Instructions: _Notes:This appetizer is very easy to make, and can be made up to a day in advance.

Cut the hearts of palm into 1/2-inch lengths and set cut end up on a serving dish. Mix together the mayonnaise, yogurt, dill, lemon juice and garlic. Use a spoon to place a dollop of sauce on top of each palm round.

Distribute the crab evenly on top, along with a small sprig of dill. Serve immediately, or cover and chill for up to one day.

*Standing alone, this recipe appears high in fat. When served as part of an over lowfat meal, the fat ratio will be balanced.

Geiskopf-Hadler and Mindy Toomay,

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