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5 easy recipes to help you make the most of warm-weather fruits and veggies

Don't you just love summer? All the watermelon and strawberries you can eat, plus farm-fresh corn on the cob and green beans. What's not to love?

This is the time of year when my crisper is chock-full of produce choices. This is the time of year when I venture out to my local farmer's market almost every Saturday with a $20 bill in my pocket, just waiting to see what the growers in my area have in store for me that week. Summer bliss!

In honor of summer, I've pulled together an assortment of quick and painless recipes that celebrate the fruit and vegetable bounty we're lucky enough to experience this time of year.

Lemon Poppy Seed Dressing

Journal as: 1 teaspoon oil OR 2 teaspoons light margarine/butter

This is a light summer dressing for any vegetable salad, or you can use it as a dip for raw summer vegetables.

1/4 cup light mayonnaise
1/4 cup fat-free sour cream
1/4 cup fat-free half-and-half or low-fat milk
2 tablespoons white sugar
2 tablespoons Splenda (or increase the sugar to 4 tablespoons and leave out the Splenda)
2 tablespoons distilled white vinegar
1 tablespoon poppy seeds
1 teaspoon finely chopped lemon peel

  • Add light mayonnaise, fat-free sour cream, fat-free half-and-half, sugar and Splenda, vinegar, poppy seeds, and lemon peel to a small bowl and whisk together until smooth.
  • Cover and keep in refrigerator until ready to serve.

Yield: One cup (8 servings)

Per 2-tablespoon serving: 55 calories, 1.5 g protein, 6.3 g carbohydrate, 3 g fat, 0.5 g saturated fat, 0.3 mg cholesterol, 0.1 g fiber, 70 mg sodium. Calories from fat: 47%.

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