Weight Watchers Appetizers:

APPLE PIE SPICED POPCORN

3 Points per serving

6 cups Air-popped plain popcorn
2 1/2 ounce packets Dietary cinnamon-apple fruit snacks
2 Tbs. Reduced-calorie pancake syrup
2 Tsp. Reduced-calorie tub margarine
1/2 Tsp. Cinnamon
Pinch Ground nutmeg

In large bowl, combine popcorn and fruit snacks. In small skillet over medium-low heat, combine pancake syrup, margarine, cinnamon and nutmeg; bring to boil. Cook 3-5 minutes, until mixture begins to bubble, stirring constantly; remove from heat. Pour mixture over popcorn and toss well to coat; serve immediately.

Yield 2 servings

186 Cal, 3g Total Fat, 0mg Chol., 199mg Sodium, 38g Carb., 6g Dietary Fiber, 3 g Protein, 10mg Calcium

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BLOOMING ONION

2 Points Per Serving

1 large onion
1/4 ounce corn flake crumbs
pinch red pepper
pinch seasoned salt
1 egg white
1/2 cup nonfat sour cream
2 teaspoons fat-free Miracle Whip
1 teaspoon horseradish sauce
1/2 clove garlic -- finely minced
cooking spray Preheat oven to 350 º F. Spray 2-cup round baking dish with cooking spray. Trim root end of onion so it stands upright. Slice off 1/2" from top and remove peel. With sharp knife, cut triangular slices to center of onion, slicing from top down and stopping 1/2" from bottom. Work your way around to make several "petals." Spray with cooking spray and place in microwaveable safe bowl. Cover and microwave on high for 3-4 minutes or until onion is slightly tender and petals have begun to separate. In small bowl combine corn flake crumbs, seasoned salt, and pepper; set aside. In medium bowl, whip egg white until foamy. Dip onion in egg white, coating petals thoroughly. Place in prepared baking dish and sprinkle evenly with corn flake mixture. Bake until lightly browned and crisp about 10-12 minutes. Meanwhile, combine sour cream, Miracle Whip, horseradish sauce and garlic. Cover and chill. This may be prepared up to 2 days ahead. Serving Size 2 (1/2 of each onion and sauce)Recipe By: W/W Magazine April 95

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CHOCOLATE "TRAIL" MIX

3 Points per serving2 oz. Semisweet chocolate chips
2 Tbs. Smooth peanut butter
2 Tbs. Light corn syrup
1 Tsp. Vanilla extract
4 1/2 oz. Toasted oat cereal
1 oz. Finely chopped pecansLine large baking sheet with wax paper. In medium saucepan, over medium heat, combine chocolate, peanut butter, corn syrup and vanilla. Stir until chocolate is melted and smooth. Remove from heat. Add cereal and pecans to saucepan, stirring to coat cereal. Spread mixture onto prepared baking sheet. Let stand 30 minutes, until completely dry. Break into bite-sized pieces and store in airtight container.

Yield: 12 servings

108 Calories, 3g Protein, 5g Fat, 13g Carb., 133mg Sodium

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SWEET AND SOUR MEATBALLS9 Points Per Serving1 pound extra lean ground beef
2 egg whites
2 tablespoons water
1/2 cup bread crumbs
Salt, pepper and/or Worcestershire sauce to taste
1/2 cup chopped onions
Non-stick cooking spray
1 can (10 3/4 ounces) tomato soup
2 tablespoons lemon juice
2 tablespoons brown sugar

Optional additions:

Fresh sliced mushrooms, chopped green pepper, pineapple chunks

Combine beef, egg, water, bread crumbs, salt, pepper and/or Worcestershire sauce, and onions in a large bowl. Roll mixture into walnut-sized balls. Heat a large skillet that has been sprayed with non-stick cooking spray over medium heat, and add a single layer of meatballs. Cook on all sides until light brown. Continue until all balls have been cooked, respraying skillet with non-stick cooking spray as necessary. Set aside. In a large saucepot, combine soup, lemon juice, and brown sugar and bring to a simmer. Taste and adjust with more lemon juice or brown sugar if needed. Place meatballs in soup mixture and simmer for half an hour over a low flame. If using any of the optional ingredients, add them, too. Serve over rice, noodles or mashed potatoes.

