Yield: 8-10 servings

Per serving (if 8 per recipe): 73 calories, 2 g protein, 8.5 g carbohydrate, 3.2 g fat, 0.9 g saturated fat, 4 mg cholesterol, 3 g fiber, 60 mg sodium. Calories from fat: 38%.

Cranberry-Glazed Carrots

8 cups thinly sliced carrots
4 tablespoons bottled light raspberry or cranberry vinaigrette dressing (like Newman's Own Light Raspberry & Walnut)
1/2 cup canned whole cranberry sauce (or try a cran-raspberry or cran-orange sauce)
1/4 cup chopped toasted pecans

• Add carrots, light dressing and cranberry sauce to a medium-large nonstick saucepan and bring to a boil.
• Reduce heat to medium-low and cover pan. Simmer 8-10 minutes or until carrots are tender, stirring occasionally.
• Spoon into serving bowl and sprinkle pecans over the top.

Yield: 8-10 servings

Per serving: 89 calories, 1.5 g protein, 16.5 g carbohydrate, 3.7 g fat, 0.1 g saturated fat, 0 mg cholesterol, 3.5 g fiber, 60 mg sodium. Calories from fat: 37%.

Holiday Tortelloni with Red and Green Dip

This works as an appetizer or a side dish. Tortelloni are a larger version of tortellini; find them in your supermarket's refrigerator section.

2 packages or 1 large container Tortelloni of your choice (about 18 ounces total)

Green Dip:
1/3 cup light cream cheese
2 tablespoons prepared pesto
2 tablespoons fat-free half-and-half (or any type of milk)
Pepper to taste
Salt to taste, if desired

Red Dip:
1/3 cup light cream cheese
2 tablespoons drained, julienne sun-dried tomatoes (available in bottles in produce section)
2 tablespoons fat-free half-and-half (or any type of milk)
Pepper to taste
Salt to taste, if desired

• Add pasta to 4 quarts boiling water in large saucepan. Boil gently, uncovered, until just tender (al dente), about 6-8 minutes. Drain well and rinse with cold water. Arrange on serving platter
• While tortelloni are boiling, add the green dip ingredients to a small mixing bowl. Using an electric mixer, beat the ingredients on medium-low speed until well blended. Spoon into small serving cup.
• Add the red dip ingredients to a small mixing bowl. Using an electric mixer, beat on medium-low speed until well blended. Spoon into a small serving cup.
• Arrange red and green dip serving cups on platter with tortelloni. Serve as side dish or appetizer.

Yield: 10 servings

Per serving: 152 calories, 7 g protein, 13 g carbohydrate, 7.5 g fat, 3 g saturated fat, 75 mg cholesterol, 1 g fiber, 215 mg sodium. Calories from fat: 45%.

Originally published December 15, 2005.
Updated December 2006.

Recipes provided by Elaine Magee; © 2005 Elaine Magee

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