Low Fat Christmas Recipe - Cranberry Apple Glazed Pork

Cranberry Apple Glazed Pork

Glazed with a seasonal cranberry apple sauce, this lean pork roast makes an ideal holiday centerpiece. Serve with roasted vegetables and low fat mashed potatoes or with steamed green beans and wild rice.

Ingredients:

• 1/2 tsp ground sage
• 1/2 tsp ground thyme
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1 3-pound boneless top-loin pork roast, trimmed
• 1 16-ounce can cranberry sauce
• 1/2 cup apple cider

Preparation:

Preheat oven to 325 degrees

Combine herbs and seasonings to make a rub. Sprinkle mixture over all sides of the meat. Place pork in roasting pan and roast for 1 hour.

Combine cranberry sauce and apple cider in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes until the sauce is slightly thickened. Spoon 1/2 a cup of the sauce over the meat to glaze. Return meat to the oven and roast for a further 30-40 minutes, or until an instant-read thermometer registers 155 degrees. Remove pork from the oven and cover with foil. Let stand for 15-20 minutes. The meat will continue to cook and reach a safe 160 degrees while it rests. Serve with remaining sauce on the side.

Serves 10-12

Per Serving: Calories 218, Calories from Fat 55, Total Fat 6.1g (sat 2.1g), Cholesterol 64mg, Sodium 62mg, Carbohydrate 15.9g, Fiber 0.4g, Protein 24.8g

Turkey/Chicken Pesto Appetizer Bites

Turkey Pesto Appetizer Bites

Puff pastry makes the perfect base for these quick and easy appetizers.

Yield: 36 mini sandwiches

ingredients:

Puff Pastrysheets, thawed

Turkey or Chicken (thin sliced)

Provolone cheese, sliced (or cheese of your choice)

Basil Pesto (usually available in the deli section)

Cherry tomatoes

Fresh basil leaves (optional)

directions:

1.) Thaw the puff pastry sheets according to the package directions (this takes about 45 minutes).
2.) Unroll the sheet onto a lightly floured work surface, then use a pizza cutter to cut the pastry into 36 small squares (pictured below).
3.) Bake the little squares on a parchment paper lined baking sheet in a preheated oven at 400*F for 12-14 minutes.
4.) Once the pastry squares are baked and cooled, cut each square open (horizontally) to create a top and bottom piece of "bread" like a mini sandwich.
5.) Spread a think layer of basil pesto onto one side of the sandwich, then add a slice of turkey and a slice of cheese (I used provolone). Top with matching pastry square.
6.) Finish the mini sandwiches with a small leaf of fresh basil and a cherry tomato half, add a toothpick to hold it all together.

Recipe source - Glorious Treats

Christmas Jelly Shots - Spiked Christmas Ribbon Salad!

SPIKED CHRISTMAS RIBBON SALAD

Implements: 9” x 9” glass or non-reactive metal pan, a double boiler, and some sort of offset spatula to assist in transferring slices to the serving plate.

Lime layer

• 1 cup water
• 1/2 envelope plain gelatin
• 1 pkg. (3 oz.) lime flavored gelatin dessert mix
• 1/4 cold water
• 3/4 cup flavored vodka or rum

Lemon layer

• 1 cup water
• 1 pkg. (3 oz.) lemon flavored gelatin dessert mix
• 1/3 cup miniature marshmallows (or 4 large marshmallows, snipped into pieces)
• ½ cup pineapple juice (canned)
• ½ cup crushed pineapple (optional)
• 4 oz package of cream cheese (1/2 of an 8 oz package), softened
• 1/2 cup mayonnaise
• 1/2 cup whipped cream

Cherry layer

• 1 cup water
• 1/2 envelope plain gelatin
• 1 pkg. (3 oz.) cherry flavored gelatin dessert mix
• 1/4 cold water
• 3/4 cup flavored vodka or rum

Prepare lime layer.  Pour water into a small saucepan.  Sprinkle with 1/2 envelope of plain gelatin and allow to soak for a minute or two.  Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes).  Add the lime gelatin mix and stir until dissolved.  Stir in 1/4 cup cold water, and then the vodka or rum.  Pour into pan, and chill until almost set (about 45 minutes).

Prepare lemon layer. Dissolve lemon gelatin in 1 cup hot water in top of double boiler. Add marshmallows and melt. Remove from heat. Add 1/2 cup pineapple juice and cream cheese. Beat until well blended (if using, now is the time to stir in the crushed pineapple). Cool slightly. Stir in mayonnaise and whipped cream. Chill until slightly thickened. Pour over the lime layer and return to refrigerator to chill until nearly set.

Prepare cherry layer.  Pour 1 cup of water into a small saucepan. Sprinkle with 1/2 envelope of plain gelatin and allow to soak for a minute or two.  Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes).  Add cherry gelatin and stir until dissolved. Stir in 1/4 cup cold water, and then the vodka or rum. Chill until the mixture reaches the consistency of egg whites. Gently pour over pineapple layer. 

"Chase" any bubbles to the edge of the pan with the back of a spoon. 

Refrigerate until firm, several hours or overnight.

To serve, cut into 16 squares, then cut each square in half to form 32 rectangular slices.  Carefully remove slices from pan with an offset spatula.  

Makes: 32 servings