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LighterLife recipes: Low calorie Christmas canapés

December 16, 2013 - Recipes

_MG_7912You may be tempted by delicious-looking junk food brought in to work by your colleagues over the festive season, but Christmas party food doesn’t have to be calorific. Here, we suggest a few healthier recipes you may want to try this Christmas that are low in calories, but high in festive fun!

Strawberry Santas

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Ingredients

Method

  1. Rinse the strawberries and cut around the top of the strawberry. Remove the top, (enough for a hat). Try to scoop out enough of the pulp of the hat so that it will fit over the filling. Scoop out most of the insides of the strawberry with a paring knife, if necessary – some of them are hollow already. Prep all of the strawberries and set aside.
  2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or Ziploc with the corner snipped off. Fill the strawberries with cheesecake mixture.
  3. Once strawberries are filled, top with the ‘hats’ and cut up the raisins and stick them on to make little eyes. Decorate according to photo.
  4. If not serving immediately, refrigerate until serving.

Christmas tree fruit kebabs

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Ingredients

 

Method

  1. To make the tree trunk, remove the top and cut 1 inch off of the bottom of a large pineapple, then peel it. You might want to make the top slightly thinner than the bottom, to give it more of a ‘tree trunk’ look.
  2. On the cocktail sticks, thread three to four pieces of assorted fresh fruits.
  3. Starting at the bottom, insert the cocktail sticks into the pineapple at a slight angle. Top the tree with skewered slices of fruit. After the branches are eaten, don’t forget to slice up the tree trunk.

Christmas cucumber cups

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Ingredients

 

Method

  1. If you have time, you can create decorative stripes on the sides of the cucumbers using a vegetable peeler (for wide stripes) or a citrus zester (for thin stripes).
  2. Cut the cucumbers crosswise into 3/4-inch-thick rounds. Using a teaspoon or melon baller, scoop out the seeds to form a well, about 1/3 inch deep, in each slice.
  3. Spoon about 1/2 tablespoon of the red pepper hummus into the wells of half of the cucumber cups, mounding it slightly. (For a fancier look, we piped it using a icing piping bag with a star tip – it’s a messy job though, so make sure you do it on a surface that you can easily clean afterwards!) Repeat the process with the lemon hummus and the remaining cups.
  4. Sprinkle all with chopped chives. Serves 20 (makes about 64 cups).