Beef and Gorgonzola Toasts with Herb-Garlic Cream+

2 points

1 (1 1/4-pound) beef tenderloin, trimmed
Cooking spray
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
30 (1/4-inch-thick) slices diagonally cut French bread baguette, toasted
10 tablespoon Herb-Garlic Cream
30 baby spinach leaves
5 tablespoons (1 1/4 ounces) crumbled Gorgonzola cheese

Preheat oven to 475°.

Place tenderloin on a broiler pan coated with cooking spray. Sprinkle with salt and pepper. Bake at 475° for 10 minutes. Reduce oven temperature to 425° (do not remove tenderloin from oven); bake an additional 20 minutes or until thermometer registers 145° (medium-rare) to 160° (medium) or until desired degree of doneness. Cover tenderloin with foil; let stand 10 minutes. Cut tenderloin across grain into very thin slices.

Spread each baguette slice with 1 teaspoon Herb-Garlic Cream; top each with 1 spinach leaf. Divide beef evenly among bread slices; sprinkle each with 1/2 teaspoon cheese.

Yield : 30 appetizers (serving size: 1 toast)


Herb-Garlic Cream

2/3 cup fat-free sour cream
2 tablespoons minced fresh chives
2 tablespoons low-fat mayonnaise
1 1/2 tablespoons chopped fresh thyme
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced

Combine all ingredients in a small bowl; cover and chill.

Yield: 1 cup (serving size: 1 teaspoon)

  • Calories: 97

  • Fat: 4.1g

  • Fiber: 0.5g

 

Avocado-Tomatillo Dip with Cumin Pita Chips

2 points


Chips:

3  (6-inch) pitas, split in half horizontally
Cooking spray
1  teaspoon cumin
1  teaspoon dried oregano
1 tsp garlic powder
1/2  teaspoon salt


Dip:

1/2  pound tomatillos (about 5 large)
1/2  cup chopped onion
2  tablespoons chopped fresh cilantro
1  finely chopped partially seeded jalapeño pepper
1/2  teaspoon salt
1/3  cup fat-free sour cream
2  ripe peeled avocados chopped


Preheat oven to 375°.

To prepare chips, coat rough side of each pita half with cooking spray; sprinkle pita halves evenly with cumin, oregano, garlic and 1/2 teaspoon salt. Cut each pita half into 8 wedges; arrange wedges in a single layer on baking sheets. Bake at 375° for 15 minutes or until golden brown.

To prepare dip, discard husks and stems from tomatillos. Place tomatillos in a small saucepan; cover with water. Bring to a boil; cook 5 minutes or until tender. Cool to room temperature. Place tomatillos, onion, cilantro, jalapeño and 1/2 teaspoon salt in a blender or food processor, and process until smooth. Add sour cream and avocado; process until smooth. Serve with chips.


Yield: 12 servings (serving size: about 2 1/2 tablespoons dip and 4 chips)

  • Calories: 106
  • Fat: 5g
  • Fiber: 2.8g

 

 

 

 

Peppery Pecans

3 points

Serve as part of a cheese plate with sharp cheddar and sliced apples.

1 tablespoon sugar
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
1 teaspoon butter, melted
1/4 teaspoon ground red pepper
1/4 teaspoon ground cinnamon
1 pound pecan halves
Cooking spray

Preparation

Preheat oven to 325°.

Combine all ingredients except cooking spray in a large bowl, tossing well to coat. Spread mixture evenly on a jelly-roll pan coated with cooking spray. Coat nuts with cooking spray. Bake at 325° for 15 minutes, stirring every 5 minutes. Remove from oven; cool completely. Store in an airtight container.

Yield: 3 1/2 cups (serving size: about 2 tablespoons)

  • Calories: 99
  • Fat: 10.3g
  • Fiber: 1.4g