Festive & Light Holiday Appetizers
Mini Cheesecake Bites
(Makes 20 servings)
Note: You will need a mini-muffin pan and mini-muffin/cupcake paper cups for this recipe.
Ingredients
Filling:
1 (8 oz.) package reduced fat cream cheese or Neufchatel cream cheese
1 large egg
1/3 cup sugar
1/3 cup artificial sweetener (try Splenda® or Truvia®)
1 tbsp all purpose flour
1 tsp pure vanilla extract
2 tsp grated lemon peel
2 cartons (6 oz. each) light-or fat free lemon yogurt
Crust:
1/2 cup reduced fat graham crackers (crushed)
2 tbsp. melted butter
2 tsp. sugar
Garnishments:
Blueberries
Blackberries
Raspberries
Kiwi fruit
(Tip: If using frozen berries, make sure to thaw them on a paper towel to drain some of the excess juice.)
Directions:
Preheat oven to 350 degrees.
Place a mini-muffin or cupcake paper liner into each slot of the muffin pan. In a small bowl, mix together the graham cracker crumbs, melted butter and 2 tsp. sugar. Place about a 1/2 tsp. of graham cracker mixture into bottom of each paper liner, and press firmly to form bottom crust. Bake at 350 degrees for approximately 5-10 minutes. Set aside to cool.
Cream together the cream cheese, egg, sugar, Splenda, flour, lemon zest and vanilla using your electric mixer. Mix very well.
Using a regular spoon, fill each cup most of the way full. Bake in the oven for 20 minutes, or until cakes are firmer and start to crack on the surface.
Take pan out of the oven, top each with 1-2 tsp. of lemon yogurt and fruit while still warm, then let cool in pan for 10-20 minutes before removing cheesecake bites. Refrigerate for at least 1-2 hours for best taste. Enjoy!
Sweet Roasted Red Pepper Hummus
(Yields 10 Servings)
Ingredients:
1 (15 oz.) can garbanzo beans, drained
1 (4 oz.) jar roasted red peppers
3 tbsp. lemon juice
2 tbsp. tahini*
1 clove garlic, minced
1/2 tsp. ground cumin
1/2 tsp. cayenne pepper (adjust according to your taste)
1/4 tsp. salt
1 tbsp. chopped fresh parsley
Directions:
In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy.
Make sure to scrape the mixture off the sides of the blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.
Serving Suggestions:
Sprinkle the hummus with the chopped parsley before serving. Serve with pita bread cut into wedges, or toasted pita bread chips, carrots, and/or red peppers strips.
*Tahini is a sesame paste you can usually find in the Mediterranean section of your grocery store.
Tex-Mex Dip
(Yields 16 Servings)
Ingredients:
2 cans (16 oz. each) nonfat refried beans
1/4 cup taco sauce or tomato salsa
2 tsp. chili powder (more or less depending on your taste)
1 tsp. ground cumin
1 1/2 cups cooked corn kernels
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
2 jalapeno peppers, seeded and chopped
4 scallions, trimmed and chopped
2 tbsp. lime juice
Salt and freshly ground pepper, to taste
1 ripe avocado, mashed
1 1/2 cups reduced fat sour cream
Hot sauce, like Tabasco, to taste
2 1/2 cups chopped fresh tomatoes (seeded)
1/3 cup chopped fresh cilantro
3/4 cup grated reduced-fat Mexican blend cheese
Directions:
Combine refried beans, taco sauce (or salsa), chili powder and cumin in a medium bowl. Combine corn, red and green peppers, jalapenos, scallions and lime juice in another medium bowl. Season with salt and pepper.
Combine avocado and 2 tbsp. sour cream in a small bowl; season with hot sauce. Toss together tomatoes and cilantro in another small bowl.
To Assemble:
Spread the bean mixture on a shallow oven-safe baking pan or serving dish and top with the corn mixture. Spread the remaining sour cream over the corn, followed by the avocado mixture. Spoon the tomatoes over the top with a slotted spoon. Sprinkle with cheese.
Serving Suggestions:
Serve with baked corn chips. This dip can be served cold or warm. To serve warm, bake at 350 degrees for 45-55 minutes or until top is bubbly and most of the liquid on top has evaporated. Let stand for 10-15 minutes before serving.
Chicken and Sun-Dried Tomato Brochette
(Makes 8 Servings)
Ingredients:
2 skinless, boneless chicken breast halves
1 1/4 cups reduced fat Italian salad dressing, divided
4 cups fresh spinach, torn
1/3 cup crumbled reduced fat feta cheese
8 sun-dried tomatoes, packed without oil, chopped*
1 loaf (1 pound) focaccia bread, cut into 1/2—inch thick slices or French loaf
Fat-free Olive oil cooking spray
1/3 cup Mediterranean olives, pitted and chopped
Directions:
Place the chicken and 1 cup salad dressing in a bowl. Cover and marinate at least 3 hours in the refrigerator.
Preheat the grill for high heat.
Lightly oil the grill plate with non-fat cooking spray. Discard dressing used for marinating, and grill chicken 7 minutes per side, or until juices run clear. Cook and shred chicken.
In a large bowl, mix the cooked chicken, spinach, olives, feta cheese, sun-dried tomatoes and remaining salad dressing, and set aside.
Spray both sides of the focaccia bread slices with olive oil cooking spray and cook 1 minute per side on the prepared grill, or until lightly toasted. Place portions of the chicken mixture on the toasted focaccia to serve.
*I found these in the produce section at Dillons.
