Sweet and Spicy Mixed Nuts

A quick recipe for a gift or a little snack for yourself, these Sweet and Spicy Mixed Nuts will delight your taste buds. You can make them as spicy as you like or leave them as is for a mild heat. I hope you enjoy.

Sweet and Spicy Mixed Nuts

Ingredients:

1/4 cup unsalted butter

1/4 tsp. cayenne pepper (or to taste)

1/4 tsp. kosher or sea salt

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 cup Splenda

1 cup pecans

1 cup hazelnuts

1 cup walnuts

Or use your favorite combination of nuts to equal 3 cups.

Preheat oven to 400'

Melt the butter and add the cayenne pepper, salt, garlic and onion powders and stir. Stir in the Splenda. Spread the nuts out on a sheet pan and mix them together. Pour the butter mixture over them and and toss to coat all of the nuts. Roast in oven for about 10 minutes, watching carefully as they can burn quickly. Remove and set aside to cool. Stir to blend and store in airtight container.

Nutrition Facts

12 - 1/4 Cup Servings

Amount Per Serving

Calories 234.2

Total Fat 23.8 g

Saturated Fat 4.1 g

Polyunsaturated Fat 7.7 g

Monounsaturated Fat 10.8 g

Cholesterol 10.4 mg

Sodium 49.3 mg

Potassium 161.6 mg

Total Carbohydrate 5.9 g

Dietary Fiber 2.6 g

Sugars 1.2 g

Protein 4.1 g

Creamy Turkey Vegetable Soup

Well, the final Thanksgiving leftovers recipe is here and all you need are those odds and ends vegetables, a little turkey meat and that fabulous turkey carcass. This recipe is more of a guideline than a structured recipe. It lays out the idea for soup making from what you have left in the refrigerator and your pantry. What you need to pay attention to is the ratio of non-starchy vegetables and starchy vegetables. They are balanced so that the carbs are reduced. I have added a couple of options to the recipe and the decision is yours if you want to add them or not. One of them is a little unusual. I used pureed cannellini beans, or white beans, to give the soup a little extra body and protein. The second option is heavy cream in the soup. You can use as little or as much as you like or just skip it altogether and have a very low fat, low carb version that is still absolutely delicious. I hope you enjoy.

Creamy Turkey Vegetable Soup

Ingredients:

Turkey Stock:

1 turkey carcass, break the large bone in half
2 carrots, cut into 2 or 3 pieces each

1 large stalk celery, cut into 2 or 3 pieces

1 whole garlic head, cut in half through the middle

1/2 medium onion, peeled with root end left in tact

12 black peppercorns

1/2 tsp. kosher or sea salt

3 sprigs fresh thyme, whole

1/2 cup parsley stems and tops

1 bay leaf

1 tsp. ground sage or 4 fresh whole sage leaves

16 cups (1 gallon) water

Place all of the ingredients into a large stock pot and add the water. Bring to a simmer on high heat. Reduce the heat and simmer for about 1 hour. Let stock cool down enough to handle and strain. Set stock aside to cool about 1 hour and then skim the fat off of the top.

Soup:

2 slices bacon, reserve 1 Tbsp. bacon fat

1 cup carrots, chopped

1 cup celery, chopped

1 cup leeks or onions, sliced

1/2 cup white wine (optional)

1 cup sweet potato, diced

1 cup white potato, diced

1 cup turnips, diced

2 cups nappa cabbage, sliced thin

2 cups eggplant, diced

2 cups cauliflower, diced

4 cups turkey, diced

1 - 15.5 ounce can Cannellini beans, rinsed, drained and pureed (optional)

1 cup heavy cream (optional)

pinch nutmeg (add if cream is used)

salt and pepper to taste

Preheat a large stock pot on medium high heat and add the diced bacon. Cook until brown and crispy. Remove with slotted spoon to paper towel to drain. Pour off all but 1 tablespoon of the bacon fat. Add the carrots, celery, leeks and season with salt and pepper if desired. Using a wooden spoon scrape up the brown bits on the bottom of the pot as the vegetables cook. Cook for about 2 or 3 minutes and add the wine if desired. Cook for another minute or two and then add the rest of the vegetables. Pour in the turkey stock and stir well to combine. Increase the heat and bring to a simmer. Reduce heat slightly, partially cover the pot and simmer for about 20 minutes or until the vegetables are tender. Crumble the bacon and add with the turkey.

To puree the cannellini beans, rinse under cool running water and drain well. Place in a blender or the bowl of a food processor. Add a ladle of soup stock and pulse until pureed and smooth. Add back to the soup and stir well. Continue to cook for about 5 minutes and taste for seasoning.

Stir in the heavy cream and nutmeg. Continue cooking soup for another 10 minutes. Taste for seasoning.

Nutrition Facts

Includes All Options

24 - 1 Cup Servings

Amount Per Serving

Calories 180.6

Total Fat 9.8 g

Saturated Fat 4.4 g

Polyunsaturated Fat 1.0 g

Monounsaturated Fat 3.7 g

Cholesterol 38.7 mg

Sodium 209.4 mg

Potassium 377.0 mg

Total Carbohydrate 10.7 g

Dietary Fiber 2.3 g

Sugars 0.7 g

Protein 12.6 g

Turkey and Fixin's Casserole

This recipe has been made so it is flexible enough to change depending on what vegetables you have leftover after Thanksgiving. I kept it to the typical pot pie style vegetables as many of those were used in my other recipes for Thanksgiving. So, you might still find some of these raw vegetables in the refrigerator or you might still have some dishes left over with these vegetables in them. If you are using leftover dishes then of course skip the vegetable cooking. Either way, use what you have to make this delicious casserole and make sure you have some Faux-Tato or Maple Sweet Potato Whip leftover for the topping. I hope you enjoy.

Turkey and Fixin's Casserole

Ingredients:

1 cup turnips, diced

3/4 cup carrots, diced

1 cup green beans, cut into 1" pieces

3/4 cup celery, sliced thin

1/2 medium onion, diced

3/4 cup mushrooms, sliced

3 cups turkey, diced

2 Tbsp. unsalted butter

1 clove garlic, minced

2 Tbsp. all purpose flour

1 cup low sodium turkey or chicken stock

1/2 cup heavy cream

2 tsp. fresh thyme

1 tsp. ground sage

1/4 cup fresh parsley, chopped

1 1/2 cups leftover Faux-Tato (or Maple Sweet Potato Whip)

1 tsp. paprika

2 Tbsp. Parmesan cheese, grated (optional)

salt and pepper

vegetable spray

Preheat oven to 425'

Place turnips and carrots in a medium pot and cover with water and salt if desired. Bring to boil on high heat and cook for 7 minutes. Add the green beans and cook for another two or three minutes or until the vegetables are tender. Drain and reserve in a large bowl.

