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Thanksgiving Traditions

by Denise C. on Tuesday, November 5, 2013

Soon we all will be gathered around the table to give thanks and enjoy the company of family and friends.  While having some down time, this would be a great opportunity to let your friends and family know about the American Heart Association's You’re the Cure advocate network and why you enjoy being a part of it.  Share briefly why it is important for you and for them to stay updated on health issues happening in Tennessee and how they can let their voice be heard by Tennessee legislators with simple, 'click to take action' emails that the American Heart Association sends regularly to advocates.  For a quick start, you could share our You're the Cure website on your phone or computer and guide them through the easy sign-up steps.  Every advocate, every voice, and every action make a difference in the progress for a healthier Tennessee.      

One of the best parts of Thanksgiving is the pie at the end of the meal.  It can also be one of the unhealthiest parts.  Why not change up the usual and prepare something fresh, delicious, and most importantly-healthy!  We encourage you to visit the American Heart Association's online Nutrition Center to search through healthy recipes like the one shared below for your next family gathering or social event.

Happy Thanksgiving Tennessee advocates, we are thankful for you!    

Berry-Topped Pudding Pie              

Submitted by: Alton Brown


Canola or corn oil for pie pan
2 large egg whites
1/2 teaspoon vanilla extract
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup sugar
3/4 cup walnuts or pecans, finely chopped
1 small package fat-free, sugar-free instant lemon or vanilla pudding mix, prepared with 2 cups cold fat-free milk
12 ounces fresh berries or other fruit, sliced if needed
1/2 cup fat-free frozen whipped topping, thawed (optional)

Cooking Instructions

Preheat the oven to 300°F.

Pour a small amount of oil onto a paper towel and lightly wipe the bottom and side of an 8- or 9-inch pie pan.

In a large mixing bowl, using an electric mixer, beat the egg whites, vanilla, cream of tartar, and salt on medium speed until foamy.  With the mixer still running, gradually add the sugar in a slow, steady stream, until stiff peaks form.  (The peaks shouldn’t fold over when the beater is lifted.)  Very gently fold in 1/2 cup of the nuts.  

Using a flexible spatula or rubber scraper, spread the meringue over the bottom and up the side of the pie pan and onto the lip of the pan, but not over the edge of the pan.  Sprinkle the bottom of the pan with the remaining nuts.

Bake for 50 minutes, or until the meringue is firm and lightly browned.  Transfer to a cooling rack and let cool completely, at least 2 hours.

Using the package directions, prepare the pudding. Spread over the cooled crust.  Arrange the fruit decoratively over the pudding.  Top with the whipped topping.
Note: In warm weather, meringues will get gummy after a few days, so it’s best to serve this dessert within 24 hours. 

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