Quick and Easy Low-Fat Recipes Party Food
PARTY FOOD
Prawns with Peach Dipping Sauce
Your party will be a hit when you serve this simple hors d'oeuvre. You can prepare the shrimp ahead and keep it in the refrigerator until party time. The sauce takes but a few minutes and is practically fat-free.
2 peaches, peeled, pitted and cut into chunks 1 teaspoon honey
1/2 teaspoon apple cider vinegar
1 teaspoon prepared horseradish
1 pound extra-large shrimp (about 30), steamed,
peeled and deveined
In a blender or food processor, puree the peaches until smooth. Transfer to a 1-quart saucepan. Add the honey and vinegar. Simmer for 5 minutes. Stir in the horseradish. Serve warm or at room temperature with the shrimp.
Makes 6 servings.
Per serving: 97 calories, 1.3 g. fat (13% of calories), 0.5 g. dietary fiber, 117 mg. cholesterol, 123 mg. sodium.
Mozzarella and Asparagus Canapés
These elegant party nibbles are similar to pizza rounds, but they're much lower in fat. And they're very easy to throw together.
8 asparagus spears 4 English muffins, split in half
1 tablespoon diet tub-style margarine
8 thin tomato slices
2 teaspoons Dijon mustard
8 thin slices part-skim mozzarella cheese
Snap off and discard the tough bottoms of the asparagus spears. Cut the tender parts in half to make pieces about 4" long. Steam just until crisp-tender, then cool under cold running water. Pat dry and set aside.
Spread the muffin halves with a thin layer of the margarine. Place on a cookie sheet and toast lightly under a broiler.
Place a tomato slice on each half and lightly coat with the mustard. Place under the broiler for 1 minute to heat through.
Arrange 2 asparagus spears on each tomato slice. Cover with the mozzarella and place under a broiler until the cheese melts. Serve at once.
Makes 8 servings.
Per serving: 90 calories, 2 g. fat (20% of calories), 1.1 g. dietary fiber, 2 mg. cholesterol, 235 mg. sodium.
Baby Potatoes Filled with Dill Sour Cream
You could really dress up these simple hors d'oeuvres by spooning a tiny amount of an inexpensive caviar on top.
16 baby potatoes, scrubbed but unpeeled 1 cup nonfat sour cream
1 scallion, minced
1 tablespoon minced fresh dill
Tiny dill sprigs
Steam the potatoes for 18 to 20 minutes. Let cool. Use a melon scoop to hollow out the potatoes, leaving a sturdy shell. Save the pulp and place it in a medium bowl. Mash well. Mix in the sour cream, scallions and minced dill. Spoon the mixture into the potato shells. Garnish with the dill sprigs.
Makes 8 servings.
Per serving: 76 calories, 0.1 g. fat (1% of calories), 1.5 g. dietary fiber, 0 mg. cholesterol, 26 mg. sodium.
Cheese-Topped Mushroom Caps
with Spinach
Don't be alarmed by the high percent of calories from fat in these stuffed mushrooms. The figure just seems high because there are so few calories to begin with. The actual grams of fat are quite low.
8 very large mushrooms 1 small onion, minced
1/4 cup grated carrots
1 teaspoon olive oil
1 cup packed spinach leaves, finely chopped
2 tablespoons toasted sunflower seeds
1 tablespoon minced fresh parsley
1/4 cup shredded reduced-fat Swiss cheese
Carefully remove the stems from the mushroom caps. Finely chop the stems and set aside.
Arrange the caps, stem side up, around the edge of a large microwave-safe plate. Cover with wax paper and microwave on high for 2 minutes. Give the plate a half turn. Microwave for another 2 minutes, or until the caps are softened. Turn the caps over to drain any liquid that has accumulated in them.
In a large no-stick frying pan over medium heat, sauté the onions, carrots and mushroom stems in the oil for 5 minutes. Add the spinach and cook for 3 minutes, or until wilted. If there is any liquid remaining in the pan, cook the mixture for a few more minutes to evaporate it. Stir in the sunflower seeds and parsley.
Divide the mixture among the mushroom caps. Sprinkle with the Swiss cheese.
Arrange in a pie plate or shallow baking dish. Bake at 350° for 15 minutes. Serve hot.
Makes 8 servings.
Per serving: 43 calories, 2.4 g. fat (47% of calories), 1 g. dietary fiber, 2 mg. cholesterol, 8 mg. sodium.
Herbed Cheese Spread
This spread tastes like the expensive ultrafatty one from France. Serve it with a variety of colorful raw vegetables or low-fat crackers.
2/3 cup nonfat cottage cheese 1/3 cup nonfat cream cheese, softened
1/4 cup finely minced fresh chives
1 tablespoon grated Parmesan cheese
1 clove garlic, minced
1/2 teaspoon dried marjoram
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
4 tablespoons finely minced fresh parsley, divided
Place the cottage cheese in a food processor and blend until very smooth. Add the cream cheese and blend briefly to combine. Transfer to a medium bowl. Mix in the chives, Parmesan, garlic, marjoram, basil, pepper and 3 tablespoons of the parsley.
Place in a small decorative bowl and sprinkle with the remaining 1 tablespoon of parsley.
Makes 11/4 cups.
Per tablespoon: 15 calories, 0.1 g. fat (6% of calories), 0.1 g. dietary fiber, 2 mg. cholesterol, 31 mg. sodium.
