Low Calorie Thanksgiving Recipes

Thanksgiving is one of those holidays centered around family and food…lots of food!

And while it’s OK to to indulge every now and then, on Thanksgiving it’s easy to overindulge and ruin all your hard work of dieting for the week.

But, that doesn’t mean you have to give up on all the tasty staples of a traditional Thanksgiving dinner.  Instead, enjoy a delicious and healthy alternative!

Here are 15 Thanksgiving inspired recipes that are low in calories and big on taste!

Quick Jump:

  1. Holiday Baked Ham
  2. Low-Carb Pumpkin Casserole
  3. Cauliflower Mashed “Potatoes”
  4. Sugar-free Cocoa Brownies
  5. Low Calorie Pumpkin Pie
  6. Pumpkin Mousse
  7. Apple Schnapple
  8. Pumpkin Smoothie
  9. Low Calorie Cranberry Sauce
  10. Holiday Stuffed Turkey w/Green Bean Casserole
  11. Almond Pumpkin Nog
  12. Almond Hot Chocolate
  13. Winter Wonderland (Alcoholic)
  14. Lime Lyte (Alcoholic)
  15. Turkey And Sweet Potato Wrap (Made With Leftovers)

Low Calorie Thanksgiving Recipes

Low Calorie Thanksgiving Recipes

Holiday Baked Ham

Courtesy of Medi Weightloss Clinics of Fort Worth
Yield: 20 (Serving Size 4 oz)


  • 5 lb Ham, pre-cooked, low sodium
  • 3 1/2 fl. oz. Coca Cola® diet soda
  • 1/4 cup Fresh diced pineapple


  1. Preheat oven to 275 degrees.
  2. Remove any excess fat from ham. Place the ham in a roasting oven bag and put into a baking dish.
  3. Pour the diet soda and diced pineapple over top the ham. Remove as much air as possible and seal bag.
  4. Place a few holes at the top of the bag to release steam while cooking. Bake for 4 to 5 hours.
  5. Pour off excess juice, slice, and serve.

Nutrition Info
Calories: 200; Fat: 9g; Carbs: 1g; Protein: 25g

Low-Carb Pumpkin Casserole

Courtesy of Medi Weightloss Clinics of Fort Worth
Yield: 8 (Serving Size 1⁄2 cup)


  • 15 oz Canned pumpkin
  • 1 Egg
  • 1 Tbsp Splenda® brown sugar
  • 3 Tbsp Soft margarine
  • 1 tsp Pumpkin pie spice
  • 1/8 tsp Salt
  • 1/4 Cup Chopped pecans
  • 1 Tbsp Splenda®
  • 2 oz Vanilla Whey Protein Shake


  1. Preheat oven to 350 degrees.
  2. In a medium bowl, mix the pumpkin, egg, Splenda® brown sugar, 2 Tbsp. of the margarine, pumpkin spice, and salt.
  3. Pour the ingredients into a small casserole dish.
  4. In another bowl combine the pecans, remaining margarine, cinnamon, Splenda®, and Vanilla Whey Protein shake.
  5. Sprinkle over the pumpkin mixture in the casserole dish. 6. Bake for 15 minutes or until topping has set.

Nutrition Info
Calories: 120; Fat: 8g; Carbs: 6g; Protein: 6g

Cauliflower Mashed “Potatoes”

Courtesy of Medi Weightloss Clinics of Fort Worth
Yield: 8 (Serving Size 1⁄2 cup)


  • 8 cups fresh cauliflower florets
  • 1/4 cup Hidden Valley® Light Ranch Dressing
  • 1 thinly sliced green onion


  1. ln a large pan, bring water to a boil; add cauliflower and cook until very tender.
  2. Drain the cauliflower and place in a bowl.
  3. Add the ranch dressing and salt; mash by hand or in a blender until light and fluffy.
  4. Place mixture in a bowl and sprinkle with green onions. Serve warm.

Nutrition Info
Calories: 50; Fat: 2g; Carbs: 8g; Protein: 3g

Sugar-free Cocoa Brownies

Courtesy of Medi Weightloss Clinics of Fort Worth
Yield: 36 (Serving Size 1 brownie)


  • 12 oz Bakers® unsweetened chocolate
  • 1 cup Light butter
  • 1 1/2 cup Splenda®
  • 4 Eggs
  • 4 Egg yolks
  • 1 Tbsp Vanilla extract
  • 6 Tbsp Hershey’s® cocoa


  1. Preheat oven to 350 degrees.
  2. In a saucepan, melt the butter and chocolate together.
  3. Add the Splenda®, eggs, egg yolks, vanilla, and cocoa. Stir until well blended.
  4. Spray a 9 x 13 inch pan with cooking spray and dust with cocoa.
  5. Pour mixture into pan and bake for 50 minutes.

