• 1-2/3 cups all purpose flour
• 1/3 cup unsalted butter, cold and cut into pieces
• 1/2 tsp. salt
• 1 egg yolk
• 3 Tbs. water, plus extra
• 4 bacon
• 4 eggs
• 1 cup light cream
• 1 cup Swiss cheese
• 2 cups broccoli florets

Preheat oven to 425°F. In a food processor or mixing bowl combine first 3 ingredients. Process (or cut in butter) until mixture resembles coarse meal. In a small bowl whisk together egg yolk and water. Add to flour mixture and blend until pastry is smooth and holds together in a ball, adding a small amount of extra water if needed. Flatten dough into a small disk. Wrap in plastic and refrigerate at least 20 minutes. Remove dough from refrigerator and, using a rolling pin, roll dough out on a lightly floured work surface. Do not roll dough too thin. Loosely wrap dough around rolling pin and transfer dough to a 10 inch tart pan. Gently arrange dough in pan, pressing lightly along the sides. Roll pin across top of tart pan to cut off edges of dough. Prick the bottom of the tart and bake about 10 minutes. Remove from oven. If dough has puffed up, gently press down. Sauté bacon in a heavy nonstick skillet over medium heat until crispy. Drain on paper towels, crumble and set aside. Whisk together eggs, cream and salt and pepper to taste in a bowl until well blended. Sprinkle bacon, cheese and broccoli in bottom of tart pan. Pour custard mixture over top. Bake 15 minutes, lower heat to 350°F and bake another 30 minutes or until a tester comes out clean when inserted in center.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 718, fat 50.1g, 62% calories from fat, cholesterol 378mg, protein 24.5g, carbohydrates 44.0g, fiber 3.6g, sugar 5.7g, sodium 377mg, diet points 18.3.

The recommended wines are: Beaujolais, Chenin Blanc, or Chianti.

• 2 ripe avocados, halved, pitted, peeled and cubed
• 2 tomatoes, chopped
• 1/2 lb. fat-free mozzarella cheese, cubed
• 1/4 cup fresh basil, or 2 tsp. dried
• 1/3 cup Italian dressing

Combine all ingredients and salt and pepper to taste in a bowl. Toss and serve.

Per serving: calories 419, fat 30.5g, 64% calories from fat, cholesterol 5mg, protein 20.4g, carbohydrates 18.8g, fiber 8.5g, sugar 5.0g, sodium 703mg, diet points 9.7.

• 4 thick slices French bread
• 1/4 cup Parmesan cheese

Turn on broiler. Sprinkle Parmesan over bread. Place under broiler 1-2 minutes, or until golden.

Per serving: calories 89, fat 2.1g, 22% calories from fat, cholesterol 4mg, protein 4.1g, carbohydrates 13.1g, fiber 0.8g, sugar 0.5g, sodium 237mg, diet points 2.3.

• 1-2/3 cups canned apricots in juice
• 1 envelope unflavored gelatin
• 2 Tbs. lemon juice
• 2 Tbs. apricot brandy
• 1 cup plain lowfat yogurt
• 1 cup fresh apricot slices, kiwi or berries, thawed if frozen
• 1 Tbs. brown sugar, approximately
• 4 mint leaves

Drain apricots, reserving 1/4 cup juice. Pour juice into a heavy nonstick pan and sprinkle with gelatin. Let soften 5 minutes. Place pan over low heat until gelatin has dissolved. Remove from heat. Combine canned apricots, gelatin mixture and next 3 ingredients in a blender or food processor and process until smooth. Pour half the mixture into parfait glasses. Add a layer of fruit, then fill with remaining apricot mixture. Cover, and refrigerate 1 hour or overnight, until set. Serve garnished with remaining fruit, sprinkled with brown sugar and top off with a mint leaf.

Per serving: calories 143, fat 1.5g, 10% calories from fat, cholesterol 4mg, protein 5.9g, carbohydrates 25.1g, fiber 2.6g, sugar 22.5g, sodium 53mg, diet points 3.0.