THE CHRISTMAS catalogs have been thumbed through. The holiday season is well under way -- a time for parties and special foods. But what to serve, now that you have become convinced of the value of a diet low in fat, sugar and salt? At a recent dinner party our guests were pleasantly surprised to discover that these foods look good smell good and most important taste good.

Here are the recipes. All may beprepared in advance which alows you time to enjoy your guests. SALMON MOUSSE

There is an adaptation of a recipe which called for whipping cream and mayonnaise. (10 to 12 servings) 1 envelope plain gelatin 2 tablespoons lemon juice 1 small onion, sliced 1/2 cup boiling water 1/4 teaspoon paprika 1 tablespoon dill weed 1 can (1 pound) drained salmon 1 cup plain low-fat or non-fat yogurt

Empty gelatin into blender. Add lemon juice, onion, and boiling water. Blend 40 seconds. Add yogurt, paprika, dill and salmon. Blend until salmon is thoroughly mixed. Pour into a 4-cup greased mold. Chill. To serve: Unmold on serving platter, garnish with parsley and lemon slices and serve with thin silces of toast. Dilly bread or herb bread make an especially nice toast. BAKED BARLEY 1 cup barley 2 cups chicken broth 1 onion, chopped

Mix barley and onion with 1 cup of boling chicken broth. Place in pan with tight fitting cover and bake in 300-degree oven for 45 minutes. Add second cup of hot chicken broth and continue baking for 30 to 45 minutes or until barley is soft and mixture is almost dry. CUCUMBERS (3 to 4 servings) 2 cumcumbers, thinly sliced 3 tablespoons cider vinegar 3 tablespoons water 1/4 teaspoon paprika 1/4 teaspoon white pepper 1 clove garlic, minced

Slice cucumbers and place in colander so they may drain. Then using a towel squeeze the remaining liquid out of the cucumbers. Combine remaining ingredients; toss with cucumbers and chill 1 to 2 hours. "FRIED" TOMATOES (4 servings) 4 ripe tomatoes, quartered or 18 to 29cherry tomatoes 1/2 cup chicken broth 2 cloves garlic, minced Freshly ground pepper to taste

Place all ingedients except tomatoes in skillet that has a tight-fitting lid. Cook over medium heat for 2 to 3 minutes. Place tomatoes in pan with cut side down, cover and cook for 5 minutes. Turn tomatoes, baste and cook for 5 minutes. Serve warm. If you like a thicker sauce, remove tomatoes and continue cooking sauce to desired thickness. BLUEBERRY CRUNCH (4 to 6 servings) 2 cups fresh or frozen blueberries 1/3 cup flour 1 tablespoon cinnamon Topping: 1 teaspoon baking powder 1 cup flour 1cup orange juice 1 egg white

Mix blueberries with flour and cinnamon. Place in non-stick, 9-inch baking pan. To make topping: Mix baking powder, flour, orange juice and egg white. Batter will be lumpy. Cover with topping and bake at 350 degrees for 30 minutes. SPICY BEAN DIP 2 cups cooked pinto or kidney beans 1/4 cup chicken broth 1 clove garlic, minced 1 teaspoon chili powder 1 teaspoon Dijon mustard 1 can (4 ounces) green cilies, diced 2 teaspoons cider vingar 2 teaspoons Worcestershire 1/4 cup green onion, sliced thin Hot pepper to taste

In a food processor or blender mix together beans, chicken broth, garlic, chili powder, mustard, chilies, vinegar and Worcestershire. Process or blend until smooth. Add hot pepper seasoning, cover, and chill. To serve: Place in serving bowl, top with onions and surround with raw vegetables such as celery stalks, cauliflower buds or sliced red pepper.

Also may be served warm in a chafing dish or fondue pot. Use toasted corn tortillas as a dipper. TOASTED CORN TORTILLAS 1 package corn tortillas

Preheat oven to 400 degrees. Place corn tortillas in oven and heat until crisp. Cut in 2-3 inch pieces for serving. INDIAN CHICKEN (4-servings) 1 broiler-fryer cut up (skin removed) or your favorite parts 2 cloves garlic, minced 2 teaspoons fresh ginger, grated 1 1/2 tablespoons curry powder 1 teaspoon garam masala* 2 tablespoons lemon juice 1 teaspoon soy sauce 2 tablespoons flour (try soy or rice flour) 2 tablespoons fresh parsley finely chopped (optional) 1 cup plain low-fat or non-fat yogurt

Combine all ingredients except chicken. Coat chicken with this marinade. Cover and allow to sit in the refrigerator for several hours or overnight. Bake uncovered at 350 degrees for 50 minutes or until chicken is tender. Garnish with chopped water chestnuts, finely chopped green onions or lime wedges.

*Garam masala may be purchased from Indian groceries. It is a mixture of ground cardamon, black pepper, cumin, coriander, cinnamon and cloves.