• 1/4 lb. mushrooms, chopped
• 2 Tbs. lite soy sauce
• 1/4 cup dry sherry or vegetable stock
• 2 Tbs. fresh ginger, minced
• 3 cloves garlic, crushed
• 1 lb. carrots, sliced
• 1 lb. tofu, thinly sliced
• 1 tsp. vegetable oil
• 1 lb. snow peas
• 1 bunch scallions, cut into 1 inch pieces

Combine first 7 ingredients in a bowl and marinate 30 minutes. Heat oil in a heavy skillet or wok over medium high heat. Add tofu mixture and stir-fry 3-4 minutes. Add remaining ingredients and stir-fry 3-4 minutes or until carrots are tender.

Per serving: calories 217, fat 7.2g, 29% calories from fat, cholesterol 0mg, protein 15.7g, carbohydrates 23.8g, fiber 9.6g, sugar 10.3g, sodium 349mg, diet points 3.5.

The recommended wines are: Fumé Blanc or White Zinfandel.

• 1-1/2 Tbs. Asian sesame oil
• 2 Tbs. lite soy sauce
• 1-1/2 Tbs. balsamic vinegar
• 1/2 lb. Chinese noodles or thin spaghetti
• 3 scallions, chopped
• 3/4 lb. broccoli florets, cut into florets

Combine first 3 ingredients in a bowl and set aside. Cook noodles in boiling salted water until al dente. Drain thoroughly. Stir in scallions and set aside. Place broccoli in a steamer basket over boiling water. Cover saucepan and steam 4-5 minutes or until broccoli is tender. Drain and toss with noodles and sauce.

Per serving: calories 135, fat 5.7g, 36% calories from fat, cholesterol 0mg, protein 3.8g, carbohydrates 19.1g, fiber 3.5g, sugar 2.9g, sodium 294mg, diet points 3.0.

• 3/4 cup all purpose flour
• 1/2 tsp. baking powder
• 1/4 cup unsalted butter or margarine
• 1 Tbs. plus 2 tsp. sugar
• 1/2 tsp. almond extract
• 1/2 tsp. vanilla extract
• wax paper
• 1 Tbs. plus 1 tsp. red raspberry preserves

Preheat oven to 350°F. Combine flour and baking powder in a bowl. Cut in butter and remaining ingredients, except preserves. Form dough into a ball. Pinch small pieces of dough and roll into balls. Place balls between 2 sheets of wax paper. Using a rolling pin, roll each into a circle, 1/8 inch thick. Remove top sheet of wax paper. Dot the center of each circle with 1/4 tsp. preserves. Fold cookie in half and pinch ends together. Remove cookies from bottom piece of wax paper and place on a nonstick or lightly oiled cookie sheet. Bake 12 minutes or until bottoms are lightly browned.

Per serving: calories 219, fat 11.7g, 48% calories from fat, cholesterol 31mg, protein 2.4g, carbohydrates 26.4g, fiber 0.7g, sugar 9.9g, sodium 5mg, diet points 5.7.