Festive Healthy Holiday Dessert

This is an old recipe of my grandmother's, and while she passed away over 15 years ago, she is always with me and my family, whenever we get together. My family has made it for every holiday and family get-together for as long as I remember. It used to be my grandmother making it.  Now, as we've all grown and started our own families, far from one another, we make it for our own gatherings, and text each other photos of how it looks this year!

I brought this to a holiday party the other night, and everyone who was there commented on how delicious it was.  Best of all: LOW CALORIE and HEALTHY, and everyone still loved it. Fruit and Jell-O are the focus of this dessert, making it sweet and light, while Greek yogurt adds a tart creaminess, and packs in a bit of protein!

The recipe calls for Jell-O.  Usually, I don't use this, as it is a packaged processed food. For this recipe I use the sugar-free kind, which is made with sugar substitute.  However, I never eat sugar substitute any other time, but feel free to use full-sugar jello (this will increase the calorie count), the recipe doesn't change. Otherwise, there are just 6 ingredients!

INGREDIENTS

2 large boxes .60 oz of red Jell-O (I use a box of raspberry and black cherry, my grandmother used raspberry only)
2.5 Cups of boiling water
1 one pound bag of frozen mixed berries (strawberries, blueberries and raspberries)
1  17.6 oz container of plain 2% or full fat Greek yogurt
2-3 mashed bananas
1  8oz. can of crushed pineapple in its own juice (no sugar added)
1 non-stick bundt cake pan or other type of round pan with a whole in the middle

1. Boil water.
2. Open packets of Jell-O and place powder in large bowl.
3. Pour 2.5 Cups of boiling water over the Jell-O powder.

4. Stir until all Jell-O is dissolved.5.  Add frozen berries, mashed bananas and pineapple (with the juice) to the liquid Jell-O and stir.
6. Ladle 1/3 of the Jello/fruit mixture into the bundt pan.

7. Place pan in the refrigerator for at least half an hour to let Jell-O mixture set.
8. While this is setting, keep the bowl with the other 2/3 mixture in it over a burner on the lowest heat setting, so that it does not set, but stays liquid.
9. When a half hour or more is over, spoon yogurt over the set Jell-O in the bundt pan, and spread evenly, making sure it touches the outer and inner edges.
10. Slowly ladle the rest of the mixture over the yogurt.
11. Let set for at least 2-3 hours.
12. To remove from pan, fill kitchen sink about 1/3 full with hot water.
13. Place pan in the water (jello side facing up).
14. While the pan is in the water, run a knife around the inner and outer edges.
15. Take a plate larger in circumference than the pan.
16. Take pan out of the water, and place plate on top of pan.
17. Quickly flip pan and plate over, keeping them together, in one swift motion.
18.  Jell-O mold should slide out of the pan.
19. Decorate on the sides and middle with fresh berries if desired.

NOTE:  If making in advance, keep Jell-O in bundt pan until at least an hour or less before serving.

Here is a copy of my grandmother's handwritten recipe, well used!

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6 Clean Eating Hacks for Dining at Holiday Parties

This time of year, there is food and parties everywhere I look!  These next two weeks I have an office holiday party, an office holiday luncheon, my husband's holiday party, a gingerbread house making party for my kids, and then my family comes for Christmas with all sorts of treats and family favorite recipes to eat.  To navigate these parties and stay true to my clean-eating principles, I follow these principles:

1. Bring an eat clean dish. For every holiday party, I always volunteer to bring a fruit or vegetable tray, or a healthy fruit or vegetable based dish, like roasted veggies, to share. This way, I'm guaranteed to have some healthy food to eat.

2. Skip or go easy on the dips and condiments. I go easy on the mayonnaise and cheese based dips and even the guacamole and the hummus.  While guacamole and hummus are healthy foods, they are also high in calories which can quickly add up.  So, I put just a spoonful on my plate to eat with veggies, or skip these dips all together.

3. Drink lots of H20. I drink lots of water before, during and after the party. It helps me feel full and hydrates me, so I quench my thirst, which can sometimes be mistaken for hunger.

4. Limit alcohol consumption. Alcohol lowers inhibitions and will-power.  After a few drinks, I'm more tempted by the sweets and calorie-laden foods. I take a few sips of my drink, and when I've reached the halfway point, then drink a glass of water. My goal is to drink two glasses of water for each alcoholic beverage, which I limit to two.

5. Start small and take it slow. I start with the fruits, vegetables and clean proteins.  After filling up my plate with these, I eat them and don't go back to the buffet table until I've chatted and visited with my family or friends for half an hour. This gives me time to digest and feel full.  When I'm ready to go back for some treats, I make sure it's a dish I really love and will enjoy.  Then I eat it slowly, savoring each bite.

6. Back to business the next day. The day following a party, I go right back to eating clean and get on a good sweat! 

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Simple Roasted Vegetables

Roasting takes vegetables to a new level.  I think it makes even the veggies I don't like, delicious.  Don't like brussel sprouts? Roast them. Roasting gives vegetables a nutty, sweet goodness. Add some herbs and olive oil, and let the flavor party begin! They are also EASY to make! Anytime someone comes over my house for dinner, I roast vegetables as the side.  This is a simple recipe. Get crazy and add dijon mustard to the olive oil for drizzling or balsamic vinegar! Alter it to tempt your taste buds! Use the seasons to your advantage and roast root veggies in the winter and use fresh herbs when roasting summer veggies.  Enjoy!!

Ingredients:
Any mix of vegetables you like - the more colorful the better!

My standard:
Broccoli
Cauliflower
Red Peppers
Zucchini
Purple Onion
Tomatoes

Other great additions:
Carrots
Butternut Squash
Green Beans
Asparagus
Brussel Sprouts

Olive oil spray
EVOO (Extra Virgin Olive Oil) to drizzle
Cookie sheet
Garlic cloves (for a full cookie sheet, at least 3)
Lemon zest (optional)
2-3 TBSP Variety of herbs you like (I use thyme, sage, lavender)
Salt and Pepper to taste

1. Preheat oven to 425 degrees.
2. Roughly chop vegetables into large chunks (or buy pre-chopped fresh vegetables, but not frozen).
3. Chop garlic or put through garlic press
4. Spray cookie sheet with olive oil spray.
5. Place veggies on cookie sheet in single layer.
6. Spray veggies liberally with olive oil spray.
7. Sprinkle crushed/chopped garlic over veggies.
8. Sprinkle herbs over veggies.
9. Zest lemon right over the veggies.
10. Place in oven for 20-25 minutes.
11. Take out of the oven when veggies are light brown at the edges.
13. Cool for approximately 5 minutes.
14. Sprinkle with salt and pepper and drizzle with EVOO.

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