Nana's Latkes Lightened

This recipe was originally made by my Nana-in-law, who I dearly loved, but of course the mandatory potatoes were used then. It was the most delicious recipe for potato pancakes I had ever tasted and I've always treasured her original recipe as a family heirloom. I remember stacks of those crispy brown pancakes with the heavenly just fried aroma filling the house. It was an all day event, traditional at Hanukkah when the entire family gathered together to celebrate the festival of light. Times have changed and potato pancakes just can't be potato pancakes anymore. So, I took the basic structure of her recipe and lightened it up. I used spaghetti squash in place of the grated potatoes and used just a bit of matzo meal. The rest is pretty much the same with the exception of my new addition of a little flax meal. Something happened when I mixed the nutty tasting flax meal with the sweet spaghetti squash. Combined it definitely gave them a potato-ish taste. I had tested several different versions, and used all kinds of ingredients and was happily surprised at how nicely these came out. I also chose to bake them. I tried frying them in the mandatory oil but it only produced a soggy and very oily product. Not what I was looking for at all. I am pleased with the final outcome and I think you will be as well. Serve them as you would any potato pancake, with apple sauce or sour cream on the side. I hope you enjoy.

Nana's Latkes Lightened

Ingredients:

2 3/4 cup spaghetti squash, roasted and removed from skin (about a 3 lb. squash)

1 tsp. olive oil

1 egg, lightly beaten

2 Tbsp. flax meal

2 Tbsp. matzo meal

1 1/2 tsp. baking powder

1 1/2 tsp. onion powder

1 Tbsp. chives (optional)

vegetable spray

salt and pepper

Preheat oven to 400'.

To roast squash begin by carefully cutting it in half lengthwise and scooping out seeds. You can reserve them and toast them later. Drizzle the olive oil on the cut sides of the squash and season with salt and pepper if desired. Place them, cut side down, on a sheet pan and pierce the outside skin with a knife several times. Roast for about 40 minutes to 1 hour or until a knife inserted comes out easily and they are tender. Set aside to cool. When cool enough to handle remove spaghetti strands by raking with a fork from end to end. Set aside.

To prepare the latkes place the strands of spaghetti squash in a large bowl and add the egg, flax meal, matzo meal, baking powder, onion powder and chives. Blend together with a fork so it stays light and fluffy.

Drop by lightly packed 1/4 cup on a sheet pan that has been lightly coated with vegetable spray. Gently flatten to a pancake shape. Lightly coat the tops of the latkes with vegetable spray. You should have a dozen latkes by this measure.

Bake for 14 to 16 minutes until golden brown on the bottom and carefully flip over with a spatula. If they are still too soft cook for another few minutes first. Bake for an additional 14 to 16 minutes. Cool on a rack or serve right away with no sugar added apple sauce or low fat sour cream if desired.

Nutrition Facts

12 Servings

Amount Per Serving

Calories 29.1

Total Fat 1.3 g

Saturated Fat 0.2 g

Polyunsaturated Fat 0.1 g

Monounsaturated Fat 0.4 g

Cholesterol 17.7 mg

Sodium 72.6 mg

Potassium 48.0 mg

Total Carbohydrate 3.8 g

Dietary Fiber 0.9

Sugars 0.9 g

Protein 1.1 g

Chocolate Almond Joy to the World

Loosely based on the classic candy favorite , these rich chocolate gems with coconut and almond will thrill you just the same. Perfect for any holiday celebration table, family and friends will be overjoyed. With a festive wintry look and less than 5 grams net carbohydrates in each piece you'll be happy to not only serve them but to partake in eating them as well. I used unsweetened dark cocoa powder and Smokehouse salted almonds for a big flavor punch but you can use whatever you prefer to your tastes. I hope you enjoy.

