Thanksgiving is a time of celebration, gratitude, and of course, delicious food! While the traditional Thanksgiving feast often features rich and heavy dishes, there’s no need to compromise your health or waistline during the holidays.
This year, we’re excited to share over 50 low-fat Thanksgiving dinner recipes that don’t skimp on flavor or festivity.
Whether you’re preparing a feast for family or a smaller gathering, these dishes will provide a delightful balance of taste and nutrition.
From savory mains to delectable sides and desserts, you’ll find options that cater to every palate and dietary preference.
Get ready to impress your guests with an array of healthy and satisfying meals that allow you to enjoy the holiday without the guilt!
50+ Irresistible Thanksgiving Low Fat Dinner Recipes for a Wholesome Holiday
With these 50+ low-fat Thanksgiving dinner recipes, you can enjoy a delicious holiday meal that prioritizes your health and well-being.
Thanksgiving is about coming together with loved ones and sharing good food, and these recipes offer a perfect blend of flavors that will please everyone at the table.
So, embrace the spirit of gratitude and indulge in these healthy alternatives that will leave you feeling satisfied and energized.
This Thanksgiving, let’s celebrate with food that nourishes both body and soul, proving that healthy eating can be just as festive and enjoyable as traditional fare.
Herb-Roasted Turkey Breast
This Herb-Roasted Turkey Breast is a flavorful and low-fat option that will impress your guests. The turkey is seasoned with a blend of fresh herbs and spices, ensuring that every bite is juicy and aromatic. By opting for turkey breast instead of a whole turkey, you reduce the fat content while still enjoying a classic Thanksgiving dish.
Ingredients:
- 4 lbs turkey breast, skinless
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh sage, chopped
- 4 garlic cloves, minced
- Salt and pepper to taste
- 1 cup low-sodium chicken broth
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Herb Mixture: In a small bowl, combine the olive oil, rosemary, thyme, sage, garlic, salt, and pepper. Mix well to create a paste.
- Season the Turkey: Rub the herb mixture all over the turkey breast, ensuring it is evenly coated.
- Roast the Turkey: Place the turkey breast in a roasting pan and pour the chicken broth into the bottom of the pan. Roast in the preheated oven for about 1.5 hours or until the internal temperature reaches 165°F (75°C). Baste the turkey with the broth every 30 minutes for extra moisture.
- Rest and Slice: Once done, let the turkey rest for 10-15 minutes before slicing to allow the juices to redistribute.
This Herb-Roasted Turkey Breast is a guilt-free addition to your Thanksgiving table. It’s succulent, fragrant, and will satisfy both traditionalists and health-conscious diners alike. Pair it with your favorite low-fat sides for a complete meal that doesn’t compromise on flavor.
Quinoa Stuffed Bell Peppers
These Quinoa Stuffed Bell Peppers are not only low in fat but also packed with nutrients. Quinoa, a complete protein, provides a hearty filling, while the colorful bell peppers add visual appeal and extra vitamins. This dish is perfect for those looking for a vegetarian option during Thanksgiving, offering a healthy and satisfying alternative to heavier fare.
Ingredients:
- 4 large bell peppers (any color)
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn, frozen or canned
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ cup diced tomatoes (fresh or canned)
- Fresh cilantro for garnish
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Cook Quinoa: In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the liquid is absorbed and the quinoa is fluffy.
- Prepare the Filling: In a large mixing bowl, combine the cooked quinoa, black beans, corn, cumin, chili powder, salt, and diced tomatoes. Mix well.
- Stuff the Peppers: Cut the tops off the bell peppers and remove the seeds. Stuff each pepper with the quinoa mixture, pressing down lightly to pack it in.
- Bake: Place the stuffed peppers in a baking dish with a bit of water at the bottom to help them steam. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender.
- Garnish: Remove from the oven and garnish with fresh cilantro before serving.
