Corned beef is a delicious base ingredient for appetizers and entrees, but it is frequently paired with fatty ingredients such as cheese and mayonnaise. If you're watching your waistline or your fat intake, try making one of these low-fat corned beef appetizers instead. Your party guests will also be pleased to have a healthier, low-calorie alternative to traditional party snacks.

Corned Beef and Hummus Rollups

These tasty rollups are made with creamy, garlic hummus rather than fatty cheese and mayonnaise. Hummus contains less than 1.5 grams of fat per tablespoon and is a good source of dietary fiber, meaning that these rollups will leave you feeling full and less likely to snack. The slice of cabbage inside every roll gives them a distinct Irish flair.

Ingredients:

• 1 package of low-fat, refrigerator mini-crescent roll dough
• 12 thin slices of deli-style corned beef
• 1/2 cup garlic-flavored hummus
• 12 thin slices of green cabbage
• 1 teaspoon dry mustard
• 2 tablespoons Parmesan cheese, grated

Directions:

In a small bowl, stir together the hummus and mustard. Take the crescent roll dough out of the package, and separate it along the scored edges so that you have 12 separate triangles of dough. Spread each triangle of dough with a little of the hummus mixture. Then, top each triangle with one slice of corned beef and one slice of cabbage. Roll the triangles up, starting at the wide side and rolling towards the pointed end.

Once your rolls are rolled up, place them in a lightly greased baking pan. Sprinkle the rolls with Parmesan cheese, and place them in a 375 degree F oven. Bake for 12 - 15 minutes, or until golden brown on top. Cool slightly before serving.

This recipe is easy to double or triple if you have a large crowd. You can even make half of the rolls with deli turkey or ham if you think some guests may not like corned beef.

Corned Beef and Veggie Skewers

If you want to carry the corned beef season into the summer, try serving these veggie skewers. They're made on the grill, so they have grilled flavor that will remind you of summer, along with the classic flavor of corned beef. Red peppers, onions and mushrooms are a delicious combination, but you can substitute your own favorite veggies if desired.

Ingredients:

• 1 corned beef brisket, cut into 1-inch cubes
• 2 red bell peppers, cut into large chunks
• 1/2 pound button mushrooms
• 1 large Spanish onion, cut into chunks
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Directions:

Toss the corned beef cubes in the lemon juice, olive oil, garlic, salt and pepper. Make sure you stir and toss the meat well so that the seasonings are evenly dispersed. Then, begin skewing the meat and vegetables. Start and end each skewer with a piece of meat, as this is the least likely to fall off during grilling. Intersperse the mushrooms, peppers and onions evenly to create an attractive appearance. Depending how large you make your skewers, you can make anywhere from 6 large to 18 small skewers.

Once all of the meat has been skewered, place your skewers on a medium-hot grill and grill for 4 minutes. Turn the skewers over and grill for another 3 to 4 minutes. Remove from the grill, and let cool for 10 minutes before serving.

On its own, corned beef contains moderate amounts of fat. One slice contains about 4 grams of fat, 1.3 grams of which are saturated. If you're concerned about your fat intake, the best way to enjoy this somewhat fatty ingredient is in dishes like the ones above, which rely on low-fat, yet flavorful ingredients. Though there is some fat in the beef, the dish as a whole is not overly high in fat once you add these healthy ingredients like veggies or hummus.