Lightly coat a large saute pan with the vegetable spray and place on medium high heat. Add the celery, onions and mushrooms and saute for about 10 minutes or until tender. Transfer vegetables to large bowl with turnip mixture. Add diced turkey.

Melt the butter in the same saute pan and add the garlic. Saute about two minutes and add the flour and stir with a whisk constantly for about 2 or 3 minutes. Slowly add the turkey stock and whisk constantly. Add the cream, thyme and sage. Season with salt and pepper if desired. Bring to a simmer, reduce heat and continue simmering for about 3 to 5 minutes until the sauce reduces and thickens. Pour sauce into bowl with the reserved vegetable mixture, add the parsley and blend well. Transfer mixture to a large casserole or deep pie dish. Cover with Faux-Tato, spread evenly and sprinkle with paprika and grated Parmesan cheese if desired. Bake for 30 to 40 minutes or until the top is browned.

Nutrition Facts (includes grated cheese)

6 Servings

Amount Per Serving

Calories 300.7

Total Fat 16.3 g

Saturated Fat 9.3 g

Polyunsaturated Fat 1.3 g

Monounsaturated Fat 4.3 g

Cholesterol 92.4 mg

Sodium 238.3 mg

Potassium 735.0 mg

Total Carbohydrates 14.1 g

Dietary Fiber 3.8 g

Sugars 2.2 g

Protein 25.3 g

Turkey Empanadas

What a tasty way to use up some of that turkey from Thanksgiving. A southwestern blend of vegetables and spices mixed with turkey and cheddar cheese. You can't go wrong. All packaged neatly in phyllo dough and baked until golden brown and crispy. They freeze well and can be warmed up right from the freezer to serve another time. That is, if they last that long. I hope you enjoy.

Turkey Empanadas

Ingredients:

1 clove garlic, minced

2 Tbsp. onion, finely chopped

3/4 cup sweet potato, finely diced

1/2 cup red bell pepper, finely chopped (if you like it real spicy add a bit of diced jalapeno also)

1 Tbsp. chili powder

1/2 tsp. cumin

3/4 cup water

2 Tbsp. cilantro, finely chopped

2 cups turkey, small dice

1 cup reduced fat cheddar cheese

5 Tbsp. unsalted butter, melted

18 sheets phyllo dough, defrosted according to package directions

vegetable spray

Preheat oven to 375'

Lightly coat a medium saute pan with vegetable spray and the garlic, onion, sweet potato, bell pepper, chili powder and cumin. Saute for about a minute or two to toast the spices. Add the water and stir. Cook on medium heat about 8 to 10 minutes or until the water has evaporated and the vegetables are tender. Cool and place in a large bowl. Add the cilantro, turkey and cheddar cheese and toss well to blend.

Melt butter in microwave. Keep phyllo dough on a sheet pan and cover with a dampened kitchen towel or paper towel. Working with one sheet at a time, lightly brush butter across the sheet and fold in half lengthwise. Place a tablespoonful of the filling about 1/2" from the bottom. Fold the bottom up over the filling. Lightly brush the dough above the filling with butter. Grasping the corner with the filling gently fold over the the opposite side to form a triangle. Now, fold the triangle up onto the dough, then fold left (or right) and up again and continue until you reach the top of the dough. If needed lightly dab with butter to seal the edge. Place on a sheet pan that has been covered with parchment paper. Repeat this process until the dough and filling are used. Brush the tops of each empanada with a little butter so it will brown nicely. Bake for 20 to 25 minutes or until they are golden brown and crispy.

If you are going to freeze any don't brown them all the way and remove from oven after about 15 minutes. They can be cooled and frozen at this point to be reheated in the future.

Nutrition Facts

18 Servings

Amount Per Serving

Calories 114.8

Total Fat 5.1 g

Saturated Fat 2.6 g

Polyunsaturated Fat 0.4 g

Monounsaturated Fat 1.6 g

Cholesterol 20.7 mg

Sodium 121.9 mg

Potassium 93.7 mg

Total Carbohydrate 9.5 g

Dietary Fiber 0.7 g

Sugars 0.1 g

Protein 7.4 g

Turkey Salad with Cranberries and Apples

Delightfully different, this turkey salad is savory with a hint of sweetness. A great balance of flavors in the dressing produces that certain something that will have people asking you "What's your secret?" This salad is light, delicious and full of holiday flavor and uses many of the leftover ingredients you may still have in the refrigerator. Serve on a bed of greens or in a wrap; it's up to you. I hope you enjoy.

Turkey Salad with

Cranberries and Apples

Ingredients:

1/2 cup reduced fat mayonnaise

1/2 cup reduced fat sour cream

1 Tbsp. apple cider or malt vinegar

1 Tbsp. + 1 tsp. Splenda

1/2 tsp. cinnamon

1/4 tsp. ground ginger

2 tsp. lemon zest

2 cups turkey, diced

1 cup celery, diced

1/2 cup apples, chopped

1/2 cup cranberries, chopped

1/2 cup walnuts, chopped

1/4 cup parsley, chopped

1 Tbsp. chives, chopped

salt and pepper

Prepare the dressing first by mixing the mayonnaise, sour cream, vinegar, Splenda, cinnamon, ginger and lemon zest in a small bowl. Season with salt and pepper if desired. Combine the rest of the ingredients in a large bowl and add the dressing. Blend well to coat. This produces a well dressed salad. If you prefer your salad less moist just add half the dressing at a time until until the desired consistency is reached. Refrigerate for 1 to 2 hours to marry the flavors.

Nutrition Facts

8 - Heaping 1/2 Cup Servings

Amount Per Serving

Calories 171.9

Total Fat 11.5 g

Saturated Fat 2.5 g

Polyunsaturated Fat 6.4 g

Monounsaturated Fat 2.4 g

Cholesterol 30.0 mg

Sodium 173.0 mg

Potassium 231.3 mg

Total Carbohydrates 5.9 g

Dietary Fiber 1.4 g

Sugars 0.6 g

Protein 12.3 g

Homestyle Turkey Gravy

A very simple and basic gravy that is thick and rich and packed with great turkey taste. Make this gravy stove top in a pan and you are ready to go. You don't have to worry about having pan drippings from the turkey for this but if you do go ahead and remove the grease from it and add turkey stock to make the one cup called for in the recipe. This will enrich the gravy even more. A very generous 1/4 cup serving has less than 3 grams of carbs. I hope you enjoy.

