Hearts of palm with crab and fresh dill

16 Servings

Ingredients

Quantity Ingredient
14 ounces Hearts of palm OR 1-can water-packed; drained
1 tablespoon Reduced-calorie mayonnaise
1 tablespoon Plain nonfat yogurt
1 teaspoon Fresh dill; minced
1 teaspoon Fresh lemon juice
⅛ teaspoon Granulated garlic
2 ounces Crab meat
30 Sprigs fresh dill; 1/4-inch pieces

Directions

_Notes:This appetizer is very easy to make, and can be made up to a day in advance.

Cut the hearts of palm into ½-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@...> on Mar 15, 1998

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