1/3 c. light cream cheese
1/2 tsp. sugar
1/4 tsp. salt
1 tbsp. chili sauce
1/2 tsp. lemon juice
2 drops hot sauce
3/4 c. chopped cooked shrimp
1/3 c. diced cucumber
8 oz. can water chestnuts
1 tbsp. sliced green onions
32 Belgian endive leaves

Combine first 6 ingredients in a medium bowl. Beat at medium speed of an electric mixer until smooth. Add next 3 ingredients; stir well. Cover and chill.

To serve, spoon 1 tbsp. shrimp mixture into each endive leaf. Yield: 32 appetizers (15 calories each). Protein 1.2 fat, 0.5 m carbohydrate, 1.6 cholesterol, 8 iron, 0.2 sodium, 42 calcium 6.