Double Tomato Brochette with Pine Nuts
(Makes 12 servings)
Ingredients:
6 Roma (plum) tomatoes, chopped
1/2 cup sun-dried tomatoes (not packed in oil)
3 cloves minced garlic
1/4 cup olive oil
2 tbsp. balsamic vinegar
1/4 cup fresh basil, stems removed, chopped
1/4 tsp. salt
1/4 tsp. ground black pepper
1 loaf (1 pound) focaccia bread, cut into 1/2—inch thick slices or French loaf
2 cups reduced fat shredded mozzarella cheese
1/4 cup toasted pine nuts
Non-fat olive oil cooking spray
Directions:
Preheat the oven on broiler setting.
In a large bowl, combine the Roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, pine nuts, salt, and pepper. Allow mixture to sit for 10 minutes.
Cut the baguette into1/2 inch slices. On a baking sheet, arrange the baguette slices in a single layer, and lightly spray with non-fat cooking spray. Broil for 1 to 2 minutes, until slightly brown.
Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese and broil for 5 minutes, or until the cheese is melted.
*I found these in the produce section at Dillons.
Light ‘n Crisp Egg Rolls with Hoisen Dipping Sauce
(Makes 8 egg rolls)
Ingredients:
Nonstick cooking spray
2 tsp. toasted sesame oil or canola oil
1 1/2 tsp. reduced-sodium soy sauce
8 ounces lean pork loin, (or ground pork or chicken breast)
1/2 cup chopped red sweet pepper
1 tsp. grated fresh ginger or 1/4 tsp. ground ginger
1 clove garlic, minced
1 1/2 cup finely chopped bok choy or Chinese (napa) cabbage
1/2 cup chopped canned water chestnuts, drained
1/2 cup coarsely shredded carrot
1/4 cup sliced green onions
1/4 cup bottled light Asian sesame ginger vinaigrette
1/4 cup Hoisen Sauce
8 egg roll wrappers
Directions:
Preheat oven to 450 Degrees. Lightly coat a large baking sheet with nonstick cooking spray and set aside. For filling: in a medium nonstick skillet, heat oil over medium-high heat. Add port, sweet peppers, ginger, and garlic. Cook for 3 to 4 minutes or until pork is no longer pink, stirring occasionally. If using ground pork, drain off fat. Add bok choy or cabbage, water chestnuts, carrot, and green onions to pork mixture in skillet. Cook and stir about 1 minute more or until any liquid evaporates. Stir in soy sauce, vinaigrette and Hoisen sauce and remove from heat. Cool filling slightly.
For each egg roll, place an egg roll wrapper on a flat surface with a corner pointing toward you. Spoon about 1/3 cup of the filling across and just below center of each egg roll wrapper. Fold bottom corner over filling, tucking it under on the other side. Fold side corners over filling, forming an envelope shape. Roll Egg roll toward remaining corner. Moisten top corner with water; press firmly to seal.
Place egg rolls, seam sides down, on the prepared baking sheet. Coat the tops and sides of the egg rolls with beaten egg white or nonstick cooking spray. Bake for 15 to 18 minutes or until egg rolls are golden brown and crisp. Cool slightly before serving.
Hoisen Dipping Sauce:
Ingredients:
1 tbsp. canola oil
1 clove garlic-chopped
1 tsp. chopped fresh ginger
6 tbsp. hoisen sauce
1 tbsp. reduced-sodium soy sauce
2 tbsp. water
1/4 tsp. salt
Few drops sesame oil
1 1/2 tsp. Asian chili paste
1 tbsp. chopped unsalted peanuts
Directions:
Heat canola oil in large skillet. Add garlic and ginger and stir-fry until aromatic. Turn heat down to medium and stir in other ingredients. Heat through and remove from stove. Cool before serving with eggrolls.
Fruit Filled Phyllo Cups with Creamy Fruit Topping
(Yields 12 Servings)
Ingredients:
12 sheets phyllo dough (14 inches x 9 inches)
Butter-flavored cooking spray
2 1/2 tsp. sugar
1/2 cup mandarin oranges, drained
2 kiwi fruit, peeled and chopped
1/2 cup canned pineapple, no sugar added, drained
1/2 cup toasted, chopped Macadamia nuts
1/4 cup toasted coconut
Creamy Topping:
4 ounces frozen light whipped topping, thawed
2 tsp. lemon zest
8 ounces reduced fat cream cheese, softened
1/2 tsp. vanilla extract
1/2 cup powdered sugar
Place coconut and macadamia nuts into skillet that has been lightly sprayed with cooking spray. Over medium-high heat, stirring constantly, cook nuts and coconut until lightly browned. Be careful not to overcook. Set aside.
Place a sheet of phyllo dough on a work surface; spritz with butter-flavored spray. Top with another sheet of phyllo; lightly spritz with spray. Cut (use a pizza cutter if you have one) into 3 inch by 3 inch squares. (Keep remaining phyllo covered with plastic wrap to avoid drying out.) Repeat with remaining phyllo.
Stack two squares of layered phyllo into 12 slots of a mini-muffin pan, rotating squares so corners do not overlap. Sprinkle bottom of each cup with sugar, and spritz with cooking spray. Bake at 375 degrees for 6-8 minutes or until golden brown. Cool on a wire rack.
Meanwhile, in a small bowl, mix together the whipped topping, lemon zest, cream cheese, vanilla, and powdered sugar, using a hand-mixer. Spoon about 1 tsp. of mixture into bottom of each cooled phyllo shell.
Next, add a spoonful of mixed fruit (kiwi, mandarin oranges, and pineapple) into each cup. Top with 1/2 tbsp. of whipped topping mixture, and some nuts and coconut.