Recipe - Hearts Of Palm With Crab And Fresh Dill

14 ounce Hearts of palm OR 1can
waterpacked; drained
1 tablespoon Reducedcalorie mayonnaise
1 tablespoon Plain nonfat yogurt
1 teaspoon Fresh dill; minced
1 teaspoon Fresh lemon juice
1/8 teaspoon Granulated garlic
2 ounce Crab meat
30 Sprigs fresh dill; 1/4inch
pieces

_Notes:This appetizer is very easy to make, and can be made up to a day in
advance.

Cut the hearts of palm into 1/2inch lengths and set cut end up on a
serving dish. Mix together the mayonnaise, yogurt, dill, lemon juice and
garlic. Use a spoon to place a dollop of sauce on top of each palm round.
Distribute the crab evenly on top, along with a small sprig of dill. Serve
immediately, or cover and chill for up to one day.

Each serving provides: Calories, 18; Protein, 1g; Carbohydrate, 2g; Sodium,
31mg; Cholesterol, 2mg; Omega3, 0g; Fat, 1g; 32% calories from fat*;
Saturated fat, 0.1g; Polyunsaturated fat 0.3g; Monounsaturated fat, 0.1g.
*Standing alone, this recipe appears high in fat. When served as part of an
over lowfat meal, the fat ratio will be balanced.

*Recipe from THE BEST 125 LOWFAT FISH & SEAFOOD DISHES by Susann
GeiskopfHadler and Mindy Toomay, (C) 1993, used with permission of Prima
Publishing. *Webcast by Compucook.com *Edited by Pat Hanneman [3/15/98] *

Recipe by: THE BEST 125 LOWFAT FISH & SEAFOOD DISHES*

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 15,
1998