Low in Fat Appetizers

This season, celebrate with fabulous recipes that will give you all the energy and nutrition you need to combat the most tempting time of the year.

Guilt-Free Appetizers

Appetizers are a wonderful part of holiday dinners, but too often they are laden with fat. As a food writer and Prevention reader, I challenged myself to come up with a delectable appetizer that's low in fat. Inspired by the rustic food at a local bistro, I created a savory spread based on beans straight from the can.

Tuna Cannellini Bean Spread

Combining tuna with cannellini beans is an Italian tradition. This spread is best served on grilled or toasted slices of crusty Italian or French bread. (See "Crostini and Bruschetta Basics" on page three.) Add a little pizzazz by topping the spread with finely diced tomatoes or chopped fresh basil leaves.

1 can (6 1/8 oz) solid white tuna packed in water, drained
1 cup canned cannellini beans, rinsed well and drained (Great Northern or navy beans can be substituted for cannellini)
1 clove garlic, minced
1 teaspoon dried basil
1/4 teaspoon dried oregano
1 teaspoon olive oil
1 tablespoon plus 1 tsp red wine vinegar
1/8 teaspoon salt
6 kalamata olives, pitted and sliced

In a small bowl, break up the tuna with a fork. Add the beans and roughly mash. Stir in the remaining ingredients. Serve at room temperature.

Makes 12 heaping tablespoons (1 1/2 cups)

Per 1-tablespoon serving: 59 cal, 5 g pro, 5 g carb, 2 g fat, 0 g sat. fat, 5 mg chol, 2 g fiber, 166 mg sodium

Olive Spread: In a food processor, finely chop 1 cup pitted black olives, 1 tablespoon olive oil, 2 teaspoons lemon juice and one clove garlic.

Basil Chickpea Spread: In a food processor, combine 2 cups fresh basil leaves (chopped), one 15-oz can chickpeas (rinsed and drained), 2 teaspoon oil, 1 clove garlic, 1 tablespoon lemon juice and 1/8 teaspoon salt.

Store-bought hummus: Check your supermarket's refrigerated deli case for delicious flavored hummuses such as Athenos, Cedar's and Tribe of Two Sheiks.

Prepared pesto: Try unique flavors such as sun-dried tomato and basil, and cilantro and walnut.

Crostini: A savory spread or a tasty tidbit tops slices of toasted baguette. To make, slice a baguette 1/2" thick and bake at 400[deg]F until the bread turns golden, about 11 or 12 minutes. Add your choice of topping.

Bruschetta: More earthy and substantial than crostini, bruschetta features toppings mounded on thick slices of grilled rustic bread. Grill or toast 3/4" slices of a good coarse Italian or country bread on both sides until golden brown. Rub with a fresh cut garlic clove while the bread is still warm. Add a spread plus fresh chopped herbs or additional toppings.

Mix 'n Match Crostini or Bruschetta: For a casual gathering, put out several spreads along with a basket of assorted toasted or grilled breads. Guests assemble their own creations from five or six small dishes of toppings. You could include chopped green onions, capers, roasted red peppers, finely diced tomatoes, shrimp, finely shredded cabbage, slivers of unpeeled cucumber, julienne radishes, shredded beets or caramelized onions with golden raisins.