Here is a visual comparison of EatingWell’s Thanksgiving recipes versus more traditional versions of the same foods that are bound to be gracing your holiday table. We included calories, fat, saturated fat and sodium in our comparison, and we think you’ll agree the statistics are telling. Best of all, the tricks and techniques used to make these recipes lighter also make them delicious! There is no sacrificing taste in any of these great recipes. Share these healthy dishes with your family and friends this year—and save up some of those calories for the next big holiday. Download a FREE Holiday Dessert Recipe Cookbook!
We go with a crust made from gingersnap cookies, raisins and a bit of healthy canola oil rather than a traditional pastry crust. This cuts out the butter and shortening (along with the saturated fat) normally in a pastry crust.
Look for healthier brands of store-bought gingersnaps for the crust that don’t have any partially hydrogenated oils in the ingredient list.
Many pumpkin pies use cream and whole milk in the pumpkin filling. We combine pureed pumpkin with low fat vanilla ice cream in this untraditional frozen version. We get a creamy rich result with less total fat, saturated fat and calories.
Pumpkins are already sweet so we limit the amount of sugar we add to the filling to decrease the calories even more.