Happier New Year You Can Go Light On The Party Food Without Your Guests Ever Knowing

I happen to love holiday cocktail parties and pick-up food. But let’s face it: The party season has its consequences. Just ask your guests after the magic day of Jan. 1 has passed. The usual consensus is too much food, too much drink, too many late nights.

Then it begins, the days of contrition. Magazines will feature a flurry of diets; millions of Americans will conscientiously read the articles, clip them out and try to follow the prescribed regimens in order to lighten upcoming menus.

The following recipes for New Year’s entertaining are designed to make things a little easier for host and guests alike.

They’re easy to prepare in advance; if you’re like me, you don’t like last-minute anxiety attacks. The ingredients used are available in any supermarket, so you don’t have to trudge all over town searching for high-priced specialties.

Most importantly, all of these recipes are relatively low in fat. And - are you ready for this? - your guests will never know the truth unless you tell them. The dishes taste that good.

So do some noshing and enjoy yourself, not only because you’re celebrating the holiday with family and friends, but because you will remember this particular New Year’s Eve party with a smile.

Spinach Dip

This has become one of my favorite and most popular dips. If you want to be decorative, spoon dip into a hollowed-out cabbage or hollowed-out round loaf of bread. Use fat-free mayonnaise to cut more fat and calories.

1 (10-ounce) package frozen chopped spinach

2/3 cup light mayonnaise

1 cup nonfat plain yogurt

1 teaspoon seasoned salt

1/2 teaspoon dried dill weed

Juice of half a lemon

1/2 cup chopped parsley

1/2 cup chopped green onion

Fresh cut vegetables or reduced-fat crackers

Thaw, squeeze and drain chopped spinach.

Blend spinach with mayonnaise, yogurt, salt, dill, lemon juice, parsley and green onion in bowl. Cover and refrigerate. (Dip is best when made 1 day ahead.)

Serve with fresh vegetables or with your favorite reduced-fat crackers.

Yield: About 3 cups.

Nutrition information per tablespoon: 13 calories, 0.9 grams fat (62 percent fat calories), 1 milligram cholesterol.

Artichoke Squares

These great, tasty pick-ups are perfect for guests who are vegetarians. To keep things simple, serve the squares at room temperature.

1 (14-ounce) can artichoke hearts, drained

1/2 cup chopped onion

1 clove garlic, minced

1/4 cup water

1 egg

2 egg whites

1/4 cup bread crumbs

Black pepper

1/2 teaspoon dried oregano

Dash red pepper

1/2 cup shredded zucchini

3/4 cup shredded reduced-fat Monterey Jack cheese

1/4 cup shredded reduced-fat Cheddar cheese

Chop artichokes in food processor or finely by hand and set aside.

Saute onion and garlic in water until tender and set aside.

Beat egg and egg whites in small bowl until frothy. Stir in bread crumbs, pepper to taste, oregano, red pepper, zucchini and cheeses. Add artichokes and onion mixture, mixing until well combined.

Transfer to 9-inch square baking pan coated with nonstick cooking spray. Bake at 350 degrees 30 minutes. Cut into squares and serve.

Yield: 24 squares.

Nutrition information per square: 26 calories, 0.6 grams fat (21 percent fat calories), 9 milligrams cholesterol.

Marinated Shrimp

Marinades can be very high in fat. With this one, the flavor is still there, but I have included other ingredients, such as lemon juice and red wine vinegar, to cut the calories. Serve the shrimp on frilled toothpicks in a glass bowl.

1/4 cup olive oil

2 large cloves garlic, minced

1 tablespoon dry mustard

1 teaspoon salt

1/2 cup lemon juice

1 tablespoon red wine vinegar

1 bay leaf, crumbled

Dash cayenne pepper

2 tablespoons chopped fresh parsley

1 small red onion, thinly sliced

2 tablespoons capers, drained

2 pounds cooked shrimp, peeled and deveined

Combine oil, garlic, mustard, salt, lemon juice, vinegar, bay leaf and cayenne in bowl. Mix well.

Stir in parsley, onions and capers. Add shrimp, tossing until well coated. Cover and refrigerate 2 hours.

Drain marinade. Remove bay leaf. Serve shrimp with onions and capers.

Yield: 10 servings.

Nutrition information per serving: 99 calories, 2 grams fat (18 percent fat calories), 143 milligrams cholesterol.

Tarragon Chicken

No one would ever believe this creamy wine sauce was made with nonfat yogurt. The tarragon gives the chicken a superb flavor. Serve as an hors d’oeuvre with toothpicks (or over rice to make a tasty entree).

3 pounds boneless, skinless chicken breasts, cut into pieces

Flour

1-1/4 cups dry white wine

3 large cloves garlic, minced

1-1/2 teaspoons dried tarragon

Salt, pepper

3/4 cup nonfat plain yogurt

1-1/2 tablespoons flour

1 tablespoon chopped parsley

Dust chicken pieces in flour, shaking off excess.

Coat skillet with nonstick cooking spray and heat. Add chicken and cook, tossing, until brown. Add wine, garlic, tarragon and salt and pepper to taste. Cover and simmer 20 to 30 minutes until chicken is done and wine reduced, spooning sauce over chicken occasionally.

Combine yogurt and flour in small bowl. Add to wine sauce, blending well. Cook only until sauce is hot. Sprinkle with parsley and serve.

Yield: 8 to 10 servings.

Nutrition information per serving: 312 calories, 2.9 grams fat (8 percent fat calories), 132 milligrams cholesterol.

Pork Tenders

Pork tenderloins are the leanest cut of pork, a crowd pleaser and easy to prepare.

2 (3/4-pound) pork tenderloins, trimmed of fat

2-1/2 tablespoons Dijon mustard

1-1/2 tablespoons honey

1 teaspoon dried rosemary

1/2 teaspoon dried thyme

1/4 teaspoon pepper

Arrange tenderloins on rack coated with nonstick cooking spray and set in shallow roasting pan.

Combine mustard, honey, rosemary, thyme and pepper in small bowl. Brush mixture over meat. Insert meat thermometer into thickest part of tenderloin. Bake at 325 degrees 45 minutes or until meat thermometer registers 160 degrees, basting frequently with mustard mixture. Slice and serve.

Yield: 4 to 6 servings.

Nutrition information per serving: 153 calories, 4.3 grams fat (25 percent fat calories), 79 milligrams cholesterol.

Chocolate Fondue

You can make this ahead of time, refrigerate until just before the party, then reheat. Serve in a chafing dish with fresh fruit and squares of angel food cake.

2 cups sugar

3/4 cup unsweetened cocoa powder

2 tablespoons cornstarch

1/4 teaspoon salt

4 cups cold nonfat milk

3 tablespoons light margarine

1 teaspoon vanilla

1/4 teaspoon butter flavoring

Angel food cake (cut into squares), marshmallows or cubed or sliced fresh fruit

Mix sugar, cocoa powder, cornstarch and salt in saucepan. Add milk, stirring well. Bring to boil, stirring, over medium heat. Lower heat and simmer, stirring occasionally, 20 minutes.

Add margarine, vanilla and butter flavoring. Use cubed angel food cake, marshmallows or cut fresh fruit for dipping.

Yield: 5 cups.

Nutrition information per tablespoon: 28 calories, 0.3 grams fat (10 percent fat calories), no cholesterol.

MEMO: Holly Berkowitz Clegg, author of “A Trim & Terrific Louisiana Kitchen,” appears regularly on NBC’s “Weekend Today Show” and is a contributor to Cooking Light magazine and Shape.