Naval oranges, ripe strawberries, and sliced bananas are served with a yogurt-ginger sauce.

Put the flat bread spread with the toppings on a toaster oven tray and use the "top brown" setting. It's ready when the cheese bubbles, in three to five minutes.

Cubed potatoes are sautéed with onions and lima beans and seasoned with parsley and paprika.

Keep this on hand for a quick meal, or prepare in batches to give as gifts.

Mix pasta, spinach, beets, onion and walnuts in a salad bowl. Combine maple syrup, vinegar and olive oil in a small jar and shake well. Pour over salad. Serve immediately or cover and refrigerate until you're ready to eat.

Each serving contains about 333 calories, 20 g protein, 2 g fat (5 percent calories from fat), 0 mg cholesterol, 63 g carbohydrates, 15 g fiber, and 204 mg sodium.

Process the beans and spices in a blender, then refrigerate until ready to serve with baked corn chips or toasted whole-wheat pita triangles.

Bananas that are getting past ripe work perfectly in smoothies. Peel them, wrap them in plastic, and freeze them.

This is a picture-pretty first course for a summer meal. Make in advance and serve chilled.

Applesauce adds moistness without fat. A non-nutritive sweetener also cuts the calories.