduced sodium soy sauce
1/4 cup all purpose flour
Dash poultry seasoning, if desired

In 2-quart saucepan, heat broth, onion, carrot and celery to boiling; reduce heat. Cover; simmer 15 minutes. Pour broth through strainer, pressing vegetables lightly to extract juice. Return broth to saucepan; discard vegetables.

In small bowl, stir water, soy sauce, flour and poultry seasoning with wire whisk until smooth. Gradually stir flour mixture into broth in saucepan. Heat to boiling. Cook about 1 minute, stirring constantly, until thick and bubbly.

Perfect Mashed Potatoes

Potatoes don't have to be full of butter and cream to taste good, try out this recipe for Thanksgiving and you won't miss the calories!

Perfect Mashed Potatoes
Prep time: 15 minutes
Total time: 35 minutes
8Servings

4 medium russet potatoes (about 1 1/2 pounds)
3/4 tsp salt
dash pepper
1/4 to 1/3 cup hot milk
1 to 2 tablespoons butter or margarine, if desired

Wash and peel potatoes, cut into quarters.  Place potatoes in saucepan, add enough water to cover potatoes.  Add 1/2 teaspoon of the salt.  Heat to boiling.  Reduce heat to medium-low; cover loosely and boil gently 15 to 20 minutes until potatoes break apart easily when pierced with a fork. 

Drain potatoes well; return to saucepan.  Shake saucepan gently over low heat 1 to 2 minutes to evaporate and excess moisture.

With potato masher, mash potatoes until no lumps remain.  Add remaining 1/4 teaspoon salt and dash of pepper.  Continue mashing, gradually adding milk until potatoes are smooth and creamy.  Stir in butter if desired, serve immediately.