Tuesday, November 30, 2010

Low (er) Fat Appetizers

To go along with my "Here Is The Skinny" post I decided to share some low (er) fat appetizer ideas that I am going to try out this holiday season (to discourage those pounds from packing on). 

Perhaps you would like to try them as well? 

Feta Cheese Dip
Serve with fresh raw veggies and low fat crackers.

Servings: 24
Yield: 3 cups

• 2 (8 ounce) packages fat free cream cheese, softened
• 1 (8 ounce) package regular or low fat feta cheese, crumbled
• 3 cloves garlic, peeled and minced
• 2 tablespoons chopped fresh dill

In a medium bowl, thoroughly blend cream cheese, feta cheese, garlic, and dill with an electric mixer. Cover, and refrigerate at least 4 hours.

Per Serving: 44 Calories. 2g Fat (47.3% calories from fat). 4g Protein. 2g Carbohydrate. Trace Dietary Fiber. 10mg Cholesterol. 209mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Cherry Tomato Scoops
These little bitty bites are full of flavor!.

Servings: 6

• 2 cups (one pint) cherry tomatoes
• 1 3-ounce package fat free cream cheese
• 2 tablespoons fresh lemon juice
• 1/4 cup grated Parmesan cheese
• 1/4 cup roasted sunflower seeds
• 3/4 cup fresh parsley, chopped
• 1/3 cup fresh basil, shredded
• 2 cloves garlic, crushed

Wash and pat dry cherry tomatoes. Cut 1/4 inch off top of each tomato. Scoop out pulp. Drain tomatoes upside down on paper towels.

Meanwhile, beat cream cheese and lemon juice in a small bowl until smooth. Combine with Parmesan, sunflower seeds, parsley, basil and garlic. Mix well.

Spoon cream cheese mixture into tomatoes. Chill for 30 minutes.

Do not prepare too far in advance - the basil tends to become bitter.

Per Serving: 63 Calories. 3g Fat (41.0% calories from fat).5g Protein. 5g Carbohydrate. 1g Dietary Fiber. 4mg Cholesterol

Artichoke Cheese Rolls
Serve on a pretty party tray with chive yogurt sauce for garnish.

Servings: 8
Make about 24 slices

• 3 green onions, very finely sliced
• 1 - 14 ounce can artichoke hearts, drained and finely chopped
• 1/2 cup (1/2 of an 8 ounce tub) low fat cream cheese
• 1/3 cup grated parmesan cheese
• 1/4 cup crumbled feta cheese (use low fat if you can find it)
• 3 tablespoons low fat pesto
• 8 - Eight inch fat-free flour tortillas
• 1 - 8 ounce jar roasted red sweet peppers, drained and cut into strips
• 1 - 8 ounce container of plain fat-free yogurt (optional)
• 1 tablespoon snipped fresh chives (optional)

In a large bowl, mix together the artichoke hearts, green onions, cream cheese, parmesan cheese, feta cheese and pesto.

Spread 1/4 cup of the mixture onto each tortilla. Top with roasted red pepper strips and roll up. Arrange tortills in a cooking oil spray 3 quart baking dish. Light spray rolls with nonstick cooking spray. Bake uncovered in a 350 degree oven for 15 minutes or until just heated through.

Stir together snipped chives and yogurt. Cut each tortilla into thirds and arrange on tray. Serve with yogurt sauce for dipping if desired.

Per Serving: 77 Calories; 3g Fat; 1g Saturated Fat; 4g Protein; 10g Carbohydrate;1g Dietary Fiber;7mg Cholesterol; 142mg Sodium. Exchanges: 1/2 Grain (Starch); 1/2 Vegetable; 1/2 Fat.

Spicy Southwestern Tortilla Pinwheels
Just the right amount of heat that is offset by the creamy cheese!

Makes 30 Pinwheels

• 1 - 8 ounce package fat-free cream cheese, softened
• 1 - 2 ounce can chopped black olives
• 1 - 4 ounce can diced green chiles
• 1 - 4 ounce jar sliced pimento peppers, drained
• 2 green onions, minced
• 3 tablespoons hot pepper sauce, I prefer Cholulu
• 3 tablespoons chopped fresh cilantro
• 10 - 10 inch fat-free or low fat flour tortillas

In a medium-size mixing bowl, combine cream cheese, olives, chiles, pimentos, green onions, hot sauce and fresh cilantro. Spread the mixture onto tortillas. Roll the tortillas up and refrigerate for at least 1 hour.

Slice the roll ups and serve.

Per Pinwheel: 29 Calories; trace Fat (9.8% calories from fat); trace Saturated Fat; 2g Protein; 5g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 147mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

Chicken Satay Appetizers
Serve with your favorite dipping sauce.

Servings: 12

• 4 boneless skinless chicken breasts
• 3 tablespoons light soy sauce
• 1 tablespoon chili paste or chili sauce
• 2 garlic cloves, minced
• 1 tablespoon peanut oil
• 1 tablespoon brown sugar
• 1 lime
• 36 bamboo skewers, soaked in water for 1 hour

Mix soy sauce, chilli paste, garlic, oil and sugar. Cut chicken into 36 thin strips and marinate in a bowl with the soy sauce mixture, turning to ensure chicken is coated. Thread chicken pieces on to the bamboo skewers, line skewers up on a parchment/foil-lined baking tray and keep covered in the fridge until ready to cook.

Preheat oven to 190°C/375°F.

Bake the chicken skewers for 10-15mins in the hottest part of the oven (maybe 4-6" from top heating element).
When done, remove the tray from oven and squeeze juice of 1 lime over the chicken.

Per Serving (3 skewers): 67 Calories; 2g Fat (22.5% calories from fat); trace Saturated Fat; 10g Protein; 4g Carbohydrate; trace Dietary Fiber; 23mg Cholesterol; 186mg Sodium. Exchanges: 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Enjoy! (but not too much remember everything in moderation)


  1. These all look so yummy. I' mgoing to have to try some of them. I make low fat hot artichoke dip and we eat it with corn chips since I cannot have wheat thins. Very tasty and easy, too.

  2. I love artichoke dip, just had some at a work potluck with bread cubes! Yummy!


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