1 C. yellow cornmeal
2 tsp. margarine
1 garlic clove, minced
2 1/3 C. low-salt chicken broth
1/2 C. low-fat buttermilk
1/4 C. grated Parmesan cheese
1 C. frozen whole-kernel corn, thawed
1/3 C. chopped onion
3 egg whites
1 egg
1/4 tsp. salt
1/4 tsp. white pepper
1/4 tsp. ground red pepper
Vegetable cooking spray
1/4 C. nonfat cream cheese, softened
2 T. plain nonfat yogurt
1 tsp. grated lemon rind
Dash of salt
3 oz. cold-smoked salmon, cut into 20 (2 x 1/2-inch) strips
Fresh dill sprigs (optional)

Combine first 3 ingredients in a large saucepan. Gradually add broth, stirring constantly with a wire whisk. Bring to a boil, and reduce heat to medium. Cook 3 minutes or until thickened, stirring constantly. Remove from heat; stir in buttermilk and Parmesan cheese, and set aside. Place the corn and onion in a food processor, and process until corn is coarsely chopped. Combine corn mixture, egg whites, and egg in a large bowl; stir well. Stir in cornmeal mixture, 1/4 tsp. salt, and peppers. Pour polenta mixture into an 11 x 7-inch baking dish coated with cooking spray, spreading evenly. Bake at 400� for 50 minutes or until browned. Let mixture cool. Cut corn mixture into 20 decorative shapes with a 1 1/2-inch cutter. Remove shapes from baking dish, and arrange on a baking sheet coated with cooking spray. Discard remaining polenta mixture. Bake at 400� for 20 minutes. Combine nonfat cream cheese, yogurt, grated lemon rind, and dash of salt in a small bowl; stir well, and set aside. Spoon about 1/4 tsp. cream cheese mixture onto each polenta cake. Top each cake with a salmon strip, and garnish with fresh dill, if desired.

Yield: 20 appetizers
Calories: 25
Fat: 0.7g
Fiber: 0.3g