Whether it's the holidays, game day, or a casual gathering of friends, serving an appetizer certainly gets the fun going. Unfortunately, so many bite-size nibbles weigh in with way too many calories for an entire meal, much less the first act to a bigger meal. This collection of party-worthy appetizers proves you can have it all: refined presentation with delicious, bold flavor without packing on the calories.
In some cases, the key to calorie restraint is about portions. Serving bite-size morsels that come in their own portion-controlled package, like Bruschetta with Peach Salsa and Melted Brie, adds a natural layer of restraint (as long as you can keep from eating the entire batch). And in other recipes it's all about smart ingredient choices. We substitute lower-fat ingredients when it makes sense (and when it tastes good), and we always try to serve appetizers with fresh veggies or fruit to round out the nutrition (and it also makes for a pretty presentation). At under 100 calories, each of these appetizers are sure to inspire your next gathering.
Blue Cheese and Chive Straws
Blue cheese gives a bit of a bite, but is not overpowering to this delightfully crunchy snack. Prepare up to two days ahead and store in an airtight container at room temperature. We think they make a delightful nibble with drinks.
Make up to two days ahead, and store in an airtight container at room temperature. Health Tips for Today - Low Calorie Recipes.
Bruschetta with Peach Salsa and Melted Brie
- 6.75 ounces all-purpose flour (about 1 1/2 cups)
- 1/4 cup chilled butter, cut into small pieces
- 1 cup (4 ounces) crumbled blue cheese
- 1/3 cup finely chopped chives
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 to 2 tablespoons cold water
- Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and butter in a food processor; pulse to blend. Add cheese, chives, salt, and pepper; pulse until mixture resembles coarse meal. Drizzle water into flour mixture until dough forms a ball. Roll dough into a 16 x 8-inch rectangle. Wrap dough in plastic wrap; refrigerate 4 hours or until firm.
- Preheat oven to 350°.
- Cut dough crosswise into 64 (1/4-inch-wide) slices. Place 1/2 inch apart on a baking sheet lined with parchment paper. Bake at 350° for 10 minutes or until the edges are lightly browned. Cool straws completely on wire racks.
Health Tips for Today - Low Calorie Recipes.
- 2 cups chopped peeled peaches
- 3/4 cup finely chopped red bell pepper
- 1/4 cup chopped green onions
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon sugar
- 1 tablespoon fresh lime juice
- Dash of ground red pepper
- 1 (8-ounce) French bread baguette, cut into 24 slices
- 4 ounces chilled Brie cheese, cut into 24 pieces
- Preheat broiler.
- Combine first 7 ingredients; set aside.
- Arrange bread slices in an even layer on a baking sheet. Top each bread slice with 1 piece of cheese; broil 3 minutes or until cheese melts and bread is toasted.
- Remove pan from oven. Top each bread slice with about 1 1/2 tablespoons salsa; serve immediately.
Crab and Celery Root Rémoulade
An appetizer that will not weigh-down you or you meal. A melt-in-your-mouth mixture of crab and other fresh ingredients is tucked into a crispy leaf of Boston lettuce to make this a little explosion of flavor.
This elegant, low-fat crabmeat appetizer features a mixture of crabmeat and shredded celery root tossed in a tangy mayonnaise sauce and served in lettuce cups. Health Tips for Today - Low Calorie Recipes.
- 2 cups shredded peeled celery root
- 1/2 cup finely chopped red onion
- 8 ounces lump crabmeat, drained and shell pieces removed
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely chopped tarragon
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground red pepper
- 2 tablespoons olive oil
- 24 baby Boston lettuce leaves
- Combine first 3 ingredients in a medium bowl.
- Combine mayonnaise and next 6 ingredients (through red pepper) in a small bowl, stirring with a whisk. Gradually add oil, stirring well with a whisk. Drizzle dressing over crab mixture, tossing well to combine. Spoon about 1 1/2 tablespoons crab mixture in center of each lettuce leaf.
Smoked Salmon and Cheese Mini Twice-Baked Potatoes
This scrumptious low-cal finger food was developed by Abigail McMahon who was inspired Ireland. "I love Ireland and the country's wonderful food. When I think of Irish food, the first items that come to mind are potatoes, salmon, and cheese." Luckily, this recipe has all three.
Category Finalist, Starters and Drinks. "I love Ireland and the country's wonderful food. When I think of Irish food, the first items that come to mind are potatoes, salmon, and cheese." Abigail McMahon, Sherman Oaks, CA. Health Tips for Today - Low Calorie Recipes.
- 6 small Yukon gold or red potatoes (about 2 pounds)
- 1 teaspoon olive oil $
- 1/2 teaspoon salt, divided
- Cooking spray
- 2 tablespoons fat-free milk
- 1 tablespoon butter
- 1/2 teaspoon black pepper
- 1/2 cup (2 ounces) finely grated white cheddar cheese
- 2 tablespoons finely chopped smoked salmon (1 ounce)
- Preheat oven to 400°.
- Rub potatoes with oil; sprinkle with 1/4 teaspoon salt. Place potatoes on a jelly-roll pan coated with cooking spray. Bake at 400° for 35 minutes or until tender. Remove from oven; cool 10 minutes.
- Cut potatoes in half crosswise; cut off a small portion of the rounded edge so the potato will stand upright. Carefully scoop out about 1 teaspoon pulp from each half, leaving the shells intact. Combine potato pulp, milk, butter, pepper, cheese, and remaining 1/4 teaspoon salt in a bowl. Spoon about 1 heaping teaspoon potato mixture into each potato shell. Arrange stuffed potatoes on a jelly-roll pan; top each with 1/2 teaspoon chopped salmon. Bake at 400° for 15 minutes or until thoroughly heated.
Please check our previous post Health Tips for Today - Low Fat Recipes
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