Recipe Booklet and User GuideFruit and Vegetable Chopper

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Features and Benefits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3What You Get . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4To Use/Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5Appetizers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-15

Avocado and Hearts of Palm Salsa . . . . . . . . . . . . . . . . . . . . . . . . . 6Camembert and Apple Pastry Puffs . . . . . . . . . . . . . . . . . . . . . . . . 7Cheesy Olive Spread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8Cold Beet and Cucumber Borscht . . . . . . . . . . . . . . . . . . . . . . . . . . 9Jazzy Shrimp Cocktail Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10Nachos Olé . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11Panzanella Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12Pizza Squares . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13Sliced Mushrooms on Toasts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14Warm Mozzarella Bruschetta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Main Dishes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16-�9Cheese Tortellini with Artichokes, Red Pepper and Olives . . . . . 16Cod Fillets with Sweet Corn Relish . . . . . . . . . . . . . . . . . . . . . . . . 18Couscous with Mushrooms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20Fast Farm Frittata . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21Hearty Greek Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22Smoked Turkey, Nectarine and Cheese Sandwiches . . . . . . . . . . 23Shiitake Ravioli . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24Vegetable Lasagna . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26Teriyaki Beef Stir-Fry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28Vegetable Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29

Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .30-39Bananas Foster Sundaes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30Chilled Nectarines in Red Wine Sauce . . . . . . . . . . . . . . . . . . . . . 31Creamy Orange Mango Shortcakes . . . . . . . . . . . . . . . . . . . . . . . . 32Heavenly Chocolate Banana Pie . . . . . . . . . . . . . . . . . . . . . . . . . . 33Layered Fruit Trifle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34Mini Apple Tarts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35Peach Melba Crêpes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36“Plumtastic” Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37Refreshing Strawberry and Mango Dessert . . . . . . . . . . . . . . . . . 38Strawberry Cupcakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39

Table of Conents

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• Built-in Side Blade Minimizes Need for Pre-Cutting Long Produce Such as Carrots or Celery

• Cuts, Dices, Slices and Chops Fruits and Vegetables• Non-Skid Feet• Disassembles for Easy Cleaning• Compact for Easy Storage in Included Box

Slice KiwiSlice StrawberriesDice Carrots

Dice Bell PeppersDice CeleryDice Zucchini

Dice TomatoesDice PotatoesDice Apples

Featuresand Benefits

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Pusher Lid- Minimizes Hand Contact with

ProduceClear Base Container- Measures up to 3 C or 800 ml

Medium Dice Blade- Suggested Uses: Potatoes,

Tomatoes, Apples and More

Notes:A variety of fruits and vegetables can be used on both the green and orange blades depending on the size of chop/dice you would like .

Small Dice Blade- Suggested Uses: Carrots,

Celery, Peppers, Cucumbers, Zucchini and More

Slice Blade- For Soft Foods Only- Suggested Uses: Strawberries,

Kiwi, Mushrooms or Eggs

Cleaning Tool Storage Box

What You Get

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1 . Select appropriate blade insert and firmly press insert into container rim .

� . Attach lid to base . Make sure lid is fully seated on hinge before pressing down .

� . Foods can either be pre-cut and placed on blades or plastic side blade can be used to cut long foods such as carrots or celery . Larger foods, such as apples or potatoes, should first be cut in half and placed on blades with the cut side down .

3 . Push lid down firmly in one swift motion . Place both hands on lid when cutting larger pieces . Ease of chopping may vary depending on freshness and size of fruit or vegetable .

4 . Use cleaning tool to remove food residue from pusher teeth after each use . Keeping pusher teeth clean will make chopping easier . Empty container to prevent overfilling .

Step 1 Step �

Step 3 Step 4• To remove blade insert from base container, hold base container

down firmly with one hand while placing 1-� fingers of other hand in hole and pulling up .

• Use cleaning tool to remove food residue from pusher teeth .• Handwash lid for best results . All other parts dishwasher safe .• Nest pieces together in box for storage .

To Use

Cleaning

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This South American style salsa with its creamy dressing can be served with tortilla chips, baguette slices or over

salad greens .

3/4 cup sour cream� tablespoons fresh cilantro, finely chopped � teaspoons fresh lime juice1/� teaspoon freshly grated lime zest1/� teaspoon finely minced seeded jalapeño1/4 teaspoon salt

1 can (14 ounces) hearts of palm, drained, medium dice� avocados, peeled and seed removed, medium dice� plum tomatoes, cored and seeded, medium dice1 tablespoon red onion, small dice1 tablespoon fresh lime juice1/4 cup fresh cilantro, finely chopped1 small garlic clove, minced

For dressing, combine all ingredients in small bowl . Cover and refrigerate until ready to use . For salsa, combine all ingredients in medium bowl . Gently stir dressing into salsa . Serve with crispy tortilla chips, toasted baguette slices or over salad greens .

Yield: 8 servings

Nutrients per serving: Calories 130Total Fat 10 gSaturated Fat 3 gCholesterol 10 mgSodium 310 mgCarbohydrate 9 gDietary Fiber 5 gProtein 3 g

AppetizersAvocado and Hearts of Palm Slasa

Dressing:

Salsa:

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The flavors of sweet apples, creamy Camembert, and tangy currants mingle with Dijon mustard in a petite pastry puff .

1 package (1� .3 ounces) frozen puff pastry sheets, thawed (� sheets)4 ounces Camembert cheese (do not remove rind), medium dice1 small apple, cored, cut into quarters, small dice1/4 cup dried currants1 tablespoon mayonnaise� teaspoons Dijon mustard� tablespoons finely chopped parsley

Preheat oven to 400°F . Roll out each pastry sheet on lightly floured surface . Cut each sheet into 1� equal pieces, trimming to form squares . (Discard pastry trimmings .) Place one square into each well of a mini-muffin pan; set aside .

Combine Camembert, apple, currants, mayonnaise and mustard . Place about 1 tablespoon of cheese mixture into each pastry-lined well .

Bake 1�-14 minutes or until pastry is puffed and golden brown . Remove pan to cooling rack . Allow pastries to cool in pan 3 minutes . Remove to serving platter; sprinkle each pastry with chopped parsley . Serve warm .

