1 C. yellow cornmeal
\n2 tsp. margarine
\n1 garlic clove, minced
\n2 1\/3 C. low-salt chicken broth
\n1\/2 C. low-fat buttermilk
\n1\/4 C. grated Parmesan cheese
\n1 C. frozen whole-kernel corn, thawed
\n1\/3 C. chopped onion
\n3 egg whites
\n1 egg
\n1\/4 tsp. salt
\n1\/4 tsp. white pepper
\n1\/4 tsp. ground red pepper
\nVegetable cooking spray
\n1\/4 C. nonfat cream cheese, softened
\n2 T. plain nonfat yogurt
\n1 tsp. grated lemon rind
\nDash of salt
\n3 oz. cold-smoked salmon, cut into 20 (2 x 1\/2-inch) strips
\nFresh dill sprigs (optional)<\/p>\n
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\u00ef\u00bf\u00bd 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\u00ef\u00bf\u00bd 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.<\/p>\n
Yield: 20 appetizers
\nCalories: 25
\nFat: 0.7g
\nFiber: 0.3g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n