Cholesterol Advice

Top 5 Low Fat Appetizers For Cholesterol Patients


You do not have to say no to appetizers just because you are dealing with the problem of high cholesterol. There are certain low fat appetizers that satiate your taste buds without wrecking any havoc with your cholesterol levels.

Chicken And Leek Soup
Ingredients
* Olive oil, 2 teaspoon
* Sweet onion, finely chopped
* 2 medium leeks, sliced into halves
* 1 medium carrot, sliced into half
* 1 celery stalk, sliced
* Cremini mushrooms, 8 ounce
* Fresh thyme, 2 tsp
* Fresh parsley, 1 tablespoon
* Skinless chicken breast, 1 ½ cup
* Chicken broth (low sodium and fat free), 6 cups
* Water, 2 cups

Preparation
Heat olive oil in a pan. Sauté all the vegetables - onions, leeks, carrots and celery till the time it is softened. Add mushrooms and cook for a minute again. Sprinkle herbs. Now, add chicken, chicken broth and water. Bring to a boil. Serve hot.

Light Shrimp Salad
Ingredients
* Shrimp meat, ½ pound
* Celery, chopped, ¼ cup
* Cucumber, sliced, ¼ cup
* Green yogurt (fat free), 1/3 cup
* Hot sauce
* Lemon juice, 1 tsp
* Black pepper, ground
* Paprika, 1 tsp

Preparation
Mix all the ingredients together in a bowl. Top it with fresh crunchy lettuce leaves and serve. You can all fill in the mixture into a whole grain pita.

Fall Harvest Soup
Ingredients
* Olive oil, 2 tsp
* Celery, chopped, 1 stalk
* Onion, chopped, 1 medium sized
* Carrots, ½ pounds, sliced
* Zucchini, ½ pounds, sliced
* Sweet potatoes, ½ pounds, sliced
* Barlett pear, 1 medium sized, peeled, cored and chopped
* Granny smith, 1 small sized, peeled, cored and chopped
* Chicken broth (low fat and sodium free), 3 ½ cups
* Fresh parsley, ½ cup

Preparation
Heat oil in a pan. Saute celery and onions. Sprinkle curry powder. Add fruits, vegetables and parsley. Add broth. Boil and cook on a sim flame for 20 minutes. Use a blender to blend the soup. It is advised that you blend the soup in small portions instead of using the blender for the entire soup in one go.

Melon Mango Soup
Ingredients
* Canataloupe melon, 3-4 pounds, rind removed, seeded and chopped
* Mangoes, 2 large, chopped
* Juice of 2 small limes
* Ginger, chopped, 1 tbsp

Preparation
Put  half of  the melon, mango, lime juice and ginger in a blender. Blend this till smooth. Pour into a large bowl. Now take other half of the mango and melon and make puree of the fruits. Now add this puree to the bowl and stir well. Refrigerate for at least 2 hours. Serve cold.

Start your meal with any of these appetizers and you are sure to have a perfect meal without having to feel guilty.