• 1 lb. carrots, scrubbed
• 1 small parsnip, peeled and chopped
• 1 small onion, peeled and quartered
• 1 celery rib, cut into 2 inch pieces
• 3 cups vegetable stock
• 1/4 tsp. nutmeg
• 1/4 lb. spinach leaves, rinsed and tough stems discarded
• 1 cup cheese & garlic croutons

Combine first 5 ingredients in a heavy saucepan over high heat. Cover and bring to a boil. Reduce heat to low and simmer 30 minutes. Using a slotted spoon, transfer vegetables to a food processor or blender. Add a small amount of cooking liquid and purée vegetables. Return purée to saucepan with stock. Add nutmeg and salt and pepper to taste. Place spinach in a food processor or blender. Add 1 cup of soup to spinach and purée. Stir spinach purée into soup and serve hot with croutons.

Per serving: calories 138, fat 2.7g, 17% calories from fat, cholesterol 0mg, protein 4.3g, carbohydrates 26.0g, fiber 6.9g, sugar 8.4g, sodium 493mg, diet points 2.1.

The recommended wine is: Fumé Blanc.

• 1 Tbs. plus 1 tsp. unsalted butter, softened
• 1/4 tsp. garlic powder
• 1/8 tsp. onion powder
• 1/8 tsp. parsley flakes
• 1/4 loaf Italian bread, sliced
• 2-1/2 tsp. grated Parmesan cheese

Prepare broiler. Combine first 4 ingredients in a bowl and mix well. Spread butter mixture over bread slices. Lightly sprinkle cheese over top. Broil bread 2-3 minutes or until golden brown.

Per serving: calories 117, fat 5.0g, 38% calories from fat, cholesterol 11mg, protein 3.0g, carbohydrates 15.0g, fiber 0.9g, sugar 0.4g, sodium 191mg, diet points 3.1.

• 1 lb. large strawberries, washed and patted dry
• 2/3 cup chocolate fudge topping

Place fruit on a freezer safe plate in the freezer for 15 minutes. Pour topping into a small deep container (e.g., a juice glass). Dip fruit into topping and return to freezer. Chill at least 15 minutes or until chocolate is set.

Per serving: calories 230, fat 8.0g, 29% calories from fat, cholesterol 7mg, protein 3.2g, carbohydrates 41.3g, fiber 3.3g, sugar 30.9g, sodium 75mg, diet points 5.1.