Hearty and Wholesome Thanksgiving Recipes: Decadent Desserts

by Kristen Carlucci on November 26, 2009

in General

Whether you’re cooking a meal for a family of 3, 40, or just bringing an appetizer to a party, here are some healthy and delicious options to save you calories and fat without losing flavor this holiday season.

Stay tuned because every day until Thanksgiving, I’ll be posting wholesome, new recipes for you to enjoy

Hungry Girl To-Good-To-Deny Pumpkin Pie



For Crust:

2 cups Fiber One bran cereal (original)

1/4 cup light whipped butter or light buttery spread (like Brummel & Brown)

3 tbsp. Splenda No Calorie Sweetener (granulated)

1 tsp. cinnamon

For Filling:

One 15-oz. can pure pumpkin (NOT pumpkin pie filling!)

One 12-oz. can evaporated fat-free milk 1/2 cup fat-free liquid egg substitute (egg whites/egg beater)

3/4 cup Splenda No Calorie Sweetener (granulated)

1/4 cup sugar-free pancake syrup 1 tbsp. pumpkin pie spice

1/2 tsp. cinnamon 1/8 tsp. salt

Optional Topping:

Fat Free Reddi-Whip or Cool Whip Free


Preheat oven to 350 degrees. In a small microwave-safe bowl, combine butter with 2 tbsp. water.

Microwave until just melted, and set aside. In a blender or food processor, grind Fiber One to a breadcrumb-like consistency.

In a medium mixing bowl, combine butter mixture and crumbs with remaining ingredients for crust. Stir until mixed well.

Spray an oven-safe 9-inch pie dish lightly with nonstick spray.

Evenly distribute crust mixture, using your hands or a flat utensil to firmly press and form the crust.

Press it into the edges and up along the sides of the dish. Set aside. In a large mixing bowl, combine all ingredients for the filling.

Mix well. Pour mixture into pie crust. The filling may be taller than the crust — trust us, this is okay!

Bake pie in the oven for 45 minutes. Allow pie to cool slightly.

Refrigerate for several hours (overnight is best).

Keep refrigerated until ready to serve.

Cut into 8 slices and, if you like, top with Reddi-Whip or Cool Whip before serving!


Serving Size: 1 slice Calories: 133 Fat: 3g Carbs: 28g Fiber: 9g Sugars: 8g Protein: 6g


Feeling adventurous? For a vegetarian/vegan option try tofu!  You won’t even taste the difference, I promise!




1 can ( 15 oz) canned pumpkin

1 pkg Nasoya® Silken Style Creation Vanilla

3 Tbs cornstarch

1 tsp nutmeg 1 tsp cinnamon

OR 2-3 tsp pumpkin pie spice ¼ tsp salt

1 9″ reduced-fat prepared graham cracker crust

Preparation Method:  Pre-bake pastry shell according to directions. Combine the remaining ingredients in a blender and blend well. Pour the filling into pie shell and bake at 325 for 30 – 35 minutes. Remove from oven, cool and refrigerate for 3 hours.


Pecan pie is usually one of the most calorie-dense foods on the Thanksgiving table…and also voted as people’s #1 dessert during the holiday!  So instead of depriving yourself of your favorite treat this year, try these perfectly-portioned bars for you and your guests to enjoy!  An added benefit to this recipe?  No oven needed!

Pecan Pie Bars (adapted from LARABAR)



1 1/2- 2 c. pitted dates 1/4 c. pecan halves 1/4 c. whole almonds 1/2 tsp. cinnamon or spice of your choice Directions

1. In food processor, chop dates until chunky and place into bowl  2. Place rest of ingredients (nuts+spices) into food processor using the “pulse” setting until ground. 3. Add into bowl with dates.

4. Mix together with hands (make sure to wash) to distribute mixture  5. Line shallow pan with plastic wrap and spread mixture (dates+nuts) into an even layer

6. Wrap plastic wrap around the mix and refrigerate for 15-20 minutes

Servings (6) 2in. bars (can cut lengthwise or in squares)


**Note: These next 2 recipes are more fun than healthy (…and that’s okay!)

Turkey Cookie


Ingredients per cookie: 

2 fudge striped shortbread cookie,

1 candy corn

1 cherry cordial and chocolate frosting.


1. Place 1 cookie down

2. Put frosting on cherry and stick to cookie

3. Put frosting on 2nd cookie and place on cherry

4. Put frosting on candy corn and stick to cherry for the beak


Turkey Cupcakes


Makes 24 Cupcakes.


1 box Less Sugar Supermoist Devils Food Cake Mix (ingredients called for on cake mix box; or use 1 15oz can of pumpkin in place of the eggs/oil to cut calories/fat)

2 containers chocolate frosting

1 tube white + 1 tube brown/blue/green (for eyes) decorating gel

Candy corn

Chocolate sprinkles


    1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for 24 cupcakes.
    2. Frost cupcakes with frosting. Place remaining frosting in corner of resealable freezer plastic bag. Snip off small corner of bag.
    3. To decorate each cupcake, pipe 1-inch mound of frosting on 1 side of cupcake to look like head of turkey. Make eyes with white decorating icing and brown decorating gel; add candy corn for beak. To make feathers, pipe frosting on opposite side to hold candy corn; place candy corn upright on frosting to look like feathers. Sprinkle chocolate candy sprinkles near head and at base of feathers. If desired, add candy corn at base of cupcake for feet. Store loosely covered.

1 Serving: Calories 290; Total Fat 13g (Saturated Fat 3 1/2g, Trans Fat 2 1/2g); Total Carbohydrate 42g, Sugars 32g; Protein 2g

{ 3 comments… read them below or add one }

Sarah (Running to Slow Things Down) August 25, 2013 at 4:20 pm

LOVE the turkey cupcakes! Those are the cutest things ever.


Stephanie August 25, 2013 at 4:16 pm

These last few posts have been great girl! I esp like the pumpkin pie recipe from HG… plus the one with tofu… I would have never thought you could do that?! Have a fantastic holiday!! 🙂


Kristen August 25, 2013 at 4:16 pm

i know i was kind of “iffy” about using tofu but it came out great! super smooth and sweet, i loved it and so did my guests. i didn’t tell them it had tofu in it until after (muaahaha) 😉


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