Makes 4 servings (3 pita wedges and 4 tablespoons salsa per serving) For the salsa: 11/2 cups seeded, chopped tomato 1/4 cup chopped onion 2 tablespoons chopped fresh cilantro 1 tablespoon finely chopped serrano pepper For the pita triangles: 1/2 tablespoon trans-fat-free margarine 1 clove garlic, minced 1 6-inch pita bread 11/2 teaspoons grated Parmesan
Makes 4 servings (1 tortilla per serving) 11/3 cups seeded, diced unpeeled tomatoes 11/2 teaspoons minced fresh cilantro 11/2 teaspoons finely chopped green onions 1/2 teaspoon ground cumin 1/8 teaspoon garlic powder 1 tablespoon fresh lime juice 4 (8-inch) flour tortillas 1 cup fat-free refried beans 1/2 cup shredded reduced-fat Monterey Jack cheese Preheat oven
Makes 4 servings (3/4 cup per serving) 3/4 cup halved seedless red grapes 3/4 cup sliced ripe banana (11/2 medium) 3/4 cup grapefruit sections (1 large) 3/4 cup cubed fresh pineapple 3/4 cup unsweetened pineapple juice 1/8 cup frozen orange juice concentrate, thawed and undiluted 1/8 cup water Combine all ingredients in a large bowl.
Makes 12 servings (1 muffin per serving) For the filling: 1 cup peeled and finely chopped Rome apple 13/4 cups chopped pecans, toasted 2 tablespoons sugar 3/4 teaspoon ground nutmeg 1 tablespoon trans-fat-free margarine, melted For the batter: 11/2 cups all-purpose flour 1 cup wheat bran flakes cereal with raisins 2/3 cup sugar 1/3 cup
Makes 4 servings (1/2 cup per serving) 1/8 cup sugar 1 tablespoon honey 3/4 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1 egg 6 ounces canned evaporated skim milk 8 ounces canned cooked pumpkin 1/4 cup reduced-calorie frozen whipped topping, thawed Preheat oven to 325°F. Combine first seven ingredients in a large bowl. Using an