Culinary Corner: Healthy Holiday Appetizers
From: 3-A-Day of Dairy
December 01,2009
From: 3-A-Day of Dairy
December 01,2009
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Instead of taking the same old casserole to share at your next holiday gathering, try one of these easy and quick appetizers from 3-A-Day of Dairy. Other guests will enjoy the change and you'll have fun making something new.
Baja Bruschetta Ingredients:
12 slices crusty French bread, 1/2-inch thick
Nonstick cooking spray 1 1/4 cups finely shredded mild Cheddar cheese, divided
1/2 cup refrigerated salsa
1/4 cup green onions, chopped
2 tbsp. sliced black olives, drained
1/2 cup fat-free sour cream
Directions:
Preheat oven to 375 degrees Fahrenheit. Spray both sides of sliced bread lightly with cooking spray and arrange on baking sheet. Sprinkle 3/4 cup of cheese over top of sliced bread and bake for 10 minutes or until bread is golden and cheese is melted. Arrange on a serving plate and spoon salsa evenly over slices of cheese bread. Scatter remaining cheese, green onions and black olives over top and serve with sour cream. Recipe created by Borden and made available by 3-A-Day of Dairy.
Nutritional Facts per serving for individual food recipe:
Calories: 160
Total Fat: 8 g Saturated Fat: 4 g Cholesterol: 27 mg Sodium: 371 mg Calcium: 20% Daily Value Protein: 8 g Carbohydrates: 14 g Dietary Fiber: 1 g
Cheddar Fondue
Servings: 4
Prep Time: 5 minutes Cook Time: 10 minutes Ingredients:
2/3 cup low-fat milk
1 tbsp. cornstarch
2 cloves garlic, crushed and peeled
1 dried bay leaf
1/4 tsp. Dijon mustard
1 pinch grated nutmeg
1 cup grated Cabot 50% Light Cheddar cheese
2 cups raw broccoli florets
4 large carrots, peeled and cut into spears
1/2 pint cherry tomatoes
1 lb. small new potatoes, cooked
Directions:
In a medium saucepan, whisk together milk and cornstarch until cornstarch is completely dissolved (tilt pan to check for any remaining lumps). Add garlic, bay leaf, mustard and nutmeg. Place pan over medium-low heat. Whisking constantly, bring mixture to simmer; continue whisking for 1 minute. Add cheese and whisk just until cheese is melted and smooth. Remove from heat, discard bay leaf and transfer mixture to a fondue pot or place the saucepan on a warming tray. Serve surrounded with vegetables for dunking. Recipe Created by Cabot Creamery and made available by 3-A-Day of Dairy.
Nutritional Facts per serving for individual food recipe:
Calories: 220
Total Fat: 5g Saturated Fat: 3.5g Cholesterol: 15mg Sodium: 260mg Calcium: 30% Daily Value Carbohydrate: 30g Protein: 14g Gruyère Toast
Servings: 16
Prep Time: 8 minutes Cook Time: 8 minutes Ingredients:
2 cups reduced-fat Ricotta cheese
1/2 lb. grated Gruyere cheese
3 tbsp. chopped onion
1 tbsp. dried chives
1 tbsp. dried parsley
10 slices white bread, crust removed, cut into 4ths and toasted
Directions:
Mix, mound mixture on toast squares. Bake 350ºF for 6 to 8 minutes. Easily can be frozen and reheated from freezer to oven. Recipe created by Chef Kathy Cary of Lilly's, Louisville, KY, and made available by 3-A-Day of Dairy.
Nutritional Facts per serving for individual food recipe:
Calories: 130
Total Fat: 6 g Saturated Fat: 3.5 g Cholesterol: 25 mg Sodium: 180 mg Calcium: 20% Daily Value Protein: 8 g Carbohydrates: 10 g Dietary Fiber: 0 g |
