Healthy Holiday Finger Foods

re you planning to throw or attend a holiday party this month? I've created healthful party food recipes to help you keep your resolve and lose the guilt associated with holiday party eating. All of these delicious and festive recipes can easily be multiplied. Enjoy!

Prosciutto with Apples

• 1 small organic Fuji apple
• 4 slices prosciutto, thinly sliced (from our Service Deli)

Cut apple into wedges with an apple corer/slicer. Tear each piece of prosciutto into three pieces (there are natural breaks in the structure of the meat). Wrap one piece of prosciutto around each apple wedge and serve.

Caprese Skewers

• 1 8-ounce container Cantaré Ciliegine mozzarella balls
• ¾ cup balsamic vinegar
• 1 small package fresh basil leaves, large pieces torn in half, stems removed
• 1 package each red and yellow cherry tomatoes
• -wooden skewers

Drain the liquid out of the mozzarella balls and pour in the vinegar. Refrigerate while marinating, 15-45 minutes. Drain the vinegar from the container. Slide one mozzarella ball about 1 ½ inches up the skewer. Skewer a basil leaf, shiny side up, and skewer a red or yellow tomato. Repeat on other skewers until you run out of mozzarella. Serve on a platter or in tall glasses.

Curried Egg Salad on Cucumber Rounds

• 6 Horizon Organic eggs, hardboiled and cooled, two yolks discarded
• 4-5 tablespoons Horizon Organic plain nonfat yogurt
• 1 teaspoon Dijon mustard
• 2 tablespoons onion, minced
• 1 tablespoon shallot, minced
• 1/8 teaspoon white pepper
• 1/8 teaspoon salt
• 1 teaspoon curry powder
• 1 large English cucumber
• 1 scallion, green part only, thinly sliced

Grate the eggs. In a medium bowl, mix the yogurt, mustard, onion, shallot, pepper, salt, and curry powder. Add the egg and mix well. Drag a fork along the length of the cucumber to make a pretty pattern. Slice cucumber into ¼-inch rounds. Top rounds with a small spoonful of egg salad and a slice of scallion.

Fig, Gorgonzola and Pecan Bites

• ½ cup Flanigan Farms pecans
• 4 teaspoons Camp pure maple syrup
• 10 fresh figs, stems cut off, sliced into 4 rounds each
• 4 ounces Bel Gioioso Gorgonzola cheese

Preheat oven to 350º Fahrenheit. Toss pecans with syrup, place on a baking sheet, 1 inch apart. Cook 8-10 minutes, until fragrant. Remove, separate and let cool. Lay the fig rounds on a serving platter. Place a pecan in the center of each fig slice, pinch little bits of cheese off of the wedge and press on top of the pecans.

Guacamole

• 2 ripe Hass avocados
• ¼-½ cup Gelson's Finest hot salsa
• -kosher salt
• -vegetable crudités
• -Guiltless Gourmet baked blue corn tortilla chips

In a shallow bowl, mash the avocado with a fork. Gently stir in the salsa until correct texture is achieved; season with salt to taste. Serve with vegetable crudités and baked chips.