Better Banana Split
Cut one small peeled banana in half lengthwise. Arrange halves on a plate; top with a 1/4 cup scoop each of nonfat vanilla and nonfat strawberry frozen yogurt, add 2 tablespoons nonfat chocolate syrup and 2 tablespoons nonfat whipped topping. Garnish with 2 teaspoons chopped roasted peanuts and 1 pitted fresh cherry.
Per serving (makes 1): 295 cals, 5 g fat
Lowfat Pesto Mince 2 cloves garlic. Add 2 cups packed fresh basil, 12 ounces drained silken tofu, 1/4 cup toasted pine nuts, 1/4 cup grated Parmesan cheese, and 2 tablespoons olive oil; process until creamy, about 1 minute. Season with salt and pepper. Toss with hot cooked linguine (use about 2 tablespoons per cup of pasta).
Per 2 tablespoon serving (makes 16): 50 cals, 4 g fat
Made-Over Macaroni Salad Cook 12 ounces whole-wheat elbow macaroni. Drain, rinse, and drain again. Transfer to a large bowl; add 1/3 cup chopped sweet red pepper and 2 tablespoons chopped fresh parsley.
In a small bowl, whisk together 1/4 cup reduced-fat mayo, 1/4 cup nonfat plain yogurt, 2 tablespoons sweet pickle relish, 1 tablespoon rice wine vinegar, and 1/2 teaspoon Dijon mustard. Pour over pasta; gently toss to mix. Season with salt and pepper.
Per 3/4 cup serving (makes 8): 181 cals, 2 g fat