These Quinoa Stuffed Bell Peppers make for a vibrant and nutritious centerpiece on your Thanksgiving table. They’re not only low in fat but also high in flavor and color, ensuring that everyone leaves satisfied. Plus, they’re easy to prepare ahead of time, allowing you to focus on enjoying the holiday with your loved ones.
Pumpkin Soup with Ginger and Coconut Milk
This Pumpkin Soup with Ginger and Coconut Milk is a delightful low-fat option that brings warmth and comfort to your Thanksgiving dinner. The pumpkin provides a rich, creamy texture without the need for heavy cream, while ginger adds a spicy kick. This soup is not only low in fat but also brimming with vitamins, making it a healthy start to your holiday meal.
Ingredients:
- 4 cups pumpkin puree (fresh or canned)
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 4 cups vegetable broth
- 1 can (13.5 oz) light coconut milk
- 1 teaspoon salt
- ½ teaspoon pepper
- Fresh cilantro or pumpkin seeds for garnish
Instructions:
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the onion and sauté for about 5 minutes until soft. Add the garlic and ginger, cooking for an additional minute.
- Add Pumpkin and Broth: Stir in the pumpkin puree and vegetable broth. Bring the mixture to a simmer and cook for about 15 minutes, allowing the flavors to meld.
- Blend the Soup: Using an immersion blender or a regular blender, puree the soup until smooth.
- Add Coconut Milk: Return the soup to the pot and stir in the coconut milk. Season with salt and pepper, and heat through until warmed.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro or pumpkin seeds.
This Pumpkin Soup with Ginger and Coconut Milk is a cozy and delicious addition to your Thanksgiving feast. Its creamy texture and spicy notes make it an elegant starter that’s light yet fulfilling. This soup embodies the essence of fall and provides a heartwarming experience without the extra calories, ensuring you can enjoy your meal without any guilt.
Garlic Mashed Cauliflower
This Garlic Mashed Cauliflower is a fantastic low-fat alternative to traditional mashed potatoes. Cauliflower is lower in calories and carbs, yet still delivers a creamy texture that’s perfect for any Thanksgiving plate. The addition of garlic enhances the flavor, making it a deliciously satisfying side dish that pairs well with turkey and gravy.
Ingredients:
- 1 large head of cauliflower, chopped into florets
- 4 cloves garlic, peeled
- 1 tablespoon olive oil
- ½ cup low-sodium vegetable broth
- Salt and pepper to taste
- Fresh chives or parsley for garnish
Instructions:
- Steam the Cauliflower: In a large pot, steam the cauliflower florets and garlic cloves over boiling water for about 10-12 minutes, or until they are tender.
- Blend the Ingredients: Transfer the steamed cauliflower and garlic to a food processor. Add the olive oil and vegetable broth. Blend until smooth and creamy.
- Season: Taste and season with salt and pepper to your liking. If the mixture is too thick, add a little more vegetable broth until you reach your desired consistency.
- Serve: Transfer the mashed cauliflower to a serving bowl and garnish with fresh chives or parsley.
Garlic Mashed Cauliflower is a light and flavorful alternative that everyone at your Thanksgiving table will love. This dish is not only creamy and delicious but also packed with nutrients. It’s a great way to enjoy a classic comfort food without the extra calories, allowing you to indulge in your holiday favorites guilt-free.
Balsamic Roasted Brussels Sprouts and Carrots
This Balsamic Roasted Brussels Sprouts and Carrots dish adds a delightful crunch and flavor to your Thanksgiving spread. The combination of Brussels sprouts and carrots tossed in balsamic vinegar creates a sweet and tangy glaze that caramelizes beautifully in the oven. This low-fat side dish is not only colorful but also rich in vitamins and minerals.
Ingredients:
- 1 lb Brussels sprouts, halved
- 2 cups carrots, sliced into thin rounds
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon dried thyme
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Vegetables: In a large mixing bowl, combine the Brussels sprouts and carrots. Drizzle with olive oil and balsamic vinegar, then sprinkle with salt, pepper, and thyme. Toss until the vegetables are well coated.
