American Heart Association Low-Calorie Cookbook More Than 200 Delicious Recipes for Healthy Eating

Wassail Curried Chicken and Chutney Spread: serves 8; 2 tablespoons per serving Mango chutney and curry powder turn cream cheese into a "company's coming" appetizer and a great snack. Serve small scoops of this creamy chicken spread on cucumber slices, bell pepper squares, or celery sticks, or use it to fill phyllo shells. 1 cup diced cooked chicken or turkey, white meat only, skin and all visible fat removed (6 to 8 ounces cooked boneless, skinless chicken breasts or 1 small turkey tenderloin, about 8 ounces) 2 ounces fat-free or reduced-fat cream cheese, softened 1/4 cup fat-free or low-fat plain yogurt 3 tablespoons mango chutney 1 teaspoon curry powder 2 tablespoons sliced almonds (optional) 1/4 teaspoon paprika (optional) 1/4 teaspoon curry powder (optional) In a food processor or blender, process the chicken, cream cheese, yogurt, chutney, and 1 teaspoon curry powder to the desired texture. (If you want the consistency like chicken salad, coarsely chop the chicken with a knife and combine the ingredients in a small bowl.) To serve, put the spread in a small bowl. Sprinkle with almonds, paprika, and 1/4 teaspoon curry powder. cook's tip on mango chutney Mango chutney is like a sweet, fruit-based jam with a zesty attitude (from a touch of vinegar). Find it near the condiments or Indian foods in your grocery. Serve mango chutney as a dipping sauce for grilled meats, or spread 1/2 cup of it over a block of fat-free cream cheese for an instant appetizer with low-fat crackers and mixed vegetables on the side. with almonds Calories 68 Total Fat 1.5 g Saturated 0.5 g Polyunsaturated 0.5 g Monounsaturated 1.0 g Cholesterol 16 mg Sodium 55 mg Carbohydrate 6 g Fiber 0 g Protein 7 g without almonds Calories 59 Total Fat 1.0 g Saturated 0.0 g Polyunsaturated 0.0 g Monounsaturated 0.5 g Cholesterol 16 mg Sodium 55 mg Carbohydrate 5 g Fiber 0 g Protein 7 g Sun-dried Tomato Dip: serves 12; 2 tablespoons per serving The lineup of sun-dried tomatoes, garlic, and Italian seasoning makes this dip a surefire crowd pleaser. It's especially good with raw celery, carrots, cucumbers, broccoli, and cauliflower. 1/2 cup boiling water 18 dry-packed sun-dried tomato halves 1 cup low-fat cottage cheese, undrained 1/2 cup fat-free or low-fat plain yogurt 2 tablespoons fat-free, cholesterol-free, or light, reduced-calorie mayonnaise dressing 1 to 2 medium garlic cloves or 1*2 to 1 teaspoon bottled minced garlic 2 medium green onions (green and white parts) 1/2 teaspoon salt-free Italian seasoning, crumbled 1/2 to 1 teaspoon dried basil, crumbled 1/8 teaspoon pepper 1/8 teaspoon salt In a small bowl, combine the water and tomatoes. Let stand for 10 to 15 minutes, or until softened. Meanwhile, in a food processor or blender, process the cottage cheese, yogurt, mayonnaise, and garlic until smooth. Transfer to a small bowl. Slice the green onions. Add to the cottage cheese mixture. Stir in the Italian seasoning, basil, pepper, and salt. Drain and finely chop the tomatoes. Stir into the cottage cheese mixture. Cover and refrigerate for 2 to 48 hours. Stir before serving. cook's tip You can use fat-free cottage cheese instead of low fat, but the texture of the dip won't be quite as pleasing. Calories 37 Total Fat 0.5 g Saturated 0 g Polyunsaturated 0 g Monounsaturated 0 g Cholesterol 1 mg Sodium 130 mg Carbohydrate 5 g Fiber 1 g Protein 4 g Edamame Hummus: serves 24; 2 tablespoons per serving Hummus is traditionally made with chick-peas, but shelled green soybeans, called edamame (ed-ah-MOM-ee), offer a refreshing alternative. Serve this zesty, mildly sweet hummus as a dip with fresh vegetables or pita bread, or use a larger portiAmerican Heart Association Staff is the author of 'American Heart Association Low-Calorie Cookbook More Than 200 Delicious Recipes for Healthy Eating', published 2004 under ISBN 9780812928556 and ISBN 0812928555.