Honed for the holidays: four healthy side dishes and a dessert you can bring to the party

Muscle & Fitness/Hers, Dec, 2003 by Marge Perry

EVERY YEAR, HEALTH-CONSCIOUS AMERICANS TAKE TO THEIR KITCHENS AND TRY TO REINVENT THE CLASSICS. They squeeze the grease out of gravies, decandy the candied yams and pare down the fat in pumpkin pies--only to have their good intentions derided by unappreciative relatives who hate breaking with tradition. "These sure don't taste like the mashed potatoes your mother usually makes."

This year, let us suggest an alternative approach. Instead of modifying old favorites, simply add these new, lighter holiday dishes to the menu. It's a stealth line of attack, really. You won't be taking away anyone's favorites, you'll just be introducing other options--options so elegant and delightful that we're willing to bet they'll be back next year by popular demand. At the very least, these five recipes will give you something else to eat besides the fatty classics bound to be on the table. And, of course, you don't have to restrict them to holiday use only. They can be your dinner-party staples all season long. You'll find all the recipes on pages 78-79.

RELATED ARTICLE: Balsamic Glazed Roasted Root Vegetables

Serves 12

  1/2  pound shallots, peeled
  1/2  pound baby carrots
    1  pound red potatoes (preferably baby), cut in 1-inch pieces
  3/4  pound turnips (about 2), cut in 1/2-inch cubes
    1  pound sweet potato, cut in 3/4-inch cubes
    3  tablespoons extra virgin olive oil
    2  tablespoons balsamic vinegar
1 1/2  teaspoons salt
    1  teaspoon dried thyme

1. Preheat oven to 425[degrees] F.

2. Combine all the ingredients in a large bowl and toss thoroughly, taking care to distribute the seasonings on all the vegetables.

3. Divide the mixture evenly between two baking sheets or roasting pans. Roast for approximately 45 minutes, tossing the vegetables every 10 minutes and rotating the pans between the two racks and front to back to ensure the vegetables cook evenly.

PER SERVING: 156 calories, 3 g protein, 31 g carbohydrate, 5 g fiber, 4 g fat, 1 g saturated fat.

RELATED ARTICLE: Carrot Tarragon Soup

Serves 12

    1  tablespoon canola oil
    2  cups chopped onion
    3  pounds carrots, peeled and chopped
    7  cups lower-sodium chicken broth
    2  tablespoons chopped fresh tarragon (plus additional whole leaves
       for garnish)
1 1/2  cups low-fat buttermilk

1. Heat the oil in a large stockpot over medium-high heat. Add the onion and cook, stirring, 4 to 5 minutes, or until onion is softened and golden.

2. Add the carrots and broth and bring to a boil. Reduce heat and simmer until the carrots are tender, about 15 minutes.

3. Using an immersion blender or working in batches in a food processor or blender, puree the soup. Stir in the chopped tarragon. Keep soup warm until ready to serve.

4. Just before serving, stir in 1 cup of the buttermilk, then ladle into bowls.

5. Swirl a spoonful of the remaining buttermilk into each bowl, making a swirl of white color. Garnish each bowl with a tarragon leaf and serve immediately.

PER SERVING: 89 calories, 3 g protein, 16 g carbohydrate, 4 g fiber, 2 g fat, 0 g saturated fat.

RELATED ARTICLE: Baby Spinach with Pomegranates and Pine Nuts

Serves 12

  1/2  cup pine nuts
   12  cups baby organic spinach, washed and dried
       Seeds from 1 pomegranate (to remove seeds, cut fruit into
       quarters and pull them off the rind and inner membrane with your
       fingers)
    1  cup thinly sliced red onion
  1/2  teaspoon salt
  1/8  teaspoon black pepper
    2  tablespoons orange juice
    2  tablespoons lemon juice
    2  teaspoons honey
    1  teaspoon Dijon mustard
    2  tablespoons extra virgin olive oil

1. Toast the pine nuts: Place the nuts in a single layer in a dry skillet over medium-high heat. Shake the pan constantly until the nuts just become fragrant and very lightly browned, about 4 to 5 minutes. Immediately transfer the nuts to a plate to cool.

2. Combine the spinach, pomegranate seeds and red onion in a large bowl and set aside.

3. Whisk together the salt, pepper, orange juice, lemon juice, honey, mustard and olive oil.

4. Toss the dressing with the salad just before serving.

PER SERVING: 84 calories, 3 g protein, 7 g carbohydrate, 1 g fiber, 5 g fat, 1 g saturated fat.

RELATED ARTICLE: Cheesecake with Spiced Apple Topping

Serves 18

Crust:
1 1/4  cups graham cracker crumbs
  1/4  cup sugar
    2  tablespoons butter, melted
    1  tablespoon water

Filling:
   16  ounces Neufchatel cheese
   24  ounces fat-free cream cheese
    8  ounces fat-free sour cream
    4  large eggs
1 1/4  cups sugar
    2  teaspoons vanilla extract
  1/4  teaspoon salt
    3  tablespoons flour

Topping:
    1  tablespoon butter
    2  pounds apples, peeled and diced
  1/2  cup sugar
  1/2  teaspoon ground cinnamon
  1/4  teaspoon ground nutmeg
  1/4  teaspoon ground ginger
  1/8  teaspoon ground clove
    4  teaspoons cornstarch
  3/4  cup apple cider
  1/4  teaspoon vanilla extract
  1/2  teaspoon grated lemon zest

1. Preheat the oven to 400[degrees] F. Coat the bottom and sides of a 9-inch springform pan with cooking spray.