Yield: �4 servings (1 pastry/serving)

Nutrients per serving: Calories 110Total Fat � gSaturated Fat � .5 gCholesterol 5 mgSodium 150 mgCarbohydrate 9 gDietary Fiber 1 gProtein 3 g

AppetizersCamembert and Apple Pastry Puffs

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This savory spread has flavors reminiscent to thesunny Mediterranean .

1 package (8 ounces) Neufchatel cheese, softened1 container (8 ounces) sharp cheddar spreadable cheese1/4 cup chopped walnuts3 tablespoons green bell pepper, small dice3 tablespoons pitted black olives, small dice� tablespoons onions, small dice Dash of Worcestershire sauce Crackers and crudités (optional)

In medium bowl combine cheeses, walnuts, green pepper, olives, onion and sauce; mix well . Spoon into decorative bowl and refrigerate . Serve as a spread with crackers and crudités, if desired .

Yield: � cups (16 servings; 3 tablespoons/serving)

Nutrients per serving: Calories 100Total Fat 8 gSaturated Fat 3 .5 gCholesterol �0 mgSodium 1�0 mgCarbohydrate � gDietary Fiber 0 gProtein 4 g

AppetizersCheesy Olive Spread

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This soup is best served chilled with a dollop of sour cream and a sprinkle of dill .

� cans (15 ounces each) sliced beets, medium dice3 medium cucumbers, peeled, seeded and medium dice6 hard-cooked eggs, peeled and medium dice� tablespoons fresh dill, finely chopped1/8 teaspoon salt1 quart buttermilk Sour cream (optional) Additional fresh dill (optional)

Drain beets, reserving 1/4 cup of liquid . Peel cucumbers, slice in half lengthwise, remove seeds and medium dice . Peel eggs and medium dice .

In 3 quart mixing bowl, transfer reserved liquid, diced beets, cucumbers and eggs . Sprinkle dill and salt into bowl, mix gently to combine . Pour buttermilk into bowl; gently stir . Cover and refrigerate at least 3-4 hours before serving .

To serve, stir soup and ladle into serving bowls . If desired, place 1 dollop of sour cream over center of soup and sprinkle with additional fresh dill .

Yield: 8 servings (1 cup/serving)

Nutrients per serving: Calories 180Total Fat � gSaturated Fat 3 gCholesterol 1�0 mgSodium 490 mgCarbohydrate 19 gDietary Fiber 3 gProtein 1� g

AppetizersCold Beet and Cucumber Borscht

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Prepare this restaurant-style salad, which adds a twistto the norm .

1 bag (5 ounces) spring mix salad blend of baby greens� plum tomatoes, small dice1/� medium cucumber, medium dice1/4 cup red onion, small dice� radishes, sliced1 medium ripe avocado, pitted, medium dice1/� pound peeled, deveined medium cooked shrimp1/� cup Thousand Island dressing, divided Lemon, cut into wedges (optional)

In large bowl combine salad greens, tomatoes, cucumber, onion and radishes . Divide salad mixture evenly onto 4 salad plates . Sprinkle avocado over greens and add shrimp . Drizzle � tablespoons salad dressing over shrimp . If desired, garnish each plate with a wedge of lemon .

Yield: 4 servings

Nutrients per serving: Calories �80Total Fat 18 gSaturated Fat 3 gCholesterol 1�0 mgSodium 450 mgCarbohydrate 14 gDietary Fiber 5 gProtein 14 g

AppetizersJazzy Shrimp Cocktail Salad

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Anytime of the day this popular appetizer with fresh Mexican toppings will be a snap to prepare .

1/� pound 90% lean ground beef� tablespoons taco seasoning mix48 restaurant style corn tortilla chips� plum tomatoes, seeded, small dice� cups (8 ounces) shredded Mexican cheese blend1� pitted black olives, sliced1-� jalapeño peppers, small dice1 ripe, pitted avocado, small dice Sour cream (optional)

Preheat oven to 400°F . Cook ground beef in skillet over medium heat 5-� minutes or until no longer pink, breaking beef into crumbles . Stir in taco seasoning mix, cook 1 minute . Remove from heat and set aside .

Arrange chips in single layer with edges overlapping slightly on baking sheet . Cut jalapeños in half lengthwise before slicing . Sprinkle cooked beef, tomatoes, cheese, olives, and peppers over chips . Bake 5-� minutes until cheese is melted . Remove from oven; sprinkle diced avocado over top . Serve with sour cream .

Yield: 8 servings

Nutrients per serving: Calories �80Total Fat 18 gSaturated Fat � gCholesterol 40 mgSodium 460 mgCarbohydrate 16 gDietary Fiber 3 gProtein 13 g

AppetizersNachos Olé

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This Italian bread salad is easy to make and perfect for cookouts because the longer it sits, the better it tastes!

1 small loaf Italian bread (8 ounces), cut into 1 inch cubes (about 4 cups)4 tomatoes, medium dice1 medium cucumber, peeled, seeded and medium dice1/� cup red onion, small dice1/4 cup green olives, pitted and sliced1/4 cup fresh basil leaves, sliced

1/4 cup olive oil1/4 cup red wine vinegar1 teaspoon granulated sugar1 teaspoon lemon zest Salt and ground black pepper to taste Preheat oven 3�5°F . Spread bread cubes on baking sheet and bake 1�-15 minutes, or until golden brown . Remove from oven and cool completely .

Place tomatoes, cucumber, red onion, olives and basil in large serving bowl . Add bread cubes . Whisk oil, vinegar and seasonings in small bowl . Pour dressing over salad . Refrigerate at least 30 minutes to allow flavors to develop . Gently toss before serving .

Yield: 4 servings

Nutrients per serving: Calories 3�0Total Fat 1� gSaturated Fat � .5 gCholesterol 0 mgSodium 600 mgCarbohydrate 3� gDietary Fiber 4 gProtein � g

AppetizersPanzanella Salad

Salad:

Dressing:

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Pizza with a fresh, garden taste perfect as an appetizer or hardy enough for a supper!

