Printer Friendly

Low calorie party appetizers.

CPA

These party appetizers have everything going for them, including the guests. They're low in calories, easy to make ahead of time (in no time), and deliciously spiced to celebrate the season.

All on the silver platter, the festive colors shine in our photo. At the top are Cajun shrimp (weighing in at 25 calories per extra large shrimp), marinated briefly in a nippy mixture of lime juice, ground red and black peppers, and thyme leaves. The shrimp are "sauteed" quickly until they just turn pink, then covered and refrigerated (make up to one day ahead). Serve with lime wedges.

At lower right is a bright red pepper pesto from jarred roasted red peppers. Give it a Southwestern tang with chili powder and garlic and onion powders, and store it, covered, in the refrigerator for up to a week. At serving time, spoon the pesto into green bell pepper halves for use as a dip (a tablespoonful is a mere eight calories).

Making your own cheese-like dip (at left) from nonfat yogurt is another simple trick. Just follow the directions in the recipe, and give the mixture a good spicing with dill weed, garlic powder, onion powder, and ground black pepper. Serve in red bell pepper halves or in a colorful bowl as a spread for fresh vegetables or low-calorie crackers. Help yourself-only 24 calories in a tablespoon.

Cajun Marinated Shrimp

(Makes 17 appetizers) 1 pound extra large shrimp,

shelled and deveined 1 tablespoon lime juice 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon crushed thyme leaves 1/4 teaspoon salt, if desired 1/8-1/4 teaspoon ground red pepper 1/8 teaspoon ground black pepper In medium bowl toss shrimp with lime juice. In custard cup combine garlic and onion powders, thyme, salt, and red and black peppers. Sprinkle spice mixture over shrimp; stir to coat shrimp evenly. Spray large skillet with nonstick cooking spray; heat until hot. Add shrimp; cook and stir until shrimp are pink, about 3 minutes.

Place shrimp in serving bowl; cover and refrigerate until cold, about 1 hour. Just before serving, garnish with lime wedges, if desired. This recipe may be doubled.

Easy Red Pepper Pesto

(Makes I cup) 2 jars (7 oz. each) roasted red peppers 2-3 teaspoons chili powder 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon salt, if desired In strainer drain red peppers well; pat dry with paper towels. In bowl of food processor fitted with metal wing blade, combine peppers, chili powder, garlic and onion powders, and salt; process until smooth, about 15 seconds. Spoon into serving dish. Serve with sliced raw vegetables or low-calorie crackers, if desired.

Herbed Yogurt Cheese

(Makes I cup) 2 containers (8 oz. each) plain nonfat yogurt 1/4 cup reduced-calorie mayonnaise 1 tablespoon crushed dill weed 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/8 teaspoon ground black pepper 1/8 teaspoon salt, if desired Line large strainer with 20" x 18" double thickness piece of cheesecloth; place strainer over large bowl; set aside. In another bowl combine yogurt, mayonnaise, dill, garlic and onion powders, black pepper, and salt; spoon mixture into prepared strainer. Pull up comers of cheesecloth; twist comers together so yogurt mixture is completely covered with cheesecloth. Place in refrigerator until liquid has drained into bowl and yogurt is of spreadable consistency, about 24 hours. To serve: Remove Herbed Yogurt Cheese from cheesecloth; place in small bowl. Dis;card cheesecloth and accumulated liquid. Serve Herbed Yogurt Cheese with raw vegetables or low-calorie crackers. A
COPYRIGHT 1990 Saturday Evening Post Society
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1990 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:includes recipes
Publication:Saturday Evening Post
Date:Jan 1, 1990
Words:597
Previous Article:Robert Schuller on sex and intimacy.
Next Article:Road's scholar.
Topics:


Related Articles
And now, even greater news for hot dog lovers.
Do the Salsa.
carboLOWdrate, Inc. Launches Website and Publishes Low Carb Holiday Cookbook Committed to Healthy Low Carb Living.
FiberGel Technologies Announces Winners of Recipe Contest.
RedHot Super Bowl Tips for Your Super Bowl Party.
Health Magazine and Dinner by Design Announce Swimsuit Ready Recipes.
AMI offers cookbook for sale.
AMI offers cookbook for sale.

Terms of use | Copyright © 2016 Farlex, Inc. | Feedback | For webmasters