HG's Holiday Fixes: Slim Down Your Faves

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1. Posted by kristieleepuffen on Tue, Dec 11, 2007, 9:31 am PST

The low fat soup aside is it really fair to cut calories in dishes made for a whole family during the holidays by using splenda and fake butter.
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2. Posted by Angela R on Tue, Dec 11, 2007, 11:59 am PST

If if tastes the same or almost as good and they donlt seem to mind, kristieleepuffen, I say YES!
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3. Posted by Jen on Wed, Dec 12, 2007, 1:18 am PST

i'm glad i got to read this article before the inevitable pouring in of posts about how bad splenda is for you. personally, i don't like it.. so i don't use it.. but for the most part HG is putting out some great tips to save us from those extra pounds during the holidays. yes.. moderation and exercise.. i get it! but let's be realistic, i'm not hopping to the gym every day when i have a list of things to do that's about a mile long.. so, way to go HG! happy holidays everyone!
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4. Posted by L.A. Faces on Wed, Dec 12, 2007, 5:01 am PST

I have been usinf fat free or low fat milk, Splenda, low fat or fat free mayo, and butter substitute and no one has ever known the difference. Holiday food does not have to be laden with fat and calories to be good. Just cutting the calories, fat, and sodium by 10% makes a difference
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5. Posted by ashmw21 on Wed, Dec 12, 2007, 5:16 am PST

be careful with Splenda though...my boyfriend and his mom are both allergic to sucralose (which is what Splenda is made of), and would get very sick if they ate it. So make sure no one has a problem with it first!
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6. Posted by heartsaveracls on Wed, Dec 12, 2007, 5:54 am PST

I couldn't have lost 35 pounds and kept it off for 2 years through WW without making some huge changes in the way I cook and eat. My family (3 kids and a husband) can't tell the difference on about 80% of my recipes.
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7. Posted by sexyysoccerctina on Wed, Dec 12, 2007, 6:10 am PST

Great idea about the brownies! And my family knows that I only cook healthy dishes, anyway, and are never seem to mind. Great job HG :-)
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8. Posted by :: Justine :: on Wed, Dec 12, 2007, 6:32 am PST

The pumpkin tip is GREAT!!!! I've used this trick to make muffins as well. A box of spice cake mix and a can of pure pumpkin and you're all set! It can get wicked difficult to stir; I suggest gradually adding the dry ingredients to the pumpkin and NOT using a hand mixer ... it's too stiff, plus once you get to the end, the resistance won't bother you so much. Happy Eating!
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9. Posted by Angela R on Wed, Dec 12, 2007, 11:56 am PST

ashmw21 , it's a given you should ALWAYS check to see if anyone is allergic or even SENSITIVE to the foods you plan to servfe. That's just common sense, but someone had to point it out and I;m glad it was someone like you.
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10. Posted by Kristi Y on Wed, Dec 12, 2007, 12:30 pm PST

there's not a real difference in taste, but there is a huge difference in calories and fat. the one thing i would be careful with is regular condensed milk in pumpkin pie ... it does make a difference in taste.
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11. Posted by catzrule1979 on Wed, Dec 12, 2007, 12:53 pm PST

Pumpkin in my chocolate cake mix?!?! I don't think so!!! As rarely as I eat sweets I think this one time doing it the old fashined NORMAL way will be just fine, thanks. I love the Brummel and Brown it is yummy. I don't make creamy foods, and I use splenda for my hubby who is diabetic. (Anybody with half a brain knows that before you cook for anyone you should find out what they are allergic to.) Suggestion: cook something they like (no mater how healthy or unhealthy it is...they'll appreciate your thoughtfulness.) And as for egg beaters?! That stuff tastes like plastic!!! I'd just assume eat an actual egg. (Though I average about 6 or less a month)
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12. Posted by Jayme on Wed, Dec 12, 2007, 1:28 pm PST

Pumpkin makes baked goods so much richer - why deny yourself a better-tasting dessert because it's not "NORMAL"? I made peanut butter fudge using pumpkin and it tasted amazing!
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13. Posted by catzrule1979 on Wed, Dec 12, 2007, 6:51 pm PST

I'm glad your dessert turned out well, but I'm sticking to what I know works for me.
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14. Posted by hezy17 on Thu, Dec 13, 2007, 1:59 am PST

Im so glad that ur advice about staying slim is really helping me out. i love the dessert
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15. Posted by Timothy Starr on Thu, Dec 13, 2007, 10:22 am PST

