Calorie-saving sides

PORTSMOUTH, Va. - The holiday season is in full swing and it's a busy time, filled with family gatherings, reunions, and parties.

A common denominator here is food -- and the potential for lots of extra calories.

Chef Bob Hirasawa with Farm Fresh shares ways to cut back on those calories without sacrificing taste.

From Farm Fresh
Lower-calorie Appetizers

Virginia Warm Crab Dip

16 ounces fresh lump crabmeat
8 ounces light cream cheese, softened
8 ounces light sour cream
2 tablespoons lemon juice
1 tablespoon horseradish
2 teaspoons Worcestershire sauce
1 pinch cayenne pepper
1/2 teaspoon Old Bay seasoning

Preheat oven to 350 degrees F. Coat gratin dish or deep-dish pie plate with nonstick cooking spray. Stir cream cheese in medium bowl until smooth. Blend in sour cream, lemon juice, horseradish, cayenne pepper and Old Bay seasoning. Fold in crabmeat. Spoon into baking dish. Bake until bubbly, about 20 minutes. Serves: 24.

Crab dip: 200 calories, 14 g fat, serving size 1/6 of recipe
Light crab dip: 140 calories, 6 g fat, serving size 1/6 of recipe

Pigs in a Healthy Blanket

1 package reduced-fat crescent roll dough
3 tablespoons Dijon mustard
1 package 8 count fat-free hot dogs, cut in half

Preheat oven to 375 degrees F. Open crescent rolls and pull sections apart. Cut each section in half, but keep them in a triangular shape. Starting from the larger end of the crescent dough, add a dab of mustard to the top of the dough. Place the hot dog across the dough and roll toward the point. Place on an ungreased baking sheet and cook for 11-13 minutes. Best when served warm.

Pigs in a blanket: 150 calories, 12 g fat, serving size 1 pig in a blanket
Pigs in a healthier blanket: 77 calories, 2 g fat, serving size 1 pig in a blanket

Fruity Baked Brie

1 8oz. reduced-fat brie wheel
1 package reduced-fat crescent roll dough
2 tablespoons flour
2 tablespoons sugar-free raspberry jam
10 fresh raspberries
1 tablespoon chopped, toasted walnuts
1/4 cup egg substitute, beaten
2 tablespoons water

Preheat oven to 375 degrees F. Open crescent rolls and unroll dough, keeping the sections together. Dust with flour and roll out so the perforation between the sections disappears and you get a square approximately 10"x10". Unwrap brie and top with raspberry jam, then fresh raspberries and walnuts. Cover with the dough and seal underneath the brie. Place on a baking sheet lined with parchment paper. Mix the beaten egg with water and brush over the covered brie. Bake in the oven for 11-13 minutes, until golden brown. Serves: 12.

Regular baked brie: 220 calories, 13 g fat, 1/12 of recipe
Reduced-fat brie: 158 calories, 8 g fat, 1/12 of recipe