Low-Fat Holiday Eggnog

Want to serve something festive that won't have you looking as pudgy as Santa in the New Year? P90X nutritionist Carrie Wiatt's twist on this holiday favorite has a great carb-protein-fat ratio that'll help you stay healthier for the holidays.

• 4 cups skim milk
• 1-1/2 cups evaporated skim milk
• 4 eggs
• 1/2 cup sugar
• 1 tsp. vanilla extract
• Ground nutmeg (to taste)

Chill 3/4 cup of the evaporated milk in the freezer for 30 minutes (to make it easier to whip). In a saucepan over medium heat, whisk together skim milk, remaining 3/4 cup evaporated milk, eggs, and sugar. Rinse whisk in hot water to ensure that no bacteria from the egg remain. Using a wooden spoon, stir mixture on stove constantly for 10 minutes until slightly thickened. (Do NOT boil.) Remove pan from heat; transfer mixture to a large bowl and let cool for several minutes. Place chilled evaporated milk and vanilla in a small bowl and whisk together until slightly thickened. (If you prefer, you can substitute 1/2 cup of rum or brandy for vanilla.) Add contents of this bowl to egg mixture and whisk for a few more minutes, until frothy. Refrigerate for 4 to 24 hours. If eggs begin to coagulate, strain mixture to remove solids. Top with ground nutmeg before serving. Makes 12 servings.

Preparation Time: 20 minutes (mixing), 30 minutes (prechilling), 4 hours to 24 hours (chilling)

Calories 73, Protein 6g, Carbs 7g,  Fat 2g, Saturated Fat 1g

For more recipes like this, go to Beach Body

Chocolate Fruit and Nut Bark

This one is for all my chocolate fans...a feel good, good for you fix!

Prep: 5 minutes  Chill: 10 minutes

Makes: about 10 servings

Bark should be kept in an airtight container in the fridge or a cool room. It will keep for up to 3 weeks.

3/4 cup dried cherries

1/2 cup unsalted pistachios

1/4 cup chopped crystalized ginger

7 ounces dark chocolate (60-70% cocoa solids), chopped into chunks

Directions:

1. Combine cherries, pistachios and ginger in medium bowl, mixing well. Line baking sheet with heavy-duty foil; chill pan.

2. Place chocolate in a double boiler or a heatproof bowl; cook over simmering water until chocolate is melted, stirring frequently (about 5 minutes). Stir in half of fruit mixture; spread onto prepared pan. Using a rubber spatula, spread chocolate mixture evenly into an 11x9-inch rectangle. Immediately sprinkly remaining fruit mixture evenly over top of the chocolate mixture; chill (about 10 minutes).

3. Break into 10 (3-inch) pieces; serve.

Serving Size: 1 piece. Calories 189, Fat 9g (sat 4g, mono 4g, poly 1g); Cholesterol 25g; Sugars 18g; Fiber 3g; Iron 1mg; Sodium 21mg; Calcium 17mg

Recipe from Health Magazine, December 2010 issue