• 2 acorn squash, cut in half lengthwise and seeds removed
• 4 cups vegetable stock
• 1/4 tsp. ground nutmeg
• 1-1/4 cups half and half
• 1/2 cup cool herb croutons

Scrape all pulp from squash and discard shell. Combine with stock in a heavy saucepan over medium-high heat. Bring to a boil. Reduce heat to medium low and simmer 30 minutes, or until mixture is reduced to about 3 cups. Remove from heat. Transfer squash mixture to a blender or food processor. Add remaining ingredients, except croutons. Season with salt and pepper to taste and purée. Return to saucepan over medium-low heat until warmed through. Do not boil. Serve with croutons.

Per serving: calories 247, fat 10.6g, 36% calories from fat, cholesterol 28mg, protein 5.4g, carbohydrates 37.2g, fiber 4.7g, sugar 10.2g, sodium 375mg, diet points 5.4.

• 1 lb. european salad (or other packaged salad mix)
• 2 cups cherry tomatoes
• 1 cucumber, thinly sliced
• 1 lb. fancy white crabmeat
• 1 cup fat-free Thousand Island dressing

Arrange lettuce salad on plates. Top with tomatoes, cucumber and crab and drizzle with dressing.

Per serving: calories 246, fat 2.0g, 7% calories from fat, cholesterol 101mg, protein 26.3g, carbohydrates 30.2g, fiber 5.3g, sugar 16.1g, sodium 995mg, diet points 4.5.

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

• 4 rice cakes
• 2 Tbs. plus 2 tsp. light cream cheese, softened
• 7 ounces mandarin orange segments, drained
• 3/4 kiwi fruit, peeled and sliced
• 1/3 cup strawberries, sliced

Spread cream cheese over rice cakes and top with fruit.

Per serving: calories 82, fat 1.3g, 14% calories from fat, cholesterol 3mg, protein 2.3g, carbohydrates 16.2g, fiber 2.3g, sugar 6.9g, sodium 66mg, diet points 1.8.