Healthy eating |
CALORIE-CONSCIOUS RECIPES
Holiday desserts (Hold the weight gain) BY ANNE AURAND
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t’s getting close to that social and festive time of year when responsible eating becomes challenging. The holidays are notorious for indulgent parties and fattening desserts. Research shows the average weight gain this time of year is between 1 and 5 pounds — or more. It’s important to stay healthy, but it’s also important to enjoy what the season has to offer. RanDee Anshutz, a registered dietitian at St. Charles Bend, says the holidays are not the time to try to lose weight. Instead, she recommends setting a goal to enjoy time with friends and family and avoid gaining weight. Next time you’re in charge of dessert, try one of these lighter alternatives to help you meet both goals. •
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Pumpkin Rolls Makes 10 servings. Nuts are often included in this recipe provided by registered dietitian RanDee Anshutz, because they contain nutrients and healthy fats. “But after a holiday dinner, it’s not necessary to try and get additional protein or healthy fats. So the lower-calorie yet delicious recipe is more ideal.” ⁄4 C powdered sugar ⁄4 C all-purpose whole wheat flour 1 ⁄2 tsp baking soda 1 ⁄2 tsp ground cinnamon 1 ⁄2 tsp ground cloves 1 ⁄4 tsp salt 1 lg egg 3 egg whites 1 3
⁄4 C sugar 1 C pure canned pumpkin 6 oz Neufchatel, or low-fat cream cheese 1 ⁄2 C powdered sugar 3 TBS butter 1 tsp vanilla extract 1 C raisins 3
Preheat oven to 375 degrees. Cover jelly roll pan (a flat, rimmed baking sheet) with parchment paper. Sprinkle a clean kitchen towel with 1⁄4 C powdered sugar. Set aside. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Set aside. Beat egg, egg whites and sugar in large mixing bowl until medium thick foam builds. Beat in pumpkin. Stir in flour mixture. Spread evenly onto the parchment paper. Bake 13-15 minutes. Remove cake from oven and turn it onto the towel with the powdered sugar. Peel off the parchment paper. Roll the cake and the towel lengthwise. Set aside to cool. Beat Neufchatel, remaining powdered sugar, butter and vanilla extract in small bowl until smooth. Carefully unroll the cake; remove the towel. Spread Neufchatel mixture over the cake. Sprinkle on the raisins. Re-roll the cake. Wrap in plastic wrap and refrigerate for about 1 hour. Slice, serve, enjoy! Nutrition per serving: calories 252.5; fat 8.3 g; saturated fat 4.9 g; cholesterol 40.8 mg; sodium 240.6 mg; carbohydrate 41.8 g; protein 5.5 g
FALL / WINTER 2011 • HIGH DESERT PULSE