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If you're feeling guilty about tucking into your favourite festive treats such as mince pies and eggnog then you've love these two recipes, which are much healthier versions of these Christmas classics.
A regular mince pie can cost you as many as 400 calories, topped off with a dollop of fresh cream and you could be on your way to 500 calories. Here is a very quick and easy but tasty low calorie idea for 150 calories.
225g plain flour
50g ground almonds
1 orange - zest only
50g caster sugar
1 egg yolk
1 egg white
Caster sugar - for dusting
Icing sugar - for dusting
1. Place flour, almonds, butter, sugar and orange zest in a food processor and blend until it looks like breadcrumbs. Remove from processor and add one egg yolk and a teaspoon of cold water - mix by hand to form a dough. Wrap in cling film and place in the fridge for around 30 minutes.
2. Preheat the oven to 200C/Gas mark 6. Roll dough out thinly, then using an 8cm plain round cutter, cut out 18 circles. Place circles in a bun tin, each circle should slightly over lap the bun hole. Pinch the edges of each circle above the level of each hole with your fingers to give shape to the pie base.
3. Place a good heaped teaspoon of mincemeat in each pastry circle. Re-roll the remaining pastry and use to cut out 18 star or holly leaves.
4. Place a star or holly leaf on top of each pie. Brush top and edges with the egg white and sprinkle with caster sugar.
5. Bake the pies for 15 minutes or until they are golden. Allow to cool before transferring to a wire rack.
6. Dust with icing sugar before serving.
A full fat version of eggnog can carry around 350 calories, try our skinny version and save yourself around 230 calories. At just 120 cals per portion you could use it as a special bedtime treat on Christmas Eve.
720ml skimmed milk
1 vanilla pod
2 large eggs
1 tsp Cornflour
Optional extra not included in original calorie count - Whiskey, brandy, bourbon, rum, spiced rum
1. Heat 600ml of milk in a pan.
2. Cut the vanilla pod in half along the length and scrape out the seeds using the tip of a knife. Add the seeds and pod to the milk and simmer over a medium heat.
3. Whisk the eggs and sugar in a separate bowl.
4. Gradually pour the hot vanilla infused milk over the egg mixture about a third at a time - if you rush this stage you will end up with scrambled eggs.
5. Pour the mixture back into the pan used to boil the milk and heat of a medium to low heat stirring continuously and using a wooden spoon (not metal) until the milk and egg mixture begins to thicken.
6. Remove from the heat and add the remaining milk (this will stop the eggs cooking).
7. Remove the vanilla pod and pour into a jug or bowl.
8. Chill until ready to serve, sprinkle each glass with nutmeg
9. For a special treat add your favourite liquor before adding nutmeg.