Nutrition Info
Calories: 90; Fat: 8g; Carbs: 5g; Protein: 2g

Low Calorie Pumpkin Pie

Yield: 8 servings


  • 3 egg whites
  • 1 – 15oz can 100% Pure Pumpkin
  • Stevia –  equivalent to 3/4 cup sugar
  • 1/2 cup reduced-fat Bisquick baking mix
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 can (12 ounces) fat-free evaporated milk
  • 1 cup reduced-fat whipped topping


  1. In a large bowl, combine the egg whites, pumpkin, stevia, baking mix, vanilla and spices until smooth. Gradually stir in evaporated milk.
  2. Pour into a 9-inch pie plate coated with cooking spray and bake at 350° for 35-40 minutes or until knife inserted near the center comes out clean.
  3. Let cool, then enjoy!

Nutrition Info
(per serving) Calories: 115, Fat: 2g, Carbs: 18g, Protein: 6g

Pumpkin Mousse

Recipe courtesy of Sunrich Naturals
Yield: 5 servings


  • 1 cup Sunrich SōL Vanilla
  • 1 package Vanilla instant pudding, fat free & sugar free
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Ground ginger
  • 1 cup Pureed pumpkin
  • 1 cup Whipped topping, reduced fat

Combine the pudding mix, cinnamon, and ginger in a large mixing bowl. Add Sunrich SōL Vanilla and pumpkin puree. Whisk for 2 minutes or until the mixture is well combined. Gently stir in 1 cup of the whipped topping. Refrigerate for at least 1 hour before serving.

Nutrition facts
(per serving)Calories 90, Total fat 1 g, Total carbohydrate 18 g, Dietary fiber 2 g, Sugars 6 g, Protein 1 g

Apple Schnapple

A low calorie alternative to traditional apple pie
Recipe courtesy of Beth Aldrich, Author of Real Moms Love To Eat
Yield: 4 servings


  • 1/4 cup dried cranberries or raisins
  • 1/4 cup chopped walnuts
  • 1/4 cup brown sugar
  • 1/4 tsp cinnamon
  • 4 Granny Smith apples


  1. Preheat oven to 350 degrees.
  2. In a small bowl, combine dried fruit, walnuts, sugar and cinnamon.
  3. Core each apple and place in a baking dish.
  4. Spoon one-fourth of the ingredients into each apple.
  5. Bake for 40 minutes or until apples are tender.

Nutrition Info
(per serving): Calories: 287, Fat: 5.5g, Carbs: 57.5g, Protein: 1.7g

Pumpkin Smoothie

Recipe courtesy of Beth Aldrich, Author of Real Moms Love To Eat
Yield: 1 smoothie


  • ½ cup canned pumpkin
  • ½ cup vanilla soy milk
  • ½ cup crushed ice
  • 1 tbsp honey
  • 1 tsp pumpkin pie spice


  1. Blend canned pumpkin, vanilla soy milk, crushed ice, honey, and pumpkin pie spice.
  2. Pour and drink!

Nutrition Info
(per smoothie): Calories: 162, Carbs: 34g, Fat: 2g, Protein: 4.5

Low Calorie Cranberry Sauce

Yield: 9 servings


  • 1 1/2 cup frozen cranberries
  • 1 tsp Stevia sweetener
  • 1 cup cold water


  1. Combine cranberries and water in a saucepan. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
  2. Refrigerate until serving time.

Nutrition Info
(per serving) Calories: 5, Carbs, 1g, Fat: 0g, Protein: 0g

A Complete Thanksgiving Meal

Holiday Stuffed Turkey w/Green Bean Casserole

Recipe courtesy of Produce For Kids
Yield: 4 servings

Stuffed Turkey Ingredients:

  • 1 boneless whole turkey breast
  • ¼ cup onion, chopped
  • ¼ cup mushrooms, sliced
  • 1 cup cooked spinach
  • 1 Tbsp. fresh thyme, roughly chopped
  • 1 Tbsp. fresh parsley, roughly chopped
  • ¼ cup celery, sliced
  • ⅛ cup cashews, roughly chopped
  • 1 Tbsp. olive oil

Green Bean Casserole Ingredients:

  • 1 lb. fresh green beans, washed, ends trimmed
  • 2 Tbsp. unsalted butter
  • 2 cloves garlic, minced
  • 2 green onions, chopped the whole length
  • ⅛ tsp. salt
  • 1/16 tsp. black pepper
  • ½ cup half-and-half
  • ¼ cup sliced almonds, toasted until golden (for garnish)


Stuffed Turkey:

1. Preheat oven to 350ºF.
2. Heat olive oil in pan over medium-high heat, cook onions, spinach,
mushrooms, thyme, parsley, celery and cashews for 3 minutes. Remove from
3. Insert knife into side of turkey breast, and create a pocket in the
middle. Stuff breast with cooked mixture.
4. In hot skillet, sear breast until golden brown, then cook in oven
30 – 45 minutes, or until an internal temperature reaches 160ºF.
5. Once cooked, let stand 10 minutes, then slice and serve.