Homestyle Turkey Gravy

Ingredients:

2 Tbsp. unsalted butter

1 garlic clove, minced

2 Tbsp. all purpose flour

1 cup low sodium turkey stock

1/2 cup heavy cream

1 tsp. ground sage

2 tsp. thyme, chopped

salt and pepper

Melt the butter in a medium saute pan over medium high heat and add the garlic. Stir and lightly brown the garlic. Add the flour and stir well. Continue stirring and cooking the flour for about 2 minutes. Slowly add the turkey stock while whisking . Whisk until thoroughly combined. Sauce will be very thick. Reduce heat to medium and whisk in the heavy cream and herbs. Simmer for about 3 to 5 minutes. Sauce will be thick and coat the back of a spoon. If it is too thick for your tastes you can add more turkey stock a tablespoonful at a time until the desired thickness is achieved.

Nutrition Facts

6 - 1/4 Cup Servings

Amount Per Serving

Calories 115.3

Total Fat 11.2 g

Saturated Fat 7.0 g

Polyunsaturated Fat 0.4 g

Monounsaturated Fat 3.2 g

Cholesterol 37.5 mg

Sodium 109.9 mg

Potassium 81.6 mg

Total Carbohydrate 2.9 g

Dietary Fiber 0.1 g

Sugars 0.0 g

Protein 1.2 g

Cranberry Cheesecake Delights

This recipe comes from my standby cheesecake recipe where people have literally fought over the last piece. It is sweet, smooth and creamy. Everything you expect from cheesecake. I have lightened it by using a special recipe for the crust and made some simple changes in the batter. This recipes is so simple, so easy, you can prepare the batter while the crusts are baking. Just one drawback. You must prepare this a day ahead of serving because it must be refrigerated overnight in order to set properly. I have chosen to use a fun brownie pan with individual square servings but if you don't have this you can use a cupcake tin. Make sure you use vegetable spray, depending on your pan, so they release easily. The portion size is generous and there are only 4.9 grams net carbs in each scrumptious serving. I hope you enjoy.

Cranberry Cheesecake Delights

Ingredients:

Crust:

1 1/2 cups almond flour

4 Tbsp. unsalted butter, melted

2 Tbsp. Splenda

1 Tbsp. granulated sugar

Filling:
1 cup whole cranberries, fresh or frozen

1/3 cup Splenda

8 ounce package reduced fat cream cheese

1/2 cup reduced fat sour cream

1 1/2 tsp. vanilla extract

1/4 cup heavy cream

3 eggs

Preheat oven to 350'

Combine the almond flour, melted butter, Splenda and sugar in a small bowl with a fork until well blended. Place about one lightly packed tablespoon of mixture into each compartment and press firmly. Bake 10 to 15 minutes or until lightly browned and firm. Set aside to cool on a rack.

Reduce oven temperature to 325'

Place the cranberries and two teaspoons of the Splenda in the bowl of a food processor and pulse until chopped. Reserve.

Using a hand mixer on the low setting blend the softened cream cheese, sour cream, rest of the Splenda, vanilla and cream until smooth. Be sure to scrape down the edges and bottom of the bowl with a spatula as you mix. Adding the eggs one at a time beat until well combined. Fold in the chopped cranberries. Pour mixture into cooled crust, about 1 tablespoon + 1 teaspoon, until used. Bake for 20 to 25 minutes until edges are slightly browned but still jiggles in the center a little. Cool on wire rack. When completely cooled cover with plastic wrap and refrigerate overnight to set. To remove from pan loosen the edges with a knife or offset spatula. Gently lift each cheesecake out with offset spatula.

Nutrition Facts

12 Servings

Amount Per Serving

Calories 183.8

Total Fat 15.9 g

Saturated Fat 6.2 g

Polyunsaturated Fat 1.9 g

Monounsaturated Fat 6.8 g

Cholesterol 79.8 mg

Sodium 52.2 mg

Potassium 144.3 mg

Total Carbohydrate 6.7 g

Dietary Fiber 1.8 g

Sugars 2.0 g

Protein 5.6 g

Pumpkin Spice Meringue Cookies

Meringue cookies are a great standby dessert for a diabetic when made with a sugar substitute. They are low in carbs, offer a taste of sweetness, have a crunch and melt in your mouth. The crunchy texture is nice but I have learned a little secret to make them more cake-like or slightly chewy in texture. We have all heard and understand that baking is a science. By adding a very small amount of vinegar you change the chemistry of the cookie and thus, the texture. If you prefer a crunchier cookie you can just omit it. These Pumpkin Spice Meringue Cookies will disappear off your plate at 1.6 net grams carbs in each. I hope you enjoy.

Pumpkin Spice Meringue Cookies

by Chef Barrae

Ingredients:

1/3 cup egg whites, room temperature
1/8 tsp. cream of tartar

1/4 tsp. vanilla extract

1/2 tsp. white vinegar

1/2 tsp. cinnamon

pinch each nutmeg and ginger

1/2 cup Splenda

1/4 cup pumpkin puree (not pie filling)
vegetable spray

Preheat oven to 300'

Pour the egg whites into a large, clean bowl. Using an electric mixer, begin whipping on low speed to break up the whites, until bubbles form. Add the cream of tartar, vanilla and vinegar. Whip on high until soft peaks form. About 2 or 3 minutes. Sprinkle in the cinnamon, nutmeg and ginger and whip in. Gradually add the Splenda, while whipping, until stiff peaks form. The egg whites will be stiff when the mixture holds its shape and the peaks do not fall.

Place the pumpkin puree in a small bowl. Fold in 1/3 of the egg whites to lighten the pumpkin. Pour back into the whipped mixture and gently fold in. Be very gentle so that you don't deflate the egg whites.

Using a tablespoon dollop a spoonful ono a lightly greased cookie sheet. Bake for 50 to 55 minutes and don't open the oven door while cooking. When cookies are done place on rack to cool. The cookies will come out looking slightly deflated. When hot they will have a crispy exterior but as they cool they will become more cake-like and chewy. Yields 1 dozen cookies.

Nutrition Facts

12 Servings

Amount Per Serving

Calories 6.6

Total Fat 0.0 g

Saturated Fat 0.0 g
Polyunsaturated Fat 0.0 g

Monounsaturated Fat 0.0 g

Cholesterol 0.0 g

Sodium 14.1 mg

Potassium 30.0 mg

Total Carbohydrates 1.8 g

Dietary Fiber 0.2 g

Sugars 0.2 g

Protein 1.3 g

Chocolate Silk Pie Chef Barrae's Way

Before you turn up your nose when you read the ingredients list I have to tell you that this Chocolate Silk Pie is creamy and pudding like with a very silky texture. The use of silken tofu may put some people off but you should keep an open mid or you will miss out on a delicious, chocolate rich, creamy pie. I am a chocoholic and must have that rich chocolaty goodness in whatever chocolate treat I am creating. Through the use of two kinds of chocolate, both unsweetened and the right balance of a sugar substitute, I have created the flavor very close to milk chocolate in this pie. Though the calories and fat are high they come mostly from the healthy fats in the nut crust and the tofu. Coming in at 8.5 grams net carbs for a very generous serving you'll want to make sure you save room in your personal carb count to devour this scrumptious dessert. I hope you enjoy.