- Roast the Vegetables: Spread the mixture evenly on a baking sheet in a single layer. Roast for 20-25 minutes, stirring halfway through, until the vegetables are tender and caramelized.
- Serve: Transfer the roasted vegetables to a serving platter and enjoy warm.
Balsamic Roasted Brussels Sprouts and Carrots bring vibrant colors and flavors to your Thanksgiving meal. This low-fat dish is easy to prepare and offers a healthy balance of sweet and savory flavors. It’s a great way to incorporate more vegetables into your holiday spread, ensuring that your feast is both delicious and nutritious.
Apple and Cranberry Chutney
This Apple and Cranberry Chutney is a fantastic low-fat alternative to traditional sugary sauces. The combination of tart cranberries and sweet apples creates a vibrant condiment that complements turkey beautifully. Packed with antioxidants and fiber, this chutney is a healthy way to add flavor to your Thanksgiving plate without the excess calories.
Ingredients:
- 2 cups fresh cranberries
- 2 medium apples, peeled, cored, and diced
- ½ cup onion, finely chopped
- 1 cup apple cider
- ½ cup brown sugar (or a sugar substitute)
- 1 teaspoon ground cinnamon
- ½ teaspoon allspice
- Salt to taste
Instructions:
- Combine Ingredients: In a medium saucepan, combine the cranberries, diced apples, chopped onion, apple cider, brown sugar, cinnamon, allspice, and a pinch of salt.
- Cook the Chutney: Bring the mixture to a boil over medium heat, then reduce to a simmer. Cook for about 20-25 minutes, stirring occasionally, until the cranberries burst and the chutney thickens.
- Cool and Serve: Remove from heat and allow to cool slightly before serving. This chutney can be served warm or at room temperature.
Apple and Cranberry Chutney is a delightful addition to your Thanksgiving spread that enhances the flavors of your main dish without added fats or heavy sugars. This fresh, tangy condiment is a great way to enjoy seasonal fruits while keeping your meal light and healthy. Your guests will appreciate this zesty alternative to traditional sauces, making it a standout side dish at your holiday gathering.
Sweet Potato and Black Bean Salad
This Sweet Potato and Black Bean Salad is a hearty and nutritious dish that can serve as a vibrant side or even a light main course. The sweetness of roasted sweet potatoes pairs beautifully with the protein-rich black beans, while the dressing adds a zesty kick. This salad is not only low in fat but also packed with vitamins, fiber, and antioxidants, making it a perfect addition to your Thanksgiving feast.
Ingredients:
- 2 large sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, rinsed and drained
- 1 red bell pepper, diced
- ½ cup red onion, finely chopped
- ½ cup corn, frozen or canned
- 1 tablespoon olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Roast the Sweet Potatoes: Spread the diced sweet potatoes on a baking sheet and drizzle with olive oil, salt, and pepper. Roast for about 25-30 minutes, or until tender and slightly caramelized.
- Prepare the Salad: In a large bowl, combine the roasted sweet potatoes, black beans, bell pepper, red onion, and corn.
- Make the Dressing: In a small bowl, whisk together the lime juice, cumin, chili powder, and a pinch of salt and pepper. Pour the dressing over the salad and toss gently to combine.
- Serve: Garnish with fresh cilantro before serving.
This Sweet Potato and Black Bean Salad is a colorful and nutrient-packed dish that adds a festive touch to your Thanksgiving table. The combination of sweet and savory flavors is sure to delight your guests, while its low-fat profile keeps it a healthy option. This salad can be prepared ahead of time and served chilled or at room temperature, making it a convenient choice for your holiday meal.
