Healthy holiday low calorie appetizers

By: Dec 18, 2013
Healthy holiday low calorie appetizers

Below are three of the best healthy holiday appetizers that are low in calorie but rank high in the taste factor.

‘Tis the season to enjoy flavourful dishes but if you want to maintain your summer figure, you had better eat lightly. There is no need to prepare high calorie dishes when low cal is an option. Below are three of the best healthy holiday appetizers that are low in calorie but rank high in the taste factor.

Light Holiday Eggnog


  • 4-6 cups of whole milk (2% may be substituted)
  • 1 can of low-fat evaporated milk (12 oz)
  • ½ c sugar
  • 1 tsp of cinnamon
  • ¼ tsp of nutmeg
  • 6 eggs
  • ¼ cup brandy
  • 1-2 tsp vanilla (optional)

Add both milks to a saucepan and bring to medium heat. Let simmer. Combine sugar, spices, eggs in a large bowl and gradually add the hot milk mixture to egg and sugar mixture while stirring with a whisk. Return the mixture to the hot saucepan and heat until thickened, approximately eight minutes. Stir constantly while heating. Pour into a bowl and slowly add the brandy and vanilla. Place plastic wrap over the surface of the nog and chill over night.

Orange and Chipotle Pecans


  • 2 tbsp orange rind (grated)
  • 2 tbsp orange juice
  • 1 egg white (large)
  • 2 cups pecans
  • 1 tbsp brown sugar
  • 2 tsp salt
  • 1 tsp ground chipotle flavouring or chili pepper
  • ½ c dried cranberries
  • Light cooking spray

Preheat oven to 225 degrees. Combine orange gratings, juice and egg white in medium size bowl and stir. Add the pecans. Mix together the sugar and salt. Add the mixture to the pecans and toss to cover. Spread the mixture out on a pan that has been lightly sprayed with cooking spray. Bake for about one hour. Stir the mixture occasionally while baking. Remove the tray from the oven and let cool completely. Add cranberries and serve.

Spinach and Artichoke Dip


  • Two baguettes for dipping. Cut into small thin slices
  • Light cooking spray
  • 2 garlic cloves
  • ¼ c fat free mayo
  • 2 packages of fat free cream cheese
  • ½ cup Parmesan cheese freshly grated 
  • 1 small can of artichoke hearts, sliced and drained
  • 1 package of frozen spinach, thawed and drained

Preheat the oven to 350 degrees. While oven is heating, arrange the baguette slices on two large baking or cookie sheets. Coat the pans with light olive oil cooking spray. Bake the bread for about 10 minutes or until the bread is crisp and lightly toasted.

In a large bowl mix the mayo, garlic, cream cheese with an electric mixer until it is creamy in texture. Stir in the Parmesan cheese, artichokes and spinach. Stir the mixture and if desired, sprinkle more Parmesan on top of the dip. Heat the mixture for about 20-30 minutes or until the mixture is bubbling. Serve while hot with the toasted baguette slices.