Chocolate Silk Pie Chef Barrae's Way

Ingredients:

Crust:

3 Tbsp. unsalted butter, melted

1 1/2 cups hazelnut meal

1 tsp. cinnamon

3 Tbsp. Splenda

Filling:

1 - 12 ounce package of Silken Tofu, drained well

1 tsp. vanilla extract

2 Tbsp. milk (1% is fine)

1/2 cup Splenda

1 Tbsp. unsweetened cocoa powder

2 ounces (squares) unsweetened baker's chocolate, chopped

Preheat oven to 350'

Melt the butter in the microwave. Pour into the pie pan and add the rest of the ingredients. Blend well with a fork making sure to moisten it all with the butter. Press firmly and evenly in the pie pan with the bottom of a round measuring cup or any other round object. Bake for 10 minutes. Set aside to cool.

To prepared the filling place all the ingredients, except the chopped chocolate, into a blender or the bowl of a food processor. Melt the chopped chocolate in the microwave. Depending on your microwave about 30 to 45 seconds. Check and stir frequently during the melting. Add it to the mixture in the blender and pulse until everything is smooth, scraping down the sides during process. Pour chocolate mixture into the cooled pie crust. Cover with plastic wrap and refrigerate for at least 2 or 3 hours before serving. Garnish with whipped cream if desired.

Nitrition Facts

6 Servings

Amount Per Serving

Calories 320.3

Total Fat 29.4 g

Saturated Fat 8.0 g

Polyunsaturated Fat 1.2 g

Monounsaturated Fat 3.5 mg

Cholesterol 15.8 g

Sodium 25.8 mg

Potassium 213.2 mg

Total Carbohydrates 13.6 g

Dietary Fiber 5.1 g

Sugars 2.2 g

Protein 9.5 g

Sample Menu for Thanksgiving

Thanksgiving is a time for family, friends and giving thanks for our blessings. We gather around a beautiful table laden with an array of goodies from end to end. We crowd our plates with a taste of everything. The average Thanksgiving meal eaten has between 2,000 and 4,000 calories. I cannot even imagine how many carbs that would include. I have created an array of Thanksgiving goodies, too. My special recipes are reduced or low carb and have low to moderate fat in most. Of course, there are a few special recipes that indulge in the fats that enrich the taste. But, this is a time of celebration and even diabetics are entitled to celebrate with food as long as we don't over do it.

I have created a few sample menus to give you an idea of just how you can indulge without guilt this Thanksgiving and will be posting then during the coming week. I have included the calories, total fat, total carbohydrates, dietary fiber and net carbohydrates for each dish. Please note that these sample menus are based on the American Diabetes Associations food exchanges totaling 45 grams of carbohydrates in a meal. To find all of my Thanksgiving recipes just scroll down and look on the right hand side of the page for the column marked 'Labels' click on 'Thanksgiving.' You will be able to view all of the recipes I've created along with the complete nutrition facts and a beautiful photo of each completed dish.

Sample Menu ~ Classic Thanksgiving Dishes

• Oven Roasted Orange-Chile Glazed Turkey Tenderloin

Serving 3 ounces

Calories 130.7

Total Fat 3.7 g

Total Carbohydrates 7.0 g

Dietary Fiber 0.8 g

Net Carbohydrates 6.2 g

• Sweet and Tart Cranberry Vegetable Relish

Serving 1/2 cup

Calories 66.8

Total Fat 5.0 g

Total Carbohydrates 5.8 g

Dietary Fiber 2.0 g

Net Carbohydrates 3.8 g

• Turkey Stuffing with Nappa Cabbage, Sausage and Apples

Serving 1/2 cup

Calories 180.4

Total Fat 10.3 g

Total Carbohydrates 11.2 g

Dietary Fiber 2.2 g

Net Carbohydrates 9.0 g

• Classic Green Beans Come Undone

Serving 1/2 cup

Calories 122.1

Total Fat 6.5 g

Total Carbohydrates 13.3 g

Dietary Fiber 3.3 g

Net Carbohydrates 10.0 g

• No-Bake Pumpkin Cheesecake

Serving 1 piece

Calories 67.9

Total Fat 3.1 g

Total Carbohydrates 8.7 g

Dietary Fiber 0.7 g

Net Carbohydrates 8.0 g

• Total Calories - 576.9
• Total Fat - 28.6 g
• Total Carbohydrates - 46.0 g
• Total Dietary Fiber - 9.0 g
• Total Net Carbohydrates - 37.0 g

Maple Sweet Potato Whip with Butter Pecans

This recipe has been a long time in coming. There were multiple variations, which were good but not quite up to my standards. This recipe will knock your socks off with its maple creamy goodness and crisp butter pecans on the top. You will never know the difference between this whipped sweet potato and any other version. I researched the carbohydrates in whipped sweet potatoes and was astounded to find that in a half cup portion of Stouffer's brand there were 41 grams net carbs of which 23 grams were sugar. In this recipe there are only 10.9 grams net carbs of which only 1.9 grams are sugars in the same sized portion. A huge difference that makes them guilt free while still being full flavored! This must be included on your Thanksgiving Day table as well as any other special holiday! I hope you enjoy.

Maple Sweet Potato Whip with Butter Pecans

Ingredients:

2 cups sweet potatoes, diced

3 cups carrots, chopped

3 cups cauliflower, chopped

1/4 cup pecan halves

2 Tbsp. unsalted butter, reserve 1 Tbsp. for potatoes

1 tsp. vanilla

1 tsp. Splenda

1 tsp. cinnamon

pinch nutmeg and ground ginger

3/4 cup sugar free maple syrup (I used Vermont brand with 5 g carb per 1/4 cup)

1/2 cup heavy cream

salt

Preheat oven to 400'

Cut the sweet potatoes, carrots and cauliflower into like sized pieces and place in a large pot and fill with cold salted water. Set on high heat and bring to a boil and cook for about 15 minutes or until the vegetables are very tender. Drain and return pot to heat for a minute or two to evaporate any excess water.

While the vegetables are cooking melt 1 tablespoon of butter with the Splenda and a pinch of salt. Stir in the vanilla and toss mixture with pecans. Arrange on a sheet pan in a single layer and roast for about 5 minutes, watching carefully so they do not burn. Remove and reserve.

