• 2 Tbs. plus 2 tsp. honey
• 1 Tbs. plus 1 tsp. Dijon mustard
• 2 tsp. poppy seeds
• 3-1/2 Tbs. lemon juice
• 1/4 tsp. lemon peel, grated
• 2 Tbs. plus 2 tsp. vegetable oil
• 8 dried apricots, sliced
• 1-1/3 cups roasted chicken meat, cubed
• 1-1/4 apples, cored and diced
• 2/3 cup celery, diced
• 3-1/2 Tbs. sliced almonds, toasted
• 2 Tbs. plus 2 tsp. green onions, minced

Place first 6 ingredients in a bowl and mix well. Stir in apricots and let stand 30 minutes. Add chicken and toss lightly. Chill until ready to serve. To serve, add remaining ingredients to chicken mixture and toss well.

Per serving: calories 344, fat 21.2g, 53% calories from fat, cholesterol 43mg, protein 14.3g, carbohydrates 27.5g, fiber 3.3g, sugar 21.6g, sodium 125mg, diet points 8.5.

• 1 egg
• 1 lb. broccoli florets
• 2 tsp. unsalted butter
• 1/2 cup seasoned breadcrumbs
• 2 Tbs. parsley, finely chopped

Cover egg with cold water in a heavy saucepan over high heat. Bring to a boil and simmer 12 minutes. Remove from heat and place egg in cold water. Remove shells and dice egg. Place broccoli in a steamer basket over boiling water. Cover saucepan and steam 7-8 minutes or until tender. Drain and transfer to a serving dish. Keep warm. Melt butter in a heavy nonstick skillet over medium heat. Add breadcrumbs and stir until butter is absorbed. Sprinkle broccoli with breadcrumbs, diced egg and parsley. Toss lightly.

Per serving: calories 121, fat 3.8g, 27% calories from fat, cholesterol 52mg, protein 7.0g, carbohydrates 16.6g, fiber 4.0g, sugar 2.6g, sodium 442mg, diet points 2.4.

• 1 cup milk
• 1/4 cup ground coffee
• 1 cup sugar
• 3 large eggs, beaten
• 1/8 tsp. salt
• 2 tsp. vanilla extract
• 3 cups half and half
• 1/2 cup English toffee pieces
• 1/2 cup miniature chocolate chips

Heat milk in a heavy saucepan over medium high heat. When bubbles form around the edges of pan, remove from heat. Stir in coffee and half the sugar. In a slow and steady stream, whisk hot mixture into bowl with beaten eggs, whisking constantly. Return to saucepan. Add remaining sugar and salt. Stir constantly over medium high heat 3-4 minutes until mixture is thickened. Stir in vanilla and 1 cup half and half and chill in refrigerator. Strain through a very fine sieve or cheesecloth. Add remaining half and half, toffee, and chocolate chips. Freeze in an ice cream maker 20-30 minutes until frozen.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 374, fat 19.7g, 46% calories from fat, cholesterol 151mg, protein 7.6g, carbohydrates 43.6g, fiber 0.6g, sugar 42.2g, sodium 110mg, diet points 9.5.