A Flash in the Pan.

Twenty minutes. Once the sun-dried tomatoes have soaked and the fruit and juice have been frozen, that's all the cooking time it'll take to get this delicious mid-summer meal on the table.

MIXED GREENS WITH SUN-DRIED TOMATO VINAIGRETTE

Reprinted with permission from Cooking Light Magazine, [C] 1998.

1/4 cup sun-dried tomatoes, packed
without oil (about 6)
1/2 cup boiling water
1 cup chopped, seeded, peeled
tomato
2 Tbs. balsamic Vinegar
1 garlic clove, minced
1 Tbs. extra-virgin olive oil [we
used 2 tsp.--Ed]
1/4 tsp. salt
1/4 tsp. black pepper
12 cups mixed salad greens
1 cup shredded carrots (about 2)

Combine the sun-dried tomatoes and boiling water in a bowl; let stand 30 minutes. Drain, reserving the water; chop the sun-dried tomatoes. Combine the sun-dried tomatoes, chopped tomato, vinegar, and garlic in a blender; process until smooth. Add the reserved tomato liquid, oil, salt, and pepper; process until smooth. Combine the greens and carrot in a large bowl; add the vinaigrette, tossing well. Serves 8.

PER SERVING (recipe made using 2 tsp. olive oil)

Calories: 40
Total Fat: 2 grams
Saturated Fat.' 0 grams
Fiber 2 grams
Sodium: 120 mg
Cholesterol: 0 mg
Carbohydrate: 6 grams
Protein: 2 grams

HERBED STRIPED BASS

From Martha Stewart' s Healthy Quick Cook (1997, Clarkson Potter, $32.50).

1 cup mixed fresh soft herbs (sage,
parsley, basil, chives), coarsely
chopped
Kosher salt and freshly ground
black pepper
4 4-ounce striped bass or rockfish
fillets, skin off
1 egg white, slightly whisked

Spread the herbs and salt and pepper on a large platter. Brush each fillet with the egg white, then dredge in the herbs. In a large nonstick skillet over medium-high heat, sear the fillets 3 to 4 minutes per side, or until cooked through and the flesh just begins to flake. Serves 4.

PER SERVING (recipe made using 1/8 tsp. salt)

Calories: 120
Total Fat: 3 grams
Saturated Fat: 1 gram
Fiber: 1 gram
Sodium: 180 mg
Cholesterol: 95 mg
Carbohydrate: 1 gram
Protein: 22 grams

FUSILLI WITH FRESH TOMATOES

Reprinted from Prevention's Low-Fat Italian Favorites, [C] 1996 by Rodale Press, $15.95.

8 oz. fusilli or other pasta
1 Tbs. extra-virgin olive oil
1 Tbs. balsamic vinegar
6 plum tomatoes, peeled, seeded,
and chopped
1 cup torn fresh basil
1/2 cup chopped red onions
Salt and black pepper
Grated Parmesan cheese

Cook the fusilli in a large pot of boiling water for 10 to 12 minutes, or until just tender; drain well.

While the fusilli is cooking, in a medium bowl whisk together the oil and vinegar. Add the tomatoes, basil, and onions; add salt and pepper to taste. Serve the tomatoes over the fusilli; sprinkle with the Parmesan. Serves 4.

PER SERVING (recipe made using 1/2 tsp. salt and
4 Tbs. Parmesan)

Calories: 280
Total Fat: 7 grams
Saturated Fat: 2 grams
Fiber: 4 grams
Sodium: 420 mg
Cholesterol: 5 mg
Carbohydrate: 46 grams
Protein: 11 grams

FRUIT FREEZE

This refreshing summer dessert was created by Kathy Mohn of Minneapolis, Minnesota. She's the mother of Nutrition Action's Jackie Adriano.

2 cups orange juice
3 cups diced seasonal fresh fruit,
cut into 1/4"-1/2" pieces (we used
strawberries, bananas, kiwi,
mango, and grapes)

Line a 12-muffin tin (or two 6-muffin tins) with foil liners. Combine the fruit and juice and mix well. Pour the mixture into the muffin cups, making sure to get some fruit and juice in each. Put in the freezer until frozen, about four hours. Peel and eat or wait until they start to melt and use a spoon. Serves 12.

PER SERVING

Calories: 40
Total Fat: 0 grams
Saturated Fat: 0 grams
Fiber: 1 gram
Sodium: 0 mg
Cholesterol: 0 mg
Carbohydrate: 11 grams
Protein: 1 gram