Green Bean Casserole:

1. In large saucepan, boil 2 quarts of water. Add green beans and
cook, uncovered, 4 – 5 minutes or until tender.
2. Heat butter in a skillet. Add garlic and green onion. Cook for 1 –
2 minutes.
3. Add salt, pepper, and cream. Simmer for 7 minutes to reduce cream
4. Toss with green beans and top with toasted sliced almonds.

For a complete meal, serve Holiday Stuffed Turkey with:

  • Green bean casserole
  • ½ cup brown rice
  • ½ cup chopped apple and ½ cup pineapple chunks for fruit salad
  • Glass of 1% milk

Nutrition Info
Total for complete meal: 630 Calories (41% carbohydrate, 29% protein, 30% fat);

Thanksgiving Inspired Non-Alcoholic Drink Recipes

Almond Pumpkin Nog

Recipe courtesy of Blue Diamond Growers


  • 4 cups Almond Breeze® Vanilla
  • 1/4 cup Pumpkin, canned cooked
  • 1/4 tsp Pumpkin Pie spice (McCormick)
  • 2 tbsp Sugar
  • 1/2 tsp Corn starch
  • Pinch Clove, ground

Combine Vanilla Almond Breeze with the pumpkin, spices, sugar, and corn
starch in a blender. Blend on medium/high speed for approximately 30 seconds
until uniform.

Transfer the blender contents to a saucepan and heat on medium/high heat
with constant stirring using a whisk until boiling. Remove the pan from heat
and cool over ice or in the refrigerator with occasional stirring.

Store Nog in a sealed liquid storage container. Serve chilled. Shake before
serving. Makes approximately 8 servings. Refrigerate to preserve.

Almond Hot Chocolate

Recipe courtesy of Blue Diamond Growers


  • 2 cups Almond Breeze® Original
  • 6 ounces bittersweet or semi-sweet chocolate, chopped
  • 1 teaspoon unsweetened cocoa, plus more for garnish
  • 1 teaspoon vanilla extract

Place the chocolate and cocoa in a mixing bowl. Heat Almond Breeze® in a
saucepan. Pour over chocolate and cocoa and whisk well to melt and make
frothy. Stir in vanilla. If available, use a hand blender or hand mixer to
make it even more frothy on top. Pour into mugs and serve immediately.
Dust with cocoa to garnish and serve with Chocolate-Covered Almonds.

Thanksgiving Inspired Alcoholic Drink Recipes

Winter Wonderland

Recipe courtesy of  Voli Light Vodkas

2 oz Voli Espresso Vanilla
½ oz Bailey’s
Shake and Strain

Approx: 150 Calories

Lime Lyte

Recipe courtesy of  Voli Light Vodkas

  • 1 1/2 oz Voli Lyte
  • Splash of club soda
  • Squeeze 2 Fresh lime

Approx: 74 calories

A Creative And Delicious Recipe for All Those Leftovers

Turkey and Sweet Potato Wrap

Recipe created by Chef Priscila Satkoff, chef/owner of Salpicón, Chicago, on behalf of 3-Every-Day(tm) of Dairy.
Source: http://dairyspot.com/turkey-and-sweet-potato-wrap
Yield:  8 servings


  • 1 medium onion, finely chopped
  • 1 medium sweet potato, peeled and cut into 1/2-inch pieces
  • 1 (14-ounce) can low-sodium, reduced-fat chicken broth
  • 2 tablespoons diced celery
  • 1/2 teaspoon salt, optional
  • 1/2 teaspoon sage
  • 1/8 teaspoon pepper
  • 2 cups boneless cooked turkey, cubed
  • 3/4 cup dry stuffing mix
  • 8 (10-inch) whole wheat tortillas
  • 2 cups shredded reduced-fat Cheddar cheese
  • Sliced jalapeño peppers, for garnish (optional)


  1. In a large saucepan, place onion, sweet potato, chicken broth, celery, salt, sage and pepper. Bring to a simmer, over medium-low heat, and cook 10 minutes or until vegetables are softened.
  2. Stir turkey and stuffing mix into vegetable mixture and heat 5 minutes, stirring frequently or until heated through and mixture has thickened.
  3. Heat 1 tortilla in a dry skillet over medium heat; sprinkle with 1/4 cup of cheese and top with 1/2 cup of the filling. Allow cheese to melt for 10 seconds and remove from skillet. Fold in two opposite edges of tortilla one inch each and roll up. Repeat with remaining tortillas. Place seam side down on serving plate. Top with sliced jalapeño peppers, if desired.

Nutrition Info
(per serving) Calories: 330, Fat: 7 g, Protein: 26 g, Carbohydrates: 51 g, Dietary Fiber: 5

Check out our low calorie recipe section for more ideas!

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