• 2 tsp. unsalted butter
• 1 lb. carrots, peeled and thinly sliced
• 1 onion, chopped
• 1 Tbs. fresh ginger, peeled and minced
• 1 Tbs. orange marmalade
• 1/4 tsp. ground coriander
• 2-1/2 cups vegetable stock
• 1/2 cup evaporated skim milk
• 1/4 cup parsley, minced

Melt butter in a heavy saucepan over medium heat. Add carrots and onions. Cover saucepan and cook 15 minutes, stirring occasionally, until onions become transluscent. Stir in ginger, orange marmalade, coriander and half the stock. Reduce heat to medium low. Cover and simmer soup 30 minutes or until carrots are very tender. Working in batches, transfer soup to a food processor or blender. Purée until smooth. Return soup to saucepan. Add remaining stock and evaporated skim milk. Season with salt and pepper to taste. Cook over medium heat until soup is hot. Serve soup sprinkled with parsley.

Per serving: calories 132, fat 2.7g, 18% calories from fat, cholesterol 6mg, protein 4.6g, carbohydrates 24.0g, fiber 4.6g, sugar 14.2g, sodium 289mg, diet points 2.4.

• 1/2 lb. angel hair pasta
• 1-1/2 cups heavy cream
• 2 Tbs. red onion, finely chopped
• 1 Tbs. fresh chives, finely chopped
• 6 ounces smoked salmon pieces, cut into strips
• 2 ounces salmon roe (caviar)

Cook pasta in a large pan of boiling salted water 4 minutes, or until al dente. Drain. Set aside and keep warm. Combine cream and onion in a heavy saucepan over medium high heat. Simmer 2 minutes. Remove from heat. Gently stir in remaining ingredients and serve over pasta.

Per serving: calories 771, fat 39.0g, 45% calories from fat, cholesterol 215mg, protein 26.1g, carbohydrates 79.1g, fiber 2.5g, sugar 4.5g, sodium 587mg, diet points 18.7.

The recommended wines are: White Zinfandel, Chenin Blanc, or Chianti.

• 4 large nectarines, peeled and cut into bite size pieces
• 2 Tbs. sugar
• 1/2 lb. red seedless grapes, halved
• 3 Tbs. lemon juice
• 1/2 cup heavy cream
• 1 cup chopped walnuts
• 8 lettuce leaves, rinsed and patted dry

Combine first 3 ingredients and 1-1/2 Tbs. lemon juice in a bowl. Toss and set aside. Combine remaining lemon juice with cream and salt to taste in another bowl. Stir lemon and cream mixture into fruit. Add walnuts and toss. Serve fruit salad on 2 lettuce leaves per serving.

Per serving: calories 482, fat 30.2g, 52% calories from fat, cholesterol 41mg, protein 11.3g, carbohydrates 51.3g, fiber 6.3g, sugar 41.5g, sodium 14mg, diet points 11.4.

• 1-3/4 cups all purpose flour
• 1-1/2 tsp. baking powder
• 3/4 tsp. baking soda
• 1/2 tsp. salt (necessary)
• 1/3 cup sugar
• 3/4 cup unsalted butter, cold, cut into bits
• 1-1/3 cups old fashioned rolled oats
• 1/2 cup dried currants or raisins
• 1/2 cup buttermilk
• 1 large egg, lightly beaten
• 1 cup apple butter

Preheat oven to 375°F. Combine first 5 ingredients in a food processor or bowl. Add butter and process until it resembles coarse meal. Add oats, currants, and buttermilk and stir mixture until dough just sticks together. Transfer to a floured work surface and knead about 5 times. Roll out dough to 1 inch thickness. Use a 3 inch round cutter dipped in flour to cut out scones. Arrange on a lightly greased baking sheet. Press remaining dough into a ball and re-roll. Cut out more scones in same manner. Gently brush scones with egg and bake 20 minutes, or until golden. Serve with apple butter.

This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.

Per serving: calories 285, fat 12.4g, 38% calories from fat, cholesterol 31mg, protein 3.9g, carbohydrates 41.1g, fiber 2.1g, sugar 21.6g, sodium 68mg, diet points 6.8.

• 3 ounces semisweet chocolate, chopped
• 1/4 cup sugar
• 1/2 tsp. cinnamon
• 1/4 cup boiling water
• 1 large egg, separated
• 1/2 tsp. vanilla extract
• 1/8 tsp. salt (optional)
• 1/2 cup heavy cream

Combine chocolate, sugar and cinnamon in a food processor or blender and process until chocolate is finely ground. With machine running, add boiling water and process until chocolate is melted. With machine running, add egg yolk and vanilla. Process 30 seconds or until very smooth. Set aside. In a mixing bowl, combine egg whites and salt and beat to stiff peaks. In a chilled bowl, using same beaters, whip cream until stiff. Fold chocolate mixture into egg whites, then fold in 2/3 of whipped cream. Refrigerate remaining cream for topping. Spoon chocolate mousse into individual dessert dishes. Cover and refrigerate until set. Serve topped with remaining whipped cream.

Per serving: calories 280, fat 19.0g, 58% calories from fat, cholesterol 111mg, protein 3.6g, carbohydrates 27.2g, fiber 1.4g, sugar 25.3g, sodium 35mg, diet points 7.4.