Low fat and loving it!

Ebony, July, 1995

Scoop melon balls from cantaloupe and honeydew. Mix together; cover and refrigerate. Just before serving, slice peaches. Drain melon balls. Mix all fruit in large bowl; drizzle Honey Lime Dressing if desired. Spoon fruit into watermelon shell and garnish with mint, if desired. Serve immediately.

Yield 20 servings

HONEY LIME DRESSING

Mix 1/2 cup orange juice, 3 tablespoons honey and 2 tablespoons fresh lime juice.

VEAL MARSALA

1 pound boneless veal leg round steak, cut 1/4 inch thick Vegetable cooking spray 1/3 cup orange juice 1/3 cup dry Marsala wine 1 bay leaf 1/8 teaspoon white pepper 2 tablespoons water

Cut veal into six serving-size pieces, then pound to1/8-thickness. Coat a large nonstick skillet with vegetable cooking spray. Cook meat in skillet about 1 minute on each side or until tender. Transfer meat to platter and keep warm. Add orange juice, Marsala wine, bay leaf and water to skillet. Bring to a boil; reduce heat. Simmer uncovered, about 5 minutes or until sauce is reduced to about 1/4 cup. Discard bay leaf. Spoon sauce over meat.

Yields 6 servings

GARLIC RICE

1/3 cup green onions. finely chopped 1/2 cup red bell pepper, chopped 3 large garlic cloves, minced Vegetable cooking spray 3 1/4 cups of water 2 teaspoons chicken bouillon Salt and pepper to taste 1 1/3 cups uncooked regular rice

Cook green onions, red bell pepper and garlic in medium saucepan coated with vegetable cooking spray, about 3 minutes or until tender. Add water, bouillon and salt; bring to a boil.

Stir in rice. Cover, reduce heat and simmer about 20 minutes or until liquid is absorbed.

Yields 8 servings