16 low-fat vanilla wafers, finely ground in a food processor
2 tsp. finely grated fresh orange zest
2 tsp. unsalted butter, melted and cooled
1 Tbls. light corn syrup
1 cup orange sorbet, slightly softened
1 cup nonfat vanilla frozen yogurt

Salsa:
2 plum tomatoes, coarsely chopped
1/3 cup chopped white onion
2 Tbls. chopped fresh cilantro
1-2 Tbls. chopped pickled jalapeno chilies
1 Tbls. fresh lime juice

For fritters:
2 ears corn, shucked
1 large egg
1/2 cup milk
1/3 cup yellow cornmeal
2 1/2 Tbls. all-purpose flour
1/4 tsp. salt
2-3 Tbls. vegetable oil

Make salsa; Stir together all salsa ingredients and season with salt.

Fritters: Cut corn kernels from ears and scrape cobs to extract juice, then discard cobs. Whisk together egg and milk until smooth and stir in cornmeal, flour and salt. Stir in corn, including juice.

Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then drop in 2 tablespoons batter each for 4 fritters. Fry until lightly browned, about 2 minutes per side and drain on paper towels. Make more fritters in same manner, adding oil as necessary. Serve fritters with salsa. Makes 2 servings.

Antipasto Salad with Basil Dressing
Roasted bell peppers, prosciutto and olives are added to the classic Italian trio of tomatoes, mozzarella and basil. Serve with plenty of crusty country bread.

2 large red bell peppers
1 cup (packed) fresh basil leaves
1 garlic clove
1/2 tsp. salt
3/4 cup extra-virgin olive oil
1/2 pound thinly sliced prosciutto
2 (8-oz.) balls fresh water-packed mozzarella cheese, drained, thinly sliced into rounds (if fresh unavailable, use part-skim mozzarella, thinly sliced.)
4 large tomatoes, thinly sliced
6 hard-boiled eggs, shelled, sliced into 1/4-inch-thick rounds
1/4 cup Kalamata olives or other brine-cured black olives, pitted, coarsely chopped

Char peppers directly over gas flame or under broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and slice peppers thinly.

Combine basil leaves, garlic and salt in processor and blend to coarse puree. With machine running, gradually blend in oil. Transfer basil oil to small bowl. (Peppers and basil oil can be made 1 day ahead. Cover separately and chill.)

Arrange prosciutto around edge of platter. Arrange cheese slices within circle of prosciutto and tomatoes within circle of cheese. Tuck in egg slices; top with pepper strips. Sprinkle salad with olives; drizzle with some basil oil. Serve with remaining basil oil.

1 (3 oz.) lime-flavored gelatin
1 (18.25-oz.) package lemon-flavored cake mix
4 eggs
3/4 cup vegetable oil

Frosting:
1 cup powdered sugar
4 Tbls. fresh lemon or lime juice

Preheat oven to 350°. Grease and flour a 10² tube pan or bundt cake pan. Dissolve lime gelatin in 1 cup of boiling water. Stir well and set aside to cool.

Using an electric mixer, combine lemon cake mix, eggs and oil. Beat until well blended. Add cooled gelatin mixture and beat 2 more minutes. Pour into baking pan and bake 40-45 minutes or until toothpick comes out clean.

Mix powdered sugar and lemon or lime juice. Using a skewer poke holes in cake. Drizzle frosting over top.