Chocolate Fondue

The chocolate will stiffen if it gets cold, so enjoy it while it’s still warm. Skewer and dip anything you like—pear slices, dried apricots, even marshmallows. Makes: 2 servings Active Time: 15 minutes Total Time: 15 minutes Ingredients 3 ounces bittersweet chocolate, chopped 2 tablespoons heavy cream 1 tablespoon brewed espresso, (see Kitchen Tip) 1/2 […]

Deviled Eggs

Deviled eggs are a perennial potluck favorite. Our recipe replaces some of the egg yolks with nonfat cottage cheese—keeping the filling velvety and rich while reducing some of the fat. No one will know the difference. Makes: 24 servings  Active Time: 20 minutes Total Time: 20 minutes Ingredients 12 large hard-boiled eggs (see Tip), peeled […]

Baked Coconut Shrimp with Tangelo Salsa

A sweet-and-sour tangelo salsa complements the toasty coconut crust on these sassy little coconut shrimp. Serve these healthy baked coconut shrimp as a plated first course with the tangelo salsa or as a passed hors d’oeuvre. Be sure to use unsweetened shredded coconut or this baked coconut shrimp recipe will be too sweet—look for it […]

Kale & Gruyère Panini

This vegetarian panini recipe—filled with layers of sautéed kale, garden-fresh tomatoes and melted cheese—makes for an extra-special grilled cheese sandwich. For the best flavor, we like the complexity of aged Gruyère or fontina, but you can use any cheese you have on hand. Makes: 4 servings Serving Size: 1 panini Active Time: 45 minutes Total […]

Hawaiian Smoothie

For the best taste and color, use a red-fleshed Hawaiian papaya for this exotic, lip-puckering taste of island summer. Papayas are loaded with papain, a digestive enzyme, so this smoothie is a good dessert to settle stomachs after a substantial meal. Makes: 2 servings, 1 cup each Active Time: 10 minutes Total Time: 10 minutes […]