When the vegetables are done add half to the bowl of a food processor along with about half of the other ingredients. Pulse until smooth. Transfer to a large bowl and repeat process for the next batch. Blend everything well in the large bowl to make sure the ingredients are distributed evenly. Transfer to a serving bowl and decoratively arrange the pecans on top.

Nutrition Facts

10 - 1/2 Cup Servings

Amount Per Serving

Calories 136.7

Total Fat 9.1 g

Saturated Fat 4.4 g

Polyunsaturated Fat 1.0 g

Monounsaturated Fat 3.2 g

Cholesterol 22.5 mg

Sodium 79.8 mg

Potassium 291.1 mg

Total Carbohydrate 13.9 g

Dietary Fiber 3.0 g

Sugars 1.9 g

Protein 1.9 g

Lyonnaise Navets ~ Lyonnaise Turnips

I learned to cook Lyonnaise Potatoes many years ago. An earthy French dish prepared simply with potatoes and onions, seasoned with a little garlic, salt, pepper and parsley, sauteed in butter. This was always a family favorite to accompany a roasted chicken or a grilled steak. It's been a long time since I've eaten them because they were so loaded with carbohydrates. I began to imagine preparing it with a vegetable other than potatoes. What I came up with was turnips. When treated properly turnips are sweet and tender. Turnips are low in carbs and contain fiber. They have replaced potatoes in this dish and it works perfectly. The humble turnip is very good at absorbing flavors and that holds true in this dish. I chose to use fresh thyme instead of parsley to give this dish my personal slant. This dish is wonderful for Thanksgiving but it is also great any other night you might have a few extra minutes. I hope you enjoy.

Lyonnaise Navets

Lyonnaise Turnips

Ingredients:

1 cup onions, thinly sliced

1 Tbsp. unsalted butter + 2 Tbsp.

1 Tbsp. olive oil

1 Tbsp. fresh thyme, chopped + 1 Tbsp.

2 tsp. garlic, minced

6 cups turnips, thinly sliced

1/2 cup reduced sodium chicken stock

salt and pepper

Saute the onions and garlic on very low heat in a combination of 1 tablespoon butter and the olive oil in a large skillet. The olive oil not only adds a nice taste but it prevents the butter from burning. Season with salt and pepper if desired and add 1 tablespoon of the chopped thyme. This process takes time so that the onions and garlic become caramelized and not burned. Gently saute for about 20 minutes or until their color is golden brown and the onions are tender.

While the onions are slowly cooking place the sliced turnips into a large pot and fill with cold salted water. Bring to a boil on high heat and cook for about 3 to 4 minutes. Drain carefully so as not to break the turnip slices. Let cool a few minutes and place the turnips on paper towels to absorb the excess water, pat dry.

When the onions have caramelized nicely add the remaining 2 tablespoons of butter, the turnips and sprinkle with the remaining thyme. Season with salt and pepper if desired. Turn the heat to medium high. Using a spatula gently combine the turnips and onions by flipping. Saute for about 10 minutes so the turnips begin to caramelize. Add the chicken stock and let it reduce until there is no more liquid. Continue to saute, moving the mixture occasionally with the spatula until the turnips are nicely browned and caramelized. This may take as long as 25 to 35 minutes. Handle the turnips gently because they are very tender and you want to keep the slices from breaking as much as possible.

Nutrition Facts

10 - 1/2 Cup Servings

Amount Per Serving

Calories 70.7

Total Fat 4.9 g

Saturated Fat 2.3 g

Polyunsaturated Fat 0.3 g

Monounsaturated Fat 2.0 g

Cholesterol 9.3 mg

Sodium 83.7 mg

Potassium 191.1 mg

Total Carbohydrates 6.4 g

Dietary Fiber 1.7 g

Sugars 3.0

Protein 1.1 g

Mashed Faux-Tato

Do you miss mashed potatoes? I bet you do because I know that I do. There is nothing like the creamy smooth and buttery taste, until now. I present to you, for your Thanksgiving table and any other night for that matter, a perfectly delicious and creamy mashed faux-tato. I hope you enjoy.

Mashed Faux-Tato

Ingredients:

2 cups potatoes, 1/2 " dice

6 cups cauliflower, cut into like sized pieces (one large head)

3 Tbsp. unsalted butter

2 Tbsp. reduced fat sour cream

1 Tbsp. chives

salt and pepper

Cut potatoes and cauliflower into equal sized pieces and add to a large pot of cold salted water. Bring to boil on high heat, reduce heat slightly and cook until vegetables are tender, about 30 to 45 minutes, stirring occasionally. Drain and return vegetables to pot and heat for a minute or two to remove any excess water remaining. Remove from heat and mash, run through a food mill or potato ricer. Add the butter, sour cream and chives and blend well. Season with salt and pepper to taste or as allowed. The cauliflower keeps the mixture moist so there is no need for any additional liquids.

Nutrition Facts

10 - 1/2 Cup Servings

Amount Per Serving

Calories 72.8

Total Fat 4.0 g

Saturated Fat 2.4 g

Polyunsaturated Fat 0.2 g

Monounsaturated Fat 1.1 g

Cholesterol 10.5 mg

Sodium 21.5 mg

Potassium 314.0 mg

Total Carbohydrate 8.5 g

Dietary Fiber 2.2 g

Sugars 0.2 g

Protein 1.9 g

Classic Green Bean Casserole Come Undone

Believe it or not, with all the gourmet cooking that goes on in my kitchen for Thanksgiving a family staple has been green bean casserole made with condensed cream of mushroom soup and canned fried onion rings. This year I put my foot down and said no to canned soup, salty onion bits and mushy green beans. I have created a recipe that elevates this dish to new gourmet heights by simply taking it apart, treating each component individually and then layering the flavors back together again. In essence, it is called deconstructing the dish. In the end, every fork filled with a sampling each ingredient will taste just like the original, except much, much better.

Classic Green Bean Casserole Come Undone

Ingredients:

2 large shallots, slice thin and separated into rings

canola oil for shallow frying

salt and pepper to taste

6 cups green beans, ends trimmed

3 cups cremini or white button mushrooms, quartered (reserve 1/2 cup after roasting)

1 large head of garlic, cut in half

Sauce:

1 cup half and half

1 tsp. thyme

1/4 tsp. nutmeg

1/4 tsp. white pepper

1 tsp. reduced sodium soy sauce

roasted garlic

reserved roasted mushrooms

1 egg yolk

1 Tbsp. dry sherry

Fill the bottom of a large skillet with 1/2 inch of canola oil and heat over medium high heat until 360'. Make sure the oil is no more than halfway up the side of the skillet. Oil is hot enough when the end of a wooden spoon is submerged and small bubbles appear around it quickly. Working in small batches, carefully add the sliced shallots and fry until golden and crispy. Remove with slotted spoon and drain on paper towel. Season with salt and pepper if desired. Set aside and reserve.

