Watching Your Weight at Christmastime . . .

 

. . . is a little like watching for Santa.  They both sneak in when you’re not looking!

One thing I’ve changed this year, to try to keep that from happening, is that I am not making multiple batches of cookies and candies, in preparation for whatever social events there may be.  Because, of course, while the temptations are sitting around “waiting” for the right occasion, Hubby and I are snacking on them!  Not.good.

This year, I decided I would use JIT delivery, like they do in the trucking industry I’m retired from.  JIT stands for “just in time.”  In manufacturing, it keeps a plant from having to have lots of storage space, if the vendors deliver just what the plant needs daily — just in time to be used.  In my kitchen, it means making something only when we need to take it somewhere, and only making as much as needed.  Goal — no leftovers.

So, that’s the method I’ve applied to my holiday baking, and it’s worked well.  For example, we give a couple food gifts every year, so I made a batch of candy, and divided almost all of it (Hubby and I did have a few pieces) between the gift tins.  When I had a luncheon last week that asked that you bring a dozen cookies, I made lemon bars from my favorite Betty Crocker mix.  It made about 1 1/2 dozen “cookies” rather than the dozen requested, but I didn’t hear anyone complaining.  They were very popular so I brought home an empty plate.  No leftovers.

Today, I’m invited to a luncheon at the home of a fellow “watcher” and I don’t mean for Santa!  So, I offered to bring a weight-friendly dessert.

Here it is in case you want to take it somewhere during the holidays, OR if you want to use it for something after the first of the year, when everyone is on a diet!

My friend Candy gave me this recipe for pineapple angel food cake last summer, and it is wonderful under fresh fruit, especially strawberries.  And, as a bonus, it’s probably the easiest fastest recipe I’ve ever made!

 One 12th of the pan, the nice-sized portion in the pictures below, is 3 WW points.  If you top that with 1/3 cup of the sugar-free cherry pie filling and 2 tablespoons of fat-free Redi-Whip, it adds another point.

100_4149f  You are not going to believe how simple this cake is.  Here are the only four ingredients.

  100_4150c Put the angel food cake mix and the can of crushed pineapple, undrained, into a bowl.  Note that it’s the crushed pineapple in it’s own juice — not heavy syrup.

100_4151c  Stir it 100 strokes.  It will froth up so use a big bowl.

100_4152r  Put it in a 9×13 ungreased cake pan.  Bake at 350 degrees for 30 minutes.

100_4164c  Done.  How easy was that?  It will “fall” a little as it cools.  Don’t worry. 

100_4166g  It is delicious just like this, but not particularly pretty.  So, I “glam” it up a little.

 100_4167e  I put about a third cup of sugar-free cherry pie filling on it . . .

100_4168d  . . . and some fat-free Redi-Whip to top it off.  The topping is only 5 calories for two tablespoons.  I consider that practically “free food”  — so you can be generous with it.

I love this dessert, and it is pretty low-cal in comparison to other desserts.  I hope you like it too.

Wishing you a Christmas season blessed with good food and tempered with wise choices, and a happy, healthy-eating New Year!

13 Responses to Watching Your Weight at Christmastime . . .

  1. C. Beth says:

    That looks delicious! And it sure is easy.

    I am on a pecan-roasting kick right now. I’ve made three batches recently, trying different seasonings. I’m going to make a whole lot for gifts. But The Engineer and I…we’ve been doing a good job as “taste testers” the last few days! Hopefully I’ll be so sick of eating them soon that I won’t end up eating many once I make the big batches!

  2. new diva says:

    Sounds like a good plan. Since I am hosting a cookie exchange this week, I will have some temptation around for sure. Ah well, what are the holidays without a little splurge here and there!

  3. Sandra says:

    I know about your cookie exchange, New Diva. Sounds like fun, but I don’t need to bake cookies, take them someplace, and then bring the same number home! Bad plan for a “cookie addict.” Have fun!

  4. Cathy says:

    That recipe looks great! I have a cholesterol problem but I FINALLY found something that works for me – didn’t want to go on a statin – tried Niacin, which worked but makes me sick. Then I took a cooking class that’s completely vegan. I fought and fought myself- but finally gave in and with not eating meat, dairy or eggs and with a 1/2 of the niacin I was taking, I can finally keep it at a reasonable level. Most can do it w/o the niacin, but I have these 2 parents that gave me ALL their cholesterol genes so I have to have a bit of extra help.

    All that to say – at least I’ve finally found a way to keep any weight from creeping. creeping up. The type of foods I now eat tend to be on the lean side. And I’ve been surprised at all the recipes I’ve found that are really good that I can eat. I try 2-4 new recipes weekly.

    But, when I go to someone’s house, I eat whatever they feed me. Seems to work. This recipe you published is actually one I can have if I don’t use the whipped cream on top. Thanks!!

  5. Schafner says:

    Oh … My … Gosh …

    That was torture watching the progression from the canned goods, all the way to the finished product, and then not being able to eat it! I literally had to put my hand down after reaching for the finished product.

    My goodness, that looks good. And I’ll be honest, this post in no way helped me with my urge to overindulge.

    … I think I’ll go have a cookie now.

  6. Candy says:

    That cooking demonstration of our favority angel food cake has just pushed me over the edge to make one!

  7. Sandra says:

    Cathy — I’m glad I may have given you a recipe that works with your new way of eating!

    Schafner — I don’t know how much of the cooking you do at your house, but AFTER your final exam is out of the way, maybe this is a cake you could make to surprise your wife!

    Candy — I’m so glad you gave me this recipe! It’s always popular with the “eaters.” It was a big hit at the luncheon today. Thanks, friend.

  8. Sandra says:

    Beth — Oops! I just re-read these comments and realized I had “mentally” answered your comment, but not really! I was wondering what spices you are putting on the nuts. I cut a recipe out of the Parade section of the Sunday paper a few weeks ago that I thought about doing. Their coating was sugar, salt, chili powder, cinnamon and a pinch of cayenne pepper. What is in the mixture you put on yours?

  9. chrissy says:

    I just heard about this great recipe this weekend, from someone who is definately not and will never have to be a WW! She loved it when her coworker brought it in! I am going to try this on my “guys” at work, without telling them it is WW! It really looks so easy and soooo yummy! Thanks for sharing!!

  10. Sandra says:

    Chrissy — It is great tasting, and really not a WW recipe. Just one that is light because of the ingredients! So, you’re not “deceiving” anyone when you don’t tell them it’s a WW recipe! I predict it will be a hit, whereever you take it.

  11. C. Beth says:

    Sandra–I’m trying some different seasonings. But the one that has worked out best so far is this recipe: http://crockpot365.blogspot.com/2008/12/crockpot-roasted-spiced-nuts-recipe.html

    Once I have all my recipes that I’ll be using, I’ll blog about it! For now, the experimentation phase is fun.

  12. Hilary says:

    Sandra that sounds pretty darn good! I think I’d opt for fresh berries, maybe.. crushed strawberries on top. Yum! Thanks. 🙂

  13. Sandra says:

    Beth — Good. I’ll look forward to hearing about the recipes!

    Hilary — It really is good and soooo easy. It has become my favorite “company” dessert.

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