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Thanksgiving for Kids Part 2: Dessert and Appetizers

13 Comments

Yesterday we talked about our holiday menu!  Today, we’re talking about appetizers and dessert.  In a few hours, we’re going to actually talk…on the radio!

In keeping with our healthy holiday principles from yesterday, we came up with an appetizer that fit all three criteria. No crackers and cheese for this family!

  • Focus on fruits and vegetables
  • Keep it fresh
  • Limit portions

Using small baking candy cups, we were able to have bite sized servings of:

  • Carrots and celery in hummus
  • Carrots and celery in ranch
  • Pistachios
  • Almonds
  • Peanuts
  • Cashews and
  • walnuts

We curled the ends of the celery sticks by peeling the ends with a vegetable peeler and dunking in ice cold water. (see our old post for curling celery)

 

Thanksgiving for Kids Part 2: Dessert and Appetizers. Kick Kid-Friendly Thanksgiving Up a Notch!Thanksgiving for Kids Part 2: Dessert and Appetizers. Kick Kid-Friendly Thanksgiving Up a Notch!Thanksgiving for Kids Part 2: Dessert and Appetizers. Kick Kid-Friendly Thanksgiving Up a Notch!

For dessert, we had pumpkin pie, in a gluten free way.  For some reason, my dad used to do this growing up. We would only bake the inside of the pie, without the crust.  No one had a problem with gluten, we just loved the middle so much!  So, I just follow the recipe on the pumpkin can, and made pumpkin pie- no crust.  It still is dessert! There is still sugar.  But without the crust you can save a little fat and calories .

We cut the sugar slightly, so the final recipe reads:

  • 1/2 Cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 2 large eggs
  • 1 can pumpkin (15 ounce)
  • 1 can evaporated milk

Mix all ingredients thoroughly. Pour into a greased pie plate. Bake at 425 for 15 minutes, reduce temp to 350 and bake for another 45 minutes. Pie is finished when toothpick can be inserted in the center and come out clean.

Serve with whipped topping. Garnish with nutmeg.

Thanksgiving for Kids Part 2: Dessert and Appetizers. Kick Kid-Friendly Thanksgiving Up a Notch!

What are you serving for appetizers and dessert?

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13 Comments

This dessert sounds perfect for Christmas for our family this year. I’ll be 38 weeks pregnant waiting for baby to arrive.. as much as I want to do our usual spread in a smaller scale, I know I won’t be able to do it. This will be perfect, thank you.

Thanks so much for a gluten-free recipe that just leaves out the gluten! I’ve given up on gluten-free cookbooks that all seem to think the gluten needs a substitute. Honestly, I don’t really miss it. I’m just glad I feel better.

I know what you mean! Those flour substitutes are expensive too! I also think it’s funny when someone makes a gluten free recipe that never had gluten to begin with. Like, “Gluten free baked apples”. Lol.

Oh my gosh. Pumpkin Pie is my favorite dessert and it looks like you turned it into a gluten free Pumpkin Parfait. What an irresistable presentation. For sure, I will be saving room for dessert this year!

I love the carrots and celery cups!! what a great idea! My kids will love them!! I Love pumpkin pie too, and I am a crust fan! We have come up with a gluten free crust using almonds and dates! Very good for you and very tasty!
Edited by Amy to include where the Superfood Sisters recipe can be found! It is part our No Bake Pumpkin Pie, one of over 25 Holiday Recipes in our Healthy Edge Holiday E-book. Here is the link. It is downloadable and only $5.95. http://healthy-recipe-cooking.com/printable-holiday-cookbook/

As you can see from Amy’s photos, she nails presentation. What a great idea for guests to pick up little cups of appetizers, especially for dips, so they can walk around with them and avoid double dipping. Amy explains her thinking in our podcast interview. Either look for it on her site or go to iTunes, then podcast, the Better Food Choices – we aired it on Friday, 11/11. You will love listening to Amy! … for the health of your family.