Low calorie party appetizers.
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
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|Title Annotation:||includes recipes|
|Publication:||Saturday Evening Post|
|Date:||Jan 1, 1990|
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