Healthy Hanukkah Recipes

Making this your best Hanukkah dish starts with choosing the right ingredients, such as the potatoes (russets are tops for their high starch and low moisture content). We've also found that a small amount of baking powder makes them lighter and airier than using eggs alone. Finishing these baked latkes in the oven ensures they come out hot and crispy.

This healthy, gluten-free dessert has everything--crisp-on-the-outside, gooey-inside meringue base, whipped cream, tart cranberry sauce and toasted nuts. Plus, you can make everything ahead of time, then simply assemble and serve.

It is a holiday tradition to fry latkes in hot oil, but here shredded potato-and-onion pancakes get a coating of matzo crumbs, then are pan-fried in a small amount of oil and finished in a hot oven for a few minutes. The golden-crisp results have only 4 grams of fat and 100 calories per serving--truly a miracle.

Learn how to make potato latkes with this tasty recipe.

This brisket recipe comes from Roberta Greenberg, the longtime assistant to the rabbis at Temple Emanu-El, a well-known New York City synagogue. Quivering cranberry slices that melt into the meat and slowly caramelize give this brisket its lovely character. Even better is that it takes so little effort for this sweet alchemy to work. Serve with latkes and roasted green beans drizzled with balsamic vinegar.

These cocktails are quick and easy to assemble and are the perfect addition to any holiday gathering. Have a variety of garnishes available to choose from so that guests can make this cocktail their own.

It's easy to make crispy latkes for Hanukkah without oodles of oil. Adding shredded pears to the traditional potato mixture gives the latkes a hint of sweetness; a touch of fresh sage provides an herbal note that goes well with most holiday meals. Serve the latkes topped with a dollop of low-fat sour cream or enjoy them plain.

Swap the potatoes for other root vegetables, such as parsnips and celery root, and you'll be rewarded with fewer calories and more fiber than in traditional latkes. Serve with sour cream and applesauce, if desired.

This amazing wild-rice stuffing recipe is bursting with fall flavors, including rye bread, sausage, apples, dried cherries, pecans and fresh herbs.

It's only natural that these jam-filled doughnuts fried in oil would be popular during Hanukkah. This version has a touch of whole-wheat pastry flour and is flavored with cardamom and orange zest.

These rugelach get their sweetness from a filling of dried apricots and apricot preserves accented with a touch of ginger. We added some whole-wheat flour to the dough, but it's still extra flaky.

In France these are called merveilles, which means miracles. As the dough is fried in oil, it puffs up slightly, transforming into a delicate, airy confection. Here, we have cut the dough into triangles, but you can cut it into any shape you please.

Not unlike biscotti, mandel bread (also called mandelbrot) are twice-baked, crunchy cookies that make a perfect coffee-dunking treat. This mandel bread recipe is packed with chopped almonds and rainbow sprinkles for a family-friendly cookie. The dough is endlessly customizable by using your favorite nuts, flavorings and sprinkles!

Transform your leftover holiday brisket into a warming soup. Coating the brisket in a savory, glossy sauce before adding it to the broth gives this soup extra chutzpah.