1 prepared pizza crust (1� inch)� tablespoons olive oil, divided� cups (8 ounces) shredded mozzarella cheese, divided1 medium zucchini, medium dice1/� green pepper, medium dice1 small onion, small dice4 ounces mushrooms, sliced3 plum tomatoes, medium dice1 tablespoon snipped fresh basil

Preheat oven to 450°F . To prepare pizza, place crust on a baking sheet and brush crust with one tablespoon olive oil . Sprinkle with ¾ cup of mozzarella cheese . Heat remaining olive oil in skillet over medium heat . Sauté zucchini, pepper, onion, and mushrooms until crisp tender . Evenly distribute sautéed vegetables over pizza crust . Sprinkle remaining cheese, tomatoes and basil over vegetables .

Bake 10-1� minutes or until cheese is melted and crust is golden brown . Let stand 5 minutes . Cut into squares .

Yield: 8 appetizer or �-4 main dish servings

Nutrients per serving: Calories 130Total Fat 8 gSaturated Fat 3 .5 gCholesterol �0 mgSodium �10 mgCarbohydrate 8 gDietary Fiber 1 g

AppetizersPizza Squares

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These tangy small toasts with sliced mushrooms make a simple cocktail appetizer .

1/� cup red onion, small dice1 package (8 ounces) whole mushrooms, sliced4 ounces cream cheese, softened1/4 cup mayonnaise� tablespoons ranch salad dressing and seasoning mix1 French baguette (1� ounces), sliced 1/4 inch thick1/3 cup (1 .5 ounces) freshly grated Parmesan cheese

Preheat oven to 400°F . Spray medium sauté pan with vegetable oil spray . Sauté onions and mushrooms in pan �-3 minutes until soft; set aside .

In small bowl combine and blend cream cheese, mayonnaise, and salad dressing mix . Spread about � teaspoons of mixture over each baguette slice and place on baking sheet . Spoon cooked mushroom mixture over spread on each slice . Sprinkle with Parmesan cheese . Bake 10-13 minutes until lightly toasted . Serve warm .

Yield: 18 servings (36 slices; � slices/serving)

Nutrients per serving: Calories 140Total Fat 6 gSaturated Fat � gCholesterol 10 mgSodium 340 mgCarbohydrate 11 gDietary Fiber 1 gProtein 3 g

AppetizersSliced Mushrooms on Toasts

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This delicious Italian bread can be sliced into four servings and served as a lunch .

1 loaf (8 ounces) Italian bread1/4 cup olive oil1 garlic clove, peeled and minced1/8 teaspoon ground black pepper� ripe plum tomatoes, seeded and small dice1/4 cup onion, small dice� tablespoons snipped fresh basil1 cup (4 ounces) shredded mozzarella cheese

Preheat oven to 450°F . Cut bread in half lengthwise . Place cut side up on baking sheet . Combine oil, garlic and black pepper in small bowl . Brush over bread . Sprinkle tomatoes, onions and basil evenly over each length of bread; top with cheese .

Bake 10-1� minutes, or until cheese is melted and edges of bread are browned . Slice into 1 inch pieces and serve warm .

Yield: 14 servings

Nutrients per serving: Calories 100Total Fat 6 gSaturated Fat 1 .5 gCholesterol 5 mgSodium 150 mgCarbohydrate 9 gDietary Fiber 1 gProtein 4 g

AppetizersWarm Mozzarella Bruschetta

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This hearty pasta salad is prepared and served on the table in 30 minutes .

4 tablespoons olive oil, divided1 can (14 ounces) medium artichoke hearts, drained and medium dice1 red bell pepper, seeded and medium dice1 package (�0 ounces) fresh cheese tortellini1/4 cup yellow onion, small dice1 teaspoon oregano1/4 teaspoon crushed red pepper flakes� garlic cloves, peeled and minced1/� cup chicken broth3 tablespoons fresh lemon juice1 teaspoon grated lemon zest1/� cup pitted black olives, sliced1/4 cup fresh chopped parsley1/� cup (� ounces) freshly grated Parmesan cheese (optional)

Place a large saucepan of salted water over medium-high heat to boil . In large skillet, heat � tablespoons oil over medium-high heat . Add artichoke hearts and red bell pepper . Cook 4-5 minutes or until vegetables begin to brown . Remove vegetables from skillet; set aside . Meanwhile, place tortellini into boiling water . Cook according to package directions . While tortellini cook, return skillet over medium heat . Add remaining oil, diced onion, oregano and red pepper flakes . Sauté �-3 minutes or until onion is golden brown . Add garlic; sauté 1-� minutes . Add chicken broth, lemon juice and zest . Bring liquid to a boil; cook � minutes or until reduced by half .

Drain cooked tortellini . Add tortellini, olives and vegetables to skillet . Cook over low heat; stir gently until heated through . Remove from heat; sprinkle with parsley . Top each serving with grated Parmesan cheese, if desired .

Yield: 8 servings

Nutrients per serving:

Main DishesCheese Tortellini with Artichokes,

Red Pepper and Olives

1�

This hearty pasta salad is prepared and served on the table in 30 minutes .

4 tablespoons olive oil, divided1 can (14 ounces) medium artichoke hearts, drained and medium dice1 red bell pepper, seeded and medium dice1 package (�0 ounces) fresh cheese tortellini1/4 cup yellow onion, small dice1 teaspoon oregano1/4 teaspoon crushed red pepper flakes� garlic cloves, peeled and minced1/� cup chicken broth3 tablespoons fresh lemon juice1 teaspoon grated lemon zest1/� cup pitted black olives, sliced1/4 cup fresh chopped parsley1/� cup (� ounces) freshly grated Parmesan cheese (optional)

Place a large saucepan of salted water over medium-high heat to boil . In large skillet, heat � tablespoons oil over medium-high heat . Add artichoke hearts and red bell pepper . Cook 4-5 minutes or until vegetables begin to brown . Remove vegetables from skillet; set aside . Meanwhile, place tortellini into boiling water . Cook according to package directions . While tortellini cook, return skillet over medium heat . Add remaining oil, diced onion, oregano and red pepper flakes . Sauté �-3 minutes or until onion is golden brown . Add garlic; sauté 1-� minutes . Add chicken broth, lemon juice and zest . Bring liquid to a boil; cook � minutes or until reduced by half .

