| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
|
*book revie, Compucook.c, Fast and ea, Fish shellf |
16 |
Servings |
INGREDIENTS
| 14 |
oz |
Hearts of palm OR 1-can |
|
|
water-packed drained |
| 1 |
T |
Reduced-calorie mayonnaise |
| 1 |
T |
Plain nonfat yogurt |
| 1 |
t |
Fresh dill, minced |
| 1 |
t |
Fresh lemon juice |
| 1/8 |
t |
Granulated garlic |
| 2 |
oz |
Crab meat |
| 30 |
|
Sprigs fresh dill, 1/4-inch |
|
|
pieces |
INSTRUCTIONS
_Notes:This appetizer is very easy to make, and can be made up to a
day in advance. Cut the hearts of palm into 1/2-inch lengths and set
cut end up on a serving dish. Mix together the mayonnaise, yogurt,
dill, lemon juice and garlic. Use a spoon to place a dollop of sauce
on top of each palm round. Distribute the crab evenly on top, along
with a small sprig of dill. Serve immediately, or cover and chill for
up to one day. Each serving provides: Calories, 18; Protein, 1g;
Carbohydrate, 2g; Sodium, 31mg; Cholesterol, 2mg; Omega-3, 0g; Fat,
1g; 32% calories from fat*; Saturated fat, 0.1g; Polyunsaturated fat
0.3g; Monounsaturated fat, 0.1g. *Standing alone, this recipe appears
high in fat. When served as part of an over lowfat meal, the fat ratio
will be balanced. Recipe from THE BEST 125 LOWFAT FISH & SEAFOOD
DISHES by Susann Geiskopf-Hadler and Mindy Toomay, (C) 1993, used with
permission of Prima Publishing. Webcast by Compucook.com Edited by Pat
Hanneman [3/15/98] Recipe by: THE BEST 125 LOWFAT FISH & SEAFOOD
DISHES* Posted to MC-Recipe Digest by KitPATh
<phannema@wizard.ucr.edu> on Mar 15, 1998
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