Ask the Dietitian
Bariatric-friendly Thanksgiving recipes?
Q. Stuffing and pies are always Thanksgiving favorites. Are there any bariatric-friendly recipes?
A. Stay on track this Thanksgiving with these lighter recipes for delicious pumpkin pie and savory stuffing, provided by Michelle Davis, a Bariatric Dietitian at BIDMC.
Delicious Pumpkin Pie
8 servings
Ingredients
Crust
2 cups Fiber One cereal (original)
1/4 cup light whipped butter or light buttery spread
3 tbsp Splenda No Calorie Sweetener (granulated)
1 tsp ground cinnamon
Filling
1 15-oz. can pure pumpkin (NOT pumpkin pie filling)
1 12-oz. can evaporated fat free milk
1/2 cup fat free liquid egg substitute
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-Wip or Cool Whip Free
Directions
1. Preheat oven to 350 degrees.
2. 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 cereal to a breadcrumb-like consistency.
3. In a medium mixing bowl, combine butter mixture and crumbs with remaining ingredients for crust. Stir until mixed well.
4. 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.
5. 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)
6. 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.
7. Cut into 8 slices and, if you like, top with Reddi-Wip or Cool Whip before serving.
Source: www.hungrygirl.com
Savory Stuffing
5 servings 
Ingredients
6 slices light bread (40 - 45 calories and about 2g fiber per slice)
1 cup chopped onion
1 cup chopped celery
1 cup chopped mushrooms
1 cup fat free chicken or vegetable broth, room temperature
1/4 cup fat free liquid egg substitute
1 tbsp light whipped butter or light buttery spread
2 cloves garlic, finely chopped
salt, pepper, rosemary and thyme to taste
Directions
1. For best results, leave bread uncovered at room temperature for a night or two, until slightly stale. Otherwise, begin by lightly toasting bread.
2. Preheat oven to 350 degrees.
3. Cut bread into 1/2-inch cubes. Spray a medium baking dish with nonstick spray, and place bread cubes evenly along the bottom of the dish.
4. In a medium pot, combine broth, celery, and onion. Cook for 8 minutes over medium heat.
5. Remove pot from heat; add mushrooms and garlic. Season mixture to taste with salt, pepper, rosemary and thyme. Let cool for several minutes.
6. Add egg substitute and butter to veggie/broth mixture and stir. Pour mixture into the baking pan, evenly covering bread cubes. Mix gently with a fork. Bread cubes should be moist, but not saturated (if necessary, add 1 - 2 tbsp water and mix again).
7. Cover with foil and cook dish in the oven for 20 minutes.
8. Remove foil; fluff and rearrange stuffing. Return dish to oven (uncovered), and cook for an additional 15 minutes.
Source: www.hungrygirl.com
Above content provided by Beth Israel Deaconess Medical Center. For advice about your medical care, consult your doctor.
Posted October 2011
