Small Bites But Big Flavour

Small Bites But Big Flavour

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

Serves: 16


  • 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

Serves: 24


  • 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

Serves: 6


  • 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


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