Let's share *healthier* holiday dessert ideas!

I always cook desserts over the holidays with my mother-in-law and sister-in-law in New Orleans and I try to persuade them to make "Angela-approved" desserts (i.e. lower calorie/fat) so I would be interested in any ideas you all have for something new to make this year.  

Here's a recipe for cheesecake from cookinglight.com that I have made a couple of times and it tastes just like the real thing - even my husband approved and said he wouldn't have even known it was cooking light if I hadn't told him:

Yield
16 servings (serving size: 1 slice cheesecake and about 2 tablespoons topping)

Ingredients
    * Crust:
    * 3/4  cup  graham cracker crumbs
    * 1/4  cup  sugar
    * 2  tablespoons  butter, melted
    * 2  teaspoons  water
    * Cooking spray
    
      Filling:
    * 3  (8-ounce) blocks fat-free cream cheese, softened
    * 2  (8-ounce) blocks 1/3-less-fat cream cheese, softened
    * 1  cup  sugar
    * 3  tablespoons  all-purpose flour
    * 1/4  teaspoon  salt
    * 1  (8-ounce) carton fat-free sour cream
    * 4  large eggs
    * 2  teaspoons  vanilla extract
    * 1  vanilla bean, split lengthwise
  
      Topping:
    * 2/3  cup  tawny port or other sweet red wine (*I substituted cranberry juice)
    * 1/2  cup  sugar
    * 2  (10-ounce) bags frozen pitted dark sweet cherries
    * 2  tablespoons  fresh lemon juice
    * 4  teaspoons  cornstarch
    * 4  teaspoons  water

Preparation

Preheat oven to 400°.

To prepare crust, combine first 3 ingredients, tossing with a fork. Add 2 teaspoons water; toss with a fork until moist and crumbly. Gently press mixture into bottom and 1 1/2 inches up sides of a 9-inch springform pan coated with cooking spray. Bake at 400° for 5 minutes; cool on a wire rack.

Reduce oven temperature to 325°.

To prepare filling, beat cheeses with a mixer at high speed until smooth. Combine 1 cup sugar, flour, and salt, stirring with a whisk. Add to cheese mixture; beat well. Add sour cream; beat well. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract. Scrape seeds from vanilla bean; stir seeds into cheese mixture, reserving bean halves.

Pour cheese mixture into prepared pan; bake at 325° for 1 hour and 15 minutes or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.

To prepare topping, combine port, 1/2 cup sugar, cherries, and reserved vanilla bean halves in a large saucepan; bring to a boil. Cook 5 minutes or until cherries are thawed and mixture is syrupy. Remove vanilla bean halves; discard.

Combine juice, cornstarch, and 4 teaspoons water, stirring with a whisk until well blended. Stir cornstarch mixture into cherry mixture; bring to a boil. Reduce heat; simmer 3 minutes or until mixture is slightly thickened and shiny. Remove from heat; cool to room temperature. Cover and chill. Serve over cheesecake.

Nutritional Information: (*way better than "real" cheesecake)
Calories:
    324 (30% from fat)
Fat:
    10.7g (sat 6.1g,mono 3.2g,poly 0.7g)

[peekawho]

Great idea!  I'm going to post separately, b/c it makes searching easier.