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Low-calorie holiday recipes perfect for parties

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From Thanksgiving through New Year’s Day, the holidays are upon us. Whether you’re planning a Christmas party or celebrating another holiday, these treats, offered by Chef LaLa, via the “Got Milk” campaign, is a sure-fire way to please guests and the waistline. All recipes are 200 calories or fewer. SPICY MEXICAN HOT CHOCOLATE Serves 2 Ingredients: 2 cups 1-percent low fat milk 1 large cinnamon stick 1 ½ tbsp. cocoa 1 ½ tbsp. sugar or sweetener ½ tsp. real vanilla extract Cayenne pepper (optional) Directions: Mix milk, cocoa powder, cinnamon, and sugar or sweetener in a medium saucepan. Cook over a low heat until hot, stirring frequently. Be careful not to boil over. For a spicy kick, stir in some cayenne pepper to taste. Pour into 8 oz. serving cups. Presentation: Garnish with a dollop of whipped cream Nutrition Content Per Serving: 133 calories, 3.4 g fat CHOCOLATE VANILLA TIMBALES Serves 6 Ingredients: 1 ½ cups 2-percent milk 2 ½ tbsp. chocolate cocoa powder 2 eggs 1 tsp. real vanilla extract ¼ cup powdered sugar 1 envelope gelatin ¼ cup hot water Powdered chocolate 1 cup vanilla yogurt ¼ cup dulce de leche Directions: In a saucepan, heat milk and stir in cocoa powder until milk comes to a boil. Remove from heat. In a bowl, separate the eggs. Beat the egg yolks and add vanilla extract and sugar. Slowly incorporate the yolk mixture to the chocolate milk while beating mixture. Return the mixture to stove and stir constantly over low heat until thick and smooth. Do not bring to a boil. Dissolve the gelatin in hot water and incorporate in the chocolate milk mixture. Allow to cool until almost set. Whisk the egg whites until they hold soft peaks. Fold the chocolate milk mixture into the egg whites. Spoon the mixture into six separate molds. Chill until set. To serve, run a knife around the edge, dip the molds quickly into hot water and turn out the chocolate timbales onto serving plates. Sprinkle with powdered chocolate. Presentation: Optional: Serve with vanilla yogurt and dulce de leche Nutrition Content Per Serving: 57 calories, 2g fat CINNAMON CUSTARD AND POMEGRANATE Serves 8 Ingredients: 4 tsp. cornstarch ¼ cup water 4 cups 2-percent milk, divided 4 medium egg yolks 1 tsp. real vanilla ¼ cup sugar ½ tsp. ground cinnamon Fresh pomegranate seeds 8 sprigs fresh mint Directions: Dissolve cornstarch in water in medium bowl. Add 2 cups of milk, 4 egg yolks, vanilla, sugar and cinnamon. Whisk to combine. Set aside. Heat remaining 2 cups of milk in medium saucepan. Bring to a boil and lower heat. Slowly stir cold milk mixture into hot milk in saucepan. Cook approximately 20 to 25 minutes until mixture thickens to the consistency of a very thick sauce. Let it cool slightly. Place plastic wrap directly on custard. Chill in refrigerator 2 hours (it should thicken to the consistency of custard). Serve cold with fresh pomegranate. Presentation: Garnish with mint Nutrition Content Per Serving: 145 calories, 5.8 g fat QUESO CRÊPES WITH GUAVA SYRUP Serves 12 Ingredients: 11 oz. guava nectar 1 cup dried, unsweetened and finely chopped nectarines 1 cup all-purpose flour 2 eggs 1 cup 2-percent milk ½ cup water ¼ tsp. salt 2 tbsp. butter, softened 6 oz. queso fresco 1 ¼ cups orange-flavored liqueur Directions: Combine guava nectar and nectarines in small saucepan. Simmer over low heat 25 minutes or until syrupy. Whisk together flour and eggs in large mixing bowl. Gradually add milk and water, stirring to combine. Add salt and butter; beat until smooth. Heat lightly oiled griddle or frying pan over medium-high heat. Pour or scoop batter onto griddle, using approximately ¼ cup for each crêpe. Tilt pan in a circular motion so that batter coats the surface evenly. Cook crêpe about 2 minutes, until bottom is light brown. Loosen with spatula; turn and cook other side. Sprinkle ¼ of each crêpe with queso fresco. Fold into quarters. Transfer crêpes to warm serving plate. Cautiously, flambé orange-flavored liqueur and guava sauce and drizzle over crêpes. One crêpe serves two people. Serve immediately. Nutrition Content Per Serving: 170 calories, 4.9 g fat RASPBERRY AND MILK GELATIN Serves 8 Ingredients: 3 cups 2-percent milk 1 ½ cups instant vanilla pudding/custard 2 ½ cups fresh or frozen raspberries 2 tbsp. powdered sugar 2 tbsp. lime juice 1 tbsp. mint, finely minced 2 envelopes powdered gelatin 1 cup plain yogurt Directions: For pudding, follow instructions on the box. Place raspberries, powdered sugar and lime juice in a food processor or blender and process until smooth — reserving some berries for garnish. Press the puree through a sieve (strainer) to remove the seeds. Add mint to the strained puree. In a large bowl, combine 1 tsp. of gelatin with 2 teaspoons of hot water to dissolve. Add 2/3 cup of raspberry puree and stir to combine. Pour the mixture into eight 1/2-cup molds (or one, 4-cup bundt mold). Let the mold chill in the refrigerator until almost setting. Rotate the mold to swirl the gelatin around the sides and chill until the gelatin has set completely. In a large bowl, combine remaining fruit puree, yogurt and pudding. In a separate small container, dissolve the remaining gelatin in 3 tbsp. of hot water. Quickly incorporate gelatin into the raspberry pudding mixture. Stir to combine. Pour the raspberry pudding into the mold and allow it to chill until it has completely set. To serve, quickly dip the mold into hot water and turn it out onto a serving plate. Presentation: Garnish with fresh raspberries and mint. Nutrition Content Per Serving: 109 calories, 2.7 g fat