Christmas Around the World Recipes

Cinnamon Biscuits: Finland

Ingredients:
1/4 cup Splenda
1/2 tsp. cinnamon
1/4 cup chopped pecans (optional)
2 cups flour
1/2 cup cold water OR buttermilk
3 Tbsp. Parkay Fat Free butter

Preparation:
1. Preheat oven to 400 degrees.
2. Mix Splenda, cinnamon, and pecans in a small bowl and set aside.
3. Mix flour and buttermilk together.
4. Place mixture on a sheet of lightly floured wax paper.
5. Pinch off dough in Tbsp. size, shape into a ball, roll in melted
butter, and then roll in the cinnamon mixture.
6. Place dough balls in an 8-inch pan, pressing down slightly.
7. You may sprinkle any left over cinnamon on top of the dough.
8. Bake for 15 minutes or until lightly browned.
9. Best when served warm. This recipe makes around 12-15 biscuits.

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Pavlova (Pav-loh-vah): Australia

Ingredients:
4 egg whites
1 cup Splenda
1 Tbsp. cornstarch
1 tsp. vanilla
2 tsp. lemon juice


Filling:
1 small bowl of sugar free cool whip
1 banana (sliced)
¼ cup pineapple pieces
1 cup strawberries (fresh sliced OR thawed and drained)
1 kiwi (sliced)
Cherries (as many as you like)

*You will need an 8 in. pan, dusted with ½ tsp. of cornstarch.

Preparation:
1. Preheat oven to 225 degrees.
2. Beat egg whites until stiff.
3. Add Splenda (GRADUALLY) and continue to beat until mixture is stiff. 
4. Fold in cornstarch.
5. Add vanilla and lemon juice.
6. Put in 8 in. pan and bake at 225 degrees for 1 hour and 15 minutes to 1
hour and 30 minutes, without allowing the Pavlova to color. It
should stay white.
7. Allow to cool.
8. Spread half of the cool whip on top of the cooled Pavlova.
9. Cover with fruit evenly over the top.
10. Cover with the rest of the cool whip and add cherries to decorate the
top.

*You may choose to substitute the fruits you like rather than the ones
listed.
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Chicken and Rice Soup: Brazil

Ingredients:
Small package of boneless chicken breast
3 bags of instant rice
2 large cans of chicken broth

Preparation:
1. Boil the chicken until done.
2. Boil the rice until done.
3. Tear chicken into small pieces and put in a pot.
4. Add rice and chicken broth.
5. Serve hot. Add pepper to taste.

*You may want to use the broth the chicken makes rather than using chicken
broth from a can.
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Mississippi Mud Pie: Kwanzaa

Ingredients:
Crust:
1 cup graham cracker crumbs
1/8 cup Splenda
1/4 cup of Parkay Fat Free butter

Filling:
1 (4 oz.) package reduced fat or fat free cream cheese (softened)
3/4 cup Splenda
1 small bowl of sugar free cool whip (thawed)
1 (3.9 oz.) package of instant chocolate pudding mix
2 cups skim milk

Preparation:
1. Combine graham cracker crumbs, 1/8 cup Splenda, and butter.
2. Press firmly onto the bottom of a 9 in. pie pan.
3. Blend cream cheese and 3/4 cup Splenda together. Mix well.
4. Fold in half of the cool whip.
5. Spread the cream cheese/cool whip mixture on top of the crust. 6. Mix
instant pudding and milk together. Mix well until thick.
7. Spread pudding on top of the cream cheese mixture.
8. Spread the rest of the cool whip on top.
9. Serve chilled.

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Potato Latkes (baked): Hanukkah

Ingredients:
2 medium potatoes (peeled and grated)
1 egg (beaten)
1/4 cup flour
Non-stick Cooking Spray

Preparation:
1. Preheat oven to 425°F.
2. Spray baking sheet with non-stick cooking spray.
Using a non-stick pan is helpful here too.
3. Mix grated potatoes, egg, and flour together in a bowl.
4. Drop tablespoons full of batter on the baking sheet.
5. Flatten them a little with a spatula before baking.
6. Bake 10-15 minutes, until the edges are brown.
7. Remove from oven, spray the tops of the latkes with cooking spray, and
turn them over.
8. Bake again for 15 more minutes, until the latkes are brown and crispy.
9. Serve with applesauce.

*Oil is a very important part of Hanukkah, so most families fry
potato latkes in oil.

(I paid close attention to nutritional facts and bought sugar free, low-fat, and fat free items. With the other countries, I was able to buy the food already made.)