'Tis the season of cookies. And pies. And cakes. And pastry. And…

Let’s face it: It can be difficult to eat healthy during the holidays.

But not every dessert has to be a dietary disaster.

Our expert Nutrition team offers two yummy recipes that are sure to please:

• Festive Cranberry Salad
• Silky Pumpkin Custard

Ingredients
3 oz. package sugar-free raspberry gelatin 3 oz. package sugar-free lemon gelatin 1 1/4 cup boiling water 1 cup chopped cranberries 1 Tbsp grated lemon peel 1 cup finely chopped apples 1 cup chopped celery 1/2 cup sugar-free lemon lime soft drink
Preparation In a 2-quart mixing bowl dissolve gelatin in boiling water, stirring for 2 minutes.  Stir in all remaining ingredients and chill in a 6-cup mold or 1 1/2 quart pan until firm.  Cut and serve on a bed of greens.

Ingredients 2 (2" by 2") square cinnamon graham crackers, finely crushed 1 12 oz can evaporated skim milk 1 16 oz can pumpkin ½ cup brown sugar ½ cup egg substitute 1 tsp pumpkin pie spice 1 tsp rum flavoring 1 tsp vanilla ½ cup light nondairy topping Preparation Coat bottom and sides of 9-inch pie pan with nonstick cooking spray. Spread crushed crackers evenly across pan bottom.  In medium bowl, combine next 7 ingredients. Mix on medium speed with electric mixer until blended. Pour filling into pie pan. Bake uncovered at 325 degrees for about 1 hour or until filling is set. Cool slightly.  Cut into 8 slices and serve each with 1 Tbsp of nondairy topping.  Makes 8 servings.