Healthy party bites: serve these tasty snacks to your friends��and share the care

Crudites with White Bean Hummus

In a food processor, combine 1 can (15 oz.) small white beans, drained; 1/4 cup extra-virgin olive oil; 2 tablespoons lemon juice; 2 peeled cloves garlic; 1/2 teaspoon fresh thyme leaves; 1 teaspoon salt; and 1/2 teaspoon fresh-ground pepper. Whirl until smooth. Spoon into a bowl and set on a platter. Around hummus, arrange colorful vegetables such as sliced red and/or orange bell peppers, sliced carrots, and blanched asparagus spears and broccoli florets. Makes 1 cup of hummus.

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Per tablespoon hummus: 46 cal., 70% (32 cal.) from fat; 1 g protein; 3.6 g fat (0.5 g sat.); 2.7 g carbo (0.7 g fiber); 189 mg sodium; 0 mg chol.

Avocado and Salmon Bruschetta

NOTES: We like seeded multigrain bread for these appetizers; assemble them up to 1 hour ahead; drizzle avocado with lemon juice to retain color.

Toast 4 slices whole-wheat bread. Spread 1 tablespoon prepared pesto on one side of each slice. Pit, peel, and thinly slice 1 avocado (about 10 oz; see notes). Arrange avocado on bread slices, then cut each slice into quarters. Top with a total of about 1/2 cup shredded lettuce or sprouts (optional); and 1 to 2 ounces smoked salmon or trout, flaked. Sprinkle with salt and fresh-ground pepper. Makes 16 appetizers.

Per bruschetta: 60 cal., 60% (36 cal.) from fat; 2.2 g protein; 4 g fat (0.9 g sat.); 4.9 g carbo (0.9 g fiber); 89 mg sodium; 2.2 mg chol.

COPYRIGHT 2006 Sunset Publishing Corp.
COPYRIGHT 2006 Gale Group