| 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 |
tb |
Reduced-calorie mayonnaise |
| 1 |
tb |
Plain nonfat yogurt |
| 1 |
ts |
Fresh dill; minced |
| 1 |
ts |
Fresh lemon juice |
| 1/8 |
ts |
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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