Preheat oven to 425'

Separately toss the green beans and mushrooms with 1/2 Tbsp. each of the oil from the shallots. Season with salt and pepper if desired. Place each vegetable on a sheet pan. Mushrooms can release a lot of liquids during roasting and you don't want to change the texture of the green beans. Place both halves of the garlic on a small piece of aluminum foil and sprinkle with 1 tsp. of the shallot oil. Lightly crumble foil up to seal package and place on sheet pan with green beans or directly on rack in oven. Roast vegetables for about 30 to 45 minutes until lightly caramelized and tender. The mushrooms will likely be done first. Remove and set aside as they are done.

Begin preparing the sauce by gently heating the half and half, thyme, nutmeg, white pepper and soy sauce over low heat in sauce pan. Remove roasted garlic from foil package and squeeze the cloves into the bowl of a food processor along with the 1/2 cup reserved roasted mushrooms. Pour in about 1/2 cup of the half and half mixture and pulse until smooth. Pour mixture back into the sauce pan with the half and half mixture and whisk to combine. While the mixture is heating beat the egg yolk in a small bowl. Slowly whisk the half and half mixture into the egg yolk a tablespoon at a time until the egg yolk is warmed. It may take two or three additions. Keep whisking and pour back into the sauce pan with the half and half mixture. Reduce heat to low and continue whisking until mixture comes to a simmer. Simmer until mixture is reduced by about half, whisking occasionally. The sauce should be velvety, thickened and coat the back of a spoon. Pour through a strainer to remove any cooked egg yolk and mushroom pieces. Stir in the sherry and cook for an additional 2 or 3 minutes.

To assemble, arrange roasted vegetables on a platter and spoon sauce across the top. Garnish with fried shallots.

Nutrition Facts

8 - 1/2 Cup Servings

Amount Per Serving

Calories 122.1

Total Fat 6.5 g

Saturated Fat 2.6 g

Polyunsaturated Fat 1.0g

Monounsaturated Fat 2.6 g

Cholesterol 36.8 mg

Sodium 44.9 mg

Potassium 385.1 mg

Total Carbohydrates 13.3 g

Dietary Fiber 3.3 g

Sugars 0.6 g

Protein 4.4 g

Note ~ The fried shallots and roasted vegetables can be prepared a day ahead and stored individually in air tight containers and refrigerated. The next day set aside mushrooms for sauce and when ready reheat the vegetables and shallots in the oven. Continue as directed.

Turkey Stuffing with Nappa Cabbage, Sausage and Apples

Okay, I admit it. Turkey stuffing is my weakness and for me, it's the best part of the Thanksgiving Day feast. I think that must be true for many of us diabetics and I bet there are many who thought they would never be able to eat stuffing again without spiking their meter. Well, I have taken a blend of homemade, low carb croutons for texture, added lots of delicious vegetables, a little apple and a flavorful sausage, married them with seasonal herbs and spices to come up with this recipe. I baked it casserole style due to the health issues involved when cooking stuffing in a turkey. As diabetics we can't be too careful. I hope you enjoy.

Turkey Stuffing with Nappa Cabbage, Sausage and Apples

Ingredients:

10 slices low carb bread, cut into cubes, 9 per slice

1 cup celery, diced

1 cup leeks, sliced

3 cloves garlic, minced

6 cups nappa cabbage, sliced thin

1 Tbsp. olive oil

1 cup apples, chopped

1 Tbsp. poultry seasoning

1 tsp. thyme

1 tsp. ground sage

1 tsp. rosemary

1 - 12 ounce package Aidells Chicken and Apple Sausage, sliced thin (if unavailable you can substitute your favorite mild sausage)

1 cup fresh parsley, chopped

1 to 1 1/2 cups low sodium turkey broth

vegetable spray

salt and pepper to taste

Preheat oven to 400'

Place the bread cubes on a sheet pan and lightly coat with vegetable spray, salt and pepper if desired. Toast in oven for 12 to 15 minutes or until the croutons are golden brown and crisp. Turn once during baking so that they toast evenly on all sides. Remove and set aside.

Pour olive oil into a large saute pan over medium high heat. Add the celery, leeks, garlic and saute for about 5 minutes or until the vegetables are translucent and becoming tender. Add the cabbage and saute for another 5 to 7 minutes until tender and the moisture has evaporated completely. If your saute pan is not large enough just do this in batches and reserve cooked vegetables in a large bowl. Add the apples, poultry seasoning, thyme, ground sage and rosemary. Toss well and continue to saute another 5 minutes. Remove to large bowl and set aside.

Lightly coat the same saute pan with vegetable spray and saute the sliced sausage in small batches until caramelized and brown. Place in bowl with the vegetables. Add the parsley and croutons to this mixture and toss to blend. Pour in the turkey stock 1/2 cup at a time, until the mixture is moistened but not soggy. This is where you will need a little kitchen judgement. Since the type of low carb bread croutons will differ they will also accept moisture differently. You do not want to make your crispy croutons too wet as the vegetables will give off a little more moisture during baking. Add the stock a little at a time, tossing to blend well. Make sure no excess liquid is in the bottom of the bowl.

Turn into a 9" by 13" casserole dish that has been lightly coated with vegetable spray. Bake for 45 to 50 minutes or until the stuffing is hot and the top is browned and crusty.

Nutrition Facts

14 - 1/2 Cup Servings

Amount Per Serving

Calories 180.4

Total Fat 10.3 g

Saturated Fat 1.2 g

Monounsaturated Fat 0.1 g

Polyunsaturated Fat 0.7 g

Cholesterol 27.1 mg

Sodium 392.6 mg

Potassium 368.3 mg

Total Carbohydrates 11.2 g

Dietary Fiber 2.2 g

Sugars 0.8 g

Protein 14 g

Note ~ There are many varieties of low carb bread available and this recipe along with the nutrition facts are based on one slice containing 8 grams of total carbs with 1 gram of dietary fiber.

No-Bake Pumpkin Cheesecakes

Just a real quick and easy recipe for the season. This creamy, cheesy pumpkin and spice filling is sure to make you smile and coming in at less than 8 grams net carbohydrates I'm sure you'll want to add this to your list of sweet treats for the season. I hope you enjoy.

