Traditional Thanksgiving dishes tend to be
heavy and loaded with calories. So try a
lighter side dish and dessert this
Thanksgiving.
Blogger Aimee Krey with the blog, Food Of
Love shares her recipes for Cranberry Orange
& pomegranate quinoa salad and low fat
pumpkin cheesecake pumpkin mousse.
Low Fat Pumpkin Cheesecake Mousse
Crust- 1 sleeve graham crackers (about 9
crackers)
½ stick (4 tablespoons) butter, melted
2 tablespoons sugar
2 tablespoons brown sugar
Filling- 1 8-ounce package low fat cream
cheese, softened to room temperature
1 15-ounce can pumpkin puree
3 teaspoons pumpkin pie spice
1 3 ounce package sugar free cheesecake
pudding mix (vanilla works too)
1 14-ounce can sweetened condensed milk
1 12-ounce container thawed low fat (you
could use fat free or sugar free) whipped
topping, plus extra for garnish if desired
Place the graham crackers in the bowl of a
food processor and pulse the crackers into
fine crumbs. Add the melted butter, sugar and
brown sugar and pulse until combined.
Spoon the crumbs into individual size bowls
or cups & set aside.
In the bowl of a stand mixer with the paddle
attachment, beat the cream cheese until light
and creamy.
Add the pumpkin, pumpkin pie spice, and
pudding mix and beat until completely mixed,
scraping down the sides and bottom of the
bowl to ensure that all ingredients are well
combined.
Add the sweetened condensed milk and mix
again until well combined.
Fold in the tub of Cool Whip until well
combined.
Allow the mixture to sit in the refrigerator
for about an hour to firm up.
Using a large pastry bag with a large tip, or
a spoon, top the graham cracker crust in each
cup with the pumpkin mixture and refrigerate
until ready to serve.
Garnish with additional whipped topping if
desired.
Cranberry Orange & Pomegranate Quinoa Salad-
1 cup quinoa
2 cups water or vegetable stock
1 cup chopped fresh kale leaves
2 cups fresh cranberries
2 tbsp olive oil
1 tsp honey
2 tbsp grated orange zest
4 oranges
1/4 cup pomegranate arils
1/4 cup mixed nuts, chopped (optional)
1/4 cup fresh mint leaves, chopped
Salt & pepper to taste
Rinse quinoa with water. Bring 2 cups water
(or veg stock) to a boil and add rinsed
quinoa, return to boil. Cover and reduce heat
to low and cook about 18 minutes or until
liquid is absorbed. Fluff quinoa with a fork,
remove from heat and set aside.
In a food processor add cranberries, 2 tbsp
olive oil, & honey and pulse until coarsely
chopped. In a serving bowl combine warm
quinoa and chopped kale; cool to room
temperature. When quinoa & kale mixture is
cooled stir in orange zest; add peeled and
chopped oranges. Stir in cranberry mixture
and mixed nuts, pomegranate arils, and fresh
mint. Season with salt & pepper to taste.
Cover and refrigerate until ready to serve.
Cranberry Orange & Pomegranate Quinoa Salad
1 cup quinoa
2 cups water or vegetable stock
1 cup chopped fresh kale leaves
2 cups fresh cranberries
2 tbsp olive oil
1 tsp honey
2 tbsp grated orange zest
4 oranges
1/4 cup pomegranate arils
1/4 cup mixed nuts, chopped (optional)
1/4 cup fresh mint leaves, chopped
Salt & pepper to taste
Rinse quinoa with water. Bring 2 cups water (or veg stock) to a boil and add rinsed quinoa, return to boil. Cover and reduce heat to low and cook about 18 minutes or until liquid is absorbed. Fluff quinoa with a fork, remove from heat and set aside.
Salt & pepper to taste
Rinse quinoa with water. Bring 2 cups water (or veg stock) to a boil and add rinsed quinoa, return to boil. Cover and reduce heat to low and cook about 18 minutes or until liquid is absorbed. Fluff quinoa with a fork, remove from heat and set aside.
In a food processor add cranberries, 2 tbsp olive oil, & honey and pulse until coarsely chopped. In a serving bowl combine warm quinoa and chopped kale; cool to room temperature. When quinoa & kale mixture is cooled stir in orange zest; add peeled and chopped oranges. Stir in cranberry mixture and mixed nuts, pomegranate arils, and fresh mint. Season with salt & pepper to taste. Cover and refrigerate until ready to serve.
Find more of Aimee’s recipes on her blog, food-of-love-mmm.blogspot.com.
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