Low Fat Appetizer Recipes

Ingredients:

2 tbsp sugar
1 cup pink grapefruit juice
2 tbsp fresh lime juice
1/8 tsp freshly ground pepper
1 vegetable cooking spray
2 cup thinly sliced bok choy
2/3 cup finely chopped green onions
2 tbsp fresh lime juice
2 tsp minced fresh cilantro
1/2 tsp minced pickled ginger
1/8 tsp salt
1/8 tsp freshly ground pepper
6 oz lump crabmeat, shell pieces removed
8 egg roll wrappers
1 egg white
2 tbsp olive oil
2 cup gourmet salad greens
12 pink grapefruit sections
2 tbsp slivered almonds, toasted

Instructions:

sugar in a small saucepan over medium-high heat; caramelize by stirring
often until sugar melts and is golden (about 2 minutes). Remove from heat;
carefully stir in grapefruit juice and 2 tablespoons lime juice
(caramelized sugar will harden and stick to spoon). Place pan over
medium-high heat until caramelized sugar melts. Bring to a boil, and cook 8
minutes or until reduced to 1/2 cup. Remove from heat; stir in 1/8 teaspoon
pepper. Set aside. Coat a nonstick skillet with cooking spray; place over
medium heat until hot. Add bok choy and onions. Saute until bok choy wilts.
Combine bok choy mixture, 2 tablespoons lime juice, and next 5 ingredients
(lime juice through crabmeat); stir.
Working with 1 egg roll wrapper at a time (cover remaining wrappers to kee
from drying out), spoon 1/4 cup crabmeat mixture into center of wrapper.
Fold lower right corner over mixture; fold lower left and top right corners
over mixture. Moisten top left corner with egg white; roll up jelly-roll
fashion. Repeat procedure with remaining wrappers, crabmeat mixture, and
egg white.
Heat oil in skillet over medium-high heat. Add egg rolls; cook 5 minutes o
until golden, turning frequently. Arrange 1/2 cup salad greens and 3
grapefruit sections on each of 4 plates; top each with 2 egg rolls. Drizzle
2 tablespoons caramelized sugar mixture over each serving; sprinkle each
with 1-1/2 teaspoons nuts. Yield: 4 servings.

Preparation Time: Cooki

Servings: 4