I brought two things for the holiday meal - low fat sweet potatoes and a lettuce salad.
The sweet potatoes was a new recipe that I found in a Weight Watchers magazine. They were easy and fantastic! I'm even looking forward to the leftovers.
Sweet Potato Crunch
Serves 8
2 points per serving
2 points per serving
4 sweet potatoes
1 1/2 cups vanilla nonfat yogurt
1/2 tsp pumpkin pie spice
1 1/2 tsp salt
2/3 cup low fat granola
Place washed sweet potatoes in oven and bake at 350 degrees for approximately 40-60 minutes or until they are soft to the touch. After the potatoes have cooled, remove the skin.
Place sweet potatoes in a mixing bowl. Add yogurt, pumpkin pie spice and salt. Whip on medium speed until thoroughly combined.
Coat cooking dish with cooking spray. Scoop potato mixture into the prepared dish.
Sprinkle granola evenly across the top of the potatoes and lightly coat with cooking spray. Bake at 350 degrees for 40-50 minutes.
The other dish I brought was a Cashew-Pear Tossed Salad. I like to make this for group meals, since it's a large salad. Plus the flavors compliment a variety of dished...not to mention it is delicious! I tweaked it a bit for our own tastes, but here's the whole recipe.
Cashew-Pear Tossed Salad
from Carla Sanderson (Claremont United Methodist Church cookbook)
1 bunch romaine lettuce, torn
1 cup salted cashews (I left out)
1 cup shredded Swiss cheese (I left out)
1/2 cup dried cranberries
1 medium pear, thinly sliced
2/3 cup olive oil
1/3 cup lemon juice
2 tsp finely chopped red onion
1/2 tsp salt
1/2 cup sugar
1-2 tsp poppy seeds
1 tsp mustard
In a large bowl, combine the lettuce, cheese, pear, cashews, and cranberries. In a jar with a tight fitting lid, combine the remaining ingredients; shake well. Drizzle over salad and toss to coat. Serve immediately.
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