Enjoying the holiday season doesn’t mean your blood sugar must be thrown off track. Start your celebration out on the right foot by making these delicious apps for your next party.
Endive With Herbed Goat Cheese
Makes 10 servings
Prep: 7 min Cook: 0 min
Ingredients
115 g fresh goat cheese
3 Tbsp Greek yogurt
1 tsp extra-virgin olive oil
½ tsp chopped fresh dill
1 tsp chopped fresh parsley
2 heads Belgian endive, leaves separated (20-24 leaves)
Freshly cracked black pepper
Preparation
In a medium bowl, whisk together goat cheese, yogurt, and oil. Fold in dill and parsley.
Spoon a small scoop of the mixture onto endive leaf ends, dividing evenly.
Season with pepper and serve immediately.
Nutrition Information
Serving size: Around 2 filled leaves
Per serving
Calories: 76; Total fat: 5 g; Saturated fat: 3 g; Sodium: 63 mg; Cholesterol: 12 mg; Total carbs: 4 g; Fibre: 3 g; Sugars: 1 g; Protein: 5 g; Potassium: 337 mg
Deviled Eggs
Makes 12 servings
Prep: 8 min Cook: 0 min
Ingredients
6 large hard-boiled eggs, cooled
3 Tbsp low-fat mayonnaise
1 tsp Dijon mustard
1 tsp apple cider vinegar
1 tsp chopped chives
Preparation
Peel eggs and slice in half lengthwise. Remove the yolks and place into a medium bowl. Place the egg whites on a plate, holes facing up.
Use a fork to mash the yolks. Add mayonnaise, mustard, and vinegar. Mix until smooth.
Spoon a scoop of the egg mixture into the hole of each white. Sprinkle with chives and serve.
Nutrition Information
Serving size: One egg half
Per serving
Calories: 50; Total fat: 4 g; Saturated fat: 1 g; Sodium: 66 mg; Cholesterol: 94 mg; Total carbs: 1 g; Fibre: 0 g; Sugars: 0 g; Protein: 3 g; Potassium: 35 mg
Guacamole With Jicama Sticks
Makes 10 servings
Prep: 10 min Cook: 0 min
Ingredients
3 ripe avocados
1 lime, halved
1 clove of garlic, minced
Pinch of salt
1 large jicama, peeled and sliced into sticks
Preparation
Cut avocados in half lengthwise. Discard the pit and use a spoon to remove flesh. Place flesh in a medium bowl.
Squeeze juice from both sides of lime into the bowl. Add garlic and salt. Use a fork to mash to desired consistency (should be a little lumpy).
Serve each scoop of guacamole with jicama sticks.
Nutrition Information
Serving size: 2 tablespoons guacamole; 4 jicama sticks
Per serving
Calories: 171; Total fat: 12 g; Saturated fat: 3 g; Sodium: 24 mg; Cholesterol: 0 mg; Total carbs: 16.6 g; Fibre: 10 g; Sugars: 3 g; Protein: 2 g; Potassium: 480 mg
Crab-Stuffed Mushrooms
Makes 10 servings
Prep: 10 min Cook: 15 min
Ingredients
340g Baby Bella mushrooms
170g can crabmeat, drained
3 scallions, chopped thinly
1/8 tsp dried oregano
1/8 tsp dried parsley
1/8 tsp dried thyme
1/3 cup nonfat Greek yogurt
¼ cup grated Parmesan cheese
2 Tbsp olive oil
Preparation
Preheat oven to 350°F. Clean and dry mushrooms. Remove stems and gently scoop out gills with a spoon. Set mushrooms aside.
In a medium bowl, combine crabmeat, scallions, oregano, parsley, and thyme. Add yogurt and cheese and mix well.
Fill each mushroom with a scoop of crabmeat mixture. Place stuffed mushrooms onto a baking sheet, and brush with olive oil. Bake for 15 minutes.
Nutrition Information
Serving size: 1 mushroom
Per serving
Calories: 65; Total fat: 4 g; Saturated fat: 1 g; Sodium: 181 mg; Cholesterol: 6 mg; Total carbs: 5 g; Fibre: 1 g; Sugars: 2 g; Protein: 4 g; Potassium: 193 mg
Skewered Chili-Lime Shrimp
Makes 10 servings
Prep: 2 min Cook: 5 min
Ingredients
2 Tbsp olive oil
1 garlic clove, minced
1 Tbsp lime juice
1 tsp chili powder
450g uncooked large shrimp (around 26-30), peeled and deveined
1 tsp grated lime zest
Preparation
In a medium pan, heat olive oil over a medium flame. Add garlic and stir until fragrant, about 30 seconds. Add lime juice and chili powder and stir to combine. Add shrimp. Cook until shrimp are pink and no longer translucent, about 2 minutes. Remove from heat. Stir in lime zest. Thread around three shrimp onto 10 skewers and serve warm.
Nutrition Information
Serving size: 3 shrimp
Per serving
Calories: 62; Total fat: 3 g; Saturated fat: 0 g; Sodium: 59 mg; Cholesterol: 65 mg; Total carbs: 1 g; Fibre: 0 g; Sugars: 0 g; Protein: 9 g; Potassium: 7 mg