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These are slim snacks.

Indulge without guilt in these party appetizers and snacks. Low in fat, they provide health nibbling.

Nonfat yogurt is the base for a handsome appetizer cheese to torta. Drain the yogurt overnight to make a soft, creamy cheese, then layer cheese with a pesto made from dried tomatoes. For a simpler choice, offer barley seasoned like sushi to eat in lettuce leaves or nori.

Yogurt Cheese

and Tomato Torta

Yogurt cheese (recipe follows)

Tomato pesto (recipe follows)

Fresh rosemary sprigs

Toasted baguette slices or bite-size pieces of raw vegetables

Smoothy line a tall, widemouth 2-cup container (such as a bowl; basket without a finish or dye; or clean, unused flowerpot) with dry muslin or a double layer of cheesecloth. Press 1/4 of the yogurt cheese evenly into bottom of container. Evenly distribute 1/3 of the tomato pesto onto cheese; repeat layers, ending with cheese. Fold edges of cloth over cheese. Press gently to compact. If using a basket, set in a rimmed pan to catch liquid. Cover airtight and chill at least 1 hour or up to 6 hours; occasionally pour off liquid as it accumulates.

Fold back cloth; invert torta onto plate. Lift off cloth. Garnish with rosemary sprigs. Spread onto bread or vegetables. Makes 2 cups, 8 to 10 servings.

Per tablespoon: 18 cal. (10 percent from fat); 1.6 g protein; 0.2 fat (0.1 g sat.); 2.6 g carbo.; 19 mg sodium; 0.3 mg chol.

Yogurt cheese. Line a fine strainer with a single layer of muslin or a double layer of cheesecloth. Set strainer over a deep bowl (bottom of strainer should sit at least 2 in. above bottom of bowl). Spoon 1 quart unflavored nonfat yogurt into cloth. Cover airtight. Chill until yogurt is firm, at least 12 hours or up to 2 days (pour off drained liquid occasionally). Gently press cheese to remove excess liquid.

Tomato pesto. Soak 1 cup (about 2 1/4 oz.) dried tomatoes in boiling water to cover until soft, about 10 minutes. Drain; squeeze out excess liquid. With a food processor or knife, finely chop tomatoes. Mix with 2 tablespoons grated parmesan cheese, 1 clove garlic (pressed or minced), and 1 teaspoon minced fresh or 1/2 teaspoon crumbled dried rosemary leaves. Add salt to taste.

Barley Sushi Scoops

3/4 cup pearl barley

1 large (about 1/4 lb). carrot, finely diced

1/3 cup seasoned rice vinegar (or distilled white vinegar with 2 tablespoons sugar)

1 small (about 1/2 lb.) cucumber, finely diced

1/3 cup sliced green onions

2 tablespoons drained pickled ginger, chopped

1/4 pound shelled cooked tiny shrimp

Fish sauce (nuoc mam or nam pla) or salt

1 green onion, ends trimmed

3 1/2 to 4 dozen medium-size (about 1 1/2 lb. total) butter lettuce leaves, rinsed and crisped; or toasted nori squares (each about 4 in.)

Rinse barley in a fine strainer. In a 1 1/2- to 2-quart pan, bring 2 cups water to a boil. Add barley; cover and cook 20 minutes over low heat. Sprinkle carrot over barley. Continue cooking, covered, until barley is tender to bite, about 10 minutes. Drain; cool in pan.

Mix barley, vinegar, cucumber, sliced onions, ginger, shrimp, and fish sauce to taste. Spoon into a bowl. Garnish with whole onion. Spoon mixture onto lettuce and enclose to eat. Makes 10 to 12 appetizer servings.

Per serving: 77 cal. (4.7 percent from fat); 4.2 g protein; 0.4 g fat (0.1 g sat); 15 g carbo.; 52 mg sodium; 18 mg chol.
COPYRIGHT 1992 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1992 Gale, Cengage Learning. All rights reserved.

Article Details
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Title Annotation:recipes
Author:Anusasananan, Linda Lau
Publication:Sunset
Date:Feb 1, 1992
Words:599
Previous Article:Citrus surprise salads.
Next Article:Pasta, soup, or curry ... all vegetable.
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