Holiday Treats: Choose Wisely and Work them Off

Everyone indulges at the holidays, and there are certainly treats that are hard to resist. If you do go for the dessert table keep in mind the required activity to counteract the calories consumed. It is also wise to eat clean and restrict calories the days before and after parties and get togethers that will lead to a higher caloric intake

Be sure to check out a healthier alternative below the table that makes a nice presentation!

Holiday Treats and Calories

Vanilla-Pomegranate Parfaits

Vanilla Pomegranate Parfait

Not only do they look festive, they are a rich creamy dessert that gives the illusion of indulging in something sinful without the calories and fat.

Makes: 6 servings
Active Time: Total Time: 

INGREDIENTS

POMEGRANATE COMPOTE

  • 2 tablespoons sugar
  • 2 teaspoons cornstarch
  • 1 cup pomegranate seeds (see Tip)
  • 2/3 cup pomegranate juice
  • 1 tablespoon lemon juice

PUDDING

  • 1 cup low-fat milk
  • 3/4 cup half-and-half
  • 1 vanilla bean, halved lengthwise, or 2 teaspoons vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1/3 cup sugar
  • 1 1/2 tablespoons cornstarch
  • 1 tablespoon butter
  • 1/2 cup pomegranate seeds for garnish
  • 6 mint sprigs for garnish

PREPARATION

  1. To prepare compote: Mix 2 tablespoons sugar with 2 teaspoons cornstarch in a small saucepan. Add pomegranate seeds, pomegranate juice and lemon juice; stir to combine. Bring to a boil over medium-high heat and cook, stirring, until syrupy, about 5 minutes. Transfer to a small bowl. Refrigerate while you prepare the pudding.
  2. To prepare pudding: Combine milk and half-and-half in a medium heavy saucepan. Scrape in seeds from vanilla bean (or add vanilla extract). Bring to a simmer over medium heat. Remove from the heat, cover and let steep for 5 minutes.
  3. Meanwhile, whisk egg, egg yolk, 1/3 cup sugar and 1 1/2 tablespoons cornstarch in a medium bowl. Reheat the milk mixture just until steaming. Carefully whisk one-third of the steaming milk into the egg mixture. Pour the egg-milk mixture back into the pan. Cook over medium heat, whisking constantly, until very thick, 2 to 3 minutes. Remove from the heat and whisk in butter.
  4. To prepare parfaits: Divide the pomegranate compote among six 6-ounce (3/4 cup) parfait glasses, ramekins or other small dessert cups. Spoon the pudding mixture over the compote. Cover and refrigerate until the pudding is well chilled and firm, at least 3 hours. To serve, garnish each parfait with pomegranate seeds and a mint sprig, if desired.

NUTRITION

Per serving: 209 calories; 8 g fat (4 g sat, 2 g mono); 88 mg cholesterol; 31 g carbohydrates; 15 g added sugars; 4 g protein; 1 g fiber; 48 mg sodium; 189 mg potassium.

Carbohydrate Servings: 2

Exchanges: 1/2 fruit, 1 1/2 carbohydrate (other), 1 1/2 fat