Grab-and-Go Energy Mix Combine 2 cups All-Bran Extra Fiber cereal with 2 cups fortified puffed wheat cereal, 1 cup mini whole-wheat pretzels, 1⁄3 cup dried cherries, 1⁄3 cup dried currants, 1 ⁄4 cup toasted chopped walnuts, 1⁄4 cup raw pumpkin seeds and 2 ounces cocoa nibs. Evenly divide mixture among 6 zip-top plastic bags. Makes 6 1 ⁄2-cup servings.
Summer Veggie Crostini Combine 1 chopped ripe medium tomato with 1 ⁄4 cup cooked cannellini beans, 2 tablespoons fresh, raw corn, 2 tablespoons chopped fresh basil leaves, 3⁄4 teaspoon extra virgin olive oil and 1⁄2 teaspoon balsamic vinegar. Season with salt and pepper to taste and heap onto 2 1⁄4-inch thick slices of toasted whole-wheat baguette.
Salmon-Hoisin Lettuce Rolls Lay out 2 Bibb lettuce leaves and spread each one with 1 tablespoon hoisin sauce. Scatter a 3-ounce portion of drained canned salmon over each leaf (6 ounces total). Shred 1 small carrot, sprinkle over salmon and top each portion with several chopped fresh mint leaves. Roll up each lettuce leaf.
Maple-Ginger Tofu “Crème Caramel” Place 1 8-ounce block of silken tofu in a small serving bowl. Pour 3 tablespoons pure maple syrup (heated, if desired) over tofu and top with 1⁄2 tea- spoon freshly grated ginger and 2 tablespoons toasted sliced almonds.
Pumpkin Pie Smoothie In a blender, whip together 1 cup skim milk, 1⁄2 cup unsweetened pumpkin purée (canned is fine), 1⁄2 cup nonfat frozen vanilla yogurt, 1 tablespoon molasses, 1 ⁄2 ounce nonfat powdered milk and 1 ⁄2 teaspoon pumpkin pie spice. Pour into a tall glass and serve.
Lite Banana Split Cut 1 small, peeled banana lengthwise in half and place in a shallow dish. Arrange a 1⁄2 cup scoop of nonfat strawberry frozen yogurt over the center of both halves and top with 1⁄2 cup sliced fresh strawberries, 2 tablespoons fat-free chocolate syrup and 1⁄2 ounce chopped roasted pea- nuts (about 14 whole nuts).