With bold flavours in every bite, this spread of secretly healthy appetizers will delight partygoers. So, try these three recipes that leave yours and your guest tastebuds in awe.
Almond-Thyme Party Toasts with Goat Cheese
- Spread 16 toasted party rye bread slices with 4 oz. soft goat cheese (chèvre). Sprinkle with 1/4 cup pomegranate seeds,
- 2 Tbsp. finely chopped almonds, and 2 Tbsp. fresh thyme leaves.
- To serve, drizzle with 2 Tbsp. honey.
Per Servings: Cal 66, Fat 3 g, Chol 3 mg, Sodium 97 mg, Carb 8 g, Pro 3 g
Thai Peanut Chicken Wonton Cups
- Coat twenty-four 1 3/4-inch muffin cups with nonstick cooking spray. Press a wonton wrapper into each cup; coat with cooking spray. Bake at 190°C for 7 minutes or until edges are brown. Cool in pan on a wire rack.
- Combine 2 cups coleslaw mix, 1 cup chopped cooked chicken breast, 1/3 cup peanut satay sauce, and 3 Tbsp. refrigerated unsweetened coconut milk. Fill wontons with coleslaw mixture.
- Top wontons with 1/3 cup fresh cilantro, 2 Tbsp. unsalted peanuts, and, if desired, crushed red pepper.
Per Serving: Cal 50, Fat 1 g, Chol 6 mg, Sodium 77 mg, Carb 6 g, Pro 3 g
Baked Coconut Shrimp with Sweet Chili Sauce
- In a shallow dish stir together 3 Tbsp. flour and 1/4 tsp. sea salt. In a second shallow dish lightly beat 2 egg whites. In a third shallow dish combine 1/2 cup unsweetened shredded coconut and 1/4 cup panko bread crumbs.
- One at a time, dip 12 medium shrimps into the flour mixture, then into egg whites, then into the coconut mixture, turning and pressing to coat.
- Place on a baking sheet lined with foil coated with nonstick cooking spray. Coat shrimp with cooking spray. Bake at 230°C for 8 minutes or until shrimp are opaque and the coating is golden. Serve with sweet chilli sauce.
Per Serving: Cal 106, Fat 4 g, Chol 34 mg, Sodium 244 mg, Carb 10 g, Pro 6 g