Dieting is a time to become a creative food stylist: when it looks better, it tastes better.
Line a basket with greens; then arrange cubes, sticks, slices, and rolls of low-fat cheeses with crudités.
You can also make kabobs of cheese cubes with fruits and/or vegetables: grape tomatoes, pickle or zucchini slices; or melon balls, tangerine sections, berries, kiwi, star fruit, pear and apple slices (dip the latter in lemon juice to prevent browning).
The fun of kabobs, stacked in a basket, vase, or pierced into an inverted half watermelon, eliminates the need for crackers or bread.
Flavored mustards, by themselves or mixed with nonfat yogurt, make wonderful savory condiments; use nonfat yogurt mixed with sugar-free fruit spreads for sweet dips.
Photo courtesy Midwest Dairy Association.
Photo courtesy Cabot Creamery Cooperative.
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