Alternatives That Cut Sugar and Fats but Not Rich Taste

Having your cake and eating it too is not an impossibility during the holidays with the help of some butter, dairy and sugar alternatives.

Butter-flavored seasoning, low-fat evaporated milk and dairy products and sugar substitutes allow holiday diners to take part in the festivities without compromising their diets.

This Vegetable Wreath can be the centerpiece of the holiday menu. It boasts all the components of the traditional feast--rich taste, colorful food combinations and imaginative presentation--but it is extremely low in fat and cholesterol.

Mashed potatoes provide the wreath’s nutritious base. It is ornamented with an array of steamed vegetables. Classic hollandaise is slenderized to serve as an accompaniment.

For more holiday indulgences with fewer calories, try sinfully rich Mocha Mousse, Pumpkin Pie and Berry Tart, all designed to satisfy a sweet tooth but without the guilt.

VEGETABLE WREATH

8 medium potatoes, peeled

Nonfat milk

Salt, white pepper

Butter-flavored seasoning

8 cups cut-up broccoli, cauliflower, mushrooms, baby carrots, artichoke hearts, asparagus and radishes

Mollandaise Sauce

Boil potatoes until tender. Mash with enough milk to moisten, then season to taste with salt and pepper. Add 4 teaspoons butter-flavored seasoning. Cover and set aside.

Steam vegetables over boiling water or in microwave. Drain, sprinkle with butter-flavored seasoning and cover.

To assemble wreath, make base of potatoes on serving platter in shape of wreath. Arrange steamed vegetables on base, alternating colors and shapes. Garnish with dill and serve with Mollandaise Sauce. Makes 8 servings.

Mollandaise Sauce

1 tablespoon tapioca

1/2 cup water

2 tablespoons low-fat, low-sodium ricotta cheese

2 tablespoons lemon juice

1/2 teaspoon grated lemon zest

4 teaspoons butter-flavored seasoning

Dash cayenne pepper

Dash ground turmeric

Sprinkle tapioca over water in small saucepan. Let stand 10 minutes. Bring to boil over medium heat, stirring constantly. Reduce heat and simmer 1 minute. Place tapioca mixture, cheese, lemon juice and peel, seasoning and pepper in blender container. Blend 1 to 2 minutes on high speed until smooth. Return to saucepan and heat but do not boil. Stir in turmeric. Serve warm.

MOCHA MOUSSE

1/2 cup cold water

1/2 cup cold coffee

1 tablespoon unflavored gelatin

1 cup low-fat evaporated milk

1/4 cup sugar substitute

1 melted sugar-free dietetic chocolate bar

Pour cold water and coffee into small saucepan. Sprinkle gelatin over water and cook, stirring constantly, over low heat until gelatin dissolves. Add milk, sugar substitute and chocolate. Blend until chocolate melts. Remove from heat and chill until soft peaks form. Spoon into parfait glasses. Garnish with mint leaves and coffee beans, if desired. Makes 6 servings.

PUMPKIN PIE

2/3 cup brown sugar substitute

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/8 teaspoon ground ginger

1 (1-pound) can pumpkin

3 eggs, beaten

3/4 cup low-fat evaporated milk

1/4 cup milk

1 (9-inch) pie or graham cracker crust

Combine sugar substitute, cinnamon, nutmeg, cloves and ginger in bowl. Blend in pumpkin, eggs and milks and pour into pie shell. Bake at 425 degrees 15 minutes. Reduce heat to 400 degrees and bake 30 minutes longer or until knife inserted near center comes out clean. Makes 8 servings.

BERRY TART

1 cup orange juice

1/4 cup brown sugar substitute

1 tablespoon cornstarch

1 teaspoon grated orange zest

1 pint fresh berries

1 kiwi, peeled and thinly sliced

1 (9-inch) baked pie or graham cracker crust

Combine juice, sugar substitute, cornstarch and orange zest in saucepan. Cook over medium heat, stirring constantly, until thick and glossy. Set aside.

Arrange berries in pie shell, pointed side up. Pour glaze over, reserving 2 tablespoons. Arrange kiwi slices over all and drizzle with reserved glaze. Refrigerate until firm. Makes 8 servings.