Good-for-You Color

Fruits and vegetables rich in color not only add brightness to your plate, but they are also great ways to boost your health and well-being. These nutrient-dense foods have disease-fighting capabilities and are loaded with antioxidants and phytochemicals. Read on for more reasons to enjoy beneficial produce, and sample Minted Fruit Salsa for a tasty variety of fruits. -HOLLEY JOHNSON, M.S., R.D.

Lime-Raspberry Bites

MAKES 28 TARTLETS

PREP: 15 MIN.

1 (8-oz.) container soft light cream cheese

½ cup powdered sugar

1 tsp. grated lime rind

1 Tbsp. fresh lime juice

2 (2.1-02.) packages frozen mini-phyllo pastry shells, thawed

28 fresh raspberries

1 tsp. powdered sugar

1. Stir together light cream cheese, ½ cup powdered sugar, and next 2 ingredients in a small bowl. Spoon cream cheese mixture evenly into pastry shells. Top each with 1 raspberry. Dust evenly with 1 tsp. powdered sugar just before serving.

ROBBI ANNE ADAMSON

MEMPHIS, TENNESSEE

Orange-Raspberry Bites: Substitute equal amounts orange rind and orange juice for lime rind and lime juice. Prepare recipe as directed.

Per 1 lime or orange tartlet: Calories 47; Fat 2.3g (sat 0.9g, mono 0.6g, poly 0.2g); Protein 0.8g; Carb 5.5g; Fiber 0.3g; Chol 3.8mg; Iron 0.2mg; Sodium 51mg; Calc 11mg.

Eggplant-Squash-Tomato Sauté

MAKES 8 SERVINGS

PREP: 20 MIN., COOK: 20 MIN.

1 medium onion, chopped

1 Tbsp. olive oil

1 lb. eggplant, peeled and cubed

1 lb. yellow squash, halved lengthwise and diced

1 lb. plum tomatoes, chopped

1 Tbsp. fresh oregano, chopped

1 tsp. salt

½ tsp. minced garlic

¼ tsp. ground red pepper

1. Sauté onion in hot oil in a large nonstick skillet over medium-high heat 5 minutes or until crisp-tender. Add eggplant and squash. Cover and cook, stirring occasionally, 10 minutes or until eggplant begins to soften. Stir in tomatoes and remaining ingredients. Cover and cook 5 more minutes.

PAT RUSH BENIGNO

VICKSBURG, MISSISSIPPI

Per 1-cup serving: Calories 55; Fat 2. 1g (sat 0.3g, mono 1.3g, poly 0.3g); Protein 1.9g; Carb 8.8g; Fiber 3g; Chol 0mg; Iron 0.6mg; Sodium 303mg; Calc 22mg.

Toasted Pecan-and-Broccoii Salad

MAKES 10 SERVINGS

PREP: 15 MIN., BAKE: 8 MIN., CHILL: 2 HR.

Serve this yummy salad alongside beef or chicken for a sweet and tangy side.

1/3 cup chopped pecans

1 cup light mayonnaise

1/3 cup sugar

2 Tbsp. cider vinegar

1½ lb. fresh broccoli florets, chopped*

¼ cup chopped red onion

1/3 cup sweetened dried cranberries or raisins

4 cooked reduced-fat bacon slices, crumbled

1. Place chopped pecans in a single layer in a shallow pan.

2. Bake at 350° for 6 to 8 minutes or until lightly toasted, stirring occasionally.

3. Stir together mayonnaise, sugar, and vinegar in a large bowl; add broccoli, onion, and cranberries, gently tossing to coat. Cover and chill 2 hours. Sprinkle with bacon and pecans just before serving.

*2 (12-oz.) packages fresh broccoli slaw may be substituted.

Per ¾-CUp serving: Calories 175; Fat 11g (sat 1.5g, mono 5.6g, poly 3.3.g); Protein 3,8g; Carb 16.5g; Fiber 2.6g; Chol 12mg; Iron 0.8mg; Sodium 266mg; Calc 38mg.

Copyright Southern Progress Corporation May 2007
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