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Devilish Crab Puffs
Read these Seafood appetizer recipes to bring the bounty of the sea to your table in bite-size morsels.
Peachy Sunflower
Yield: Makes 8 to 10 servings
Ingredients:
6
ounces low-fat vanilla yogurt
1/4
cup peach jam
Pinch ground ginger (optional)
2
to 3 drops yellow food coloring
1/3
cup semisweet chocolate chips
16
to 20 gingersnap cookies
Preparation:
1.
Mix yogurt, jam and ginger, if desired, in small bowl. Mix in food coloring until evenly blended.
2.
Spread yogurt mixture in small bowl and dot top with chocolate chips. Place small bowl on top of larger serving plate or tray, and arrange gingersnaps in a circle around edge. Overlap cookie edges to look like petals.
This recipe appears in:
Dips & Spreads
