Preheat the oven to 400° F. Zest and juice the lemon, set aside. Coat a large skillet with cooking spray. Over high heat, add the margarine. When the margarine foams, place the brussels sprouts cut side down in the skillet and sprinkle with salt.

Decrease the heat to medium and cook 5-6 minutes until the brussels sprouts begin to brown. Add the lemon zest, juice and vinegar. Transfer the skillet to the oven and bake 4-5 additional minutes, until the sprouts are tender when pierced with a knife. Serve immediately.

Nutrition information per serving
68 calories: 4 g protein, 13 g carbohydrates, 1 g total fat (0 g saturated fat), 0 mg cholesterol, 120 mg sodium, 6 g fiber.

Preheat the oven to 400° F. Tear a large piece of aluminum foil, about 24" long. Spread the carrots evenly over one half. Rub the carrots with the margarine, fresh ginger and ground ginger. Season with salt and pepper.

Fold the opposite end of the foil over, folding around the edges to make a neat package with no openings. Place the package on a baking sheet and bake 20 to 25 minutes, until the carrots are tender when pierced with a knife. Serve immediately.

Nutrition information per serving
77 calories, 1 g protein, 12 g carbohydrate, 3 g fat (0 g saturated), 0 mg cholesterol, 129 mg sodium, 3 g fiber; plus 470 mcg beta carotene, 142 mcg beta cryptoxanthin.

In a mixing bowl, first pour cold skim milk and add dry chocolate pudding mix, then whip with a wire whisk for 5 minutes. Pudding will thicken. Measure 1 cup nonfat whipped topping and stir into pudding mixture (save remaining ½ cup), and gently whip.

Divide into four serving dishes. Add a dollop of nonfat whipped cream and top with fresh fruit.

Nutrition information*
150 calories, 5 g protein, 33 g carbohydrates, 0 g total fat, 384 mg sodium, 3 g fiber, 125 mg calcium.

*Serving: ½ cup pudding topped with dollop of reduced-fat whipped cream — fresh fruit on top and/or side for dipping.