Drain cooked tortellini . Add tortellini, olives and vegetables to skillet . Cook over low heat; stir gently until heated through . Remove from heat; sprinkle with parsley . Top each serving with grated Parmesan cheese, if desired .

Yield: 8 servings

Nutrients per serving: Calories 340Total Fat 1� gSaturated Fat 3 .5 g

Cholesterol 30 mgSodium 4�0 mgCarbohydrate 40 g

Dietary Fiber 4 gProtein 10 g

Main Dishes

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Bring the taste of the Atlantic to your home and top with this fresh Sweet Corn Relish .

6 cod fillets (4-6 ounces each)1/3 cup flour Salt and ground black pepper to taste� tablespoons vegetable oil1 tablespoon butter

Rinse fillets; pat dry with paper towels . In shallow dish, combine flour and seasonings . Coat fish with flour mixture . In large skillet heat oil and butter until melted . Add fish and cook over medium-high heat �-9 minutes, turning once, or until fish flakes with a fork . Serve with Sweet Corn Relish .

Yield: 6 servings (1 fillet/serving)

Nutrients per serving:

1/� medium cucumber, seeded and small dice1 can (15 .�5 ounces) sweet corn, rinsed and drained 1 ripe avocado, pitted, pared, medium dice1 medium tomato, small dice 1/4 cup chopped red onion, small dice 1 small jalapeño pepper, seeded and small dice3 tablespoons fresh lime juice1 tablespoon olive oil1 teaspoon white wine vinegar10 basil leaves, sliced Salt and ground black pepper to taste

Cut cucumber and jalapeño lengthwise in half; scoop out and discard seeds . In medium bowl, combine diced cucumber, jalapeño and all remaining ingredients; season to taste . Serve with Cod Fillets .

Yield: 3 cups (16 servings; ¼ cup/serving)

Nutrients per serving:

Calories �60Total Fat 8 gSaturated Fat � .5 g

Cholesterol 100 mgSodium 180 mgCarbohydrate 5 g

Dietary Fiber 0 gProtein 40 g

Main DishesCod Fillets with Sweet Corn Relish

Cod Fillets:

19

Bring the taste of the Atlantic to your home and top with this fresh Sweet Corn Relish .

6 cod fillets (4-6 ounces each)1/3 cup flour Salt and ground black pepper to taste� tablespoons vegetable oil1 tablespoon butter

Rinse fillets; pat dry with paper towels . In shallow dish, combine flour and seasonings . Coat fish with flour mixture . In large skillet heat oil and butter until melted . Add fish and cook over medium-high heat �-9 minutes, turning once, or until fish flakes with a fork . Serve with Sweet Corn Relish .

Yield: 6 servings (1 fillet/serving)

Nutrients per serving:

1/� medium cucumber, seeded and small dice1 can (15 .�5 ounces) sweet corn, rinsed and drained 1 ripe avocado, pitted, pared, medium dice1 medium tomato, small dice 1/4 cup chopped red onion, small dice 1 small jalapeño pepper, seeded and small dice3 tablespoons fresh lime juice1 tablespoon olive oil1 teaspoon white wine vinegar10 basil leaves, sliced Salt and ground black pepper to taste

Cut cucumber and jalapeño lengthwise in half; scoop out and discard seeds . In medium bowl, combine diced cucumber, jalapeño and all remaining ingredients; season to taste . Serve with Cod Fillets .

Yield: 3 cups (16 servings; ¼ cup/serving)

Nutrients per serving:Calories 50Total Fat 3 gSaturated Fat 0 g

Cholesterol 0 mgSodium 90 mgCarbohydrate 6 g

Dietary Fiber � gProtein 1 g

Main DishesSweet Corn Relish:

�0

This easy and flavorful side dish will be a welcome change to the usual side dish of rice .

1 tablespoon olive oil1 cup mushrooms, sliced1/4 cup green onions, sliced11/4 cups water1 package (5 .6 ounces) couscous mix with toasted pine nuts (with spice package)1/� cup frozen green peas, thawed1/4 teaspoon salt1/8 teaspoon ground black pepper1 tablespoon balsamic vinegar In medium skillet, heat olive oil over medium heat . Cook mushrooms and green onions �-3 minutes . Add water and contents of provided spice package . Bring mixture just to boil . Stir in couscous, green peas, salt and pepper . Cover skillet with lid and remove from heat . Let stand 5 minutes . Before serving, fluff with fork and stir in balsamic vinegar .

Yield: 4 servings

Nutrients per serving: Calories �00Total Fat 5 gSaturated Fat 1 gCholesterol 0 mgSodium 490 mgCarbohydrate 33 gDietary Fiber 3 gProtein 8 g

Main DishesCouscous with Mushrooms

�1

This open-faced omelet is sure to please with farm fresh vegetables like potatoes, zucchini and tomatoes . Try your

favorite veggies!

4 ounces mild Italian sausage, crumbled1 teaspoon olive oil1 cup potatoes, medium dice1/4 cup onion, small dice3/4 cup zucchini, small dice6 eggs 1/4 teaspoon ground black pepper1/� cup (� ounces) grated Parmesan cheese1 cup (4 ounces) shredded cheddar cheese� small plum tomatoes, small dice

Cook sausage in large skillet until browned; remove and set aside . Heat oil over medium-high heat until hot . Add onion, potatoes and zucchini; cook and stir about 5 minutes . Meanwhile, in medium bowl beat eggs and pepper; stir in Parmesan cheese . Reduce heat to medium-low; add sausage to potato mixture . Pour egg mixture over sausage . Sprinkle cheddar cheese over mixture . Cover; cook 14-16 minutes or until egg mixture is set in center . Remove from heat . Sprinkle diced tomato over frittata . Cut into wedges and serve .