Chocolate Almond Joy to the World

Ingredients:

4 ounces unsweetened bakers chocolate (4 squares)

1 1/2 cups Splenda

1 1/2 cups heavy cream

1/4 cup unsweetened cocoa powder

1/4 tsp. vanilla extract

1 1/2 cups + 3/4 cup sweetened shredded coconut

48 + 36 whole almonds, lightly crush the 48 and reserve the rest whole

Finely chop the unsweetened bakers chocolate and place in a medium bowl with the Splenda. Heat cream in a small sauce pan on low. Whisk in the cocoa powder when it begins to bubble. Pour over the chopped chocolate and Splenda. Stir to melt the chopped chocolate and blend all the ingredients well. Stir in the vanilla extract. Fold in 1 1/2 cups of shredded coconut and the crushed almonds. Cover and refrigerate overnight to solidify.

The next day roll out 36 balls by the tablespoonful in the palm of your hand. Place them on a wax paper lined sheet pan so they do not stick. When they are all rolled out begin rolling one side in the remaining coconut and place a whole almond in the center and gently press down to slightly flatten candy. Repeat process for all. Refrigerate for about 1 to 2 more hours to chill thoroughly.

Nutrition Facts

36 Servings

Amount Per Serving

Calories 96.9

Total Fat 8.8 g

Saturated Fat 5.2 g

Polyunsaturated Fat 0.6 g

Monounsaturated Fat 2.6 g

Cholesterol 13.6 mg

Sodium 20.5 mg

Potassium 82.6 mg

Total Carbohydrate 6.2 g

Dietary Fiber 1.3 g

Sugars 0.2 g

Protein 1.5 g

Chocolate Mint Cookies

They say the best dishes created in the kitchen are created by accident and that is exactly how this recipe came about. In an attempt to make meringue I inadvertently added too much cocoa powder, nonfat dry milk and Splenda and the weight deflated the egg whites. I decided to go ahead and cook the batter anyway see what would happen. Well, am I glad I did. I used a mini-muffin pan because the batter was thin like a cake batter and hoped the egg whites would still give it some rise. It did and what I had was a virtually fat free, very low carb, delectable chocolate mint cookie. You're gonna want the kids to leave a plate full of these cookies for Santa. And at an unbelievable 3.5 grams net carbs each, Santa's going to want to finish the whole plate full. I hope you enjoy.

Chocolate Mint Cookies

Ingredients:

3/4 cup Splenda

1/2 cup unsweetened cocoa powder

1/2 cup nonfat dry milk powder

1/2 cup egg whites, about 4 whites

1/8 tsp. cream of tartar

12 tsp. vanilla extract

1/4 tsp. peppermint extract

vegetable spray

Preheat the oven to 350'

Sift the Splenda, cocoa powder and nonfat dry milk powder into a small bowl and set aside.

With an electric mixer beat the egg whites until frothy in a large bowl. Add the cream of tartar, vanilla and peppermint extracts. Continue to beat until light and fluffy with soft peaks. Gradually sift the Splenda mixture into the egg whites while still whipping. Scrape down the sides of the bowl as you go to thoroughly incorporate. The egg whites will deflate but you will be left with a rich chocolate batter.

Lightly coat a mini-muffin pan with the vegetable spray. Fill each cup of the muffin pan with about one tablespoonful of the batter. Bake for 8 to 10 minutes. Remove and cool pan on rack for 5 minutes and then turn out onto rack to completely cool.

Nutrition Facts

16 Servings

Amount Per Serving

Calories 20.8

Total Fat 0.4 g

Saturated Fat 0.2 g

Polyunsaturated Fat 0.0 g

Monounsaturated Fat 0.1 g

Cholesterol 0.6 mg

Sodium 14.3 mg

Potassium 54.7 mg

Total Carbohydrate 4.4 g
Dietary Fiber 0.9 g

Sugars 1.6 g

Protein 2.8 g

Golden Spiced Glazed Ham

The aroma of this ham baking in the oven wafted throughout the house. It was simply one of the most delicious things I've ever smelled. Our mouths watered as we waited impatiently for it to finish baking. It smelled of the holidays, of the allspice and cinnamon and cloves. This is a gorgeous glaze for your Christmas ham. I used the glaze on a baked smoked ham but you can also use it on a spiral cut ham and toss that sugary packet that comes with it. The crust is lovely and dark and the ham was so moist and full of flavor. I hope you enjoy.

