1 quart fresh fruit sliced* 2 tsp. vanilla 7

1 quart fresh fruit sliced* 2 tsp. vanilla 7 packets artificial sweetner 1 packet low-calorie whipped topping mix 1/2 cup skim milk 2 egg whites fresh fruit for garnish (optional) Marinate fruit in vanilla and 4 packets of sweetner. Refrigerate for 30 minutes. Prepare whipped topping according to package directions, substituting milk for water. Beat egg whites until soft peaks form. Add 3 packets of sweetner. Continue beating until stiff, but not dry, peaks form. Fold egg whites into whipped topping. Serve 1/2 cup fruit with 1/2 cup topping. Garnish with fruit if desired. Yield: 8 servings.

Fruited chicken salad offers a pleasant change to chicken. You might want to use leftover turkey in place of chicken. Fruited Chicken Salad Salad: 2 cups cooked, diced chicken 2 T. soy sauce 1 cup diced fresh apple 1 cup fresh orange sections 1/2 cup halved fresh green grapes 2 cups chopped celery Lettuce leaves Dressing: 6 T. plain, low-fat yogurt 5 T. low-calorie mayonnaise 4 T. skim milk 2 packets artificial sweetner 1/4 tsp. pumpkin pie spice Toss chicken with soy sauce. Let stand 15 minutes. Mix fruit with celery; add chicken. Mix again. Chill. Blend dressing ingredients. Arrange fruited chicken salad on lettuce leaves. Spoon dressing over salad. Makes 6 servings, 1 cup each. Marinated Vegetables 11/2 cups sliced carrots 1/2 cup chopped celery 1/4 cup chopped green pepper 1 small onion thinly sliced 1/4 tsp. chives 1 tsp. celery seed 1/4 cup reduced-calorie Italian salad dressing 2 T. vinegar 2 T. water Artificial sweetner to equal 1/2 cup sugar In a small saucepan cover carrots with water. Boil about 10 minutes or until tender but still crispy. Drain well. Place carrots, celery, green peppers, onions, celery seed, sugar substitute in large shallow dish. Toss and set aside. Combine remaining ingredients in small saucepan, mixing well. Bring to boil stirring frequently. Pour sauce mixture over vegetables. Cover and chill overnight.