• 1 lb. small new potatoes, scrubbed and cut in half
• 2 tsp. Dijon mustard
• 3 bacon slices, cut in 1-1/2 inch strips
• toothpick

Place potatoes in a steamer basket over boiling water. Cover pan and steam 10-12 minutes, or until tender. Drain and cool slightly. Turn on broiler. Cut a small piece from each rounded side of potatoes to make level. Lightly spread surfaces with mustard. Cover flat side of potatoes with bacon and secure with toothpicks. Arrange on a broiler pan and broil 5 inches from heat source 3-4 minutes until bacon is crisp.

Per serving: calories 123, fat 2.1g, 15% calories from fat, cholesterol 4mg, protein 3.6g, carbohydrates 23.0g, fiber 2.1g, sugar 1.2g, sodium 130mg, diet points 2.7.

• 2 tsp. unsalted butter
• 1 tsp. fresh ginger, minced
• 2 medium zucchini, cut into 1/2 inch slices
• 2 cups Italian style peeled tomatoes, coarsely chopped
• 1/2 tsp. curry powder
• 1/8 tsp. salt (optional)

Melt butter in a heavy nonstick skillet over medium-high heat. Sauté ginger 1 minute. Add zucchini and sauté 2 minutes. Stir in remaining ingredients and pepper to taste. Reduce heat to medium. Simmer 7-8 minutes, or until zucchini is tender and sauce thickens.

Per serving: calories 55, fat 2.3g, 32% calories from fat, cholesterol 5mg, protein 2.3g, carbohydrates 8.3g, fiber 2.5g, sugar 4.7g, sodium 181mg, diet points 1.3.

• waxed paper
• 2 eggs
• 2/3 cup light sour cream
• 1 tsp. almond extract
• 1/4 tsp. vanilla extract
• 1-2/3 cups cake flour, sifted
• 1 cup sugar
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/3 cup sliced almonds
• 1/2 tsp. salt (necessary)
• 3/4 cup unsalted butter, softened
• 1 lb. fresh raspberries,sweetened if desired to taste

Preheat oven to 350°F. Butter and flour an 8 inch baking pan. Line bottom with wax paper and set aside. Combine eggs, 3 Tbs. sour cream, almond extract, and vanilla in a mixing bowl. Beat with an electric mixer until mixed thoroughly. Set aside. Combine next 6 ingredients in another bowl. Beat with an electric mixer at low speed. Add butter and remaining sour cream. Beat until dry ingredients are moistened. Increase speed to medium and beat 1-1/2 minutes. Gradually add egg mixture, one third at a time. Mix thoroughly. Transfer batter to baking pan. Smooth surface with a spatula. Bake 35-40 minutes or until tester comes out clean when inserted in center. Cool cake on a wire rack 10 minutes. Loosen edges of cake with a knife. Transfer cake to a platter. Serve with raspberries.

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 283, fat 15.6g, 48% calories from fat, cholesterol 67mg, protein 4.1g, carbohydrates 33.3g, fiber 3.2g, sugar 21.7g, sodium 65mg, diet points 6.8.