Herbed Quinoa Pilaf
This Herbed Quinoa Pilaf is a fragrant and wholesome side dish that brings a nutritious element to your Thanksgiving feast. Quinoa is a complete protein, providing essential amino acids while being low in fat. Tossed with fresh herbs and vegetables, this pilaf is not only tasty but also visually appealing, making it a delightful addition to your holiday spread.
Ingredients:
- 1 cup quinoa, rinsed
- 2 cups low-sodium vegetable broth
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup chopped onion
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
- Lemon wedges for serving
Instructions:
- Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the liquid is absorbed and the quinoa is fluffy.
- Sauté the Vegetables: In a large skillet, heat a small amount of olive oil over medium heat. Add the carrots, celery, and onion, sautéing until softened (about 5-7 minutes). Add the garlic and cook for an additional minute.
- Combine Ingredients: Fluff the cooked quinoa with a fork and add it to the skillet with the sautéed vegetables. Stir in the fresh herbs and season with salt and pepper to taste.
- Serve: Serve warm with lemon wedges for squeezing over the pilaf.
This Herbed Quinoa Pilaf is a delightful way to incorporate grains into your Thanksgiving meal. Its aromatic herbs and vibrant vegetables create a flavorful side dish that complements the richness of traditional holiday fare. Low in fat and high in nutrients, this pilaf is sure to be a hit with health-conscious guests while still being satisfying and delicious.
Cranberry and Orange Relish
This Cranberry and Orange Relish is a refreshing and tangy accompaniment to your Thanksgiving turkey. Unlike traditional cranberry sauce, which can be high in sugar, this relish is made with fresh ingredients and is naturally low in fat. The bright flavors of cranberries and oranges enhance the richness of the turkey and other side dishes, adding a festive touch to your holiday spread.
Ingredients:
- 12 oz fresh cranberries
- 1 large orange, peeled and quartered
- ½ cup honey or maple syrup (adjust to taste)
- 1 teaspoon grated orange zest
- 1/2 teaspoon ground cinnamon
- 1/4 cup chopped walnuts (optional)
Instructions:
- Prepare the Ingredients: In a food processor, combine the cranberries, orange quarters, honey (or maple syrup), orange zest, and ground cinnamon.
- Pulse to Combine: Pulse the mixture until it reaches your desired consistency. You can leave it chunky or blend it until smooth.
- Add Walnuts: If using, stir in the chopped walnuts for added crunch.
- Chill: Transfer the relish to a bowl and refrigerate for at least 1 hour to allow the flavors to meld.
This Cranberry and Orange Relish is a bright and zesty addition to your Thanksgiving dinner that will leave your guests wanting more. Its fresh ingredients and low-fat profile make it a guilt-free choice, providing the perfect balance of sweet and tart flavors to complement your holiday meal. This relish is not only easy to prepare but also a wonderful way to highlight seasonal ingredients, making it a must-have on your Thanksgiving table.
Lemon Garlic Roasted Turkey Breast
This Lemon Garlic Roasted Turkey Breast is a flavorful and low-fat alternative to traditional roasted turkey. The zesty marinade infuses the turkey with a bright, tangy flavor while keeping the meat juicy and tender. This dish is perfect for smaller gatherings or as a lighter option for your Thanksgiving feast. With its impressive presentation and delightful taste, this turkey breast will surely be the centerpiece of your holiday table.
Ingredients:
- 1 boneless turkey breast (about 3-4 lbs)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Juice and zest of 1 lemon
- 1 teaspoon dried thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
Instructions:
- Prepare the Marinade: In a small bowl, whisk together olive oil, minced garlic, lemon juice, lemon zest, thyme, rosemary, salt, and pepper.
- Marinate the Turkey: Place the turkey breast in a large resealable bag or a shallow dish. Pour the marinade over the turkey, ensuring it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours or overnight for best flavor.
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Roast the Turkey: Place the marinated turkey breast on a roasting pan. Roast for about 1.5 hours, or until the internal temperature reaches 165°F (74°C). Let it rest for 10-15 minutes before slicing.
