[susie_sunshine]

So I'm having one of those home party things. I'm excited about it because I really like their products despite hating to clean...

My problem is, I want to serve some healthy snacky foods without letting everyone know i'm watching what i'm eating. It's silly really, because they see me and obviously have noticed i've lost weight and am watching what I eat at school.

Any ideas for low fat/cal appetizers that seem indulgent?

[Glory87]

Sun dried tomato hummus with toasted pita chips and veggies to dip
Home made spinach artichoke dip
Salsa or home made guacamole with jicama
Fruit tray with caramel dipping sauce
Angel food cake with strawberries
Little miniature pizzas made on whole wheat tortillas with yummy spicy marinara, veggie and a little low fat mozzarella (cut into triangles)
Stuffed peppers
Whole grain crackers and really good cheese

Pumpkin brown rice pudding recipe included:

Makes 12 servings
4 cups 1 percent milk
1 (15-ounce) can solid pack pumpkin
3/4 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs, beaten
3 cups cooked long-grain brown rice
1 teaspoon vanilla extract
Toasted pumpkin seeds, optional garnish
Whipped cream, optional garnish

Preheat oven to 375 degrees. Combine milk, pumpkin, sugar, cinnamon, salt, ginger and cloves in a saucepan. Heat over medium heat, stirring constantly, until mixture comes to a boil. Stir about 2 cups of pumpkin mixture into the eggs; whisk well, then return all to the saucepan, stirring constantly. Bring to a gentle simmer, stirring constantly. Remove from heat and stir in rice and vanilla.

Pour into a 9- by 13-inch pan that has been sprayed with nonstick vegetable coating. Bake, uncovered, 45 to 60 minutes or until a knife inserted in the center comes out clean. Serve warm.

Per serving (without optional garnishes): 162 calories (12 percent from fat), 2 grams total fat (1 gram saturated), 34 milligrams cholesterol, 31 grams carbohydrates, 5 grams protein, 97 milligrams sodium, 2 grams dietary fiber.

[morrigan]

Put out a veggie tray and set two dips next to it, one full fat and one low fat.
Or put out some baked brei and some hummus with a bread or cracker in the middle. Skip the brie and eat the hummus. You just have to decide ahead which things you are going to eat and which you are not. And if a guests ask why you haven't had any brei, then they are being WAY to nosy.

Serve something you don't like - then it won't be tempting for you.


I have a lot of random things I don't like that are easy for me to skip at a party.

A can of chili mixed with cream cheese and velveeta heated with tortilla chips. Everyone loves it, but Velveeta gives me the creeps.

Chocalates with gooey carmel in the middle. I like chewy caramel, but hate the runny stuff.

Blue cheese.

I love brownies, but hate them frosted. I can set out frosted brownies and stay away from them no problem.

Of course, there are probably quite a few people who also want healthy food at the party and a few more that won't come so as to avoid the "chili dip". In that case, just serve healthy food and be proud.

[morrigan]

oh - here is my indulgent low fat appetizer.

1 package fat free cream cheese
1 package cooked shrimp (small prawns are even better)
cocktail sauce

fat free crackers

Set the cheese in a pretty glass dish, pour cocktail sauce over it, pile up the shrimp on top. Guests always love it. Of course it tastes better with real cream cheese.

[jillybean720]

• Fresh fruit with dip (perhaps some ff yogurt mixed with ff cool whip and some ff vanilla pudding mix) is always a crowd pleaser, dieting or not!
• pretzels instead of chips
• baked tortilla chips and salsa
• little finger sandwiches on whole-grain bread (maybe turkey or lean ham, light cheese, and honey or dijon mustard)
• My sister made a Pampered Chef recipe--I think it was called pinwheels. It's ff cream cheese spread on a tortilla, then add turkey, fresh spinach, and red pepper slices, roll up, and slice and serve.

[susie_sunshine]

I love the idea of making snacks you dont' like! It's genius!

[hefty1]

serving low fat things is a good idea, even for the thin guests so they harm thier health. glen

[susie_sunshine]

I found a recipe online for guacamole without avocado! Avocado has a lot of fat (I know it's the good fat but still....) plus it really upsets my stomach! This recipe used mashed canned asparagus instead of avocado and my guests coudn't get enough of it! I even had to divide the leftovers among some friends because they were fighting over it!

[morrigan]

That sounds awesome! I found a couple of recipes on the internet.

10 1/2 oz fresh, trimmed or frozen, cut asparagus
1/4 tsp garlic powder
2 tsp lime juice (lemon juice may be substituted)
2 Tbsp canned green chili peppers, drained, chopped
1 Tbsp onion, chopped
2 tsp tomato paste
1/8 tsp salt
1/4 tsp ground cumin
1/8 tsp white pepper


Cook asparagus. Drain well; pat dry with paper towels and place in blender. Add remaining ingredients. Blend until smooth. Dip will become less thick upon standing and will need to be stirred.


Nutritional analysis per serving: Calories 25, Fat 0g, Calories from Fat 0%, Cholesterol 0mg, Fiber 2g, Sodium 142mg.

[morrigan]

2 cups (approximately 1 pound) chopped lightly steamed asparagus*
2 1/4 teaspoons fresh lemon juice
3 tablespoons chopped onion
1 large tomato, chopped
3/4 teaspoon salt, optional
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 garlic garlic, pressed or minced
Dash Tabasco sauce
1/3 cup light sour cream

*If you're using frozen asparagus spears, it is not necessary to steam them (just thaw them to room temperature).

Combine all the ingredients in a blender and blend until smooth.

Transfer the guacamole to a bowl. Cover tightly and refrigerate several hours or overnight before serving.

Makes 3 cups, or 12 (1/4-cup) servings

[morrigan]

INGREDIENTS:
24 spears fresh asparagus, trimmed and coarsely chopped
1/2 cup salsa
1 tablespoon chopped cilantro
2 cloves garlic
4 green onions, sliced

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DIRECTIONS:
Place the asparagus in a pot with enough water to cover. Bring to a boil, and cook 5 minutes, until tender but firm. Drain, and rinse with cold water.
Place the asparagus, salsa, cilantro, garlic, and green onions in a food processor or blender, and process to desired consistency. Refrigerate 1 hour, or until chilled, before serving.