3 Lowfat Recipes for Hannukah

December 20, 2012 Comments Off

Have your sweets without as much guilt this season.One of the best parts about Hanukkah is the food. But like all holiday food, it’s not easy on the waistline. This year, celebrate without the guilt by preparing these healthier versions of potato latkes, rugelach and sufganiyot. Consider the collection a “lighter” version of the Festival of Lights.

Sweet Potato Latkes

Leave behind the russet potatoes for the healthier alternative of these sweet potato latkes. Cinnamon and cloves blend for a comfortingly spiced flavor that’s sure to have your Hanukkah crowd cheering. They’re baked rather than fried for an additional healthy punch.

Here’s what you’ll need:

  • 3 sweet potatoes, peeled and grated
  • 2 eggs, beaten
  • 1/4 cup whole wheat flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder

Preheat oven to 400 degrees.

Squeeze as much liquid as possible from the grated sweet potatoes.

Combine all ingredients in a large mixing bowl and mix thoroughly. Divide the mixture into balls and place each ball on a parchment-lined baking sheet. Flatten the balls with a spatula.

Bake for 40 minutes, flipping once at the midway baking point. Serve immediately.


Whole wheat flour, non-fat milk and natural sugar bring a healthy update to these classic Hanukkah cookies. With a filling blend of raspberry preserves, chocolate and nuts, you won’t even taste the healthy difference.

Adapted from skinnychef.

Here’s what you’ll need:

  • 1 cup butter, softened
  • 6 ounces reduced fat cream cheese, softened
  • 2 cups whole wheat pastry flour
  • 1/2 teaspoon salt
  • 1/2 cup coconut palm sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 cup sugar-free raspberry preserves
  • 3/4 cup toasted walnuts, chopped
  • 1/2 cup prunes
  • 1/2 cup grain-sweetened chocolate chips
  • 3 tablespoons skim milk
  • 1/4 cup wheat germ


Cream the butter and cream cheese using an electric mixer. Combine flour and salt in a mixing bowl and slowly add to the butter mixture. Mix until a soft dough forms. Gather the dough and roll into a ball. Wrap in plastic wrap and refrigerate 8 hours or overnight.

Preheat oven to 325 degrees. Combine coconut sugar and cinnamon in a bowl and set aside.

Remove dough from fridge and divide in four. One piece at a time, roll the dough out on a lightly floured surface into a long rectangle about 12×18 inches. Spread the raspberry preserves down the center of each rectangle, leaving a 1/4-inch gap around the edge. Divide the walnuts, prunes, chocolate and sugar mixture (reserving a little of the sugar mixture for the topping) between the filling on each rectangle. Roll each dough rectangle into a log. Transfer the rolled dough logs to a baking sheet lined with parchment paper.

Brush the dough logs with milk and sprinkle each with the remaining sugar mixture and wheat germ. Bake for 30 minutes or until gently browned. Cool for 15 minutes and then cut into 1-inch slices.



What’s the healthy secret behind this sufganiyot recipe? They’re baked rather than fried to drastically cut back on the calories. A few not-so-healthy ingredients were also swapped for more guilt-free alternatives.

Adapted from Cooking Light.

Here’s what you’ll need:

  • 2 teaspoons yeast
  • 3/4 cup skim milk
  • 6 tablespoons coconut palm sugar
  • 1 tablespoon butter, softened
  • 1 teaspoon orange zest
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 1 egg
  • 3 1/4 cups flour
  • 3/4 cup sugar-free raspberry preserves
  • 1 tablespoon organic powdered sugar


Heat the milk in a small saucepan until warm. Remove from heat and stir in the yeast. Let stand for 5 minutes or until the yeast is foamy. Transfer the mixture to the bowl of a stand mixer.

Add the sugar, butter, zest, vanilla and egg to the mixer bowl. Mix until blended. Add 1 cup of the flour and continue mixing until smooth. Slowly add another 1 1/2 cups flour until a soft dough forms.

Transfer the dough to a lightly floured surface and knead until smooth and elastic, working the remaining flour into the dough, if needed.

Form the dough into a ball and transfer to a greased bowl, turning once to fully coat the dough in oil. Cover the bowl and allow the dough to rise for 1 hour or until double in size.

Punch down the dough and divide into 16 balls. Transfer the dough balls to a parchment lined baking sheet. Cover and allow to rise for 1 hour or until double in size.

Preheat oven to 375 degrees during the final 10 minutes of resting time. Uncover the dough and bake for 15 minutes or until gently browned. Let cool.

Insert the handle of a wooden spoon into each dough ball to create an interior pocket. Fill the pocket in each ball with the raspberry preserves using a piping bag. Sprinkle with powdered sugar and serve immediately.

The holidays needn’t be a time of over indulging. Rather, avoid the post-holiday weight gain this year with these healthy (and delicious!) Hanukkah recipes. And if you do end up over-indulging this year, check out these tips to lose 10 pounds in 21 days.

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