Leave it to my friend, Holly Clegg, to come up with an Easter dessert that’s delicious, gorgeous and healthy. You can check out more of Holly’s trim& TERRIFIC® recipes at hollyclegg.com and The Healthy Cooking Blog.
Healthy Easter treats
Easter is around the corner and what a great day to spend with family. Around the dinner table or outside hunting Easter eggs, everyone loves to dive into a luscious, creamy dessert. The Heavenly Yam Delight is just that!
Easy to make, and layered in a trifle bowl, you may not have realized sweet potatoes could be an ingredient be in a delicious dessert. No one has to know that they are getting important vitamins, nutrients and fiber - but I can assure you it will be the hit of the family.
Heavenly Yam Delight
This treat is a sweet potato version of a favorite layered dessert. The perfect sweet to make when you’re in a hurry, wonderful!
Terrific Tidbit: 2 cups fresh cooked Louisiana yams = 1 (29-ounce) can sweet potatoes.
- 1 cup all-purpose flour
- 1/4 cup plus 2/3 cup confectioners’ sugar, divided
- 1/3 cup chopped pecans
- 6 tablespoons butter, softened
- 1 (8-ounce) package fat-free cream cheese
- 1 (8-ounce) container fat-free frozen whipped topping, thawed, divided
- 1 (29-ounce) can sweet potatoes (yams), drained or 2 cups cooked mashed Louisiana yams
- 1/2 teaspoon ground cinnamon
- 1/4 cup sugar
- Preheat oven 350F. In large bowl, combine flour, 1/4 cup confectioners’ sugar, pecans, and butter. Press into bottom of 13x9x2-inch baking pan. Bake 20 minutes. Set aside to cool.
- In mixing bowl, mix cream cheese and remaining 2/3 cup confectioners’ sugar until creamy. Fold in 3/4 cup whipped topping. Spread cream cheese mixture over cooled crust.
- In mixing bowl, beat sweet potatoes, cinnamon, and sugar until smooth. Spread over cream cheese mixture. Top with remaining whipped topping. Refrigerate.
- Serving size: 1/16 of recipe
- Calories: 205
- Calories from Fat: 57
- Total Fat: 6g
- Saturated fat: 1g
- Unsaturated fat: 5g
- Sodium: 143mg
- Total Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 1mg
Diabetic Exchanges: 1 starch, 1 other carbohydrate, 1 fat
Picture courtesy of Holly Clegg.
After a fun week at the Grand Canyon (more on that soon) I’ve come back with a cough I cannot shake and the desire to stay in bed watching The Tudors [affiliate code all day]. Luckily for all of us, Holly Clegg has stopped by with a guest post about Easter cooking and dining.
Easter table must have asparagus
The true sign of spring in the food world is the abundance of many fresh vegetables. Asparagus is one of the quintessential spring vegetables. It appears earlier, but they peak in May, so this favorite American vegetable (broccoli came in #2) is showcased this time of year.
This cherished culinary pleasure is so flavorful that you’ll find it in all kinds of dishes. When purchasing asparagus, examine the tips for signs of freshness as that is the portion most likely to break or spoil. Look for tightly closed tip and stalks that are not too dry. The young asparagus have purple tips and green stems and grow thicker as they ripen. If served cold, you can cook in advance, but be sure to shock them in ice cold water to stop cooking and keep flavor and color.
I like to roast my asparagus in the oven and then whip up this simple marinade for a delicious taste of spring! And, pick up my pink book, Too Hot in the Kitchen: Secrets To Sizzle At Any Age for your Easter basket!
Try different flavored seasoned rice vinegars to splash on flavor without the fat-roasted red pepper adds a touch of heat-which I like, too.
- 2 tablespoons NAKANO roasted garlic seasoned rice vinegar
- 2 tablespoons olive oil
- 1/2 teaspoon minced garlic
- 1 tablespoon fresh dill or 2 teaspoons dried dill
- 1/2 teaspoon grated orange rind
- Salt and pepper to taste
- 1 pound asparagus, cooked and cooled
- In small bowl, whisk together all ingredients except asparagus.
- In shallow dish or resealable plastic bag, lay asparagus and cover with marinade.
- Refrigerate in marinade to serve cold or serve with marinade for vegetable side.
- Serving size: 1/4 of recipe
- Calories: 89
- Calories from Fat: 57 (64%)
- Total Fat: 7g
- Saturated fat: 1g
- Unsaturated fat: 6g
- Sodium: 151mg
- Total Carbohydrates: 6g
- Sugar: 4g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Dietary Exchanges: 1 vegetable, 1 1/2 fat
Weight Watchers POINTS = 2
Picture and recipe courtesy of Holly Clegg.
Having company or family over for Thanksgiving or Christmas is stressful enough without having to spend the whole day in the kitchen roasting a turkey and preparing elaborate side dishes. Spiral cut ham is a great option since it's already precooked and pre-sliced and can be heated up in a slow cooker. You can put your own spin on it by creating a spicy – and gluten free – beer glaze as an easy and healthy alternative to using the sauce packet. It requires very little prep time and only a small amount of attention.
This Mama’s tips
- You’ll need to make sure that your slow cooker is big enough – or your ham small enough – to use the lid. If it doesn’t quite fit, you can cover the top with several sheets of aluminum foil instead.
- If you cannot find chutney at your local supermarket, use a cup of mild mango salsa plus a cup of peach or apricot preserves instead.
- This is a great recipe for Easter, too!
- For a roasting rack, I use two small, round cake racks at the bottom of my slow cooker.
- During the holidays when spiral cut ham is on sale, buy an extra to freeze. Use this recipe at your Super Bowl or March Madness party!
Crock Pot Ham with Gluten Free Beer and Chutney Glaze
- 1 5 to 6 pound fully cooked, spiral cut ham
- 1 jar mango chutney
- 3 tablespoons spicy or Dijon-style mustard
- 24 ounces gluten free beer
- Trim off any excess fat. Place ham on a metal roasting rack or trivet in a 5-quart or larger crock pot or slow cooker. Cover and cook on LOW for 5 to 6 hours or on HIGH for 2 1/2 to 3 hours.
- Remove tongs and metal rack from your slow cooker.
- Pour off and discard pan juice.
- Return ham to crock pot. If cooking on LOW, change setting to HIGH.
- Place chutney in a small bowl. Stir in mustard and beer.
- Pour chutney and beer mixture over ham into the crock pot. Cover and continue to cook for 30 minutes, basting every 5 minutes with the chutney and beer mixture.
- Transfer ham to a warm carving platter or a cutting board. Cover with foil and keep warm with a clean dish towel. Let stand for 15 minutes before uncovering and slicing.
- Spoon chutney and beer mixture over ham when serving.
- Serving size: 1/8 of recipe
- Calories: 415
- Total Fat: 13g
- Saturated fat: 4.4g
- Unsaturated fat: 8.6g
- Total Carbohydrates: 18g
- Fiber: 1g
- Protein: 51g
Weight Watchers POINTS = 9