Pinwheel Appetizers and Smoked Salmon Appetizers

Pinwheel Appetizers

3 cups cooked wild rice
1 package (8 ounces) nonfat cream cheese
1/3 cup grated Parmesan cheese
1 teaspoon dried parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon Dijon-style mustard
2 to 3 drops hot pepper sauce (optional)
3 (12-inch) soft flour tortillas
2-1/2 ounces thinly sliced corned beef
9 fresh spinach leaves

Combine wild rice, cream cheese, Parmesan cheese, parsley, garlic powder, mustard and pepper sauce. Spread evenly over tortillas, leaving 1/2-inch border on one side of each tortilla. Place single layer corned beef over rice and cheese mixture. Top with layer of spinach. Roll each tortilla tightly toward 1/2-inch border. Moisten border of tortilla with water; press to seal roll. Wrap tightly in plastic wrap. Refrigerate several hours or overnight. Cut into 1-inch slices.
(Makes 36 appetizers.)

Nutrients per Serving: 37 calories, 5g carbohydrate, <1g dietary fiber, 2g protein, 1g fat, <1g saturated fat, 4mg cholesterol, 91mg sodium.

Smoked Salmon Appetizers

1/4 cup reduced-fat or fat-free cream cheese, softened
1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed
1/8 teaspoon ground red pepper
4 ounces thinly sliced smoked salmon or lox
24 melba toast rounds or other low-fat crackers

1. Combine cream cheese, dill and pepper in small bowl; stir to blend. Spread evenly over each slice of salmon. Roll up salmon slices jelly-roll fashion. Place on plate; cover with plastic wrap. Chill at least 1 hour or up to 4 hours before serving.
2. Using a sharp knife, cut salmon rolls crosswise into 3/4-inch pieces. Place pieces, cut side down, on serving plate. Garnish each salmon roll with dill sprig, if desired. Serve cold or at room temperature with melba rounds.    (Makes about 2 dozen appetizers.)

Nutrients per Serving: 80 calories, 10g carbohydrate, 1g dietary fiber, 6g protein, 2g fat, 1g saturated fat, 6mg cholesterol, 241mg sodium.

(Recipes taken from Low-Carb Snacks & Appetizers, Favorite All Time Recipes.)