Yield: 6 servings

Nutrients per serving: Calories �90Total Fat 19 gSaturated Fat � gCholesterol �50 mgSodium 540 mgCarbohydrate 11 gDietary Fiber 1 gProtein �0 g

Main DishesFast Farm Frittata

��

This salad boasts big flavor and with the addition of cooked chicken is a hearty meal in itself .

1 package (10 ounces) Italian salad greens (8 cups)� plum tomatoes, medium dice1/� cup ripe olives or Greek olives, pitted, sliced1/� medium cucumber, medium dice1/4 cup red onion, medium dice1 package (10 ounces) fresh, fully cooked grilled chicken breast, warmed3/4 cup Greek vinaigrette salad dressing1 package (4 ounces) traditional crumbled feta cheese

Toss greens, tomatoes, olives, cucumber and red onion in large serving bowl . Top with cooked chicken . Drizzle with dressing . Sprinkle with feta cheese . Serve immediately .

Yield: 4 servings

Nutrients per serving: Calories 380Total Fat �� gSaturated Fat � gCholesterol 65 mgSodium 1�60 mgCarbohydrate 46 gDietary Fiber � gProtein �� g

Main DishesHearty Greek Salad

�3

Sweet slices of nectarine make it easy to enjoy fruit with your sandwich .

8 slices Italian bread loaf, cut 1/� inch thick4 slices (6 ounces) provolone cheese 4 slices (about 4 ounces) prosciutto, crisped 1 nectarine, cut in half, pitted, sliced1/� pound thin sliced deli-smoked turkey (about 8 slices)1/4 cup olive oil

For each sandwich, layer 1 slice Italian bread, 1 slice cheese, 1 slice crisped prosciutto, �-3 nectarine slices, � slices smoked turkey and top with 1 slice bread . Heat olive oil in a medium skillet over medium heat until hot . Carefully place two sandwiches into skillet . Fry � minutes; carefully turn sandwiches over; fry � additional minutes . (Cover skillet with splatter guard or lid .) Remove sandwiches from oil to cooling rack; cover loosely with foil to keep warm . Repeat with remaining two sandwiches . Serve immediately .

Yield: 4 servings (1 sandwich/serving)

Nutrients per serving: Calories 480Total Fat �� gSaturated Fat 10 gCholesterol �5 mgSodium �1�0 mgCarbohydrate �� gDietary Fiber � gProtein 34 g

Main DishesSmoked Turkey, Nectarine and Cheese Sandwiches

�4

These ravioli are ideal to make in advance and freeze for later use as a first course .

1 tablespoon olive oil1 shallot, peeled, small dice1 small garlic clove, peeled and minced1 slice (about 11/� ounces) prosciutto, finely chopped5 ounces shiitake mushrooms, stems removed, medium dice8 ounces ricotta cheese1 tablespoon finely chopped fresh basil1 package (1� ounces) refrigerated won ton wraps Additional olive oil (optional) Freshly grated Parmesan cheese (optional)

In large skillet, heat olive oil over medium-high heat . Add shallot and garlic . Cook and stir 1-� minutes . Add chopped prosciutto; cook 1 minute . Add mushrooms; cook 3-5 minutes or until mushrooms begin to soften .

In medium bowl, combine mushroom mixture, ricotta cheese and basil . Moisten edges of won ton wraps with water using a pastry brush . Place rounded ½ teaspoon of mixture in center of each wrap . Fold in half to form a triangle; press edges together to seal . Repeat with remaining mixture and wraps . (Place ravioli in a single layer on lightly floured surface, covered with plastic wrap to prevent ravioli from drying out .)

In large saucepan, bring salted water to boil . Carefully place 8-10 ravioli in water . Cook 3-4 minutes or until ravioli float to surface, remove . Repeat with remaining ravioli . To serve, transfer 4 ravioli to individual serving dishes . If desired, drizzle each serving with additional olive oil and sprinkle with Parmesan cheese .

Yield: about 5� ravioli (13 servings; 4 ravioli/serving)

Nutrients per serving:

Main DishesShiitake Ravioli

�5

These ravioli are ideal to make in advance and freeze for later use as a first course .

1 tablespoon olive oil1 shallot, peeled, small dice1 small garlic clove, peeled and minced1 slice (about 11/� ounces) prosciutto, finely chopped5 ounces shiitake mushrooms, stems removed, medium dice8 ounces ricotta cheese1 tablespoon finely chopped fresh basil1 package (1� ounces) refrigerated won ton wraps Additional olive oil (optional) Freshly grated Parmesan cheese (optional)

In large skillet, heat olive oil over medium-high heat . Add shallot and garlic . Cook and stir 1-� minutes . Add chopped prosciutto; cook 1 minute . Add mushrooms; cook 3-5 minutes or until mushrooms begin to soften .

In medium bowl, combine mushroom mixture, ricotta cheese and basil . Moisten edges of won ton wraps with water using a pastry brush . Place rounded ½ teaspoon of mixture in center of each wrap . Fold in half to form a triangle; press edges together to seal . Repeat with remaining mixture and wraps . (Place ravioli in a single layer on lightly floured surface, covered with plastic wrap to prevent ravioli from drying out .)

In large saucepan, bring salted water to boil . Carefully place 8-10 ravioli in water . Cook 3-4 minutes or until ravioli float to surface, remove . Repeat with remaining ravioli . To serve, transfer 4 ravioli to individual serving dishes . If desired, drizzle each serving with additional olive oil and sprinkle with Parmesan cheese .

Yield: about 5� ravioli (13 servings; 4 ravioli/serving)

Nutrients per serving:Calories 110Total Fat 3 gSaturated Fat 1 g

Cholesterol 10 mgSodium �40 mgCarbohydrate 1� g

Dietary Fiber 1 gProtein 5 g

Main Dishes

�6

A medley of fresh garden-style vegetables bake up in this hearty lasagna .

