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HINI A C1 S TIIS OIE WAY TO EAT RAE-A-DAYFlorida citrus, including oranges, grapefruit, and tangerines, area delicious way to eat "Five-A-Day." (The National CancerInstitute's Five-A-Day for Better Health Program recommendseating five servings of fruits and vegetables each day.) TheFlorida Department of Citrus suggests serving Florida citrus asa healthful addition to breakfast, lunch, snacks, or desserts.Circle 1.

NEW LEAN CUISIE PASTASStouffer's Lean Cuisine intro-duces reduced-fat versions oftwotraditional cheese and pastadishes: macaroni and cheeseand five cheese lasagna. Bothrecipes have been reformulatedto reduce their fat, cholesterol,and sodium content. Macaroniand cheese combines agedYorkstate cheddar and ched-dar club with al dente elbowmacaroni. Five cheese lasagnablends ricotta, mozzarella,Parmesan, Romano, andsmoked provolone cheeses lay-ered with curly noodles andgarden-style tomato sauce.Circle 4.

BUTTER BUS LOW-FAT RECIPESWho says low fat has to be bor-ing? Learn how to make rich-tasting sauces and toppingswithout the fat with a new book-let of recipes fromButterBuds.Butter Buds butter-flavoredgranules add the flavor of but-ter to recipes but are 100% fatfree. The seven recipes, de-signed as starters that can beadapted for personal master-pieces, include garlicky breadspread, royal clam sauce,chunky cacciatore sauce, andbasic savory crumb topping.Nutritional analysis is providedfor each recipe, and a chartshows how to substitute ButterBuds for butter or margarine inother recipes. Circle 5.

RECIPES FOR LOW-FT COOIG"This is not yourgrandmother'scookbook," says author PhyllisMilkon of her book, CookingHealthy withBCV's Shortcuts.The 250-page cookbook, pub-lished by Burgess CreativeeVentures, offers 171 recipesdesigned specifically for busycooks who want tirme-savingshortcuts. Recipes, which pro-vide reduced amounts of fat.cholesterol, and sodiun and useno refined sugar, are organizedinto 10 tabbed sections: bever-ages, soups/mini meals, salads/dressings, vegetables, poultry,fish, other main dishes, sauces.desserts, and BCV's shortcuts.Step-by-step instructions andnutrient information are pro-vided for each recipe. A cap-ter entitled Nutrition Aware-ness offers basic informationon nutrition guidelines. Cost is$19. Circle ;.

COIRAIIA N1n1 SPECIALTIESItalian Specialties, a foodservice line of pastas, sauces, and en-trees from Contadina, includes home-style Italian dishes such asegg and spinach fettuccine, meat- and cheese-filled tortellini, andlasagna with sausage and ricotta cheese. Circle 2.

SWEETS AD SNACKS COUNTEIThe Nutritional Sweets andSnacks Counter provides nu-trient information on 1,000brand-name sweet and snackfoods. This 450-page referencemanual, from Product Infor-mation andAnalysis, lists theamount of energy and 12 nutri-ents in 12 categories of foods:bars, cake, candy, chips, cook-ies, crackers, ice cream, ice milk,ice pops, nuts, pretzels, andsherbet/yogurt. Cost is $24.95.Circle 3.

ZESTY SUPRWIE LASANAZesty Supreme Lasagna, from Bernardi Ital ian. Foods/KeeblerFoodsernice, is made with a blend of Romano, ricotta, Parmesan,and mozzarella cheeses layered over sheets of wavy pasta coveredin a chunky meat and tomato sauce. Supreme Lasagna, which isprecooked and flash-frozen, offers foodservice operators bothhomemade taste and convenient preparation. (Circl 7

JOURNAL OF THE AMERICAN DIETETI( ASSO()CIATI(lN / 1353

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