Low fat recipes for Thanksgiving

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Low fat recipes for Thanksgiving

Trying to stay on a diet during Thanksgiving is so hard, but the key is to eat small portions. Here’s a couple of low fat and healthy recipes for Thanksgiving:

Maple Glazed Baby Carrots

2 lb. baby carrots
1/4 cup KRAFT LIGHT DONE RIGHT! CATALINA Reduced Fat Dressing
1/4 cup maple-flavored or pancake syrup
1 Tbsp. butter
1/2 cup PLANTERS Pecan Pieces, toasted

COOK carrots in saucepan in enough boiling water to cover, 12 to 14 min or until tender. Drain; set aside.
MIX dressing and syrup in saucepan; cook on medium heat until mixture is bubbly, stirring occasionally. Add carrots; cook until glaze is thickened to desired consistency, stirring frequently.
ADD butter; stir until melted. Stir in the pecans.

Make Ahead Mashed Potatoes

10 medium white, table or Yukon Gold potatoes, peeled, cubed
1/2 cup PHILADELPHIA Light Cream Cheese Spread (1/2 of 8-oz. tub)
1 cup BREAKSTONE’S Reduced Fat or KNUDSEN Light Sour Cream or plain yogurt
2 tsp. onion powder
Salt and black pepper
2 Tbsp. cooked and crumbled OSCAR MAYER Bacon
1 small onion, finely chopped

PLACE potatoes in a large saucepan; cover with water and bring to a boil on medium-high heat. Reduce heat to medium and cook 10 to 15 min. or until potatoes are tender; drain.
ADD cream cheese spread, sour cream and onion powder; beat with an electric hand mixer until creamy. Season with salt and pepper to taste. Spoon into a lightly greased 2-quart casserole dish; cover with plastic wrap. Refrigerate until ready to use.
REMOVE potatoes from refrigerator about 30 min. before baking. Remove plastic wrap. Bake at 350Ã‚Â°F for 1 hour or until heated through. Sprinkle with bacon and onion.