Quick

Here’s a good way to use up some of that leftover holiday turkey!

Enjoy a bowl of this soup for a light lunch, or pair it with a dark green or spinach salad or Balsamic-Marinated Vegetables (page 78) for a heartier meal.

A combination of mango, cantaloupe, and banana creates a taste of paradise with just the swirling of the blender.

A touch of spicy curry paste makes this sweet-potato soup sing. It is an obvious choice to serve with Asian food, but don’t overlook it for other meals as well. Try the soup with roasted turkey for Thanksgiving, serve it tonight with Pork Chops with Herb Rub (page 196), or warm up a fall picnic by sharing some of it from an insulated container.

Just a few minutes of standing time brings out the delectable flavor of the fresh basil in this easy-to-prepare soup.

Ready in no time, this chunky and spicy soup requires very little cleanup.

This hefty snack cake gives you a double dose of carrots—such a scrumptious way to eat your vegetables!

Get hooked on this crunchy, low-salt snack mix and use it to replace high-sodium potato chips.

Attractive, fragrant, and so tasty, these kebabs are a great way to fit more servings of fruit into your diet.

When berries are at their peak, use them to make a gorgeous dessert fit for an emperor—or your family! The crisp wonton wrappers are a low-fat stand-in for the puff pastry typically used to make napoleons.

By roasting bell peppers instead of using the bottled roasted variety, you will cut a lot of sodium from these crostini, or “little toasts.” For an attractive presentation, arrange the hors d’oeuvres in a pinwheel design on a serving platter.

Sautéed mixed mushrooms become delectable appetizers when you combine them with garlic, feta, and horseradish sauce, then use the filling in flaky mini phyllo shells.

Creamy texture, pretty green color, and assertive taste—this dip has it all!

You will need to make this colorful dessert at least 8 hours in advance. If you want to stretch it to serve 12, spoon a half-cup of fat-free vanilla frozen yogurt into each bowl and top each serving with a half-cup of Spiced Fruit.

This spicy mixture is delicious on cucumber rounds or unsalted baked corn tortillas.

Bananas Foster goes tropical with the addition of pineapple and toasted coconut.

For a double dose of spice, serve this “scent-sational” dip with crisp gingersnaps. The combination is perfect as a slightly sweet appetizer or a bite of quick dessert.

When the bananas on your counter start to freckle, it’s time to make sorbet!

Adding horseradish to sour cream and dill gives you a dip with zip!

This vibrant green dip is perfect for serving with fresh vegetables. You can make it up to three days in advance and refrigerate it in an airtight container—the lime juice keeps the avocado from turning dark.