South Beach Diet Appetizer Recipes Page 3

Salmon Mousse

This lovely party favorite can be chilled in a decorative mold for extra flair. If you serve the mousse with crackers, it becomes a Phase 2 recipe.

• 1 cup nonfat or low-fat plain yogurt
• ½ cup cold water
• 1 envelope unflavored gelatin
• 1 (15-ounce) can pink salmon, drained
• 2/3 cup reduced-fat sour cream
• 1 (6-ounce) jar prepared horseradish, drained and squeezed dry (about ¼ cup)
• 3 tablespoons finely chopped red onion
• 1 tablespoon chopped fresh dill or ½ teaspoon dried dill, crumbled
• 1 tablespoon Worcestershire sauce
• ½ teaspoon paprika
• Chopped dill for garnish (optional)
• 60 cucumber slices or low-sodium whole-grain crackers

Place water in a small saucepan, sprinkle gelatin over water, and let soften 1 minute. Heat mixture over low heat, stirring, until gelatin dissolves, about 3 minutes. Do not let boil.

Purée yogurt, gelatin mixture, salmon, sour cream, horseradish, onion, dill, Worcestershire sauce, and paprika in a food processor.

Lightly coat a 1-quart fish mold, decorative bowl, terrine, or loaf pan with cooking spray; spread mousse evenly in pan. Cover and refrigerate until set, at least 12 hours or overnight. Just before serving, run a thin knife around edges of pan and invert mousse onto a platter. Sprinkle with chopped dill, if using, and surround with cucumber slices or crackers. Serve.

Makes 20 (3-tablespoon) servings

Nutrition at a Glance

Per serving (with 3 cucumber slices): 50 calories, 2.5 g fat, 1 g saturated fat, 5 g protein, 2 g carbohydrate, 0 g fiber, 150 mg sodium

Per serving (with 3 crackers): 110 calories, 5 g fat, 1 g saturated fat, 7 g protein, 11 g carbohydrate, 2 g fiber, 170 mg sodium

Make-Ahead: Mousse can be made up to 1 day ahead. Keep chilled in mold, covered with plastic wrap, until ready to serve.

Parmesan Zucchini Sticks

These delectable nibbles will remind guests of the fried zucchini or stuffed zucchini blossoms often found at Italian feasts. Roasted, they are more healthful and every bit as good.

• 2 medium zucchini (about 1 pound)
• 1 tablespoon extra-virgin olive oil
• ¼ teaspoon dried thyme
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• Pinch of red pepper flakes
• 1/3 cup freshly grated Parmesan cheese

Cut zucchini lengthwise into quarters, then cut into 2-inch-long sticks. Combine zucchini, oil, thyme, salt, black pepper, and pepper flakes in a medium bowl, and toss to coat. Transfer zucchini sticks to baking sheet, with a flesh side facing down. Roast until just softened and golden, turning so other flesh side is up halfway through, about 15 minutes.

Carefully turn pieces skin side down. Sprinkle evenly with cheese and continue roasting until cheese has melted, about 2 minutes. Serve warm.

Makes 10 (3-piece) servings

Nutrition at a Glance

Per serving: 35 calories, 2.5 g fat, 0.5 g saturated fat, 2 g protein, 2 g carbohydrate, 0 g fiber, 70 mg sodium

Make-Ahead: Zucchini can be cut up to 1 day ahead and refrigerated in a covered container until ready to use.

_{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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