In a bowl, mix ricotta, parmesan, cucumber, tomato, shallots, pepper. Sprinkle mushroom caps with lemon juice. Fill mushrooms caps and serve as is or bake in 325-degree oven for 10 minutes. Garnish with dill or chives.

Makes 5-6 pupu-size servings (2 filled caps).

Variation: Fill endive leaves with a tablespoon or so of ricotta mixture.

Using roasted vegetables and lower-fat dairy products is a way to cut fat and calories from normally high-fat dips or spreads. This one is from about.com.

RED PEPPER DIP

In a blender or mini food processor, puree roasted red peppers with garlic, cumin, Worcestershire sauce and lemon juice. Stir sour cream and softened cream cheese together until smooth. Combine pureed pepper mixture with cream cheese mixture. Chill

Serve with toasted pita crisps (store-bought, but be sure to read label for fat and salt content) or homemade.

Makes about 18 (2 tablespoon) servings.

Per serving (not including the toasted crisps): 40 calories, 1.5 g fat, 1 g saturated fat, 5 mg cholesterol, 140 mg sodium, 5 g carbohydrate, 0 g fiber, 1 g sugar, 2 g protein

These easy-to-make crisps are from "The Eating Well Diabetes Cookbook" (Countryman Press, 2005). You can use store-bought crisps, but read the label to make sure they're low-fat.

TOASTED PITA CRISPS

Heat oven to 425 degrees.

Cut each pita into 4 triangles. Separate each triangle into two halves at the fold. Arrange on a baking sheet, rough side up. Spritz lightly with olive oil cooking spray. Bake until crisp, 8-10 minutes.

Makes 32 pita crisps.

This is also from "The Eating Well Diabetes Cookbook," which has an excellent guide to snacking in a more healthy manner.

TURKEY BITES

Cut each slice of turkey breast into 2-inch strips. Cut each breadstick into a 3-inch piece. Spread turkey slices thinly with a teaspoon of chutney. Roll around breadstick and tie with blanched chives.*

Makes 9 bites; 3 servings.

* To blanch chives: Bring a pot of water to a boil. Plunge chives in and turn off heat. Allow to steep a few minutes. Drain. Make sure to use chives, not green onions.

This recipe is a lighter version of one invented by Ridgewells catering in Bethesda, Md. While lettuce is fine for this, the bite of arugula really helps make this sandwich.

TURKEY WRAP

Make cranberry mayonnaise by mixing reduced-fat mayonnaise and cranberry sauce in a small bowl. Lay out a tortilla and spread with cranberry mayonnaise. Lay arugula or lettuce over bottom third of tortilla (the part closest to you). Cover with sliced turkey. Roll tortilla tightly. Slice cross-wise into 6 to 8 pieces and serve. (These can be made a short while in advance and held, covered by a damp paper towel.)

Makes 8 turkey wrap bites; 4 pupu servings.

"The Low-Carb Gourmet" (Rodale, 2004) recommends this no-fuss shrimp recipe for the buffet at large party — or cut it by one-half or one-third to serve as an appetizer for a sit-down dinner. It's got great garlicky, peppery flavor, just as the title promises. Poach fresh shrimp if you prefer; but our test with frozen shrimp tasted fine.

PRAWNS WITH PEPPERY GARLIC VINAIGRETTE

Heat olive oil over medium heat; add garlic and fry briefly, just until fragrant and lightly colored. Remove from heat.

Meanwhile, whisk together red wine vinegar, water, parsley, black pepper and sea salt. Whisk in garlic oil.

Arrange prawns in a shallow platter and pour vinaigrette over. Allow to marinate an hour before serving; serve at room temperature.

This makes a lot. You'll have between 90 and 120 shrimp.

Makes 30 pupu servings of 4 shrimp each.

Reach Wanda A. Adams at wadams@honoluluadvertiser.com.