4 tablespoons olive oil, divided4 carrots, peeled and medium dice1 green bell pepper, medium dice1/� yellow onion, medium dice4 garlic cloves, peeled and minced1 pound baby portabella mushrooms, stems removed and sliced1 tub (15 ounces) ricotta cheese1 jar (3� ounces) marinara sauce1� sheets, no-boil lasagna, divided1/� cup each chopped fresh parsley and basil leaves, divided4 cups (16 ounces) shredded mozzarella cheese, divided4 cups broccoli florets, medium dice

Preheat oven to 400°F . Spray 9 x 13 inch pan with vegetable oil spray; set aside . Place large skillet over medium heat . Add � tablespoons vegetable oil; heat until hot . Add carrots, green pepper, onion and garlic . Cook 5-6 minutes or until vegetables begin to soften . Remove vegetables from skillet . Add remaining oil to skillet; add mushrooms . Cook 4-5 minutes . Remove mushrooms from skillet; set aside .

In medium bowl, combine ricotta cheese and cooked vegetables . Spread 1 cup of marinara sauce in base of pan . Layer 4 no-boil lasagna sheets, half of ricotta cheese mixture, half mushrooms, half of broccoli, 1/4 cup each of parsley and basil, 11/� cups of mozzarella cheese and 1 cup sauce . Layer 4 no-boil lasagna sheets, remaining: ricotta cheese mixture, mushrooms, broccoli, parsley, basil; 11/� cups of mozzarella cheese and 1 cup marinara sauce . Top with 4 uncooked lasagna sheets, remaining sauce and remaining mozzarella cheese .

Bake covered with foil 50-60 minutes . Uncover and continue baking 10 minutes or until cheese is melted . Let stand 10 minutes before slicing and serving .

Yield: 1� servings

Nutrients per serving:

Main DishesVegetable Lasagna

��

A medley of fresh garden-style vegetables bake up in this hearty lasagna .

4 tablespoons olive oil, divided4 carrots, peeled and medium dice1 green bell pepper, medium dice1/� yellow onion, medium dice4 garlic cloves, peeled and minced1 pound baby portabella mushrooms, stems removed and sliced1 tub (15 ounces) ricotta cheese1 jar (3� ounces) marinara sauce1� sheets, no-boil lasagna, divided1/� cup each chopped fresh parsley and basil leaves, divided4 cups (16 ounces) shredded mozzarella cheese, divided4 cups broccoli florets, medium dice

Preheat oven to 400°F . Spray 9 x 13 inch pan with vegetable oil spray; set aside . Place large skillet over medium heat . Add � tablespoons vegetable oil; heat until hot . Add carrots, green pepper, onion and garlic . Cook 5-6 minutes or until vegetables begin to soften . Remove vegetables from skillet . Add remaining oil to skillet; add mushrooms . Cook 4-5 minutes . Remove mushrooms from skillet; set aside .

In medium bowl, combine ricotta cheese and cooked vegetables . Spread 1 cup of marinara sauce in base of pan . Layer 4 no-boil lasagna sheets, half of ricotta cheese mixture, half mushrooms, half of broccoli, 1/4 cup each of parsley and basil, 11/� cups of mozzarella cheese and 1 cup sauce . Layer 4 no-boil lasagna sheets, remaining: ricotta cheese mixture, mushrooms, broccoli, parsley, basil; 11/� cups of mozzarella cheese and 1 cup marinara sauce . Top with 4 uncooked lasagna sheets, remaining sauce and remaining mozzarella cheese .

Bake covered with foil 50-60 minutes . Uncover and continue baking 10 minutes or until cheese is melted . Let stand 10 minutes before slicing and serving .

Yield: 1� servings

Nutrients per serving:Calories 340Total Fat 16 gSaturated Fat � g

Cholesterol 30 mgSodium 640 mgCarbohydrate 31 g

Dietary Fiber 4 gProtein 19 g

Main Dishes

�8

This colorful Asian flavored stir-fry with red peppers and broccoli is tasty served over cooked rice .

1 pound boneless beef top sirloin steak, cut into 1/4 inch strips1/� cup teriyaki with pineapple juice marinade3 cups broccoli florets1 large onion, medium dice1 large red bell pepper, medium dice1 can (8 ounces) whole water chestnuts, drained, sliced1 tablespoon vegetable oil, divided� garlic cloves, finely chopped

Place steak strips and marinade in shallow dish; cover and refrigerate 15-30 minutes to marinate .

Meanwhile, prepare vegetables; set vegetables aside . Heat � teaspoons of oil in a stir-fry skillet over medium-high heat until hot . Remove steak strips from marinade (discard marinade) . Add steak strips to skillet; cook �-3 minutes or until beef is no longer pink . Remove beef from skillet .

Add remaining 1 teaspoon of oil to skillet . Add garlic; stir-fry 1 minute . Add reserved vegetables . Stir-fry 3-4 minutes or until vegetables are crisp-tender . Return beef to skillet; stir and cook 1 minute .

Yield: 4 servings

Nutrients per serving: Calories 400Total Fat �1 gSaturated Fat 8 gCholesterol 60 mgSodium 1040 mgCarbohydrate �5 gDietary Fiber 5 gProtein �8 g

Main DishesTeriyaki Beef Stir-Fry

�9

This soup is packed full of fresh vegetables . Serve with a

crusty loaf of French bread .

11/� cups potatoes, medium dice11/4 cups celery, medium dice1 cup carrots, medium dice1/� cup onion, small dice1 garlic clove, peeled and minced� cans (14 ounces each) fat-free vegetable broth 1 can (6 ounces) tomato paste1 teaspoon Italian seasoning1/4 teaspoon salt3/4 cup zucchini, small dice Grated Parmesan cheese (optional)

Heat large saucepan over medium heat until hot . Lightly spray with vegetable oil spray . Add potatoes, celery, carrots, onion and garlic . Cook and stir vegetables 5-6 minutes or until softened . Add broth, tomato paste, seasoning and salt; stir . Bring to a boil .

Reduce heat to low . Cover saucepan and simmer 15-�0 minutes . Stir in zucchini and heat 3 minutes . Remove saucepan from heat . Ladle soup into individual serving bowls . If desired, top each serving with freshly grated Parmesan cheese .

Yield: 6 servings (1 cup/serving)

Nutrients per serving: Calories 80Total Fat 0 gSaturated Fat 0 gCholesterol 0 mgSodium 590 mgCarbohydrate 19 gDietary Fiber 3 gProtein 3 g

Main DishesVegetable Soup

30

End any meal with this southern-style dessert . It’s guaranteed to please y’all .

