You may be tempted by delicious-looking junk food brought in to work by your colleagues over the festive season, but Christmas party food doesn’t have to be calorific. Here, we suggest a few healthier recipes you may want to try this Christmas that are low in calories, but high in festive fun!
- 1 lb large strawberries
- 1 (8 ounce) package cream cheese, softened (use Light cream cheese)
- 3-4 tablespoons powdered sugar (we used a natural sugar substitute instead)
- 1 teaspoon vanilla extract
- A couple of raisins for eyes
- Rinse the strawberries and cut around the top of the strawberry. Remove the top, (enough for a hat). Try to scoop out enough of the pulp of the hat so that it will fit over the filling. Scoop out most of the insides of the strawberry with a paring knife, if necessary – some of them are hollow already. Prep all of the strawberries and set aside.
- In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or Ziploc with the corner snipped off. Fill the strawberries with cheesecake mixture.
- Once strawberries are filled, top with the ‘hats’ and cut up the raisins and stick them on to make little eyes. Decorate according to photo.
- If not serving immediately, refrigerate until serving.
Christmas tree fruit kebabs
- Large pineapple
- Cocktail sticks (you’ll need lots of these)
- Assorted fresh fruit (we used grapes, strawberries and melon)
- To make the tree trunk, remove the top and cut 1 inch off of the bottom of a large pineapple, then peel it. You might want to make the top slightly thinner than the bottom, to give it more of a ‘tree trunk’ look.
- On the cocktail sticks, thread three to four pieces of assorted fresh fruits.
- Starting at the bottom, insert the cocktail sticks into the pineapple at a slight angle. Top the tree with skewered slices of fruit. After the branches are eaten, don’t forget to slice up the tree trunk.
Christmas cucumber cups
- 6 medium cucumbers
- 1 (8-ounce) container red pepper hummus
- 1(8-ounce) container lemon hummus
- Chopped chives for garnish
- If you have time, you can create decorative stripes on the sides of the cucumbers using a vegetable peeler (for wide stripes) or a citrus zester (for thin stripes).
- Cut the cucumbers crosswise into 3/4-inch-thick rounds. Using a teaspoon or melon baller, scoop out the seeds to form a well, about 1/3 inch deep, in each slice.
- Spoon about 1/2 tablespoon of the red pepper hummus into the wells of half of the cucumber cups, mounding it slightly. (For a fancier look, we piped it using a icing piping bag with a star tip – it’s a messy job though, so make sure you do it on a surface that you can easily clean afterwards!) Repeat the process with the lemon hummus and the remaining cups.
- Sprinkle all with chopped chives. Serves 20 (makes about 64 cups).