Ingredients:

1 8 oz pkg light cream cheese, softened
1 8 oz carton fat free sour cream
1 8 oz carton frozen fatfree nondairy whipped topping, thawed
1 1/2 cups green seedless grapes
1 1/2 cups red seedless grapes
1 10 oz jar maraschino cherries, well drained and reserve 4 cherries for garnish
1 11 oz can mandarin oranges, well drained
1 16 oz can sliced peaches, well drained
2 firm bananas, thinly sliced
3/4 cup granulated sugar
1/2 teaspoon almond extract
Garnish:
Reserved cherries, halved
1/2 cup lightly toasted slivered almonds

Preparation:

In a large mixing bowl, beat together the cream cheese, sour cream, granulated sugar and almond extract on medium speed until smooth.
Beat in whipped topping then fold in remaining ingredients. Spoon into a 2 quart clear glass bowl, then cover and chill.
Garnish with cherries and almonds before serving.

Ingredients:
3/4 cup nonfat plain yogurt
1/2 cup crumbled feta cheese
1 (15 ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh mint
1 tablespoon lemon juice
1 teaspoon ground black pepper

Preparation:

Place yogurt, feta, beans, garlic, and lemon juice in the bowl of your food processor and blend until smooth.
Add parsley, dill, chives, mint, and pepper; pulse until they are well combined.
Transfer dip to serving bowl and chill until ready to serve.

Yields 8 servings.

Ingredients:

1 1/2 cups milk (skim, 1%, or 2% milk)
1/2 cup ice
1 banana (Large)
1/2 cup oatmeal
1-2 tablespoon honey
2 tablespoons wheat germ (optional)

Preparation:

Place all ingrediants in blender and blend for 45 seconds.
Pour into a glass or mug, and enjoy!

Ingredients:

12 medium mushrooms
2 tablespoons olive oil
1/4 cup finely chopped green pepper
1/4 cup finely chopped onion
1/8 teaspoon salt
Dash pepper

Preparation

Preheat oven to 350F. Wipe mushrooms with damp cloth. Remove stems and chop fine.
Heat 1 tablespoon oil in large skillet. Saute mushroom caps, on bottom only, 2 to 3 minutes; remove. Arrange, rounded side down, in shallow baking pan.
Heat rest of oil in same skillet. Saute stems, green pepper, and onion until tender – about 5 minutes. Season with salt and pepper; remove from heat.
Spoon mixture into mushroom caps. Bake 15 minutes, or until heated through.
Yields 6 servings.

Ingredients:

2 pounds red potatoes, quartered (with peelings)
2 tablespoons olive oil
4 garlic cloves, minced
2 tablespoons dried parsley flakes
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper

Preparation:

Place potatoes in a large bowl. Drizzle with oil; toss to coat.
Combine the garlic, parsley, basil, oregano, salt and pepper; sprinkle over potatoes and toss to coat. Transfer to an ungreased baking pan. Bake uncovered, at 425 F for 30 minutes.
Stir; bake 10-15 minutes longer or until potatoes are tender and golden brown.
Makes 8 servings.