Golden Spiced Glazed Ham

Ingredients:

4 Tbsp. unsalted butter, melted

1 tsp. allspice

1 Tbsp. cinnamon

1 tsp. ground cloves

1 cup fresh pineapple, diced (canned is okay but has a few more carbs)

6 cloves garlic, minced

1 Tbsp. molasses

4 Tbsp. sugar free orange marmalade (Smucker's brand is fine)

1/4 cup Dijon mustard

1/2 cup Splenda

10 lb. baked smoked or spiral cut ham (fully cooked)

Preheat oven to 325' (or manufacturer recommendation)

Pulse all ingredients in the bowl of a food processor until smooth. This makes enough glaze for a ten pound ham.

Line a large roasting pan with aluminum foil. Liberally coat the ham with the glaze on all sides. Bake for about 2 hours until the glaze is golden brown and the internal temperature of the ham has reached 140'. Check for manufacturers cooking recommendations for cooking time.

Because the nutrition information can vary widely for different types of hams the nutrition facts provided below are for the glaze only and based on 18 servings from a 10 pound ham. Please check the label of your ham before you purchase it for sodium and sugar content.

Nutrition Facts for Golden Spiced Glaze Only

18 Servings Average Depending on Ham

Amount Per Serving

Calories 40.3

Total Fat 2.6 g

Saturated Fat 1.6 g

Polyunsaturated Fat 0.1 g

Monounsaturated Fat 0.7 g

Cholesterol 6.9 mg

Sodium 81.4 mg

Potassium 36.6 mg

Total Carbohydrate 4.6 g

Dietary Fiber 0.4 g

Sugars 1.8 g

Protein 0.2 g

~ Chocolate Hazelnut Truffles ~

A chocolate truffle starts with a simple blend of chocolate and cream called a ganache. If you'veevery savored a smooth, creamy chocolate truffle before you will appreciate how similar this sugar free version is. This recipe is not low in calories or low in fat. It is rich, decadent and luxurious. But, it is low in carbohydrates and has only 4.0 grams net carbs in each full sized dark chocolate-like truffle. This makes an excellent gift for your favorite diabetic chocoholic or a wonderful addition with the other goodies set out on your holiday table for your guests. If hazelnut is not your favorite you can roll the truffles in almond meal, your favorite ground nuts or even in unsweetened cocoa powder. The choice is yours. Simple to make and absolutely mouth watering delicious, everyone will think you slaved for hours and chances are no one will know they are sugar free unless you tell them. I hope you enjoy.

Chocolate Hazelnut Truffles

Ingredients:

4 ounces unsweetened bakers chocolate (4 squares), chopped fine

1 cup Splenda

1 tsp. unsalted butter

1/2 cup heavy cream
1/2 tsp. vanilla extract

2 Tbsp. hazelnut meal, or desired choice of coatings

Chop the chocolate fine and place in a medium sized bowl along with the Splenda. Heat the cream until it just begins to bubble. Pour over the chocolate and Splenda mixture and add the butter. Stir with a whisk. Add the vanilla extract and stir well until everything is melted and well blended. Transfer to a container, cover and refrigerate for at least 2 hours until it hardens slightly.

To finish your truffles sprinkle the hazelnut meal on a small plate. Place about one tablespoonful of ganache in palm and roll around lightly to form a ball. True truffles are oddly shaped and not perfectly round so don't worry too much. Also, the more you handle the ganache the more the warmth of your hands may begin to soften it. You may also consider wearing latex gloves for this part because it does get a bit messy. Drop each truffle into the hazelnut meal and roll around until it is completely covered. Repeat this process until all the ganache is used. Refrigerate again for about an hour so the truffles can set up.

