Weight Management

Lemon Curd

Rich, sophisticated, yet simple, lemon curd can go in style just about anywhere: as a filling in pies, tarts (this recipe makes enough for one 9" tart), tartlets, and jelly rolls; between layers of a cake; slathered on scones or warm muffins; or a big spoonful right out of the jar (yum).

Peppery Pumpkin Risotto

A true Italian risotto would be made with a starchy type of rice called Arborio. Here we’ve used brown rice instead, which adds more fiber and makes a risotto with a chewier texture.

Nectarine-Pineapple Chutney

This fresh fruit chutney is delicious served just after cooking, but it will keep well in the refrigerator.

Oven-Roasted Ratatouille

Made with very little oil and roasted instead of sauteed, this version of the classic Provencale dish is nonetheless filled with the exceptional and lusty flavors of the more traditional preparation.

Spicy Clam & Corn Chowder

This take-off on a standard Manhattan clam chowder uses sweet potatoes and corn instead of the usual white potatoes. Fresh tomatoes and basil are added for a satisfying garden-fresh taste.

Tofu-Lemon Pepper Dipping Sauce

This is a good dipping sauce for artichokes or steamed asparagus. It’s also a flavorful stand-in for mayonnaise in salad dressings or as a sandwich spread.

Minted Lime-Lemonade

A fruit ade is sweetened with a “simple syrup,” which is made by dissolving sugar in boiling water. The syrup is important because granulated sugar would not dissolve in the cold juice. In this recipe, the sugar syrup is also the vehicle for the cool flavor of mint.

Asian Turkey Meatballs

These versatile Asian-inspired meatballs can be poached, baked or broiled and served with a dipping sauce, or cooked in a soup.

Szechuan Stir-Fried Vegetables

Serve this vegetable stir-fry fry with rice. Try jasmine rice-a variety frequently used in Thai and other Asian cuisines-for its wonderfully delicate fragrance and firm texture.

Chunky Peanut Butter Blondies

There’s plenty of “butter” in this recipe--prune butter and peanut butter--but only a whisper of saturated fat. Each blondie gets only 5% of its calories from saturated fat.