Makes 4 servings.

362.16 Cal (44.90% from Fat, 19.20% from Protein, 35.90% from Carb); 17.46 g Protein; 18.13 g Tot Fat; 32.58 g Carb; 0.47 g Fiber; 108.56 mg Calcium; 2.39 mg Iron; 583.28 mg Sodium; 334.44 IU Vit A; 42.90 mg Vit C; 52.79 mg Cholesterol

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DEVILED EGGS

1 Point per serving8 hard-cooked eggs
1 (8-ounce) carton plain low-fat yogurt
2 tablespoons sweet pickle relish, drained
1 tablespoon country-style Dijon mustard
1/8 teaspoon salt
1/8 teaspoon white pepper
Paprika Slice eggs in half lengthwise, and carefully remove yolks from 8 egg halves; mash yolks in a bowl. Discard remaining 8 yolk halves. Finely chop 4 egg white halves, and add to the mashed yolks. Set aside remaining 12 egg white halves. 2 Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into yolk mixture, using a rubber spatula. Add relish and next 3 ingredients, and stir well. Spoon about 1 tablespoon yolk mixture into each egg white half. Cover and chill 1 hour. Sprinkle with paprika.

Yield: 12 servings

(serving size: 1 filled egg half).

CALORIES 48 (39% from fat) / PROTEIN 4.2g / FAT 2.1g (SAT 0.7g, MONO 0.8g, POLY 0.3g) / CARB 2.6g / FIBER 0g / CHOL 74mg / IRON 0.2mg /SODIUM 133mg / CALCIUM 44mg

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CHICKEN NUT PUFFS1 Point Per Serving

1 1/2 c cooked chicken breast cubes -- finely chopped
1/2 c chopped almonds -- toasted
1 c chicken broth
1/2 c vegetable oil
2 tsps Worcestershire sauce
1 tbsp dried parsley
1 tsp seasoned salt
1 tsp celery seed
1/8 tsp cayenne pepper
1 c all-purpose flour
4 eggsCombine the chicken and almonds; set aside. In large saucepan, combine the next seven ingredients; bring to a boil. Add flour all at once; stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. Add eggs, one a time, beating well after each addition. Beat until smooth. Stir in chicken and almonds. Drop by heaping teaspoonfuls onto greased baking sheets. Bake at 450 for 12-14 minutes or until brown. Serve warm. To Make Ahead: Prepare as directed but do not bake. Freeze mounds on baking sheets about 1 hour or till solid. Remove from foil and place in a freezer container. Freeze up to 1 month. To bake, place on baking sheet lined with greased foil. Bake in a 400º oven about 18 minutes or till golden brown. Serving Size : 72

Per serving: 34 Calories; 2g Fat (65% calories from fat); 1g Protein; 2g Carbohydrate; 12mg Cholesterol; 50mg Sodium

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BASIL CHEESE TRIANGLES

1 Point Per Serving

1 pound Stella Feta or shredded Monterey Jack cheese
2 eggs -- slightly beaten
1/4 cup finely chopped fresh basil leaves
1/4 teaspoon white pepper
1 16oz pkg frozen phyllo sheets -- thawed
1/3 cup butter or margarine -- meltedHeat oven to 400º F. Grease cookie sheet. Crumble Feta cheese into small bowl; mash with fork. Stir in eggs, basil, and white pepper until well mixed. Cut stack of phyllo sheets lengthwise into 2-inch strips. Cover with plastic wrap, then with damp towel to prevent them from drying out. Place 1 level teaspoon cheese mixture on end of 1 strip; fold phyllo strip end over end, in triangular shape, to opposite end. Place on cookie sheet. Repeat with remaining strips and cheese mixture. Brush butter over triangles. Bake 12 to 15 minutes or until puffed and golden. Serve warm. Makes 6 dozen appetizers.

1 appetizer = 40 calories Fat 2g/cholesterol 15mg/sodium 100mg/carbohydrate 4g/Fiber 0g/protein 1g