1 3/4 cups sugar, divided
1/2 cup butter, softened
1 tsp. vanilla extract
6 oz. block-style fat-free cream cheese, softened (about 3/4 cup)
2 large eggs
1 1/2 cups unbleached all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
2 tsp. ground cinnamon
3 cups chopped peeled Rome apple (about 2 large)
Cooking spray

Preheat oven to 350°. Beat 1 1/2 cups sugar, butter, vanilla and cream cheese at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt. Add flour mixture to creamed mixture, beating at low speed until blended. Combine 1/4 cup sugar and cinnamon. Combine 2 tablespoons cinnamon mixture and apple in a bowl and stir apple mixture into batter. Pour batter into an 8-inch springform pan coated with cooking spray and sprinkle with remaining cinnamon mixture. Bake at 350° for 1 hour and 15 minutes or until the cake pulls away from the sides of the pan. Cool the cake completely on a wire rack and cut using a serrated knife.

Shrimp and Orzo Pilaf
Rice shaped orzo soaks up the flavor of the chicken broth it¹s cooked in. Toasted almonds provide contrast to the smooth texture.

4 cups fat-free, less-sodium chicken broth
1 lb. uncooked orzo (rice-shaped pasta)
1 Tbls. butter
3 garlic cloves, minced
1 1/2 lb. medium shrimp, peeled and deveined
1 cup finely chopped carrot
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1/4 cup sundried tomatoes (packed in oil, drained)
1 tsp. salt
1/4 tsp. black pepper
1/2 cup sliced almonds, toasted and divided

Bring broth to a boil in a large Dutch oven; stir in orzo. Reduce heat; simmer 5 minutes, stirring frequently. Remove from heat and cover.

Melt butter in a large nonstick skillet over medium-high heat. Add garlic; saut? 1 minute. Add shrimp; saut? for 2 minutes. Add carrot, bell peppers, tomatoes, salt and black pepper; cook 2 minutes or until shrimp are done and vegetables are tender, stirring frequently. Stir in 1/4 cup almonds. Combine shrimp mixture and orzo; sprinkle with remaining almonds. Serves 8 (1 1/4 cup) servings.

3 cups thinly sliced celery
2 large Granny Smith apples, peeled, cored and sliced thin
2 large Bosc pears, peeled, cored and sliced thin
1 medium garlic clove, cut in half
1/2 tsp. salt
1/4 cup olive oil
1/4 cup fresh raspberries
1/4 cup fresh orange juice
2 Tbls. raspberry vinegar

Toss the celery, apples and pears together in a bowl. Place all other ingredients in a food processor and process until smooth. Toss with the celery and fruit. Chill, covered, for 1 hour before serving. Serves 8.