Lightened Holiday Treats

Skinny Cranberry Bliss Bars (skinnytaste.com)

Servings: 30 • Size: 1 bar • Calories: 149 • Fat: 5 g
Protein: 2 g • Carbs: 24 g • Fiber: 0 g • Sugar: 17 g 
Sodium: 47 mg • Cholesterol: 5 mg

Ingredients:

  • 2 cups all purpose flour (Gold Metal)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/8 teaspoon ground cinnamon
  • 2/3 cup granulated sugar
  • 2/3 cup brown sugar, unpacked
  • 1/4 cup melted unsalted butter
  • 2 large egg whites
  • 1/4 cup unsweetened apple sauce
  • 2 tsp vanilla extract
  • 2/3 cup white chocolate chips or chopped white chocolate
  • 1/3 cup dried cranberries, chopped

For the Frosting:

  • 8 oz 1/3 less fat cream cheese, softened
  • 1/2 cup powdered sugar
  • 2 ounces white baking chocolate, melted*
  • 1/3 cup dried cranberries, chopped
  • 1/2 tsp vanilla extract

Directions:

Preheat oven to 350°F.  Lightly spray a 9 x 13 inch non-stick baking pan with cooking spray. 

In a large bowl, combine the flour, baking soda, salt and cinnamon and stir to blend.

In another bowl, whisk the sugars with the butter, egg whites, applesauce and vanilla until light and fluffy.

Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out.

Fold in white chocolate chips and 1/3 cup cranberries. Spread batter onto the baking pan using the back of a measuring cup to smooth evenly.

Bake 10 - 14 minutes, until the edges are light brown and a toothpick inserted comes out clean. Don't over-bake or your bars will be dry. Let it cool completely on wire rack. 
Meanwhile, prepare the frosting; in a large bowl, use an electric mixer to beat the cream cheese, powdered sugar and vanilla until well-blended. Frost bars and sprinkle with remaining cranberries. Drizzle with the melted white chocolate.

*To melt the chocolate, place in a microwave safe cup and heat 15 seconds; stir. Another 15 seconds; stir until the chocolate is melted.

When the chocolate sets, cut into 15 large squares (5 cuts by 3 cuts with the knife). Then cut each square in half diagonally to create triangles. Store in the refrigerator until ready to serve.

Eggnog Pancakes (skinnytaste.com)

Servings: 7 • Size: 2 pancakes or 4 mini
Calories: 197 • Fat: 3 g • Carbs: 36.5 g • Fiber: 5 g • Protein: 11 g • Sugar: 1 g
Sodium: 135 mg  (without salt)

Ingredients:

  • 2 cups white whole wheat flour
  • 4 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 2 tsp sugar
  • 1 tsp nutmeg
  • 2 large eggs
  • 2 cups Silk Nog
  • 2 tbsp water
  • 2 tsp vanilla
  • cooking spray

Directions:

Mix all dry ingredients in a bowl. Add the wet ingredients to the mixing bowl and mix well with a spoon until there are no more dry spots; don't over-mix.

Heat a large skillet on medium heat. Lightly spray oil to coat and pour 1/4 cup of pancake batter. When the bubbles settle and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter.

Makes 14 pancakes.

Mini Pecan Phyllo Tarts (skinnytaste.com)

Servings: 15 • Serving Size: 1 mini tart
Calories: 68 • Fat: 4.5 g • Carbs: 6.5 g   Fiber: 0.3g  Protein: 1 g • Sugar: 4 g • Sodium: 23 mg 

Ingredients:

  • 1 tbsp butter, melted
  • 1 large egg
  • 4 tsp brown sugar
  • 2 tbsp honey
  • 1/4 tsp vanilla
  • 1/2 cup pecans chopped
  • 15 Mini Phyllo Shells (found in the freezer section)

Directions:

Preheat oven to 350°F.

In a medium mixing bowl, combine all ingredients except pecans. Mix well. Stir in chopped pecans. Arrange mini shells on a baking sheet. Fill mini shells with one heaping teaspoon of pecan mixture. If any of the mixture remains, distribute evenly between all the shells.

 Bake for 10-15 minutes. Let them cool before serving.