Nutrition Facts

12 Servings

Amount Per Serving

Calories 92.7

Total Fat 9.7 g

Saturated Fat 5.6 g

Polyunsaturated Fat 0.3 g

Monounsaturated Fat 2.7 g

Cholesterol 14.4 mg

Sodium 6.1 mg

Potassium 86.2 mg

Total Carbohydrate 5.7 g

Dietary Fiber 1.7 g

Sugars 0.2 g

Protein 1.6 g

Black Forest Style Roast Pork Tenderloin

The Black Forest region of Germany is the only legitimate producer of traditional Black Forest ham in the European Union. Production is slow and tedious taking months for the finished product. This is a tradition that has been handed down through the generations and is taken very seriously. It is far different from anything in America called Black Forest Ham. It is a creation with a distinctive flavor found only in German cuisine. With the traditional dry cure seasonings and cold smoking of the Black Forest ham in mind, this simple version will give you a similar yet very unique experience. I have chosen fresh cranberries for elderberries and caraway seeds for juniper berries in my interpretation. These are commonly used German ingredients but perhaps not too common in our own kitchens. The cherry preserves and pork tenderloin add my point of view to this creation and bring a balance of sweetness to the smokey, spiced flavor and add a rich, dark caramelized crust to this tender cut of pork. This is a festive and seasonal holiday entree for you and your family to celebrate with. I hope you enjoy.

Black Forest Style Roast Pork Tenderloin

Ingredients:

1/4 cup sugar free cherry preserves (Smucker's brand works great)
1/2 cup fresh cranberries

1 tsp. ground allspice

1 tsp. caraway seeds

1/4 tsp. whole cloves

1 Tbsp. coriander

1 tsp. garlic powder

1 tsp. liquid smoke (mesquite if available)

2 Tbsp. Splenda

1/4 tsp. freshly cracked black pepper

1/4 tsp. kosher salt

2 to 2 1/2 lb. pork tenderloin

Pulse everything together in the bowl of a food processor until finely chopped and well blended together. You can place in an airtight container and store in the refrigerator for up to three days to use later. The flavors will marry together and become stronger as it sits. Trim the pork tenderloin of any visible fat and silver membrane. Slather the glaze on the pork tenderloin covering all sides. Place pork on a large dish, cover tightly with plastic wrap and refrigerate for 4 to 6 hours or overnight to marry flavors well.

Preheat oven to 400'

Remove the pork tenderloin from the refrigerator and let it come to room temperature, about 20 minutes or so, to promote even cooking. Shake off the excess marinade and sear it in a large, oven safe saute pan using medium high heat on all sides until caramelized, about 5 to 6 minutes on each side. Move saute pan to oven and roast until internal temperature reaches 155' when checked with an instant read kitchen thermometer, about 40 to 55 minutes, depending on the cut and thickness of the tenderloin. Remove from oven and let rest, loosely covered, 5 to 10 minutes. If your saute pan cannot go into the oven then carefully transfer the hot tenderloin into a roasting pan. Final internal temperature after resting is recommended to be 160'.

There are far fewer worries about pork these days and many gourmet chefs choose to serve pork slightly pink inside with an internal temperature of 155' because it remains much more moist and flavorful.

Nutrition Facts

8 to 10 Servings

Amount Per Serving

Calories 212.9

Total Fat 7.1 g

Saturated Fat 2.4 g

Polyunsaturated Fat 0.7 g

Monounsaturated Fat 2.9 g

Cholesterol 89.5 mg

Sodium 208.5 mg

Potassium 520.0 mg

Total Carbohydrate 5.9 g

Dietary Fiber 0.9 g

Sugars 3.0 g

Protein 31.8 g