South Beach Diet Appetizer Recipes Page 4

Sweet Potato-Feta Rounds; Chocolate-Dipped Strawberries

Sweet Potato-Feta Rounds

• 3 long, thin sweet potatoes, peeled (about 1½ pounds)
• 1 tablespoon plus 1 teaspoon extra-virgin olive oil
• 1 garlic clove, minced
• 4 ounces reduced-fat feta cheese, crumbled (¾ cup)
• 2 tablespoons chopped fresh chives
• Freshly ground black pepper

Cut potatoes into 30 (¾-inch-thick) rounds. With a melon baller, carefully scoop a pocket into each potato piece, being careful not to scoop through bottoms; discard scooped-out portion.

Combine potato pieces, 1 tablespoon of the oil, and garlic in a large bowl; toss to coat. Spread potatoes out on the baking sheet, scooped-out side up, and roast until potatoes are just tender and edges are starting to brown, 18 to 20 minutes.

Meanwhile, mash feta, chives, and remaining 1 teaspoon oil together in a small bowl. Season with pepper to taste.

Remove potatoes from oven and fill each pocket with a heaping ½ teaspoon cheese mixture. Return to oven and bake until heated through, about 5 minutes. Serve warm.

Makes 10 (3-piece) servings

Nutrition at a Glance

Per serving: 80 calories, 2.5 g fat, 1 g saturated fat, 3 g protein, 11 g carbohydrate, 2 g fiber, 150 mg sodium

Make-Ahead: Cheese mixture can be prepared up to 1 day ahead; refrigerate in a covered container until ready to use. Sweet potatoes can be roasted (without cheese mixture) up to 8 hours before the party; cover and leave at room temperature. Fill with cheese mixture and warm through just before serving.

Chocolate-Dipped Strawberries

• 1/3 cup walnut pieces, finely chopped
• 2 tablespoons sesame seeds
• 3 ounces bittersweet chocolate
• 2 tablespoons fat-free half-and-half
• 20 large strawberries with stems (about 2 pints), rinsed and dried

While nuts are toasting, place sesame seeds in a small skillet over medium-low heat. Cook, gently shaking pan back and forth, until seeds are golden, about 5 minutes. Allow nuts and seeds to cool, then mix together in a shallow bowl.

Heat chocolate and half-and-half in a small saucepan over medium-low heat, whisking until chocolate is melted, about 3 minutes.

Line a baking pan with wax paper.

Dip strawberries into chocolate (about three-quarters of the way in), then dip one side into nut and seed mixture, coating well. Place nut side up in baking pan. Refrigerate until chocolate is set, about 15 minutes, and serve.

Makes 10 (2-piece) servings

Nutrition at a Glance

Per serving: 90 calories, 7 g fat, 2 g saturated fat, 2 g protein, 8 g carbohydrate, 2 g fiber, 0 mg sodium

Make-Ahead: Walnuts and sesame seeds can be toasted up to 3 days ahead. Strawberries can be dipped up to 8 hours ahead. Carefully cover berries and refrigerate; do not freeze.

_{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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