Ah, Christmas time. A time for catchy jingles and mistletoe and lights. A time for holiday baking and eggnog and ... a bigger waistline?

Everyone loves the rich and special foods associated with the holiday season. From cookies and pie to mashed potatoes and gravy, winter holidays are a natural excuse to throw diets to the wayside and indulge in favorite treats. However, this is usually regretted around New Year’s Day when you step on the scale and are shocked to see an extra 10 pounds has been added to your previous weight.

Fortunately, it’s not impossible to get through the holidays with minimal weight gain, as long as you’re smart about what you cook. Here are some recipes for healthier versions of traditional favorites:

This delicious dessert only has 70 calories and three grams of fat per serving. It’s great to bring to the office or a holiday potluck. Enjoy.

This recipe makes: 30 servings

Ingredients:

1 1/2 cups semisweet chocolate chips

1 cup dried cranberries

1/2 cup raisins

1 cup corn flakes, slightly crushed

1/4 cup butterscotch morsels

Directions:

1. Line two cookie sheets with parchment or waxed paper.

2. Melt the chocolate in a heat-proof bowl over a pot of simmering water.

3. Combine the dried cranberries, raisins, cornflakes and butterscotch morsels in a large bowl.

4. Pour the chocolate over the cranberry mixture and stir to combine.

5. Drop clusters of the mixture by the teaspoonful onto the lined cookie sheets. Refrigerate until firm, about 15 to 20 minutes.

6. Store the clusters in the refrigerator or in an airtight container for up to two weeks.

Serving Size: two pieces

Pecans are an all-American favorite. However, they’re usually shunned by dieters because of their high fat content. Fortunately, this recipe only has 103 calories and 6 grams of fat per serving. Sweet.

Ingredients:

3/4 cup butter, unsalted (1 1/2 sticks)

1 1/4 cups confectioner’s sugar

4 large egg yolks

2 teaspoons vanilla extract

1/8 teaspoon salt

3 cups flour

1/2 cup finely chopped pecans

Directions:

1. Preheat the oven to 325 F.

2. With an electric mixer, beat the butter until smooth, about two to three minutes.

3. Gradually add the confectioner’s sugar and beat until the mixture is pale and fluffy.

4. Beat in the egg yolks, vanilla extract and salt.

5. Stir in the flour. Add the chopped pecans.

6. Chill the dough for about 15 minutes, until firm enough to handle, or one hour if you want to make cut-out cookies. Shape into four logs that are 1 1/2 inches in diameter and cover with plastic wrap. Chill. (This can be done in advance and stored in the refrigerator for up to three days or in the freezer for one month.)

7. When the logs of dough are very firm, slice them about one-fourth inch thick and place one inch apart on an ungreased baking sheet. If making cut-out cookies, roll the dough on a floured surface and cut as desired.

8. Bake until very pale golden brown, about eight to 10 minutes. Remove from the baking sheet and let cool.

Serving size: two cookies

Who doesn’t love stuffing? This version provides a twist on traditional stuffing and the apples provide a refreshing kick.

6 cups fresh cornbread cubes

1 Tablespoon olive oil

1 onion, finely diced

1 cup chopped celery

2 medium Granny Smith Apples, peeled and diced

1/2 cup chopped walnuts

1/2 cup minced fresh parsley

1 teaspoon dried ground sage

1 teaspoon dried thyme

1 1/2 cups low-sodium chicken broth

1 teaspoon salt

1/2 teaspoon pepper

Directions:

Preheat oven to 350 F. Spread cornbread cubes on a cookie sheet and toast in oven for 8-10 minutes until lightly browned. Remove from oven and pour into a large mixing bowl.

Heat olive oil in a large skillet over medium high heat. Add onion and celery to skillet, stirring until onion is translucent, about eight minutes. Add apples to skillet and cook another five minutes. Remove from heat and pour over cornbread cubes. Add remaining ingredients to mixing bowl, tossing well.

Spoon into a 9 x 13-inch baking pan coated with cooking spray. Bake, covered with foil, for 20 minutes. Remove foil and bake 10 more minutes or until browned on top.

Serves 10.