Pineapple Banana Pie

Sorce	nardo
Caloric	:1 Serving: Calories 185 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 4 g); Cholesterol 0mg; Sodium 140 mg; Total Carbohydrate 31 g (Dietary Fiber 1 g); Protein 2 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 6 %; Calcium 2 %;
Ingridients	Prep Time:25 min Start to Finish:3 hr 5 min Makes:8 servings Honey Graham Crust 1 1/2 cups graham cracker crumbs (20 squares) 2 tablespoons honey 1 tablespoon water 2 teaspoons vegetable oil Filling 1 can (8 oz) crushed pineapple in juice, drained and juice reserved 1 package (4-serving size) pineapple-flavored sugar-free gelatin 2 cups ice cubes 1 container (8 oz) frozen reduced-fat whipped topping, thawed 1 medium banana, thinly sliced Fresh mint leaves or toasted coconut, if desired
Instructions	1. Heat oven to 350°F. In medium bowl, mix all crust ingredients. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 minutes or until golden brown; cool. 2. Add enough water to reserved pineapple juice to measure 2/3 cup. In small saucepan, heat juice mixture to boiling. In medium bowl, stir gelatin and hot juice mixture about 3 minutes until gelatin is dissolved. Add ice cubes; stir constantly about 3 minutes or until gelatin is thickened. Remove any ice that is not melted. 3. With wire whisk, stir whipped topping into gelatin mixture; beat until smooth. Fold in pineapple and banana. Refrigerate about 30 minutes or just until mixture mounds when dropped from a spoon. 4. Spread pineapple-banana mixture in crust. Refrigerate about 2 hours or until firm but no longer than 8 hours. Garnish with mint leaves. Store in refrigerator.

Hazelnut Parmesan Asparagus

Sorce	velostream
Caloric	:1 Serving: Calories 85 (Calories from Fat 55); Total Fat 6g (Saturated Fat 1g, Trans Fat ncg); Cholesterol 2mg; Sodium 160mg; Total Carbohydrate 5g (Dietary Fiber 1g, Sugars ncg); Protein 4g Percent Daily Value*: Vitamin A 8%; Vitamin C 12
Ingridients	Prep Time:20 min Start to Finish:20 min Makes:8 servings 2 cups water 2 pounds asparagus spears 2 tablespoons margarine or butter 1 package (8 ounces) sliced mushrooms (3 cups) 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried basil leaves 1/4 teaspoon salt 1/4 teaspoon coarsely ground pepper 1/4 cup shredded Parmesan cheese 1/4 cup chopped hazelnuts (filberts)
Instructions	1. In 12-inch skillet, heat water to boiling. Add asparagus. Heat to boiling; reduce heat to medium. Cover and cook 4 to 6 minutes or until crisp tender. Drain; set aside. 2. In same skillet, melt margarine over medium-high heat. Stir in mushrooms. Cook 2 to 3 minutes, stirring frequently, until mushrooms are light brown. 3. Stir asparagus, basil, salt and pepper into mushrooms until vegetables are coated with seasonings and asparagus is heated through. Sprinkle with cheese and hazelnuts.

Steamed Asparagus with Tarragon Mayonnaise

Sorce	Davec
Caloric	:1 Serving: Calories 50 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 0g); Cholesterol 0mg; Sodium 260 mg; Total Carbohydrate 3 g (Dietary Fiber 1 g); Protein 4 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 8 %; Calcium 6 %; Iro
Ingridients	Prep Time:10 min Start to Finish:1 hr 20 min Makes:6 servings 1 cup mashed soft tofu (8 oz) 2 tablespoons lemon juice 1 tablespoon Dijon mustard 1/2 teaspoon salt 2 tablespoons finely chopped shallot (1 large) 1 clove garlic, finely chopped 2 teaspoons vegetable oil 1 tablespoon chopped fresh tarragon leaves or 1 teaspoon dried tarragon leaves 1 lb fresh asparagus spears
Instructions	1. To make mayonnaise, in blender or food processor, place tofu, lemon juice, mustard, salt, shallot and garlic. Cover and blend on medium speed until smooth. With blender on, add oil by drops. Place in glass or plastic container; stir in tarragon. Cover and refrigerate at least 1 hour or until chilled. 2. Place steamer basket in 1/2 inch water in saucepan or skillet (water should not touch bottom of basket). Place asparagus in basket. Cover tightly and heat to boiling; reduce heat. Steam 6 to 8 minutes or until crisp-tender. Serve with mayonnaise.

Broccoli with Pine Nuts

Sorce	lilbSpookdog
Caloric	:1 Serving: Calories 430 (Calories from Fat 385 ); Total Fat 43 g (Saturated Fat 17 g); Cholesterol 60 mg; Sodium 200 mg; Total Carbohydrate 12 g (Dietary Fiber 7 g); Protein 7 g Percent Daily Value*: Vitamin A 44 %; Vitamin C 80 %; Calciu
Ingridients	Prep Time:5 min Start to Finish:20 min Makes:2 servings 3/4 pound broccoli, cut into spears 1/4 cup butter or margarine 1/2 cup pine nuts
Instructions	1. Heat 1 cup water to boiling in 2-quart saucepan; add broccoli. Cook about 10 minutes or until stems are crisp-tender; drain. 2. Melt butter in 8-inch skillet. Cook pine nuts in butter over medium heat about 5 minutes, stirring frequently, until golden brown. Stir pine nuts into broccoli.

