Low-Point Appetizers, Part 2

In my previous blog about low-point appetizers, I listed four scrumptious hor d'oeuvres to be enjoyed at a friend/family gathering or as a meal for your own family. Below are three more amazing low-point appetizers you will find easy to make and even easier to eat.


Cucumber Sandwiches
Ingredients:
1 packet of Hidden Valley Dry Ranch Dressing
1, 8 oz. package of fat free cream cheese
1 medium cucumber (sliced thin)
Club Sandwich Rolls (6 inch roll, slice 10, 1/2 inch slices, after removing the rounded ends.) Note: The picture shows another type of bread roll, cut in half. After making these, I found the Club Sandwich Rolls which were the perfect size when sliced. 
Mix packet of Hidden Valley Dry Ranch Dressing with room temperature fat free cream cheese. Coat slice of bread roll with thin layer of dressing and cream cheese mixture and add one slice of cucumber. If you have extra mixture left over, cover and refrigerate to use again. If you'd like a printer-friendly version of this recipe, Click Here. 
Serving size = 1 cucumber sandwich
Points per serving = 1


Bruschetta
Ingredients:
Club Sandwich Rolls (6 inch roll, slice 6 to 8, 1/2 inch slices, after removing the rounded ends.)
6 to 8 fresh basil leaves (chopped)
1 medium tomato (diced)
2 tsp. olive oil
Parmesan cheese
Add pepper to taste
Chop fresh basil leaves into very small pieces. Add dice tomatoes, olive oil, and pepper. Mix. Toast bread rolls. Add small spoon of mixture on toasted bread roll. Sprinkle with parmesan cheese and enjoy. If you'd like a printer-friendly version of this recipe, Click Here.
Serving size = 1 piece of bruschetta
Points per serving = 1


Zucchini Patties
Ingredients:
1 tomato, chopped
1 green pepper, chopped (optional)
1/2 chopped medium onion
2 cloves of garlic, chopped fine (or 1/2 to 1 tsp. garlic powder)
1 medium zucchini, shredded
1 egg (beaten)
1 cup flour
Salt and pepper, or other favorite seasoning, to taste.
Saute tomato, green pepper, onion, and garlic. Set aside. Shred zucchini and add beaten egg. Mix well. Form a small patty in your hand, adding a little flour at a time until the zucchini and egg mixture is no longer sticky. Place in skillet and fry (with Pam Cooking Spray). Fry on one side for several minutes, then turn over. Spoon sauteed mixture on top of zucchini patty. Repeat until 4 patties are made. Sprinkle with parmesan cheese (optional) and serve warm. If you'd like a printer-friendly version of this recipe, Click Here.
Total servings = 4
Points per serving =2.4