Ingredients:

• 1 pound fennel bulbs, trimmed, cored, halved, and sliced lengthwise (about 2 1/2 cups)
• 4 teaspoons extra-virgin olive oil, divided
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup fresh clementine or orange juice
• 1 finely chopped shallot (about 2 1/2 tablespoons)
• 1 tablespoon red wine vinegar
• 1/2 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper
• 1/8 teaspoon ground cinnamon
• 1 (4-ounce) bag watercress sprigs (6 cups), or 1 small bunch watercress, stems removed
• 5 clementines or 2 navel oranges, peeled and sectioned (about 1 cup sections)
• 1 cup torn radicchio leaves
• 1/4 cup pomegranate seeds

Preparation:

1. Preheat oven to 425°. Combine fennel, 1 teaspoon oil, salt, and pepper on a shallow baking sheet; roast, turning occasionally until golden on edges and tender (about 20 minutes).

2. While fennel is roasting, combine juice and next 5 ingredients (through cinnamon) in a small bowl, stirring well with a whisk. Add remaining 3 teaspoons oil, stirring well; set aside.

3. Place watercress, clementine or orange sections, radicchio, and roasted fennel in a large bowl. Add vinaigrette; toss well. Garnish with pomegranate seeds; serve immediately.

Nutritional Information

Ingredients

• 1 2/3 cups chocolate graham cracker crumbs (about 8 1/2 cookie sheets)
• 7 tablespoons sugar, divided
• 2 large egg whites, lightly beaten
• Cooking spray
• 1 1/4 cups fat-free milk
• 2/3 cup reduced-fat crunchy peanut butter
• 1/2 teaspoon vanilla
• 1/2 cup (4 ounces) fat-free cream cheese, softened
• 1 (8-ounce) container frozen fat-free whipped topping, thawed
• 3 tablespoons finely chopped salted, dry-roasted peanuts
• 1/4 cup shaved milk chocolate (about 1 ounce)

Preparation

Preheat oven to 350°.

Combine crumbs, 3 tablespoons sugar, and egg whites; toss with a fork until moist. Press into bottom and up sides of a 9-inch deep-dish pie plate coated with cooking spray. Prick crust with a fork before baking. Bake at 350° for 10 minutes. Remove from oven; cool on a wire rack.

Combine milk and remaining 1/4 cup sugar in a heavy saucepan over medium-low heat. Cook 2 minutes or until sugar dissolves, stirring constantly; transfer mixture to a bowl. Add peanut butter and vanilla, stirring with a whisk until combined. Cover and chill 30 minutes.

Place cream cheese in a large bowl, and beat with a mixer at medium speed until light and fluffy. Add milk mixture, beating on low speed until combined. Fold in whipped topping; pour mixture into prepared piecrust. Freeze, uncovered, 8 hours or overnight or until hard. Sprinkle with peanuts and shaved chocolate. Transfer pie to refrigerator 30 minutes before slicing.

Nutritional Information

Green Tea

When you think of good-for-you beverages, water immediately comes to mind, but there are others worth adding to your diet. “Some drinks have tremendous health benefits, from relieving minor ailments like indigestion to protecting against serious ones like osteoporosis,” says Dan Nadeau, MD, medical director of Exeter Hospital’s HealthReach Diabetes, Endocrinology, and Nutrition Center in Exeter, New Hampshire.

The Benefit: Helps reduce risk of osteoporosis, cancer, heart disease, and cavities. Green Tea contains a rich concentration of flavonoids and polyphenols, natural antioxidants that may protect cells from carcinogens (cancer-causing substances) and inhibit tumor growth by helping to neutralize free radicals in the body. The tea’s antioxidants may also guard against heart disease by relaxing blood vessels, inhibiting the formation of blood clots that trigger heart attacks and strokes. Green tea also contains fluoride, which strengthens teeth; the flavonoids may build up bones as well, reducing the risk of osteoporosis and tooth decay.

Calories: 0