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

Garnish: finely julienned fresh orange zest

Loaf pan, 3 1/2" x 7 1/2" (3 1/2 cups)

Line loaf pan with a double layer of plastic wrap, allowing a few inches of overhang along sides. Stir together cookie crumbs, zest, butter and corn syrup in a small bowl, then press into bottom of loaf pan. Spread sorbet evenly over crumb crust and freeze 30 minutes to harden.

While sorbet is freezing, slightly soften frozen yogurt. Spread evenly over sorbet and freeze, covered with plastic wrap, until firm, at least 2 hours.

Using plastic wrap as an aid, lift frozen cake out of pan, then peel off plastic. Let stand 5 minutes to soften, then cut crosswise into 4 slices. Each serving contains about 197 calories and 3 grams fat. Makes 4 servings

Grilled Summer Squash and Tomatoes
This recipe gets top votes in our kitchen
for ease and flavor!

1/4 cup olive oil
2 Tbls. balsamic vinegar
1 tsp. salt
1/2 tsp. pepper
4 garlic cloves, minced
4 medium-size green or not quite ripe tomatoes,
cut into 1/4-inch-thick slices
1 lb. yellow squash, cut diagonally into 1/2-inch-thick slices

Combine first 5 ingredients in a shallow dish or heavy-duty zip-top plastic bag; add tomato and squash. Cover or seal; chill 30 minutes.

Remove vegetables from marinade, reserving marinade.

Grill vegetables, covered with grill lid, over medium-high heat for 10 minutes, turning vegetables occasionally. Toss with reserved marinade. Serves 6.

1 6-oz. can tuna in water, drained
1/2 cup chopped drained sweet pickles
3 Tbls. plain nonfat yogurt
3 Tbls. light mayonnaise
1 red bell pepper, chopped
1/2 cup chopped sweet onion (such as Vidalia)
1/2 cup chopped peeled cored Granny Smith apple
2 tsp. apple cider vinegar

2 cups thinly sliced red leaf lettuce
4 pita breads, halved, pockets opened

Mix first 4 ingredients in small bowl. Season tuna mixture with salt and pepper. Mix bell pepper, onion and apple in medium bowl. Add half of vegetable mixture to tuna mixture and stir to blend. Add vinegar to remaining vegetable mixture; toss to combine. Season vegetable mixture to taste with salt and pepper.

Place 1/4 cup lettuce in each pita half. Spoon 1/8 of tuna mixture, then 1/8 of vegetable mixture into each pita half. Place 2 pita halves on each of 4 plates and serve. Only 304 calories and 5 g. fat in each serving.