Thanksgiving for Kids Part 2: Dessert and Appetizers

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)

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.

What are you serving for appetizers and dessert?