Banana Cranberry Bread (skinnytaste.com)

Servings: 16 • Serving Size: 1 slice
Calories: 94.2 • Fat: 2 g • Protein: 2 g Carbs: 20 g 
Fiber: 2 g • Sugar: 11 g
Sodium: 105 mg • Cholesterol: 4 mg 

Ingredients:

  • 1 cup fresh or frozen cranberries
  • 2 tbsp sugar
  • 2 tbsp water
  • baking spray
  • 1 1/4 cups white whole wheat flour
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp butter, softened
  • 1/2 cup light brown sugar (not packed)
  • 2 large egg whites
  • 3 ripe medium bananas, lightly mashed
  • 1 1/2 tsp vanilla extract
  • 1/2 tbsp turbinado sugar

Directions:

In a small saucepan combine the cranberries water and sugar and bring to a boil. Simmer over medium heat until the cranberries burst, about 4 minutes.

Preheat oven to 350°F. Lightly spray a loaf pan with baking spray. 

In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.

In a large bowl cream butter and brown sugar with an electric mixer. Add egg whites, bananas, and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.

Add flour mixture and blend at low speed until combined, do not over mix. Fold in cranberries and pour batter into the prepared loaf pan; sprinkle with turbinado sugar on top and bake in the center rack for about 60 minutes, or until a toothpick inserted in the center comes out clean.

Transfer the pan to a wire rack and let the pan cool at least 25 minutes, bread should be room temperature before slicing.

No-Bake Fudge Snow Balls  (skinnytaste.com)

Servings: 21 • Serving Size: 1 cookie
Calories: 69.5 • Fat: 3.8 g • Carbs: 9.2 g
Fiber: 2.2 g • Protein: 2.1 g  


Ingredients:

  • 15 pitted dates
  • 2/3 cup unsweetened cocoa powder
  • 1 cup whole roasted unsalted almonds
  • 1 tbsp honey (agave if vegan)
  • 2 tbsp water (or more if needed)
  • 3 tbsp confectioner's sugar

Directions: 

Add almonds to your food processor and pulse until ground. Add dates, cocoa powder, honey, and water. Mix until it forms a sticky mass. If it seems too dry, add a little water, 1 tsp at a time. Wash hands and using damp hands (keep sink running) measure 1 tbsp and roll into a ball with the dough. Set balls on parchment paper.

Put confectioner's sugar in a bowl. Roll balls in your hand and then roll in sugar.

Can be stored in the fridge for up to a week.

Low-fat Gingerbread Cookies  (skinnytaste.com)

Servings: 48 • Size: 1 cookie 
Calories: 56.4 • Fat: 0.8 g • Carb: 12.4 g • Fiber: 0.1 g
Protein: 0.9 g • Sugar: 6 g  Sodium: 30.3 g

With Icing Per Cookie:
Calories: 66.2 • Fat: 0.8 g • Carb: 14.9 g • Fiber: 0.1 g
Protein: 0.9 g • Sugar: 8.5 g Sodium: 30.4 g  

Ingredients:
  • 3 tbsp unsalted butter, softened
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup unsweetened applesauce
  • 1 egg
  • 1/3 cup dark molasses
  • 3 cups all-purpose flour plus more for dusting
  • 1 tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp ground cloves

For the Icing:
  • 1 1/2 tbsp egg whites
  • 1/4 tsp fresh lemon juice
  • 1 cup powdered sugar
  • pinch of cream of tartar

Directions:

For the cookies:

In a large mixing bowl, beat the butter, sugar and applesauce until smooth. Add the egg and molasses, mix well.

In another large bowl, combine flour, baking soda and spices. Add to sugar and molasses mixture, stirring well.

Divide the dough into two flat balls; cover with plastic wrap and chill in the refrigerator for at least 2 hours.

Preheat oven to 350°F. Generously dust the surface of your working area with flour before rolling out the dough. Work with one ball of dough at a time, keep the other refrigerated while you do so.  

Roll the dough out to 1/4 or 1/8-inch thickness, sprinkle a little flour on to of the dough if it's a little sticky. Cut the gingerbread with a cookie cutter shape of your choice.

Place cookies 1 or 2 inches apart on a silpat-lined baking sheet. Bake 10-12 minutes.

For the icing:

Mix the egg whites with lemon juice. Combine with powdered sugar, mixing well. If the icing is too thin, add more powdered sugar, if it's too thick add a drop of lemon juice.Add to a piping bag to decorate cookies when cookies are cooled.

Depending on the size of your cookie cutter, makes about 48 cookies.
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