1/� cup butter (1 stick), cut into small pieces1/� cup light brown sugar1 tablespoon fresh orange juice1 teaspoon grated orange zest1/� teaspoon ground cinnamon4 medium bananas, peeled and sliced3 tablespoons dark rum1 quart vanilla ice cream1/� cup chopped pecans (optional)

Melt butter in skillet over medium-high heat . Add brown sugar, orange juice, zest, and cinnamon; cook �-3 minutes stirring until sugar begins to dissolve . Add bananas to skillet; cook �-3 minutes until bananas are glazed . Remove skillet from heat; carefully add rum . Return skillet over heat and carefully ignite to flambé . When flames are diminished, stir and serve immediately over individual servings of � scoops vanilla ice cream . Sprinkle with pecans, if desired .

Yield: 8 servings

Nutrients per serving: Calories 350Total Fat 19 gSaturated Fat 11 gCholesterol �5 mgSodium 55 mgCarbohydrate 43 gDietary Fiber � gProtein 3 g

DessertsBananas Foster Sundaes

31

Left-over red wine? Don’t throw it out; prepare this quick and easy “adult only” dessert .

1 cup red wine1 tablespoon granulated sugar1 cinnamon stick1 tablespoon currant jelly� ripe nectarines, pitted, cut in quarters and sliced1/� cup vanilla ice cream � tablespoons packaged sliced almonds Mint leaves (optional)

In medium saucepan combine red wine, sugar and cinnamon stick . Bring liquid to boil; cook 15-�0 minutes or until mixture begins to thicken and reduce . Remove and discard cinnamon stick; stir in currant jelly . Cook until jelly is melted . Pour wine syrup over sliced nectarines; allow to cool . When cooled, cover and refrigerate . Spoon nectarines and wine sauce over a scoop of ice cream and top with almond slices and mint leaf, if desired .

Yield: � servings

Nutrients per serving: Calories ��0Total Fat 5 gSaturated Fat � gCholesterol �5 mgSodium 30 mgCarbohydrate 34 gDietary Fiber � gProtein � g

DessertsChilled Nectarines in Red Wine Sauce

3�

These classic sweet biscuits may seem familiar, but now have a fun flavor twist .

1/� cup orange marmalade, heated and divided1 teaspoon vanilla extract1 package (8 ounces) cream cheese, softened11/� cups frozen whipped topping, thawed� packages (4 .5 ounces each) shortcakes� ripe mangos, peeled, pit removed, medium dice1/� cup frozen whipped topping, thawed (optional) Fresh mint sprigs (optional)

In small microwave-proof bowl, heat marmalade and vanilla extract . In large mixing bowl, combine cream cheese and 1/4 cup marmalade mixture; mix until well blended and smooth . Gently stir in whipped topping .

Divide cream cheese mixture evenly over shortcakes . In medium mixing bowl, gently mix diced mangos and remaining marmalade mixture . Spoon mango mixture over shortcakes . If desired, dollop each shortcake with 1 tablespoon whipped topping and garnish with sprig of mint .

Yield: 8 servings (1 shortcake/serving)

Nutrients per serving: Calories �60Total Fat 14 gSaturated Fat 9 gCholesterol 35 mgSodium 160 mgCarbohydrate 3� gDietary Fiber 1 gProtein 3 g

DessertsCreamy Orange Mango Shortcakes

33

This creamy pie is easy to make and will become a family favorite .

� large bananas, peeled and sliced1 ready-to-use chocolate cookie crumb crust (6 ounces)�1/� cups cold milk� packages (3 .4 ounces each) chocolate pudding and pie filling � cups frozen whipped topping, thawed, divided8 maraschino cherries with stems

Place half of banana slices on bottom of crust; set remaining banana slices aside . In large bowl, whisk milk and pudding mixes until well blended . Stir in 1 cup whipped topping . Spoon half of the pudding mixture into crust; top with remaining banana slices and cover with remaining pudding mixture .

Refrigerate 3-4 hours or until set . Top each serving with remaining whipped topping and a maraschino cherry .

Yield: 8 servings

Nutrients per serving: Calories 3�0Total Fat 8 gSaturated Fat 5 gCholesterol 5 mgSodium �60 mgCarbohydrate 55 gDietary Fiber 3 gProtein 5 g

DessertsHeavenly Chocolate Banana Pie

34

Layers of fresh fruit, creamy filling and angel food cake are not only delicious, but a beautiful addition to a

dessert buffet .

1 prepared angel food cake (13 ounces) 1/4 cup fresh orange juice1 cup milk1 package (5 .1 ounces) vanilla instant pudding and pie filling1 container (8 ounces) sour cream1 teaspoon grated orange zest1 container (8 ounces) frozen whipped topping, thawed8 ounces strawberries, hulled and sliced� peaches, cut in half, pitted and medium dice1 pint blueberries Cut angel food cake into 1 inch cubes and place in large bowl . Pour orange juice over cake cubes, gently toss to coat; set aside .

In separate bowl, whisk milk and pudding mix until well blended . Whisk in sour cream and orange zest until mixture thickens . Stir in whipped topping .

To assemble trifle, place one-third of the cake cubes into bottom of large glass serving bowl . Top with one-third of the sliced strawberries, peaches and blueberries . Top with one-third of the pudding mixture, spreading evenly . Repeat layers two more times . Cover and refrigerate 1-� hours before serving .

Yield: 10 servings

Nutrients per serving: Calories 300Total Fat 9 gSaturated Fat � gCholesterol 15 mgSodium 410 mgCarbohydrate 49 gDietary Fiber � gProtein 4 g

DessertsLayered Fruit Trifle

35

These apple pies are personal-size, and are tasty served warm with vanilla ice cream .

1/4 cup (1/� stick) butter, cut into small pieces4 small baking apples, peeled, cored and medium dice1/4 cup granulated sugar� tablespoons flour1 tablespoon fresh lemon juice1/� teaspoon ground cinnamon1/� package (15 ounces) refrigerated pie crusts (1 round) Vanilla ice cream (optional)

Preheat oven to 3�5°F . Melt butter in large skillet over medium heat . Add apples, sugar, flour, lemon juice and cinnamon . Cook and stir 8-10 minutes or until juices start to thicken . Remove skillet from heat; allow apples to cool 10-15 minutes .

