THE 1,500-Calorie-a-Day Cookbook (37 page)

Good source of fiber and calcium

2 cups fresh or frozen diced mango

2/3 cup apricot nectar

1½ cups fat-free vanilla ice cream

1 12-ounce can diet lemon-lime soda or diet ginger ale

• Combine all ingredients, except 1 cup of the diet soda, in a blender. Blend until smooth; stir in the remaining diet soda and pour into four tall glasses.
  

Excellent source of vitamins A and C

3 cups fresh, or frozen and partially thawed, cantaloupe cubes

¼ cup lemon juice

2 cups orange sherbet

• Combine the cantaloupe and lemon juice in a blender and puree until smooth. Add the sherbet and again puree until smooth. Pour into four glasses and serve immediately.
  

Excellent source of vitamins A and C

Good source of fiber

1½ tablespoons instant coffee granules

2 tablespoons water

3 tablespoons chocolate syrup, such as Hershey's

2 cups fat-free vanilla or chocolate ice cream

1⅓ cups club soda

½ cup fat-free whipped topping

4 maraschino cherries, optional

• Combine the coffee granules and water in a small bowl, and stir until the coffee is completely dissolved. Stir in the syrup until well blended.
  
• Spoon ½ cup ice cream into each of four tall glasses; pour equal amounts of the chocolate syrup mixture, then the club soda, over each. Top each soda with whipped topping and a cherry, if desired.
  

Good source of vitamin A and calcium

3½ cups fat-free vanilla ice cream

3 tablespoons reduced-fat peanut butter

1 prepared graham cracker crust

2 small ripe bananas, peeled and sliced

Ground nutmeg to taste

• Combine ½ cup of the ice cream with the peanut butter in a small bowl, stir until well blended, and set aside.
  
• Working quickly, spoon the remaining 3 cups ice cream into the bottom of the graham cracker crust. Using a teaspoon, spoon the peanut butter mixture evenly over the top. Arrange the banana slices over the peanut butter mixture and sprinkle lightly with the nutmeg. Serve immediately for a soft-serve ice cream, or cover and freeze until firm.
  

2 tablespoons apricot fruit spread

6 mini graham cracker piecrusts

1 6-ounce container nonfat lemon or vanilla yogurt sweetened with aspartame

2 cups quartered strawberries

• Place fruit spread in a small microwave-safe bowl and cook on High for 10 seconds to melt slightly. Spoon 1 teaspoon into each of the tart shells. Top each tart with 2 tablespoons yogurt and ⅓ cup berries.
  

Excellent source of vitamin C

½ 15-ounce can solid pumpkin

½ 1-ounce package instant sugar-free, fat-free banana cream or vanilla pudding mix

1 cup light vanilla soy milk or fat-free milk

2 tablespoons light cream cheese, tub style

¾ teaspoon ground cinnamon

6 mini graham cracker piecrusts

• Combine all ingredients, except the tart shells, in a blender and puree until smooth. Spoon about ⅓ cup of the pumpkin mixture into each tart shell.
  
• Serve immediately, or refrigerate until needed.