Friendly Dog Salads

Sorce	longsoft
Caloric	:1 Serving: Calories 50 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g); Cholesterol 0mg; Sodium 5 mg; Total Carbohydrate 15 g (Dietary Fiber 2 g); Protein 0g Percent Daily Value*: Vitamin A 2 %; Vitamin C 6 %; Calcium 0%; Iron 2 %&
Ingridients	Prep Time:10 min Start to Finish:10 min Makes:4 servings 4 lettuce leaves 4 canned pear halves 2 canned prunes or plums 2 maraschino cherries 4 raisins 8 canned mandarin orange segments
Instructions	1. Place 1 lettuce leaf on each of 4 salad plates. Place 1 pear half, cut side down, on each lettuce leaf. Cut prunes lengthwise in half with scissors and remove pits. Place 1 prune half on large end of each pear half for dog ear. 2. Cut cherries in half with scissors. Place 1 cherry half on narrow end of each pear half for dog nose. Scoop out tiny hole in each pear half for dog eye. Place raisin in each hole. Add 2 orange segments to each salad for a collar.

Waldorf Salad

Sorce	LeButler
Caloric	:1 Serving: Calories 305 (Calories from Fat 250 ); Total Fat 28 g (Saturated Fat 4 g); Cholesterol 15 mg; Sodium 180 mg; Total Carbohydrate 14 g (Dietary Fiber 3 g); Protein 2 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 10 %; Calcium
Ingridients	Prep Time:10 min Start to Finish:10 min Makes:6 servings (3/4 cup each) 3/4 cup mayonnaise or salad dressing 1 tablespoon plus 2 teaspoons lemon juice 1 tablespoon plus 2 teaspoons milk 3 medium unpeeled red eating apples, coarsely chopped (3 cups) 3 medium celery stalks, chopped (1 1/2 cups) 1/2 cup coarsely chopped nuts Salad greens, if desired
Instructions	1. Mix mayonnaise, lemon juice and milk in medium bowl. 2. Stir in apples, celery and nuts. Serve on salad greens. Cover and refrigerate any remaining salad.

Rabbit-Out-of-the-Hat Salad

Sorce	coljenki
Caloric	:1 Serving: Calories 100 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 1 g); Cholesterol 5 mg; Sodium 110 mg; Total Carbohydrate 17 g (Dietary Fiber 1 g); Protein 4 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 2 %; Calcium 2 %;
Ingridients	Prep Time:30 min Start to Finish:30 min Makes:8 servings 8 lettuce leaves 8 chilled canned pear halves 16 raisins 8 red cinnamon candies 16 sliced almonds 1 cup cottage cheese
Instructions	1. Place 1 lettuce leaf on each salad plate. Place 1 pear half, cut side down, on each lettuce leaf. 2. Arrange 2 raisins for eyes, 1 candy for nose and 2 almonds for ears on narrow end of each pear half to make rabbit face. 3. Place 2 tablespoons cottage cheese at opposite end of each pear half for tail.

Tossed Greens with Grapefruit Vinaigrette

Sorce	KEVINdallas.larsen
Caloric	:1 Serving: Calories 110 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 35 mg; Total Carbohydrate 13 g (Dietary Fiber 3 g); Protein 2 g Percent Daily Value*: Vitamin A 60 %; Vitamin C 98 %; Calcium 4 %;
Ingridients	Prep Time:25 min Start to Finish:25 min Makes:6 servings Vinaigrette 3 tablespoons olive or vegetable oil 2 tablespoons grapefruit juice, from sectioned grapefruits 2 tablespoons seasoned rice vinegar 1 teaspoon Dijon mustard 1 clove garlic, finely chopped Salad 1 head leaf lettuce, torn into bite-size pieces 1 head escarole, torn into bite-size pieces 1 small head radicchio, thinly sliced 3/4 cup sliced red onion 2 pink grapefruits, peeled, cut into sections 1/2 cup pomegranate seeds, if desired
Instructions	1. In tightly covered container, shake all vinaigrette ingredients until well blended. 2. In large serving bowl, mix lettuce, escarole, radicchio and onion. Top with grapefruit sections and pomegranate seeds. Just before serving, add vinaigrette; toss gently to coat.

Spinach Ambrosia

Sorce	Beta Max
Caloric	:1 Serving: Calories 60 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 2 g); Cholesterol 0mg; Sodium 40 mg; Total Carbohydrate 11 g (Dietary Fiber 1 g); Protein 1 g Percent Daily Value*: Vitamin A 50 %; Vitamin C 28 %; Calcium 2 %;
Ingridients	Prep Time:15 min Start to Finish:15 min Makes:8 servings 7 cups bite-size pieces fresh spinach 1/2 cup shredded coconut 1 can (11 ounces) pineapple and mandarin orange segments, drained 1/3 cup orange juice
Instructions	1. Toss spinach, coconut and fruit in large bowl. 2. Drizzle with orange juice. Serve immediately.

Buttercup Squash with Apples

Sorce	Heavy Harmonies
Caloric	:1 Serving: Calories 125 (Calories from Fat 45 ); Total Fat 5 g (Saturated Fat 3 g); Cholesterol 10 mg; Sodium 30 mg; Total Carbohydrate 24 g (Dietary Fiber 6 g); Protein 2 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 14 %; Calcium 2
Ingridients	Prep Time:10 min Start to Finish:50 min Makes:2 servings 1 small buttercup or other winter squash (1 pound) 1/2 cup chopped tart cooking apple 2 teaspoons packed brown sugar 2 teaspoons butter or margarine, softened 1/2 teaspoon lemon juice 1/8 teaspoon ground nutmeg
Instructions	1. Heat oven to 400°F. Cut squash in half; remove seeds and fibers. Place squash halves, cut side up, in ungreased baking dish, 11x7x1 1/2 inches. Mix remaining ingredients; spoon into squash halves. 2. Cover and bake 30 to 40 minutes or until squash is tender.