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South Beach Diet Appetizer Recipes

Hors d’Oeuvres from the South Beach Holiday Cookbook


Updated January 03, 2013

South Beach Diet Holiday Cookbook

South Beach Diet Holiday Cookbook

Arthur Agatston
The following is an excerpt from the book The South Beach Diet Parties & Holidays Cookbook by Arthur Agatston, MD
Published by Rodale; October 2006;$25.00US/$32.00CAN; 1-59486-444-6
Copyright © 2006 Arthur, M.D. Agatston

Review of the South Beach Diet Parties and Holidays Cookbook

Hors d’Oeuvres for a Crowd

For 10 guests
  • Smoked Trout Salad in Cherry Tomato Cups (recipe below)
  • Spicy Citrus Shrimp (page 2)
  • Deviled Eggs (page 2)
  • Salmon Mousse (page 3)
  • Parmesan Zucchini Sticks (page 3)
  • Sweet Potato-Feta Rounds (page 4)
  • Chocolate-Dipped Strawberries (page 4)
  • Cannoli Tartlets (page 5)
  • Raspberry-Ginger Fizzes (page 5)

Party Game Plan

Up to 3 days before: Toast walnuts and sesame seeds for strawberries.

Up to 2 days before: Hard-boil eggs.

Up to 1 day before: Make trout salad; marinate shrimp; make salmon mousse; cut up zucchini sticks; prepare cheese mixture for sweet potatoes; make cannoli filling; make raspberry-ginger fizz base.

Day of: Dip strawberries; grill shrimp; assemble deviled eggs; fill tomato cups and cannoli tartlets; bake sweet potato rounds and zucchini sticks; make fizzes

Smoked Trout Salad in Cherry Tomato Cups

Prep Time: 20 minutes

Rich, smoky trout in little tomato “cups” makes a festive, easy-to-eat combination. You can use both red and yellow cherry tomatoes, if desired.

  • ¼ pound smoked trout (remove skin if necessary)
  • 2 tablespoons reduced-fat sour cream
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh chives
  • Freshly ground black pepper
  • 30 large cherry tomatoes (1 pint)
  • Chopped fresh chives for garnish (optional)
Place trout in a medium bowl and break up into small pieces with a fork. Add sour cream, lemon juice, and chives; stir to combine. Season generously with pepper.

Using a serrated knife, cut 1/8 inch off the stem end of each tomato and a tiny bit off the bottom so the tomatoes will stand. Remove the seeds using a small melon baller. Fill each hollow tomato with a generous ½ teaspoon of the trout salad. Sprinkle each with a few chives, if using, and serve.

Makes 10 (3-piece) servings

Nutrition at a Glance

Per serving: 40 calories, 2 g fat, 0.5 g saturated fat, 3 g protein, 3 g carbohydrate, 0 g fiber, 75 mg sodium

Make-Ahead: Trout salad can be made up to 1 day in advance; refrigerate in a covered container and bring to room temperature before using. Tomatoes can be hollowed out up to 1 hour before the party; cover with plastic wrap but do not refrigerate. Fill shortly before serving.

Reprinted from: The South Beach Diet Parties & Holidays Cookbook: Healthy Recipes for Entertaining Family And Friends by Arthur Agatston, MD © 2006 Arthur Agatston, M.D. Permission granted by Rodale, Inc., Emmaus, PA 18098. Available wherever books are sold or directly from the publisher by calling at (800) 848-4735.

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