4 Healthy Finger Food Recipes Under 100 Calories

Finger foods are a long loved party pleaser and well sought hunger halter at social gatherings. However, finding filling, yummy and equally healthy snacks can be a challenge. Good news: We’ve found some party ready treats that are sure to knock the socks off your guests. Check out these low calorie finger-friendly faves!



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Mediterranean Pita Pizza


2 (8 -inch) pita bread rounds

1 teaspoon olive oil

1 cup canned cannelloni beans, rinsed and drained

2 teaspoons lemon juice

2 cloves garlic, minced

1/2 cup thinly sliced radicchio or escarole lettuce (optional)

1/2 cup chopped seeded tomato

1/2 cup finely chopped red onion

1/4 cup (1 ounce) crumbled feta cheese

2 tablespoons sliced pitted black olives


1. Preheat oven to 450 degrees. Arrange pitas on baking sheet; brush tops with oil. Bake 6 minutes.

2. Meanwhile, place beans in small bowl; mash lightly with fork. Stir in lemon juice and garlic.

3. Spread bean mixture evenly on pitas to within 1/2 inch of edges. Top with radicchio, if desired, tomato, onion, feta and olives.

4. Bake 5 minutes or until toppings are thoroughly heated and crust is crisp. Cut into quarters; serve hot.



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Mini Chickpea Cakes


1 can 15 chickpeas, rinsed and drained

1 cup shredded carrots

1/3 cup seasoned dry bread crumbs

1/4 cup reduced-fat creamy Italian salad dressing, with an additional egg for dipping sauce

1. Preheat oven to 375 degrees. Spray baking sheets with nonstick cooking spray.

2. Coarsely mash chickpeas in medium with potato masher. Stir in carrots, bread crumbs, 1/4 cup salad dressing and egg; mix well.

3. Shape chickpea mixture into 24 patties, using about 1 tablespoon mixture for each.  Place on prepared baking sheets.

4. Bake 15 to 18 minutes or until chickpea cakes are lightly browned on sides, turning halfway through baking time.  Serve warm with additional salad dressing for dipping, if desired.


Asian Vegetable Rolls with Soy Dipping Sauce


2 tablespoons thinly sliced green onion

1/4 cup reduced- sodium soy sauce

1/2 teaspoon finely chopped fresh ginger

1 teaspoon honey

1 clove garlic, crushed

1/2 cup grated carrot

2 tablespoons lime juice

1/4 cup sliced yellow bell pepper ( 1 inch long)

1/4 teaspoon dark sesame oil

1/8 to 1/4 teaspoon red pepper flakes

2 tablespoons thinly sliced green onion

18 small lettuce leaves

Sesame seeds, optional


1. Combine soy sauce, oil, garlic, ginger, honey, lime juice and red pepper flakes in small bowl.

2. Combine green onion, bell pepper, carrot and cucumber in medium bowl. Stir in 1 tablespoon soy sauce mixture.

3. Place 1 tablespoon vegetable mixture on each lettuce leaf.  Roll up leaves sprinkle with optional sesame seeds. Serve with remaining sauce for dipping.



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Savory Zucchini Sticks


2 small zucchini (approximately 4 ounces each), cut lengthwise into quarters

3 tablespoons seasoned dry bread crumbs

1 egg white

1 teaspoon reduced-fat (2%) milk

1/3 cup pasta sauce, warmed


1. Preheat oven to 400 degrees. Spray baking sheet with cooking spray.

2. Combine bread crumbs and Parmesan in shallow dish.  Combine egg white and milk in another dish; whisk until well blended.

3. Dip each zucchini stick into crumb mixture, then into egg white mixture, allow excess drip back into dish. Roll and coat in mixture. Place zucchini sticks on baking sheet; spray with cooking spray.

4. Bake 15 – 18 minutes or until golden brown.  Serve with pasta sauce.