- Serve: Slice the turkey breast and serve with your favorite low-fat sides.
This Lemon Garlic Roasted Turkey Breast is a delightful way to enjoy a classic Thanksgiving dish without the extra fat. The fresh flavors of lemon and herbs not only enhance the turkey but also create a beautifully moist and tender result. This dish is simple to prepare and will impress your guests with its aromatic taste and lovely presentation, making it a perfect addition to your holiday menu.
Spiced Butternut Squash Soup
This Spiced Butternut Squash Soup is a warm, comforting, and low-fat dish that is perfect for Thanksgiving. The natural sweetness of the butternut squash is complemented by warming spices, creating a rich and creamy soup without the added calories of cream. This soup is not only easy to make but also a nutritious starter that will delight your guests and warm their hearts.
Ingredients:
- 1 large butternut squash, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- ½ teaspoon cinnamon
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh cilantro or pumpkin seeds for garnish
Instructions:
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
- Cook the Squash: Add the diced butternut squash, vegetable broth, cumin, ginger, cinnamon, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the squash is tender.
- Blend the Soup: Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy.
- Serve: Garnish with fresh cilantro or pumpkin seeds before serving.
This Spiced Butternut Squash Soup is a delightful way to start your Thanksgiving meal. It’s creamy, comforting, and packed with flavor, making it a perfect fit for the season. The warm spices and natural sweetness of the squash create a cozy atmosphere, while its low-fat profile keeps it healthy and light. Your guests will appreciate this delicious soup, making it an essential part of your Thanksgiving spread.
Roasted Beet and Arugula Salad
This Roasted Beet and Arugula Salad is a colorful and nutritious addition to your Thanksgiving dinner. The earthy sweetness of roasted beets pairs perfectly with the peppery arugula and a light vinaigrette, creating a refreshing and low-fat salad that balances the richness of traditional holiday dishes. This salad is not only vibrant but also packed with vitamins and minerals, making it a fantastic choice for health-conscious guests.
Ingredients:
- 3 medium beets, scrubbed and trimmed
- 4 cups arugula
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- ¼ cup crumbled feta cheese (optional)
- ¼ cup walnuts, toasted (optional)
Instructions:
- Roast the Beets: Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes, or until tender. Let cool, then peel and slice into wedges.
- Prepare the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.
- Assemble the Salad: In a large bowl, combine the roasted beet wedges with arugula. Drizzle with the dressing and toss gently to combine.
- Serve: Top with crumbled feta cheese and toasted walnuts if desired.
This Roasted Beet and Arugula Salad is a delightful way to incorporate fresh and seasonal ingredients into your Thanksgiving dinner. The combination of earthy beets and peppery arugula creates a beautiful contrast of flavors and textures. It’s a low-fat salad that adds a burst of color and nutrition to your holiday table, making it an appealing and healthy choice for all your guests.
Garlic Herb Mashed Cauliflower
Garlic Herb Mashed Cauliflower is a fantastic low-fat alternative to traditional mashed potatoes. This dish offers the same creamy texture and comforting flavor but with significantly fewer calories and carbohydrates. The addition of garlic and fresh herbs elevates the taste, making it a flavorful and healthy side that pairs beautifully with your Thanksgiving turkey or other main dishes.
Ingredients:
- 1 large head of cauliflower, cut into florets
- 3 cloves garlic, minced
- 2 tablespoons low-fat cream cheese or Greek yogurt
- 1 tablespoon olive oil
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- Salt and pepper to taste
- Fresh chives for garnish
Instructions:
- Steam the Cauliflower: In a large pot, steam the cauliflower florets over boiling water until tender, about 10-15 minutes.
- Sauté the Garlic: In a small skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
- Mash the Cauliflower: Drain the steamed cauliflower and transfer it to a food processor. Add the sautéed garlic, cream cheese (or Greek yogurt), thyme, rosemary, salt, and pepper. Blend until smooth and creamy.
