• 2 tsp. oil
• 3/4 lb. zucchini, thinly sliced
• 5 ounces Swiss cheese, grated
• 1-1/3 cups skim milk
• 4 egg whites
• 1 egg yolk
• 3/4 cup lowfat buttermilk baking mix
• 1 medium tomato, sliced

Preheat oven to 400°F. Heat oil in a heavy nonstick skillet over medium heat. Gently sauté zucchini 3-4 minutes, stirring frequently until just softened. Transfer to a 10 inch pie plate sprayed with nonstick cooking spray. Sprinkle with 2 cups cheese. Beat remaining ingredients and salt and pepper to taste in a bowl. Pour into pie plate over zucchini and cheese. Bake 25-35 minutes, or until knife inserted in center comes out clean. Top with remaining cheese and bake 1-2 minutes longer until cheese is lightly browned. Let stand 5 minutes before serving. Garnish with tomato slices, if desired.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 211, fat 10.0g, 43% calories from fat, cholesterol 58mg, protein 13.3g, carbohydrates 16.9g, fiber 1.1g, sugar 6.0g, sodium 343mg, diet points 5.3.

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

• 1 cup dried lentils
• 1-1/2 quarts vegetable stock or water
• 2 Tbs. unsalted butter
• 1 large onion, thinly sliced
• 1 lb. mushrooms, trimmed and quartered
• 1/2 cup water
• 2 tsp. lemon juice
• 2 tsp. sweet paprika
• 1/2 cup cut sun-dried tomatoes, drained

Bring lentils and vegetable stock to a boil in a heavy saucepan over medium high heat. Cover saucepan and reduce heat to low. Simmer about 45 minutes or until lentils are tender. Drain excess liquid and set aside. Melt butter in a heavy nonstick skillet over medium high heat. Sauté onion and mushrooms 4-5 minutes or until onion is tender. Stir in cooked lentils and remaining ingredients. Season with salt and pepper to taste. Stir and simmer 3 minutes or until lentils are heated throughout.

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 307, fat 8.1g, 22% calories from fat, cholesterol 16mg, protein 18.5g, carbohydrates 45.5g, fiber 19.2g, sugar 9.1g, sodium 562mg, diet points 3.5.

• 1 cup buttermilk baking mix
• 1/4 cup cocoa
• 1/4 cup unsalted butter, softened
• 2 Tbs. sugar
• 3 Tbs. boiling water
• 6 ounces fat-free cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp. vanilla extract
• 1 cup light frozen dessert topping
• 1-1/4 lbs. cherry light pie filling
• 1 Tbs. chocolate fudge topping

Prepare chocolate pie shell: Preheat oven to 450°F. Combine first 4 ingredients in a bowl. Add boiling water. Stir vigorously until a very soft dough forms. Press dough firmly with floured fingers in an ungreased 9 inch pie plate, bringing dough onto rim of plate. Flute if desired. Bake 8-10 minutes, until set. Cool. Combine cream cheese, powdered sugar and vanilla in a bowl and mix until well blended. Fold in dessert topping. Spoon into pie shell and spread with pie filling. Drizzle with topping. Refrigerate at least 8 hours, until set.

This recipe serves 10 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 10 only.

Per serving: calories 217, fat 8.5g, 34% calories from fat, cholesterol 15mg, protein 5.2g, carbohydrates 31.5g, fiber 1.3g, sugar 20.5g, sodium 250mg, diet points 5.3.