I just got off the phone with my sister. Looks like we're doing something different for Christmas this year. Instead of the usual turkey and stuffing and veggies, we're going with a mix: a ham, lasagna, casseroles, green bean salad, antipasto. Oh, and desserts. Lots and lots of desserts, including a half dozen different pies, brownies, cookies, candy, and other things. Whatever progress I made exercising the past few weeks is going to vanish, quickly.

But desserts don't have to be bad for you. This Food & Wine slideshow has pics and recipes for 32 different desserts you can make for the holidays and not feel guilty (well, not completely guilty anyway), including a Melon Sorbet, a warm Citrus Gratin with Toasted Almonds, Dark Chocolate Bark with Walnuts and Black Cherries, and Banana Souffles. Not all of the desserts are low fat, but the ones that aren't still have a lot of good things in them.

The site also has some ideas for healthy holiday meals from cookbook author Melissa Clark.

Angel food cake is a dessert that has relatively few ingredients, but takes a fair amount of planning. The light, downy-soft texture of the cake and fantastic flavor make it worth it, though, because you will never buy an angel food cake that tastes this good at the supermarket. This cake is sweet, moist and nearly melts into your mouth. Eat it straight out of hand or top it with strawberries, whipped cream or lemon curd.

To make the cake, your eggs whites will have to be separated and brought to room temperature. It is easier to separate eggs when they are cold because the yolk is much less likely to break and contaminate the whites. The best way to separate eggs is to use multiple bowls, breaking and separating the eggs before transferring the white to the rest of the whites. This way, a broken yolk will not ruin a dozen egg whites. When the egg whites are at room temperature before you begin to beat them, they will achieve a much greater volume, giving you a higher, lighter cake.