In our holiday imaginings, we picture everyone from grandpas to toddlers digging into a traditional meal that surrounds a turkey on a platter.

The reality is that that holiday meal might be indigestible for many around the table, who may be diabetic, lactose-intolerant or watching their cholesterol. Finding enjoyable alternatives becomes a cook's challenge.

This recipe is from the upcoming "Complete Idiot's Guide to Eating Well After Weight Loss Surgery" (December 2009). Specific advice is provided for people who have undergone gastric bypass surgery, gastric banding, a gastric sleeve or the duodenal switch, who have to take care with choosing foods and amounts.

Vegetable and Ricotta Stuffed Mushrooms

18 large button mushrooms, stems removed

1 (10-ounce) package chopped frozen spinach, thawed and drained

1 tablespoon extra-virgin olive oil

1 medium zucchini, shredded

1 large carrot, peeled and shredded

3/4 cup low-fat ricotta cheese

1/4 cup silken tofu, pureed

1 teaspoon fresh chives, chopped

1/4 liquid egg substitute

1 teaspoon salt

1 teaspoon freshly ground black pepper

1/4 cup grated Parmesan cheese

1/4 cup low-sodium vegetable broth

Preheat the oven to 350 degrees. Generously coat a 9-by-13-inch baking dish with cooking spray.

Wipe mushrooms with a clean paper towel. Remove and discard stems. Place spinach in a large bowl.

In a small frying pan over medium heat, heat olive oil. Squeeze out as much water as possible from zucchini, and add it to the frying pan along with carrot. Cook for 2 to 4 minutes or until vegetables are softened. Add vegetables to spinach in the bowl, and mix well. Fold in ricotta cheese, tofu, chives, egg substitute, salt, and pepper.

Place mushroom caps cavity side up in the prepared baking dish. Spoon vegetables into mushroom caps, and top with Parmesan cheese. Pour vegetable broth into the bottom of the baking dish around mushrooms. Bake, uncovered, for 15 to 20 minutes or until cheese is bubbly and mushrooms are cooked.

Frank's RedHot Buffalo Chicken Dip

Serve hot with celery sticks or veggies instead of chips.

8 ounce package low-fat cream cheese, softened

1/2 cup low-fat blue cheese or ranch salad dressing

1/2 cup any flavor hot sauce

1/2 cup crumbled blue cheese or shredded mozzarella cheese

2 cans (9.75 ounces each) chunk chicken breast in water, drained*

Heat oven to 350 degrees. Place cream cheese into deep baking dish. Stir until smooth. Mix in salad dressing, RedHot Sauce and cheese. Stir in chicken. Bake 20 minutes or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

Makes 31/2 cups dip.

Microwave directions: Prepare as above. Place in microwave-safe dish. Microwave, uncovered, on high 5 minutes until hot, stirring halfway through cooking.

*Or 2 cups shredded cooked chicken.

Slow cooker method: Combine ingredients as directed above. Place mixture into small slow cooker. Cover pot. Heat on high setting for 11/2 hours until hot and bubbly or on low setting for 21/2 to 3 hours. Stir.

Savory and zesty can substitute for high-calorie in holiday appetizers for those watching calories and cholesterol in the three recipes below, from French's.

Skillet Chicken in Italian Caper Sauce

4 (5 ounce) boneless skinless chicken breasts

1/2 cup light Alfredo sauce

1/4 cup fat-free half and half cream

1/4 cup dry white wine or chicken broth

2 tablespoons horseradish mustard

2 tablespoons chopped oil-packed sun-dried tomatoes

1 teaspoon small capers, drained

Heat large nonstick skillet over medium heat. Cook chicken 10 minutes until lightly browned, turning once. Stir in Alfredo sauce, half and half cream, wine, mustard, tomatoes and capers. Simmer 2 minutes until sauce thickens slightly. Serve with steamed vegetables or cooked whole grain pasta, if desired. Makes 4 servings.

Per serving: 228 calories, 7g fat, 3g saturated fat, 0g trans fat, 92mg cholesterol, 31g protein, 4g carbs, 0.5g dietary fiber, 463mg sodium.

Mediterranean Tuna Salad

1/2 cup reduced-sodium tomato-vegetable juice

4 tablespoons horseradish mustard or spicy brown mustard

2 (6 ounce) cans tuna, packed in water, well drained

2/3 cup chopped roasted red bell pepper

1/2 cup chopped celery

4 tablespoons chopped parsley

2 tablespoons chopped pitted Kalamata olives (about 5)

Mix juice and mustard in medium bowl. Add remaining ingredients and toss to coat well. Cover and chill. Serve tuna salad over lettuce, on whole wheat rolls or on toast rounds. Makes 4 to 6 servings.

Serve over toast rounds.

Per Serving: 136 calories, 4g fat, 1g saturated fat, 0g trans fat, 30mg cholesterol, 18g protein, 5g carbs, 1g dietary fiber, 392mg sodium.

This sweet sherbet uses soy milk in place of regular.

Whipped Banana Sherbet

3 medium, fully ripened bananas, peeled and strings removed

1 teaspoon fresh lemon juice

1 teaspoon pure vanilla extract

1/8 teaspoon pure almond extract

1/2 cup plain soy milk

Slice bananas and place in a plastic freezer bag. Toss with lemon juice, seal and freeze for 1 hour or until frozen. Puree the banana slices, extracts and soy milk in a blender until very smooth. Add additional soy milk by tablespoonfuls only if necessary. Pour 1/2 cup banana puree into 4 small chilled glass dessert bowls. Cover and freeze for 2 hours or until solid.

11/2 carbohydrate, 100 calories, 1g total fat, 0mg cholesterol, 10mg sodium, 23g carbs, 3g dietary fiber, 12g sugars, 2g protein.

"The All Natural Diabetes Cookbook," Jackie Newgent, R.D. (American Diabetes Association, 2007)

Also from Newgent's book (above):

Ancho Chili Lime-Dressed Greens with Smoked Turkey

2 tablespoons lime juice

1 tablespoon mayonnaise

2 teaspoon mild hone

1/2 teaspoon ancho or other chili powder

4 cups mesclun or other mixed baby greens

2 tablespoons finely chopped fresh cilantro

4 ounces thinly-sliced natural low-sodium smoked turkey deli meat*

4 (8-inch) whole grain flatbread

In a medium bowl, whisk the lime juice, mayonnaise, honey and chili powder. Add the greens and cilantro and toss until well coated.

Divide the turkey among the flatbread and top with dressed greens.

Makes 4 servings.

Exchanges: 21/2 starch, 1 lean meat, 1/2 fat; 280 calories, 7g total fat, 1g saturated fat, 15mg cholesterol, 590mg sodium, 41g total carbohydrate, 5g dietary fiber, 6g sugars, 13g protein.

(Reach reporter Karen Herzog at 250-8267 or karen.herzog@bismarcktribune.com.)