Get the Skinny on Thanksgiving Side Dishes & Dessert

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We love oyster dressing and pecan pie as much as the next person (really!), but we also like to have a few lighter options on the table for Thanksgiving dinner, as well.

Spicy Cranberry Chutney

Adapted from


¼ cup dried apricots, chopped

½ cup Swerve ‘brown sugar’ blend

½ cup raisins

1 cup water

3 cups fresh cranberries

1 Granny Smith apple – peeled, cored and chopped

1 tsp grated lemon zest

¼ cup fresh lemon juice

¼ cup chopped crystallized ginger

1/2 tsp red pepper flakes

Swerve ‘Brown Sugar’ Blend (Substitute for dark brown sugar):

Suggestion: make the recipe at the serving size below and utilize it for other dishes as well.

1 1/3 cup granulated Swerve Sweetener

1/4 cup unsulfured molasses (regular, not robust)
Mix well and store in an airtight container


In a saucepan, combine apricots, brown sugar, raisins and water; bring to a boil. Reduce heat to simmer and stir while simmering for 5 minutes. Stir in cranberries, apple and lemon zest; simmer for 10 minutes more.

Stir lemon juice, ginger and pepper flakes into the mixture before removing from heat. Serve chilled or at room temperature.  Yields 10 servings.

Nutritional Information per Serving:

100 cals – 0 grams sat fat – 25 grams carb – 2 grams fiber – 0 added sugar – 0.5 grams protein

Cider-Glazed Turnips & Rutabagas with Cinnamon Walnuts

Modified from EatingWell:


  • 3 pounds turnips and rutabagas, peeled and cut into 1-inch pieces
  • 1 cup apple cider
  • 1/4 cup Swerve/molasses blend (see recipe)
  • 1/2 teaspoon salt (optional)
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup chopped walnuts
  • 1 tablespoon butter
  • 1/8 teaspoon ground cinnamon

Swerve/Molasses Blend (Substitute for dark brown sugar):

Suggestion: make the recipe at the serving size below and utilize it for other dishes as well.

1 1/3 cup granulated Swerve Sweetener

1/4 cup unsulfured molasses (dark, robust; can add more until desired color is achieved)
Mix well and store in an airtight container.

Preheat oven to 400°F.

Whisk cider, Swerve/molasses blend, salt and pepper in a large bowl until the sugar is dissolved. Add root vegetables and toss to coat. Spread into a 9×13 baking dish, and cover with foil.

Bake for 20 minutes. Uncover and stir. Continue cooking uncovered, stirring every 20 minutes or so, until the vegetables are glazed and tender, about 1 hour more.

Meanwhile, place walnuts in a small skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 6 minutes. Remove from the heat and add butter, cinnamon and a pinch of salt. Stir until the butter melts and the nuts are coated. Spread out on a plate to cool slightly.

Transfer the vegetables to a serving dish and sprinkle with the cinnamon walnuts.

Yields approximately 6 servings.

Nutrition Information per ¾-cup serving:

220 cals – 2 grams sat fat – 20 grams carb – 6 grams fiber – 360 mg sodium – 3 grams protein


Brussels Sprouts with Chestnuts and Sage

Adapted from EatingWell:


  • 2 pounds Brussels sprouts, trimmed and halved
  • 1 tablespoon butter
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons reduced-sodium chicken broth
  • 3/4 cup coarsely chopped chestnuts, (about 4 ounces; see Tip)
  • 2 teaspoons chopped fresh sage
  • 1-2teaspoons (or more, to taste) Paul Prudhomme’s Magic Seasoning Blend’s Six Spice No Salt/No Sugar Blend


Bring a large saucepan of water to a boil. Add Brussels sprouts and cook until bright green and just tender, 6 to 8 minutes. Drain well.

Melt butter with oil and broth in a large skillet over medium heat. Add Brussels sprouts, chestnuts and sage and cook, stirring often, until heated through, 2 to 4 minutes. Season with Paul Prudhomme’s Magic Seasoning Blend’s Six Spice No Salt/No Sugar Blend. Serve warm or at room temperature.

Yields approximately 12 servings.

Nutrition Information per ½ cup serving:

70 cals – 1 gram sat fat – 10 grams carb – 3 grams fiber – 30 mg sodium – 2 grams protein


Pumpkin Pie with Wheat Germ Crust

Adapted from Kretschmer Wheat Germ recipe


½ cup all-purpose flour

½ cup Kretschmer Honey Crunch Wheat Germ

½ cup whole wheat pastry flour

1/8 teaspoon salt

3 tablespoons very cold unsalted butter, cut into small pieces

¼ cup canola oil

1 to 3 tablespoons water

Pumpkin Filling:

2 large eggs

1 15-ounce can puree pumpkin

3/4 cup 2% evaporated milk

½ cup Swerve Sweetener

1 3/4 teaspoons pumpkin pie spice

1/4 teaspoon salt

In a medium bowl add flour, Kretschmer wheat germ, whole wheat pastry flour and salt. Stir to combine. Cut-in the butter using your finger tips until the mixture is crumbly and no big lumps of butter remain. Stir in the canola oil and add water as needed so dough can be formed into a ball.

Wrap dough in plastic wrap and freeze for 15 minutes.

Meanwhile prepare filling. Preheat oven to 425° F. Beat eggs in large bowl. Stir in pumpkin, milk, maple syrup, pumpkin pie spice and salt. Set aside.

Remove dough from freezer. Roll dough between two pieces of parchment paper into a 12-inch circle. If dough cracks, just push it together.

Remove top sheet of parchment. Turn 9-inch glass pie plate on top of dough and flip over. Peel back parchment and push dough into pie plate. If it cracks just seal the cracks or patch with other pieces of dough.

Fold over the overhanging dough to create an even rim around the pie. Using the tines of the fork, go around the pie rim to make a design. Poke bottom of crust with fork, 4 or 5 times.

Pour filling into crust. Bake in preheated 425° F oven for 15 minutes.  After 5 minutes at that high temperature, place foil around the edge of the pie to keep it from getting too brown before the center is set. Reduce temperature to 350° F; bake for 30 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Yields 10 servings.

Nutrition Information per Slice:

220 cals – 3 grams sat fat – 26 grams carb – 3 grams fiber – 11 grams sugar – 6 grams protein


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