Try these healthful appetizers at your next holiday bash:

Spinach Dip

1 32-ounce container of plain fat-free yogurt (for yogurt cheese; see below).

1 package chopped spinach

1 can water chestnuts, drained

1 package Knorr Vegetable Soup mix

2 tablespoons mayonnaise

Mix yogurt cheese and drained spinach in a large bowl. Dice water chestnuts and add to yogurt cheese mixture. Add soup mix and mayonnaise. Mix well. Serve with whole-grain crackers or pita wedges.

Yogurt cheese: Place coffee filters in a colander and put yogurt on top of the filters to drain overnight. Use spatula to scrape yogurt off filters.

(Makes 48 servings. Per serving: 31 calories, less than 1 gram of fat,

2 grams of protein, 4 grams of carbohydrates, less than 1 gram of fiber.)

Shrimp on Rye

1/2 pound frozen, precooked small shrimp

1 tablespoon light margarine

1 tablespoon lemon zest

1 tablespoon fresh (or 1 teaspoon dried) dill weed

1 clove garlic, minced

1 cup reduced-fat Swiss cheese, grated

1/2 cup fat-free mayonnaise

Pepper to taste

12 slices cocktail rye bread

Thaw shrimp as package directs. Melt margarine in small skillet. Cook shrimp, lemon zest, dill and garlic over medium-low heat until shrimp are warmed through. In a small bowl, combine cheese, mayonnaise, pepper and cooked shrimp and stir gently. Preheat broiler. Place rye bread on baking sheet. Top with a heaping teaspoon of shrimp mixture. Broil until puffed and golden, about 3 to 5 minutes. Serve warm.

(Makes 6 servings; 2 slices per serving. Per serving: 175 calories,

3 grams of fat, 18 grams of fiber,

20 grams of carbohydrates, 2 grams of fiber)

Adapted from "Magic Spices" by Donna Weihofen (Chronimed Publishing; $18.95)

Cranberry Meatballs

2 pounds extra-lean ground beef (or 1 pound ground turkey and

1 pound ground round)

2 tablespoons soy sauce

1 cup cornflake crumbs

1/3 cup dried parsley flakes

2 beaten eggs or egg substitute equivalent

1/4 teaspoon pepper

1/2 teaspoon garlic powder

2 tablespoons dried onion

1/3 cup ketchup

Cranberry sauce (recipe follows)

Mix all ingredients into walnut-sized meatballs. Place in a shallow baking pan and bake at 350 degrees 20 minutes. Pour off any grease. Bake 10 minutes longer. Pour off any grease. Pour cranberry sauce over meatballs and keep warm in a chafing dish or slow cooker. Serve as an appetizer or over rice as an entree.

Cranberry sauce: Combine following ingredients in a small saucepan. Stir together and heat: 1 can whole cranberries; 1 bottle chili sauce; 2 tablespoons brown sugar;

1 tablespoon lemon juice

(Makes 60 meatballs. Per meatball: 48 calories, 2 grams of fat, 3 grams of protein, 4 grams of carbohydrates, less than 1 gram of fiber.)

Source: The Nutrition Council of Greater Cincinnati