No-Bake Pumpkin Cheesecakes

Ingredients:

6 wonton wrappers
butter flavored vegetable spray

4 ounces low fat cream cheese (not fat free), at room temperature

1/4 cup low fat sour cream (not fat free)

1/2 cup pumpkin puree (not pie filling)

1/2 cup Splenda

1/4 tsp. molasses

1/2 tsp. vanilla extract

1/4 tsp. cinnamon

pinch each ground ginger and nutmeg

To Prepare Crusts:

Preheat oven to 375'

Lightly spray a muffin tin with the vegetable spray. Arrange the wonton wrappers in the cups and spray them lightly with butter spray. Bake for 25 to 30 minutes or until golden brown and crispy, Begin checking them at 20 minutes as they can go very quickly once they begin to brown. If the edges are becoming too brown before the bottoms just loosely tent aluminum foil over the muffin tin and continue to cook until browned on the bottom. When they are done set aside to cool. Remove from muffin tin once they have cooled enough to handle and place on rack.

To Prepare Filling

Blend the rest of the ingredients in the bowl of a food processor until smooth and creamy. Place by tablespoon full in each prepared crust until the pumpkin mixture is used. Cover and refrigerate to set up for at least 2 hours. Garnish with whipped topping if desired before serving.

Nutrition Facts

6 Servings

Amount Per Serving

Calories 67.9

Total Fat 3.1 g

Saturated Fat 1.9 g

Polyunsaturated Fat 0.2 g

Monounsaturated Fat 0.9 g

Cholesterol 10.3 mg

Sodium 80.5 mg

Potassium 78.8 mg

Total Carbohydrate 8.7 g

Dietary Fiber 0.7 g

Sugars 0.7 g

Protein 2.4 g

Melange of Fall's Finest Vegetables with Dijon and Thyme

This is a classic recipe that I have been preparing every Thanksgiving for years. It has always been requested by my family and guests alike and disappears like magic. Simple yet full of bold flavor, this recipe will be a sure fire success for your table, too. I have modified it slightly so that it contains less high carb root vegetables and I've replaced them with lower carb varieties with lots of fiber. My cooking sauce has not changed one bit. Thick with a blend of olive oil and Dijon mustard and boosted with the mild sweetness of shallots and the lemony taste of thyme, it naps the vegetables, caramelizes them beautifully and delivers a punch of flavor. I hope you enjoy.

Melange of Fall's Finest Vegetables with Dijon and Thyme

Ingredients:

2 cups butternut squash, cut into 1" cubes

2 cups turnips, cut into 1" cubes

1 cup sweet potato, cut into 1" cubes

1 cup cauliflower, cut into 1" pieces

1 cup carrots, cut into 1" pieces

6 garlic cloves, sliced

1/4 cup olive oil

1/4 cup Dijon mustard

1 1/2 tsp. thyme

2 Tbsp. shallots, chopped fine

1/4 cup fresh parsley, chopped
salt and pepper to taste

Preheat oven to 400'

In a small bowl whisk the olive oil, Dijon mustard, thyme and shallots together. Add salt and pepper if desired. Set aside.

Place vegetables and garlic slices on a sheet pan and pour the olive oil mixture over them. With clean hands, toss the vegetables to coat and arrange in a single layer. Bake for about 50 minutes to one hour until the vegetables are caramelized and tender, carefully turning a few times with a spatula during cooking time. Remove from oven and toss with parsley just prior to serving.

Nutrition Facts

8 - 1/2 Cup Servings

Amount Per Serving

Calories 129.6

Total Fats 7.0 g

Saturated Fat 0.9 g

Polyunsaturated Fat 0.7 g

Monounsaturated Fat 5.0 g

Cholesterol 0.0 mg

Sodium 222.2 mg

Potassium 356.9 mg

Total Carbohydrate 14.9 g

Dietary Fiber 3.5 g

Sugars 2.0 g

Protein 1.7 g

Pumpkin Creme Brulee

Thanksgiving is a day of family, friends, celebration and feasting. It has always been my favorite holiday for cooking, with fabulous aromas wafting out of the kitchen. I had always prepared extraordinary meals with almost every exotic ingredient you could think of magically converted into souffles, mousslines and deuxelles. Happy days of family and friends. This Pumpkin Creme Brulee is fitting of those days past. It is not for the faint of heart by any means. This is truly a rich, luxurious custard and it packs on the calories. Coming in at about 300 calories per serving, it is not something you will want to eat very often, but rather savor every creamy spoonful on a special occasion. You can share this with someone, but you won't want to. So, if you can tolerate the abundance of calories and all the egg yolks and heavy cream, this little treat is just for you. Even though it is packed with calories, Pumpkin Creme Brulee is not packed with carbohydrates and comes in at about 10 grams in each sinful serving. I hope you enjoy.

Pumpkin Creme Brulee

Ingredients:

1 1/2 cups heavy cream
1/2 cup whole milk

1/4 tsp. cinnamon

pinch each ginger and nutmeg

4 egg yolks

1/2 cup + 4 tsp. Splenda

1/4 cup pumpkin puree (not pie filling)

1/2 tsp. molasses

Preheat oven to 300'

Pour the heavy cream and milk into a medium sauce pan over medium heat. Whisk in the cinnamon, ginger and nutmeg. Heat the mixture until it just bubbles, whisking occasionally. Remove from heat and set aside.

In a large bowl whisk the egg yolks and 1/2 cup Splenda until smooth and lemony in color. Keep whisking and slowly pour in the cream mixture a tablespoon at a time. After a few additions pour in the rest of the cream mixture while continuing to whisk. Whisk in the pumpkin puree and continue to whisk until the mixture is smooth. Pour the mixture through a strainer into a large measuring cup for easy pouring. Pour 1/2 cup of pumpkin mixture into each of five medium sized ramekins or custard cups that are oven safe. Place the ramekins in a large roasting pan and pour hot water in until it is halfway up the sides of the ramekins. Bake for about 30 to 40 minutes or until the custard is about set. The custard should be firm but a little giggle in the center. Carefully remove ramekins and place them on a rack to cool. Refrigerate for at least 6 hours but overnight is best.

Just prior to serving blend the 4 tsp. of Splenda with the molasses in a small bowl until sand like in texture. Sprinkle about 3/4 teaspoon of this mixture evenly across the top of each custard. Place the ramekins on a sheet pan about 6" under the broiler for about 2 minutes. Watch carefully so they do not burn. If you have a small, hand held kitchen torch now is the time to use it rather than your broiler.

