Gather your friends and let the snacking begin. Try these easy hors d'oeuvres at your next dinner or cocktail party.

Sea scallops are dredged in flour, seasoned with a spicy blend of cayenne pepper, cumin, coriander, salt, and cardamom, then seared and served with shredded romaine on rounds of daikon. Makes 48 scallops (20 calories each).

Mix 3 cups whole nuts with 1/4 cup each flaxseeds, quinoa, and sunflower seeds. In a separate bowl, whisk 2 egg whites with 2 tablespoons honey, 1 1/2 teaspoons coarse salt, and 1/4 teaspoon each cayenne, cumin, and cinnamon. Toss with nut mix.

Spread in a single layer on a baking sheet; bake at 325 degrees until dry, stirring occasionally, about 30 minutes. Scrape from pan while cooling, to avoid sticking. Makes 16 servings (178 calories each).

These crackers go well with all kinds of cheeses; try them with Brie or manchego. Store them in an airtight container at room temperature for up to two weeks. Makes about 5 dozen crackers (132 calories each).

Soak 1 cup dried yellow split peas in 3 cups water for 4 1/2 hours. Drain and pat dry. Over medium-high heat, coat a large skillet with oil. Add half the peas; cook, stirring frequently, until golden brown and crunchy, 6 to 10 minutes. Season with salt. Repeat with remaining peas. Makes 12 servings (55 calories each).

Chopped fresh veggies add crunch to the creamy texture of chickpeas, which are a good source of protein, folate, fiber, and iron. Makes 6 servings (196 calories each).

Oven-baked flour-tortilla chips accompany hearty salsa thick with black beans, tomatoes, scallions, cilantro, and jalapeno pepper. Makes 2 cups salsa and 48 chips (23 calories per chip plus salsa).

Delicate rice-paper wrappers envelope six crunchy vegetables (and countless nutrients). The sauce supplies a tingling jolt of ginger and vinegar. Makes 6 rolls (185 calories each).

Cayenne pepper gives these slightly sweet walnuts a piquant kick. If you have a large pan, you can easily double this recipe. Makes 8 servings (195 calories each).

When you're craving bacon and nothing else will do: These tiny toasts are big on flavor (32 calories per slice).

Who wants boring old yellow chips when you can have bright red ones? To create thin, evenly sliced beets, use a mandoline slicer -- plastic models are available at housewares stores. Makes 4 servings (47 calories each).

Worcestershire sauce, Tabasco sauce, and Old Bay seasonings give rice and corn cereal a delicious kick. Makes 12 cups (171 calories per 1/2 cup serving).

This sweet and savory topping can also be tossed into a mixed greens salad. Makes 4 servings (224 calories each).

Littleneck clams are simmered in a broth of garlic, shallots, saffron, and white wine. The clams are served in the broth, which is also a dipping sauce for crusty bread. Makes 8 servings (77 calories each).

The modest sardine turns into a delectable appetizer when grilled with salt, pepper, and a brush of olive oil. The oil delivers omega-9s, which, like omega-3s, lower "bad" cholesterol. Makes 8 fish (118 calories each).

If you can't locate a green (unripe) mango, pick a firm one. To store, refrigerate carrot and mango mixture, grilled chicken (unsliced), and cleaned lettuce leaves, separately, up to a day. Makes 24 wraps (25 calories each).

To make ahead, refrigerate goat cheese mixture, covered, up to 1 day. Store roasted walnuts at room temperature, up to 1 day. Makes 24 canapes (72 calories each).

This easy salsa recipe -- made with fresh tomatoes, onion, garlic, cilantro, and lime juice -- will quickly become a favorite. Makes 4 servings (22 calories each).

Enjoy this chunky fruit spread on toast with ricotta or spoon it over plain yogurt. Makes 1 1/3 cups (21 calories for 2 tablespoons).

Make a tray of these tiny tomatoes to eat with dinner, and keep the leftovers for an afternoon snack. Makes 24 tomatoes (23 calories each).

Blue cheese accounts for much of the fat and calories in this snack; however, it also provides calcium and protein. We like all sorts, including Danish blue, Stilton, and Gorgonzola. Makes 6 servings (109 calories each).

This vegetarian pie is great to have on hand -- it can go straight from the freezer to the oven. Makes 8 servings (332 calories each).

With leaner ground sirloin, the sliders have less fat and the rolls won't get soggy. Makes 8 sandwiches (189 calories each).

We used flavorful sweet potatoes instead of white potatoes, baked them, and topped them with a drizzle of sour cream and a small amount of crumbled bacon. Makes 8 servings (145 calories each).