Cut pie crust round into 4 equal pieces . Gently press one pie crust piece into each 41/� inch mini tart pan . Trim edges (discard trimmings) even with rim of pans . Equally distribute apple mixture into lined tart pans . Place tart pans on baking sheet . Bake 30-35 minutes or until edges of crust are golden brown . Cool �0-30 minutes before serving . If desired, serve warm with a scoop of vanilla ice cream .

Yield: 4 servings (1 tart/serving)

Nutrients per serving: Calories 340Total Fat �0 gSaturated Fat 10 gCholesterol 35 mgSodium 150 mgCarbohydrate 48 gDietary Fiber 3 gProtein 3 g

DessertsMini Apple Tarts

36

Sliced peaches are coated in a warm raspberry sauce and served over filled crêpes . They are a luscious way to end a

brunch or dinner .

1 package (8 ounces) cream cheese, softened1/4 cup powdered sugar1/3 cup light sour cream8 ready-to-use crêpes (9 inch)1 tablespoon butter� peaches, cut in half, pitted and medium dice1 tablespoon fresh lemon juice1 teaspoon grated lemon zest3 tablespoons seedless raspberry fruit spread or jam, heated

In medium mixing bowl, combine cream cheese and powdered sugar with electric mixer . Blend in sour cream . Spread � rounded tablespoons of cream cheese mixture over each crêpe . Gently fold crêpes in half; fold in half once more to form triangles . Place two crêpes each on 4 individual serving dishes; set aside .

Melt butter in sauté pan over medium heat . Add peaches, lemon juice and zest . Sauté �-3 minutes . Add heated raspberry preserves . Cook and stir 1-� minutes or until peaches are warm and coated . Spoon peaches and sauce evenly over each serving . Serve immediately .

Yield: 4 servings (� crêpes/serving)

Nutrients per serving: Calories 340Total Fat �5 gSaturated Fat 15 gCholesterol 80 mgSodium �30 mgCarbohydrate �5 gDietary Fiber 1 gProtein 6 g

DessertsPeach Melba Crêpes

3�

This cake will make you recall your days of the sugarplum fairy .

Sauce:3/4 cup firmly packed brown sugar1/3 cup water4 ripe, small red or purple plums (about 1 lb), cored, cut in quarters and sliced

Cake:1 package (18 .�5 ounces) yellow cake mix plus ingredients to make cake1/4 cup currant jelly

Preheat oven to 350°F . In a saucepan combine sugar and water . Bring to a simmer over low heat, swirling pan occasionally until sugar dissolves . Increase heat to medium, cover and cook about 8 minutes . Immediately pour caramelized sauce into a greased 10 inch round cake pan, coating bottom evenly . Cool until set, about 10 minutes .

Cut plums in half; remove and discard pit . Arrange plum slices in concentric circles over sauce; set aside . Prepare cake mix according to package instructions . Remove 1 cup batter (discard or use to make cupcakes) . Pour batter over plums .

Bake 35-40 minutes, or until cake is golden and toothpick inserted in center comes out clean . Let cool in pan 10 minutes . Loosen edges and invert onto serving plate . Cool to room temperature . Before serving heat jelly over low heat; stirring until melted . Glaze plums with jelly .

Yield: 1� servings

Nutrients per serving: Calories 340Total Fat 13 gSaturated Fat � .5 gCholesterol 55 mgSodium 310 mgCarbohydrate 55 gDietary Fiber 1 gProtein 4 g

Desserts“Plumtastic” Cake

38

This fruit topping will turn ordinary pound cake into a refreshing and delightful dessert .

8 ounces strawberries, hulled and sliced1 ripe mango, peeled, pit removed, small dice� tablespoons fresh lime juice1 teaspoon grated lime zest� tablespoons honey1/� teaspoon, peeled and grated fresh ginger1 all butter pound cake (10 .�5 ounces), cut into 1/� inch slices Whipped topping (optional)

In medium bowl, combine strawberries and mango . In small bowl, combine lime juice, zest, honey and ginger . Pour juice mixture over fruit and stir gently . Cover and refrigerate at least � hours or up to �4 hours . Just before serving, slice pound cake and spoon dessert topping over cake slices . Dollop each serving with whipped topping, if desired .

Yield: 6 servings

Nutrients per serving: Calories �60Total Fat 9 gSaturated Fat � .5 gCholesterol 30 mgSodium �00 mgCarbohydrate 4� gDietary Fiber � gProtein 3 g

DessertsRefreshing Strawberry and Mango Dessert

39

These strawberry flavored little cakes are a cheery and welcomed treat!

1 pound strawberries, hulled and small dice� tablespoons fresh lemon juice1 package (18 .�5 ounces) white cake mix (no pudding in the mix)1/� cup sour cream 4 egg whites� tablespoons vegetable oil1 container (1� ounces) whipped white frosting Additional strawberries, sliced (optional)

Preheat oven to 350°F . Line wells of muffin pans with �4 paper liners; set aside . Drizzle strawberries with lemon juice; mix gently . Allow mixture to sit 15 minutes .

In large mixing bowl, combine cake mix, strawberries (and juices), sour cream, egg whites and vegetable oil using electric mixer . Mix 3-4 minutes until well combined . Evenly distribute cake mixture into lined wells of each pan, filling �/3 full .

Bake �0-�� minutes or until a wooden toothpick inserted near center comes out clean . Remove pans from oven to cooling rack; cool cupcakes in pan 5-8 minutes . Remove cupcakes from pan; cool completely . Frost tops of cupcakes with frosting . If desired, top with strawberry slices .

Yield: �4 cupcakes

Nutrients per serving: Calories 140Total Fat 5 gSaturated Fat 1 .5 gCholesterol 0 mgSodium 160 mgCarbohydrate �1 gDietary Fiber 1 gProtein � g

DessertsStrawberry Cupcakes

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