Nutrition Facts

5 Servings

Amount Per Serving

Calories 316.4

Total Fat 30.9 g

Saturated Fat 18.2 g

Polyunsaturated Fat 1.6 g

Monounsaturated Fat 9.4 g

Cholesterol 264.1mg

Sodium 45.1 mg

Potassium 163.7 mg

Total Carbohydrate 10.0 g

Dietary Fiber 0.7 g

Sugars 3.0 g

Protein 4.5 g

Herbed Butternut Squash and Turnip Gratin

Thanksgiving tables are almost always adorned with a variety of potato dishes. Rather than preparing potatoes au gratin I looked for a combination of those fall vegetables that bring the flavor and satiation that potatoes would give in a dish like this. What I came up with is a savory take on butternut squash, which has been combined with the ordinary turnip to bring it to new heights. Reminiscent of a sweet potato dish, this recipe gives you all that you are looking for without being laden with carbohydrates. And coming in at a modest 7.5 grams net carbohydrates per serving you can certainly enjoy this dish guilt free. Sure to please a crowd. I hope you enjoy.

Herbed Butternut Squash and Turnip Gratin

Ingredients:

3 cups turnips, peeled and sliced 1/8" thick

3 cups butternut squash, peeled and sliced 1/8" thick

1 Tb. unsalted butter, at room temperature

3 cloves garlic, finely minced

1 tsp. rosemary, finely minced

1/2 tsp. ground sage

1 tsp. thyme, chopped fine

2 Tbsp. fresh parsley, chopped

1 cup heavy cream

vegetable spray

salt and pepper to taste

Preheat oven to 400'

Both the turnips and the butternut squash can be easily peeled with a vegetable peeler. Trim the top and bottom of the turnips. Cut the turnips into 1/8" thick slices. Boil the turnips for 3 to 4 minutes, drain and pat dry with a paper towel. Set aside.

Peel the butternut squash. Carefully cut in half lengthwise. Scoop the seeds out of the squash and set aside. (You can clean and roast them later for a snack.) Cut the squash into 1/8" slices and cut the longer slices in half or to about the same size as the turnip slices.

In a small bowl combine the garlic, rosemary, ground sage and thyme with the softened butter to make a paste. Season with salt and pepper if desired.

To build the gratin begin by lightly coating the bottom and sides of a medium sized au gratin casserole dish or a 9" by 9" casserole with the vegetable spray. Make a single layer of butternut squash by shingling them. Dot the top with a little of the herbed butter, add a few tablespoons of the cream and sprinkle with a bit of parsley. Shingle the turnips next and dot with the herbed butter, add a few tablespoons of cream and sprinkle with a bit of parsley. Repeat this process until the vegetables are used. Pour the rest of the heavy cream across the top. Gently shake pan to make sure the cream is distributed on the bottom.

Cover with aluminum foil and bake for 30 minutes. Remove foil and continue to bake for another 25 minutes or until the vegetables are tender and the cream has been absorbed. The top should be golden brown with darker brown spots. Let rest 10 minutes to set.

Nutrition Facts
10 - 1/2 Cup Servings

Amount Per Serving
Calories 130.0
Total Fat 10.1 g
Saturated Fat 6.2 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 2.9 g
Cholesterol 35.7 mg
Sodium 38.5 mg
Potassium 276.4 mg
Total Carbohydrate 10.1 g
Dietary Fiber 2.6 g
Sugars 1.5 g
Protein 1.5 g

Petite Apple Strudel

My maternal grandfather came to America with his young bride in the early 1900's. As a pastry maker schooled in the old country of Austria, he opened a bakery in New York and together they began their new life. I think of them every time I prepare this dessert. This is my version of a classic recipe for the Viennese pastry Apfelstrudel, or Apple Strudel. Adapting it to this petite size is a simple form of portion control so you can grant yourself permission to enjoy the whole strudel without feeling any guilt.

Petite Apple Strudel

Ingredients:

3 cups apples, chopped (You will need about two large apples, Fuji, Gala or Yellow Delicious works great, placed in a bowl of cold water with a half lemon squeezed in to keep them from turning brown, technically called acidulated water.)
1 tsp. cinnamon
1/2 cup Splenda
1 tsp. lemon zest
juice of 1/2 lemon
3 Tbsp. unsalted butter
1/2 cup chopped walnuts, ground
5 sheets Phyllo dough, cut in half from side to side

Melt one tablespoon of butter in a large saute pan over medium heat. Add apples, cinnamon, Splenda, lemon zest and juice. Saute for 10 to 15 minutes or until the apples are just fork tender and not mushy. The apples will release their liquid. When they are done you'll see that the liquid has thickened and has coated the apple pieces. Remove from saute pan to bowl, set aside and cool.

Preheat oven to 400'

Phyllo dough may seem a little daunting to you if you've never used it before. There are a few simple tips to handling it to help you have good results. First, follow package directions for thawing. Generally, it is thawed while still in its plastic wrapper overnight in the refrigerator. Second, always have everything ready before assembling the strudels. This is called "mise en place" in French, meaning "place the mess." One of the single most important phrases to me in the art of cooking. Third, you must work fairly quickly with Phyllo dough to prevent it from drying out and cracking. You can place the sheets on a flat pan and cover them with a slightly dampened, clean towel. Since this recipe only makes ten pieces you won't have to worry about it too much.

Melt remaining two tablespoons of butter and cool slightly. For each half sheet of Phyllo dough, lightly brush with melted butter. Sprinkle with about 1 to 1 1/2 teaspoons of ground walnuts, leaving a one inch border all the way around the dough. Spread a tablespoon of the filling in an even line at the bottom of the Phyllo dough, leaving about an inch border. Fold the bottom up first to cover the filling. Then fold the sides in to the apple mixture. Beginning at the bottom, gently roll the Phyllo dough over the apple mixture and continue rolling, jelly-roll style until closed. Seal with a dab of melted butter at the end. Place seam side down on a sheet pan and lightly brush the top with melted butter. Sprinkle tops with ground walnuts. Repeat this process with the remaining Phyllo dough and filling until done.

Place sheet pan with strudels in oven and bake for about 20 to 25 minutes or until the dough is crispy and lightly golden. Remove and cool strudels on rack or serve warm.
　
Nutrition Facts
10 Servings
Amount Per Serving
Calories 112.7
Total Fat 7.9 g
Saturated Fat 2.6 g
Polyunsaturated Fat 3.1 g
Monounsaturated Fat 1.8 g
Cholesterol 9.3 mg
Sodium 32.8 mg
Potassium 78.2 mg
Total Carbohydrate 11.8 g
Dietary Fiber 1.7 g
Sugars 0.2 g
Protein 1.5 g

Note ~ if desired you can reduce the fat and calories in this recipe you can substitute Butter Flavored Vegetable Spray to lightly coat the Phyllo dough in place of the two tablespoons of butter. By doing this you will reduce the calories by about 17 per serving and the total fat by about 2 grams per serving.