Chef Holly Chute lightens up on FOX5 Atlanta.

Executive Chef Holly Chute of the Georgia Governor's Mansion serves as Culinary Director for the Tons of Fun program. She has a real talent for re-creating Southern favorites with healthy ingredients. With tons of natural flavor, nobody misses the fat or calories! Recently, Holly shared a few lightened up recipes (and a few great stories) with FOX5's Good Day Atlanta. Try these recipes at home and let us know how they taste on our Facebook page.

Light Sweet Potato Souffle

8 cups sweet potatoes, peeled & diced
2 cups almond milk
¼ cup agave nectar
½ cup egg whites, whipped soft peaks
1 teaspoon cinnamon
¼ teaspoon nutmeg
Pinch ground cloves

Preheat oven 350 degrees. Spray a 9x13 casserole dish with cooking spray.

Cook the sweet potatoes in a pot of boiling salted water until tender. Drain potatoes and mash with a potato masher or ricer. Mix with almond milk, agave nectar, cinnamon, nutmeg, ground cloves, salt and pepper.

In a mixer, whip egg whites until soft peaks form. Fold the egg whites into sweet potato mixture. Pour into prepared casserole dish and bake 30-40 minutes until set in the center.

Light Pumpkin Panna Cotta

1 can pumpkin
½ cup half & half
2 cups almond milk
1 ¼ teaspoon cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
⅛ teaspoon ground cloves
¼ teaspoon salt
¼ cup agave nectar
1 teaspoon vanilla extract
1 envelope gelatin

Combine pumpkin, almond milk, cinnamon, ginger, nutmeg, cloves and salt in a small saucepan. Add agave nectar and bring to a simmer. Meanwhile, sprinkle gelatin over half and half, let sit to bloom for 5 minutes. Add to heated mixture, stirring to dissolve. Add vanilla to pumpkin mixture then pour into dessert dishes or martini glasses. Refrigerate at least four hours or overnight. Serve with a small dollop of whipped cream or non-dairy topping. Makes 8 servings.