Savory Fresh Apricot Bites
Yield: 12 servings
4 ounces fat-free cream cheese, softened
12 fresh apricots, halved
¼ cup pistachios, finely chopped

• Beat cream cheese until smooth; pipe or spoon into apricot halves. Sprinkle tops with pistachios. Serve as an appetizer, snack, or dessert.

Nutrition Facts (per serving):
Calories 40, Carbohydrate
5 Grams (g), Fiber 1 g, Protein
2 g, Total fat 2 g, Cholesterol
0 Milligrams (mg), Sodium 50 mg

California Marinated Salad
Yield: 6 servings
3 nectarines, chopped
½ pound fresh mushrooms, quartered
1 cup cherry tomatoes, halved
½ cup pitted ripe olives (optional)
1/3 cup chopped green onions
1 8-ounce can artichoke hearts
1 tablespoon vegetable oil
¼ cup lemon juice
¼ teaspoon sugar
1 teaspoon tarragon, crumbled
½ teaspoon thyme

• In a large bowl, combine nectarines, mushrooms, cherry tomatoes, olives, and green onions. Drain and save liquid from the artichokes. Add artichokes to salad.
• Combine reserved liquid with remaining ingredients in a jar. Shake well and pour over the salad. Serve immediately or chill in refrigerator for 2 hours for the best flavor.

Nutrition Facts (per serving): Calories 80, Carbohydrate
13 Grams (g), Fiber 2 g, Protein
3 g, Total fat 3 g, Cholesterol
0 Milligrams (mg), Sodium 100 mg

Vegetarian Stuffed Peppers
Yield: 8 servings
4 red or green bell peppers
2 cups (1 pint) cherry tomatoes
1 medium onion
1 cup fresh basil leaves
3 garlic cloves
2 teaspoons olive oil
¼ teaspoon salt
¼ teaspoon pepper

• Preheat oven to 425°F. Lightly oil a large shallow baking pan.
• Cut peppers in half lengthwise, wash, and remove seeds. Arrange peppers cut sides up in baking pan and lightly oil cut edges of stems.
• Halve cherry tomatoes and chop onion and basil. Finely chop garlic.
• In a bowl, toss tomatoes, onion, basil, garlic, olive oil, salt, and pepper to taste.
• Spoon equal portions of mixture into peppers and roast in upper third of oven until peppers are tender, about 20 minutes.

Nutrition Facts (per serving): Calories 40, Carbohydrate
7 Grams (g), Fiber 2 g, Protein
1 g, Total fat 2 g, Cholesterol
0 Milligrams (mg), Sodium 80 mg