- Serve: Transfer the mashed cauliflower to a serving bowl and garnish with fresh chives before serving.
Garlic Herb Mashed Cauliflower is a creamy, flavorful side dish that is a delightful alternative to traditional mashed potatoes. With its low-fat profile and fresh herb flavors, it adds a nutritious touch to your Thanksgiving dinner. This dish is not only simple to prepare but also a great way to sneak in more vegetables, making it a crowd-pleaser that everyone will enjoy.
Savory Stuffed Acorn Squash
Savory Stuffed Acorn Squash is a visually stunning and delicious dish that showcases seasonal ingredients while remaining low in fat. The acorn squash serves as a natural bowl, filled with a savory mixture of quinoa, cranberries, nuts, and spices. This dish is not only nutritious but also packed with flavor, making it a perfect centerpiece for your Thanksgiving table.
Ingredients:
- 2 acorn squashes, halved and seeds removed
- 1 cup cooked quinoa
- ½ cup dried cranberries
- ¼ cup walnuts or pecans, chopped
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 tablespoon maple syrup (optional)
- Salt and pepper to taste
- Olive oil for drizzling
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Squash: Place the acorn squash halves cut-side up on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 30-35 minutes, or until tender.
- Make the Filling: In a large bowl, combine the cooked quinoa, dried cranberries, chopped nuts, cinnamon, nutmeg, maple syrup (if using), salt, and pepper. Mix well.
- Stuff the Squash: Once the squash is cooked, remove it from the oven and carefully fill each half with the quinoa mixture. Return to the oven for an additional 10-15 minutes to warm the filling.
- Serve: Serve the stuffed acorn squash warm, garnished with additional nuts or herbs if desired.
Savory Stuffed Acorn Squash is a deliciously festive dish that showcases the flavors of fall while providing a low-fat option for your Thanksgiving dinner. The combination of quinoa, cranberries, and nuts offers a delightful mix of textures and tastes that will leave your guests satisfied and impressed. This dish not only looks beautiful on the table but also serves as a wholesome choice that celebrates the season’s bounty.
Cinnamon Apple Crisp
This Cinnamon Apple Crisp is a delightful dessert that celebrates the flavors of autumn while keeping it low in fat. Made with fresh apples and a light oat topping, this crisp is sweetened with a touch of honey or maple syrup, making it a guilt-free indulgence. This dish is a fantastic way to end your Thanksgiving meal, providing a comforting and flavorful treat that everyone will love.
Ingredients:
- 4 cups sliced apples (such as Granny Smith or Honeycrisp)
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- ½ cup rolled oats
- ¼ cup almond flour (or whole wheat flour)
- 2 tablespoons honey or maple syrup
- 1 tablespoon coconut oil or unsalted butter, melted
- Pinch of salt
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Apples: In a large bowl, toss the sliced apples with lemon juice, cinnamon, and a pinch of salt. Spread the apple mixture in an even layer in a baking dish.
- Make the Crisp Topping: In a separate bowl, combine rolled oats, almond flour, honey (or maple syrup), melted coconut oil (or butter), and a pinch of salt. Mix until crumbly.
- Assemble the Crisp: Evenly sprinkle the topping over the apple mixture in the baking dish.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the apples are tender and the topping is golden brown.
- Serve: Allow to cool slightly before serving. Enjoy warm, possibly with a scoop of low-fat vanilla yogurt or ice cream.
This Cinnamon Apple Crisp is the perfect way to finish your Thanksgiving meal on a sweet note. With its warm and comforting flavors, this dessert is not only satisfying but also offers a healthier alternative to traditional desserts. The combination of fresh apples and a light oat topping makes it a delicious and nutritious treat that will delight your guests while keeping your holiday low in fat.
Note: More recipes are coming soon!
