Healthy Holiday Appetizers


Need a quick recipe to take to your holiday gathering?  Try one of these nutrient-packed options to help keep your energy up during this–often stressful–holiday season.

Be Fit Appetizer Basics: #1 – Prosciutto Wrapped Dates
Adapted from Cooking Light

¾ cups goat cheese (6 ounces)
1 tbsp shallots, minced
1 tbsp fresh thyme, chopped
¼ tsp ground black pepper
24 whole pitted dates
6 slices of prosciutto

Preheat the oven to 350 degrees. Combine goat cheese, shallots, thyme, and black pepper in a small bowl.  Slice each date about ¾ of the way through.  Place one heaping teaspoon of the cheese mixture into each date. Cut each prosciutto slice into quarters (creating 4 smaller slices of prosciutto from each slice).  Wrap each date with 1 small slice of prosciutto. Repeat with remaining dates. Place dates on a baking sheet lined with parchment paper and bake for 6-10 minutes, until filling is heated through.  Serve warm.

Yield: 24 dates

CALORIES: 50 calories             PROTEIN: 2 g                         SODIUM: 90 mg
CARBOHYDRATE: 6 g              FIBER: 0.5 g
FAT: 2.5 g                                    Sat Fat: 2 g

Be Fit Appetizer Basics: #2 – Apricots w/ Basil Goat Cheese & Almonds
Adapted from Sunset

½ cup goat cheese (4 ounces)
2 tsp low fat milk
2 tbsp finely chopped basil
40 dried apricots
40 almonds (preferably Marcona)
2 tbsp honey

Mix goat cheese, milk, and basil together in a small bowl. (Thin cheese with additional milk, as necessary.)  Place a small spoonful (about ½ teaspoon) of the cheese mixture on each apricot; place 1 almond on top of each.  Drizzle the entire batch lightly with honey.

Yield: 40 apricots

CALORIES: 35 calories             PROTEIN: 1 g                                   SODIUM: 20 mg
CARBOHYDRATE: 5 g              FIBER: 1 g
FAT: 1.5 g                                    Sat Fat: 0.5 g

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Our Be Fit Nutritionists are comprised of dietetic interns studying at Massachusetts General Hospital. During their internship, they receive training on acute care nutrition, ambulatory and community nutrition, food service systems management, and research. Their comprehensive work is done in collaboration with registered dietitians.

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