Granita

Low Fat Appetizers for Spreads

Low Fat Appetizers For Spreads

Ingredients

• ***PITA CRISPS***
• 4 pita breads
• ***POPPY-SEED BREADSTICKS***
• 1/2 pound pizza dough
• 1 egg white
• 1 tablespoon water
• 1 1/2 tablespoons poppy seeds
• ***SESAME CRACKERS***
• 4 flour tortillas
• 1 egg white
• 1 tablespoon water
• 1 tablespoon sesame seeds
• salt, to taste
• ***CLASSIC CROSTINI***
• 1 baguette, 10 to 20 inches long
• ***POLENTA CROSTINI***
• 16 ounces prepared polenta
• 1 teaspoon olive oil

Method

1. For Pita Crisps: Cut 4 pita breads into 8 triangles each.
2. Split each triangle in half at the fold and arrange, rough-side up, on a baking sheet.
3. Toast in a 425°F oven for 8 to 12 minutes, or until light and golden.
4. Serve the same day.
5. Makes 64 crisps, 10 calories, 0 g fat each
6. For Poppy-Seed Breadsticks: On a lightly floured surface, roll 1/2 pound pizza dough into a rectangle roughly 18 by 6 inches.
7. Cur crosswise into 1-inch strips.
8. Twist each strip gently and arrange on a lightly oiled baking sheet.
9. With a fork, blend 1 egg white with 1 tablespoon water; brush lightly over breadsticks.
10. Sprinkle with 1 1/2 tablespoons poppy seeds.
11. Bake in a 450°F oven for 10 to 15 minutes, or until browned.
12. Serve the same day.
13. Makes about 18 breadsticks.
14. For Sesame Crackers: On 2 lightly oiled baking sheets, arrange 4 flour tortillas in a single layer.
15. With a fork, blend 1 egg white with 1 tablespoon water; brush lightly over the tortillas.
16. Sprinkle the tortillas evenly with 1 tablespoon sesame seeds; season with salt.
17. Bake in a 400°F oven for 10 to 15 minutes, or until light golden.
18. Break into larger irregular pieces.
19. The crackers will keep in an airtight container for up to 1 week.
20. Makes about 16 crackers, 30 calories, 1 gram fat each
21. For Classic Crostini: Cut a 16 to 20 inch long baguette into 1/2 inch thick slices.
22. Arrange in a single layer on a baking sheet.
23. Toast in a 400°F oven, turning slices over once, for 8 to 12 minutes, or until they start to brown.
24. Serve shortly after baking.
25. Makes about 30 crostini.
26. Calories, 1 gram fat each
27. For Polenta Crostini: Cut a 16-ounce package of prepared polenta into 1/4 inch thick slices; pat dry.
28. Brush 1 teaspoon olive oil over the bottom of a large cast- iron grill-pan or skillet, and heat over medium-high heat.
29. Cook the polenta slices in batches until crusty, about 3 minutes per side.
30. Serve hot.
31. Makes about 16 crostini, 20 calories, 0 grams fate each