Berry Smoothies

2/3 cup 2% milk
3/4 cup frozen unsweetened strawberries
/3 cup frozen unsweetened raspberries
2 Tbsp. sugar
3/4 cup ice cubes
1/2 light lemon yogurt

Directions: place the milk, berries and sugar in a blender; cover and process until blended. Add ice cubes; cover and process until smooth. Pour into chilled glasses; serve immediately. Yield: 2 servings

Nutrition Facts: 1 cup (prepared with fat-free skim milk) equals 106 calories
2 mg cholesterol, 44 mg sodium, 24 g carbohydrate, 2 g fiber, 3 g protein

Warm Salmon Pasta Salad

2 cups whole wheat bow-tie pasta
1 red apple, cored and diced
2 (6 oz./170 g.) cans sockeye salmon, broken into bite-size pieces
1 cup sliced celery
3 green onions, diced
1 small zucchini, trimmed and diced
1 yellow pepper, seeded and diced
1 cup frozen baby peas, thawed
1/4 cup coarsely chopped walnuts

Curry Vinaigrette:
1/2 cup canola oil
1 Tbsp. lemon juice
2 tsp. curry powder
salt and pepper

1. Cook pasta according to package directions. Drain well.
2. In a salad bowl, combine pasta, apple, salmon, celery, green onions, zucchini and yellow pepper. Set aside.
3. To prepare the vinaigrette: in a small bowl, combine canola oil, lemon juice, curry powder, salt and pepper. HEat for 30 seconds in microwave.
4. Pour vinaigrette over salad and toss lightly. Garnish with walnuts.
Serve immediately.
*To prevent browning, place apple pieces in a solution of 1 cup cold water and 1 Tbsp. lemon juice for 1-2 minutes.

Yield: 8 servings
Calories: 280
Fat: 19 grams
Saturated fat: 2 grams
Cholesterol: 15 mg
Sodium: 320 mg
Carb: 16 g.
Fiber: 3 g.
Protein: 13 g

Strawberry Topped Waffles--Lorren Ryan

2 pints fresh strawberries
5 Tbsp. sugar divided

2 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
1/2 cup sour cream
1/4 cup splenda
1 light fat free Lemon Cream Pie yogurt
1 1/2 tsp. vanilla
1 cup fat free milk
Pam cooking spray

Place strawberries and 3 Tbsp. sugar in a food processor or blender. Cover and process until coarsely chopped; set aside. In a bowl, combine the flour, baking powder, baking soda, salt, and remaining sugar.
Combine the eggs, sour cream, milk and oil; Stir into dry ingredients until just combined. Preheat waffle iron. Fill and bake according to manufacturer's directions. Serve with strawberry topping, whipped topping and additional strawberries if desired.

Yield: 6-8 servings