GOLDEN VALLEY, Minn. - Yes, holiday food can taste good AND be good for you! Try these healthy holiday appetizer recipes from Melissa Jaeger, a dietitian for Hy-Vee Savage.
Hummus-stuffed mini bells
Makes 4 servings. Original recipe here.
Ingredients:
- ½ cup hummus
- 1 tbsp chopped Kalamata olives
- 8 mini bell peppers, cored
Directions:
- Combine hummus and olives in a bowl.
- Stuff each pepper with about 1 tbsp of hummus.
- You can cover and refrigerate for up to one day.
Pomegranate pistachio holiday cups
Makes 30 mini phyllo cups.
Ingredients:
- 2 packages baked mini phyllo cups
- 1 (8 oz) package whipped cream cheese or 32 oz container vanilla Greek yogurt
- 1 pomegranate, separated (keep the arils, discard the membrane)
- ½ cup pistachios, shelled
- ¼ cup honey
- Cinnamon
Directions:
- Place mini phyllo shells on a serving tray or plate.
- Fill each shell with whipped cream cheese or Greek yogurt.
- Sprinkle pistachios and pomegranate arils on top of cream cheese in phyllo mixture.
- Sprinkle with cinnamon and lightly drizzle with honey.
Strawberry and blue cheese bruschetta
Makes 12 servings. Original recipe here.
Ingredients:
- 12 medium strawberries, hulled and sliced
- 1 tsp sugar
- ¼ cup (2 oz) reduced-fat cream cheese
- ¼ cup crumbled blue cheese
- 1-2 tsp water, if needed
- 1 tsp finely chopped fresh chives, plus more for garnish
- ½ tsp freshly ground black pepper
- 12 slices whole –grain baguette (1/4 inch thick), warmed or toasted
Directions:
- Combine strawberries and sugar in a medium bowl and let stand while you make the cheese spread.
- Combine cream cheese and blue cheese in a small bowl using a fork. Add water, if necessary, for a thick but spreadable consistency. Stir in 1 tbsp chives and pepper.
- Spread approximately 1 tsp of cheese mixture on each slice of baguette. Top with sliced berries. Garnish with a sprinkle of chives, if desired.