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But yes, you might have your ham, eggs andchocolatewhile sticking to yourweight-loss goals.

Here are some of Koch’s tips for staying healthy this holiday season.

-Step back from the basket.

Typical Easter baskets are land mines when it comes to good health.

A well-placed bunny tray (filled with carrots and other healthy veggies) is a great substitute.

-Drink only sugarless beverages.

Save the sugar grams for a piece or two of candy or a serving of dessert.

-Survey the table before you fill your plate.

Load up on vegetables and salads first, then add smaller portions of richer foods.

-When cooking meat like traditional Passover brisket, trim it well.

Keep to a 3 to 4 oz.

cooked serving (about the size of the palm of your hand).

-Use low-fat milk products and reduced-fat cheeses to lighten up sides.

Today’s low-fat dairy products are better than ever.

-Be sure to include plenty of the season’s eye-catching fresh fruits and vegetables on your holiday table.

If you are a guest, offer to bring a farm-fresh dish.

Place pot over medium heat and bring to a low simmer.

Cook for 2 minutes or until mixture is smooth and has thickened.

Remove ham from oven, remove foil, and cover with 3/4 of the glaze.

Turn oven temperature up to 425 degrees F and return ham to oven.

Cook for 20 minutes, baste with remaining glaze and cook for 10 more minutes or until glaze bubbles.

Remove from oven and let set 15-20 minutes before serving.

Devilish Deviled Eggs

Wake up an ordinary brunch or dinner with an eggstra-ordinary twist on a holiday classic.

Light mayonnaise and less yolk make these extra healthy, while flavorful jalapeno peppers add a delightful devilish kick.

Add the mayonnaise and mustard and mix until smooth.

Stir the jalapeno into the yolk mixture.

Taste, and add salt, pepper or more jalapeno to taste.

Fill the whites evenly with the mixture.

Garnish with cilantro if desired.

With less than half the calories and a fraction of the fat of its namesake, everyone can celebrate.

Place over medium heat and bring to simmer.

The sauce should be thick enough to coat a spoon.

Continue to whisk the sauce for another 30 seconds.

Slowly drizzle in the melted butter and cayenne pepper, whisking until well incorporated.

Place the asparagus in a large microwave-safe baking dish.

(PS: They’re also gluten-free!).

In a medium bowl, whisk together 3 tablespoons warm water, instant coffee and cocoa powder.

Whisk in the two egg yolks.

Add the melted chocolate and whisk until smooth.

With an electric mixer on high speed, beat the egg whites until foamy.

Gradually add the sugar and beat to stiff, but not dry, peaks.

Gently fold half the chocolate mixture into the egg whites, taking care to not deflate the egg whites.

Repeat with the remaining chocolate mixture.

Fill ramekins and place the pan in oven on center rack.

Bake for 9-11 minutes or just until firm to the touch.

Dust with cocoa powder or powdered sugar, if desired.

you’re free to also add 1/2 teaspoon of almond, vanilla or orange extract, if desired.

For a more intense chocolate flavor, use bittersweet chocolate.

Note: this recipe might not be kosher for Passover for everyone because of the crispy rice cereal.

Heat for 2-3 minutes or until sugar dissolves and egg whites are slightly warm.

With a spatula, fold in extracts and then rice cereal, being careful not to deflate meringue mixture.

Using a tablespoon, immediately spoon batter onto cookie sheets.

Bake for 45-50 minutes or until you could lift a cookie cleanly off the cookie sheet.

Turn off oven and leave cookies in for 15 more minutes.

Remove and let cool.

Store cookies in an airtight container.

Koch says:I find the easiest way to separate eggs is to use my hands.

Carefully let the white slip through your fingers into the bowl while the yolk remains in your hand.

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