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FOR BREAKFAST

Swap your O.J. for a frozen fruit treat. Fresh fruits have more fiber — and can contain less sugar — than their juice counterparts. To get the benefits, puree a mix of seedless watermelon chunks, raspberries, and pomegranate juice, then freeze in ice cube trays or Popsicle holders.

Make a better bagel. Add sliced strawberries to light cream cheese or mix berries with part-skim ricotta cheese for a sweet spread. Or enjoy a bagel with avocado, tomato, and a dash of garlic salt.

Instead of syrup or honey, top breakfast items with lower-sugar fruit sauce: Find a recipe for strawberry sauce at redbookmag.com/recipefinder or buy it ready-made at your grocery store; pour over whole-grain waffles or use to sweeten up plain yogurt or oatmeal.

FOR LUNCH OR DINNER

Slather on the salsas. Pour a store-bought tropical fruit salsa or puree over grilled fish or use it as a dipping sauce for fruits and veggies. Or use a black bean–and-corn salsa on enchiladas, over salad greens, on top of a burger, or as a side dish with grilled chicken or fish for a Tex-Mex feel.

Kebab it. Skewer chunks of tomato, zucchini, and eggplant on a kebab stick; brush with olive oil, grill, and serve with a garlic-and-cumin yogurt dipping sauce: Sprinkle plain, fat-free yogurt with garlic salt and cumin.

Cool off with a cold soup. In a blender, add 2 peeled, diced, seedless cucumbers; 2 cups of fat-free buttermilk; and dill, salt, and pepper to taste; puree until smooth.

Make beans count. Mix a cup each of rinsed and drained canned garbanzo beans and grape tomatoes with a dash of garlic powder and olive oil.

FOR SNACKS OR DESSERT

Switch up your veggie snacks. Toss raw jicama sticks and edamame with lime juice and chili powder.

Taste the sweetness. Simmer frozen raspberries in pomegranate juice until syrupy. Pair with light ice cream or frozen yogurt.

Mix up a fruitini: Spoon a layer of your favorite chopped fruit into a chilled martini glass. In a blender, puree a cup each of cantaloupe and honeydew, separately, with a few mint leaves; pour a layer of each melon puree over the fruit, and top with fruit sorbet.

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