What's the point it's Christmas live a little!
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16. Posted by luisa_mapacha on Thu, Dec 13, 2007, 10:22 am PST

Better idea! Replace half the butter in any baked recipe with applesauce. Works especially well in cakes and breads, and you absolutely can not tell the difference. HUNGRY GIRL - Stop promoting artificial sweetners!!!
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17. Posted by Sylvia B on Thu, Dec 13, 2007, 10:23 am PST

I would not use the Spenda myself. However, simply using a smaller amount of sugar (within reason) kept the same taste without making it bland. I found that using olive oil butter works well with most dishes, so one can have their cake and eat it too. We tend to be conditioned to think that having tons of grease in our foods is the only way it will taste good.
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18. Posted by Moll on Thu, Dec 13, 2007, 10:24 am PST

If you don't like Splenda, which I don't either, use honey. It's a natural sugar which is much better for you than real sugar or the fake stuff:)!
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19. Posted by welshjumper5 on Thu, Dec 13, 2007, 10:24 am PST

Another add by Hungry Girl. I wonder how much she gets paid to advertise for these people? There are many substitutes far healthier and safer than the ones she lists. Just search around yourself instead of taking this crap. The initial idea is fine, but what comes after is one big joke.
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20. Posted by Karen M on Thu, Dec 13, 2007, 10:24 am PST

Be careful!!! You can't use the whipped butter in baking. There is too much air and your recipe WILL NOT turn out right.
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21. Posted by peter.tagliente on Thu, Dec 13, 2007, 10:24 am PST

There are just some dishes that you can not subsitute and get the same results. That is why they call it the holidays, there are just 8 of them and then you can whatch what you eat the other 358 days a year.
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22. Posted by mac g on Thu, Dec 13, 2007, 10:25 am PST

I really like all the ideas given and I know that my family will like them too
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23. Posted by over_it_all2 on Thu, Dec 13, 2007, 10:25 am PST

Good article but I'm confused about the reference to Brummel and Brown buttery spread but the picture shows Natural Yogurt. I'm no chef or anything, perhaps it's me. Is yogurt the same in this regard?
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24. Posted by jasattler1 on Thu, Dec 13, 2007, 10:27 am PST

Wondering about the pumpkin. I like the idea, but I really do not like the taste of pumpkin, does it alter the taste in brownies or other desserts? Love these ideas, always looking for ways to eat healthier! Thanks
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25. Posted by Jenna on Thu, Dec 13, 2007, 10:27 am PST

What do you mean, fair? I don't know anyone who would complain if they couldn't taste any difference... actually, if someone is nice enough to cook for you, I don't know anyone who would complain period.
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26. Posted by Thea on Thu, Dec 13, 2007, 10:28 am PST

Thanks for reminding folks that we have options. We can all do as we choose, but options make life better.
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27. Posted by Brandie on Thu, Dec 13, 2007, 10:28 am PST

These are some great tips for the holidays. I will be sure to use them. But, Splenda is bad for you just like sweet n' low and all the other sugar subs. And you've got to be kidding me people can't tell you're using it. Unless they grew up only eating sugar subs.
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28. Posted by turkina on Thu, Dec 13, 2007, 10:29 am PST

Anyone with high blood pressure be wary of items with low fat or sugar. Food manufacturers will usually substitute these with more salt!!
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29. Posted by Jan G on Thu, Dec 13, 2007, 10:31 am PST

Recipe for Black forest cherry pie: 1 reduced fat graham cracker crust 1/3 c skimmed ricotta cheese 1/3 c low fat cottage cheese 1 container fat free or light cream cheese 1 t. vanilla 1 pkg Knox gelatin (prepared per directions) 1 sm package chocolate fat free pudding (per directions) 1 can sugar free pie filling cherries Mix ricotta, cottage cheese, softened cream cheese, a few tblsp water, 1 t. vanilla, in blender. Blend until smooth. Add prepared gelatin and blend. Pour into pie crust and chill. Prepare fat free chocolate pudding and chill. In one hour or less, pour chocolate pudding over cheesecake, then pour cherries over chocolate. I take this to anything where I'm asked to bring a dish and no one knows the difference. Happy Holidays
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30. Posted by Sherri Z on Thu, Dec 13, 2007, 10:32 am PST

I have used the pumpkin with a Devil's Food Cake mix for a couple of years now. I had 2/3 cup of water to make it a little less stiff. My kids love the chocolate muffins. (You can stir in a cup of chocolate chips if you feel the need for more chocolate).
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