Heathy Twist on Thanksgiving

In need of some healthy alternatives for this Thanksgiving? We have been stumbling across what we thing could really be some delicious stuff!

1. 7 Healthy Twists on Your Favorite Thanksgiving Dishes- This seven slideshow shows some great alternatives to the traditional dishes and also gives you the recipe right there! Now thats convient!

2. 9 'Recipes' for a healthy Thanksgiving- This slideshow gives recipes as well as tips on staying healthy during thanksgiving this year. 

3. Pumpkin Souffle- Serves 8: Nutritional value per serving:  Cal 109/Fat 2 grams/Carbs 19 grams/Fiber 3 grams/Protein 5 grams

  Ingredients: 

• 2 tbsp. demerara sugar
• ½ tsp. ground cinnamon
• 1 (15 oz.)can pumpkin puree
• ¼ cup whole wheat flour
• ¾ cup 2% fat milk
• 1 tsp. ground cinnamon
• ½ tsp. ground ginger
• 1 tsp. fresh minced rosemary
• ¼ tsp. ground nutmeg
• ½ tsp. kosher salt
• 2 egg yolks, room temperature
• 4 egg whites, room temperature
• 1/3 cup granulated sugar
• ½ tsp. cream of tartar

Directions:

1. Preheat oven to 325°.
2. In a small bowl, mix together 2 tbsp. demerara sugar and ½ tsp. ground cinnamon.
3. Coat  8 (6oz.) ramekins or a 1 ½ quart soufflé dish with cooking spray.  Then sprinkle cinnamon sugar and set aside.
4. In a small saucepan over medium heat, add flour then gradually add the milk, whisking until blended.
5. Cook for about 3 minutes or until thickened, stirring constantly.
6. Take off the heat and stir in the pumpkin, cinnamon, ginger, rosemary, nutmeg and salt.
7. In a large bowl of a stand mixer, beat egg yolks on high-speed until thick and pale, about 5 minutes.
8. Slowly add milk mixture to egg yolks, stirring constantly.
9. In another large bowl of a stand mixer, beat egg whites and cream of tartar on high-speed until soft peaks form.  Slowly pour in sugar and beat until egg whites are stiff peaks.
10. Gently stir in ¼ of the egg whites into the pumpkin mixture.
11. Then gently fold in the rest of the egg whites being careful not to deflate the egg whites.
12. Pour mixture into ramekins.  Place ramekins on a baking sheet.  Bake individual soufflés for 18 to 20 minutes, one large soufflé for 1 hour until soufflé has puffed and is golden brown.