COOKING WITH SUZI

by Suzi Castle

The holiday season is approaching and it's the time of year when Americans are most likely to gain weight. However, if you choose low-fat versions of your favorite holiday recipes, you won't have to worry as much about gaining weight. Make plans now to serve your family and friends a delicious, healthful Thanksgiving dinner they will love! Enjoy these traditional favorites!

Roast Turkey Breast with Herb Stuffing

2 lbs. whole, boned turkey breast
1 cup chopped fresh parsley
2 tsp. dried tyme leaves
1 tsp. Morton Lite Salt Mixture
1/8 tsp. freshly ground pepper
1 cup grated fat-free mozzarella cheese
2 ounces lean ham, chopped
1 cup white wine
2 tbsp. cornstarch
1 cups water
1 package (1 teaspoon) chicken bouillon granules

Lay three clean cotton strings, each about 24 inches long, across a large roasting pan sprayed with nonstick spray. Set turkey breast, skin side down, over strings. Sprinkle turkey with parsley, thyme, Morton Lite Salt Mixture, pepper, cheese and ham. Shape turkey breast into a roll and tie with strings. Turn roast over, so that skin side is up. Insert thermometer into center. Bake in a preheated 325 degree oven for 1 to 1.5 hours or until thermometer reads 170 degrees. Place on a serving platter and keep warm for 10 minutes. Mix wine with cornstarch, water and chicken bouillon granules. Add to pan drippings.

Cook over medium-high heat, stirring constantly, until thickened. Pour sauce into serving bowl for spooning over slices of meat. Serves 10.

Per serving: 133 cal. (6% from fat); 25g protein; 0.96g fat (0.3g sat.); 2.16g carbo.; 319mg sodium; 59mg chol.; 0.05g fiber. Exchanges: 3 lean meat. Add 2 fat exchanges to meal plan.

Cranberry Sauce

1 package (12 oz.) cranberries, fresh or frozen
1 cup water Sugar substitute equal to 1 cup sugar (i.e., 36 packets Equal)

In a saucepan, simmer cranberries with water over medium heat for 10 minutes, until skins begin to pop. Remove from heat. Stir in sugar substitute. Serve chilled.

Makes 15 servings (2 tablespoons per serving).

Per serving: 17 cal. (2% from fat); 0.06g protein; 0.03g fat (0g sat.); 4.3g carbo.; 0.17mg sodium; 0mg chol.; 1.38g fiber. Exchanges: Free for 1 serving.

Lite Pumpkin Pie

Serve with a dollop of lite whipped topping.

2 cups canned pumpkin
2 cups water
1 cup low-fat (2% fat) milk powder (equal to 4 cups low-fat milk)
2 eggs
Sugar substitute equal to � cup brown sugar (i.e., � cup Brown SugarTwin)
1 teaspoon Morton Lite Salt Mixture
1 teaspoon ground cinnamon
1 teaspoon each: ground ginger, nutmeg and allspice
1 teaspoon ground cloves

Mix all ingredients. Pour into a 9-inch glass pie pan sprayed with nonstick spray. Bake in a preheated 350 degree oven for 1 hour, or until knife inserted in center of pie comes out clean. Serves 6.

Per serving: 114 cal. (23% from fat); 8.3g protein;

2.9g fat (1.3g sat.); 14.6g carbo.; 203mg sodium; 76mg chol.; 1g fiber. Exchanges: 1 vegetable, � low-fat milk.

Suzi Castle's "Deliciously Healthy Favorite Foods Cookbook" is available now in (or can be ordered at) most bookstores or by calling 1-800-444-2524. For an autographed copy, please send a check or money order to Health Cookbooks, Rt. 4, Box 208, Porterville, CA 93257 ($14.95 + $3.95 S&H).