Posted in Bake, Casserole, Side dish, Side Dishes

Sweet Potato Casserole

Sweet Potato Casserole

Here is a great low fat version of a traditional favorite.  If you like the marshmallow topping instead; go for it, it will actually lower the fat by 2 grams per serving too!


Preheat oven 425o

Serves 8

Prep Time: 15 minutes

Cook Time: 1 hour 15 minutes

Estimated values per serving:

Calories = 230                      Fat = 5 grams                        Points: 5


Topping Ingredients:

2 cups gingersnap cookies – crushed

¼ cup brown sugar

¼ teaspoon pumpkin pie spice

2 tablespoons butter spread

Casserole  Ingredients:

3 pounds sweet potatoes

¾ cup fat free half and half

½ cup apple cider

2 tablespoons butter spread

2 tablespoons brown sugar

2 tablespoons apple jelly

¼ teaspoon pumpkin pie spice

1 cup egg substitute

¼ teaspoon salt

Topping Directions:

  1. Put cookies, brown sugar, pumpkin pie spice and butter spread in a food processor and pulse until mixture resembles coarse sand.  Remove and chill until ready to use.

Potato Directions:

  1. Spray a roasting pan with cooking spray.  Cut potatoes in half and place cut side down in roasting pan.  Roast for 45 minutes until potatoes are soft.  Remove from oven and cool to room temperature.
  2. Lower oven heat to 400o.
  3. Scoop out flesh from potatoes into a large mixing bowl.  Add half and half, apple cider, butter spread, brown sugar, apple jelly, pumpkin pie spice, egg substitute and salt and beat on high speed in mixer until smooth.
  4. Spray a baking pan with cooking spray and spoon potato mixture into pan.  Spread gingersnap crumb mixture on top.
  5. Bake for 45 minutes.
Posted in Appetizers, Side Dishes, Vegetables


Maybe you like hummus or maybe you don’t.  If you are one who does not like hummus, I invite you to try the recipe below.  I have always disliked hummus because it has some foul taste that has never been appealing to me.  However, a long time ago, I tried making my own and you know what?  I found out that like hummus (but only if I make it myself).  So think of this as trying green eggs and ham for the first time and decide for yourself. 

Even if you decide after trying this recipe that you still don’t like it, make sure to serve it to your friends because I know they’ll love it, just as everyone did this past holiday weekend.  You’ll come out looking like a hero for making homemade hummus.


Serves 8

Prep time: 10 minutes

Estimated Values per serving:

Calories = 130                                              Fat = 3 grams


2 (15 ounce) cans of chickpeas – rinsed and drained

Juice of ½ lemon

2 cloves garlic

½ cup fat free sour cream

1 tablespoon olive oil

1 tablespoon toasted sesame seeds

¼ teaspoon coriander seeds

¼ teaspoon celery seed

Salt and pepper to taste


  1. Drain and rinse chickpeas thoroughly.
  2. Place chick peas in food processor and puree for 1 minute, scraping down the side.
  3. Add remaining ingredients and puree for 3 – 4 minutes.
  4. Adjust seasoning with salt and pepper and serve at room temperature with bread, crackers or vegetables.