• 1/4 cup lemon juice
• 1 Tbs. unsalted butter, cut into pieces
• 1 tsp. olive oil
• 1 red bell pepper, seeded and cut into 1/4 inch thin strips
• 1 lb. zucchini, cut into 1/4 inch thin strips
• 1-1/2 lbs. jicama, peeled and cut into 1/4 inch thin strips
• 3/4 lb. smoked turkey, cut into 1/2 inch cubes
• 2 Tbs. water
• 4 white pitas, cut in half crosswise

Bring lemon juice to a boil in a heavy non-reactive saucepan over medium heat. Boil 2-3 minutes or until juice is reduced to 1 Tbs. Remove from heat and let stand 1 minute. Stir in butter until it is incorporated. Heat oil in a wok or heavy nonstick skillet over medium high heat. Add bell pepper, zucchini, jicama and turkey and sauté 2-3 minutes. Add water and sauté another 3-4 minutes or until vegetables are tender. Drizzle with lemon butter. Season with salt and pepper to taste and toss. Stuff pitas with sautéed turkey and vegetables.

Per serving: calories 369, fat 7.1g, 16% calories from fat, cholesterol 43mg, protein 25.2g, carbohydrates 56.1g, fiber 11.3g, sugar 8.3g, sodium 1428mg, diet points 6.2.

The recommended wine is: Chenin Blanc.

• 1 cup sugar
• 3 Tbs. cornstarch
• 3 Tbs. all purpose flour
• 3 cups lowfat milk
• 3 egg yolks
• 1 Tbs. unsalted butter
• 1 tsp. vanilla extract

Sift together first 3 ingredients in a heavy non-reactive saucepan. Add milk and egg yolks to mixture. Place over medium high heat and whisk vigorously to combine. Stir constantly until mixture comes to a boil. Immediately remove from heat. Add butter and vanilla. Stir until butter is melted and incorporated. Transfer to a serving bowl and cover with plastic wrap, pressing down on pudding to prevent skin from forming. Serve warm or cold.

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 386, fat 8.7g, 20% calories from fat, cholesterol 174mg, protein 8.7g, carbohydrates 68.7g, fiber 0.2g, sugar 59.0g, sodium 119mg, diet points 8.9.