Spaghetti Italiano 1 cup broccoli flowerets 1 cup 1-inch

Spaghetti Italiano

1 cup broccoli flowerets

1 cup 1-inch zucchini sticks

1/4 cup Italian dressing

2 cups chopped tomato

1 cup mushroom halves ;

1/4 cup chopped parsley

1/2 cup milk

1/3 cup salad dressing

7 oz. spaghetti, cooked, drained

1/2 cup (2 oz.) grated Parmesan cheese

2 T. slivered almonds, toasted

Cook broccoli and zucchini in Italian dressing over low heat 5 minutes. Add tomato, mushrooms and parsley; continue cooking until vegetables are tender. Drain. Gradually add milk to salad dressing in saucepan; heat thoroughly. Pour over hot spaghetti. Add cheese; mix well. Serve vegetables over spaghetti mixture; top with almonds. Makes 6 to 8 servings.

Chocolate-chocolate marble

cheesecake

1 3/4, plus 1 T. plain dried bread crumbs

1/2 cup sifted unsweetened cocoa powder, divided

4 large eggs (separate 3, leave 1 whole)

3 T. honey

1 1/2 T. vanilla extract, divided

2 tsp. chocolate extract, divided

5 1/4 cups part-skim ricotta cheese

1/2 cup granulated sugar

1 T. all-purpose flour

1 tsp. grated orange rind

1 T. instant espresso powder

Preheat oven to 300 degrees.

Spray a 9-inch springform pan with non-stick cooking spray.

To prepare crust, in food processor or in medium bowl, combine bread crumbs, 3 tablespoons cocoa, 3 egg whites, honey, 1 1/2 teaspoons vanilla extract and 1 teaspoon chocolate extract. Process mixture or combine by hand to form coarse, moist crumbs. Press crumbs evenly into bottom and up sides of prepared pan.

Bake 10 minutes until firm to the touch. Cool on wire rack while preparing filling; In large mixer bowl, on medium speed, beat together remaining 3 egg yolks plus whole egg, ricotta, sugar, flour and remaining tablespoon vanilla extract until very smooth, about 4 minutes. Pour half of the mixture into medium bowl; stir in orange rind.

To remaining mixture, add remaining cocoa, remaining 1 teaspoon chocolate extract and the expresso powder, beat until smooth. Alternately spoon mixtures into prepared

crust, ending with several dollops ofi chocolate mixture on top.

To “marble” cheesecake, run J small knife through mixtures once or twice. Bake 1 1/2 hours or until cake is just set. Cool on wire rack; cover with vented foil and chill several hours or, better yet, chill overnight before serving. Makes 10 servings; each 363 calories, 20 grams protein, 14 grams fat, 39 grams carbohydrates, 323 mg sodium, 391 calcium.