Kids and adults will both love these tiny, savory tuna-topped crackers. Makes 16 mini melts (20 calories each).

Intensely flavored almond flour stands in for wheat, and gives these gluten-free poppy crackers a buttery crispness, along with a measure of protein, calcium, vitamin E, and folic acid. Makes 12 crackers (130 calories each).

When making this festive appetizer, make sure to take the peppers out of the oven before they get soft. They should still be firm enough to hold the toppings. Makes 8 servings (84 calories each).

Soybeans served still in their shell, also known as edamame, are a protein-rich snack. Sprinkle coarse salt on top for a crunchy burst of flavor. Makes 4 servings (70 calories each).

A healthy redo of French fries, this popular "vegetable" curbs the fat and sodium but keeps the crunch and flavor. Makes 4 to 6 servings (167 calories each).

Cooked asparagus is layered with a mixture of poached salmon, horseradish, and nonfat sour cream over whole-grain bread. The spread can be made an hour or two ahead and chilled; assemble sandwiches just before serving. Makes 4 dozen sandwiches (71 calories each).

A classic guacamole is enhanced by salty, low-fat queso fresco. Instead of chips, serve the dip with fresh summer crudites. Makes 4 servings (200 calories each).

After folding a couple of these dumplings, you'll be a pro. Enlist your friends and make a party of it. Makes 24 potstickers (40 calories each).

These spring rolls are made with low-sodium soy sauce, so the salt is present but not overwhelming. Serve them with a sweet-and-sour chili sauce. Makes 12 rolls (99 calories each).

Serve these beets as part of a picnic platter or relish tray. Golden beets work as nicely as red ones. Makes 1 quart (91 calories per 1/2-cup serving).

Chicken breasts gain a smoky richness and a little heat from marinating in adobo, a tangy Mexican chile sauce. Makes 8 servings (314 calories each). 

This zesty salsa will last up to four days when refrigerated in a sealed container. It can be served on toasted whole-wheat bread or tofu that is sliced and oven-baked for 10 minutes at 350 degrees. Makes 8 servings (51 calories each).

Serve this hummus with rice crackers or fresh veggie slices for a healthy snack. For a zesty, enticing dip, puree guacamole into the mixture. Makes 14 servings (75 calories each).

You can prepare these elegant appetizers up to a day ahead of time, then pop them in the oven about half an hour before serving.

(Also try the meatless variety.) Makes 24 pieces (36 calories each).

This recipe is based on traditional panzanella -- an Italian bread salad -- but the ingredients are grilled to intensify their flavor. Makes 24 skewers (48 calories each).

Served on individual small plates or scallop shells, this is a charming snack for summer parties. Makes 8 servings (185 calories each).

This summery soup is perfect for serving to friends and family on a hot day. Makes one quart (124 calories per serving).

When making this festive appetizer, make sure to take the peppers out of the oven before they get too soft. They should still be firm enough to hold the toppings. To store, refrigerate roasted peppers and relish separately, up to one day. Makes 8 servings (84 calories each).

Sweet and delicious, figs make the perfect pairing for a thin slice of Prosciutto di Parma -- which, by the way, is nitrate-free and low in saturated fat. Makes 8 servings (101 calories each).

You can store the banana bread wrapped well in plastic wrap at room temperature up to four days. Makes 8 servings (236 calories each).

Cucumbers are simply washed, cut, and hollowed out, then filled with low-fat cottage cheese and topped with clover sprouts. Makes 48 cups (4 calories each).

Spare, cool melon and pineapple prepared sushi-style is a playful start to any dinner party. Makes 4 servings (273 calories each).

The folate in the chickpeas produces dopamine, a neurotransmitter linked to pleasure. The vitamin C in the red peppers helps counteract the damage brought about by the stress hormone cortisol. Makes 6 servings (157 calories each).

This lycopene-rich dish is best made in the summer, when fresh, local tomatoes are at their peak. Makes 4 servings (122 calories each).

Green tomatoes are simply unripe red tomatoes -- hence their lower sugar content and slightly sour taste. Charring makes them softer and easier to peel. To grill the shrimp use 8-inch wooden skewers, which you'll find in some supermarkets and kitchenware stores. Makes 20 skewers (48 calories each).

Salting the eggplant removes some of its water, which makes for better grilling. Makes 4 servings (243 calories each).

Lettuce leaves, chopped tomato, and slices of avocado give a dose of fiber to this Mexican-inspired twist on shrimp cocktail. Makes 4 servings (213 calories each).