This recipe has all of the taste of traditional Strawberry Shortcake with none of the guilt.

Ingredients:
Fresh strawberries
Angel food cake
1/3-1/2 cup Sugar (or 3-5 packets of Equal) optional
Cool Whip Fat Free optional

Begin with a pint of fresh ripe strawberries (to serve 4). Slice the berries and place them in a container. Using a little sugar (or artificial sweetener), sweeten to taste. Shake the container a few times to lightly mix the berries with the sweetener. Place the sliced fruit in the refrigerator. Let it sit for a couple of hours and magically the juices from the berries flow and makes a great sauce for the dessert.

Instead of using a biscuit or a sponge cake (both high in fat), our recipe uses Angel food cake (either homemade or bought at a your local grocery store. Angel food cake is virtually fat free, but it tastes terrific.

Take a slice of the cake and place on a small plate. Add a heaping portion of the strawberries over the top, making sure to drip some of the terrific juice over the berries and cake.

A dollop of whipped cream is normally what finishes off this treat.

You can certainly add a little of the "creamy" stuff, but use Cool Whip fat free instead.

Sit back, relax and enjoy your taste of spring.

As the days get warmer, we all have a taste for something sweet, cool, and creamy. This frozen treat is exactly the thing for a warm spring day.

Ingredients:
1 - 1 1/2 c. Frozen strawberries
1 c. Skim milk
1-2 packets of Artificial Sweetener
1/2 tsp. Lemon Juice

Place the frozen berries and milk in a blender. Blend until smooth (you may need to add more milk or berries to achieve the desired consistency). Taste, add sweetener if needed - lemon juice can be used if it is too sweet.

Pour into a glass and enjoy.

Make use of those terrific spring vegetables and herbs.

This recipe for Potato Salad is a new slant on an old favorite. Our version is virtually fat-free and great on a warm spring day.

Ingredients

2 lbs. small new potatoes (unpeeled)
3 tbsp. minced fresh dill
1 bunch green onions (7-8 onions - green part only)
2 minced cloves of garlic
1 tsp. of crushed fresh rosemary (1/2 tsp dried crushed rosemary) 1/4 tsp. ground pepper
1 minced shallot (optional)
Salt to taste (optional)
1 tbsp. of wine vinegar
2/3 cup fat-free sour cream or plain yogurt

Cooking -- Add whole unpeeled potatoes to a pot. Fill with water until potatoes are covered. Bring to a boil. Reduce heat and cook for 15-20 minutes (or until potatoes are just tender - be careful not to overcook). Remove from the heat, drain and allow the potatoes to cool. Cube the potatoes when cooled.

Dressing -- Mix the dill, finely chopped green onions, garlic, shallot, pepper, and rosemary. Combine the vinegar and sour cream. Add the herb mixture to the sour cream and blend thoroughly. Add salt to taste.

Combining -- Toss the cubed potatoes in the dressing mixture making sure that all the potatoes are coated. Cover and refrigerate for several hours (to allow the flavors to blend).

Serves 6 (1 cup serving)