Granola

21/2 cups old-fashioned rolled oats

2⁄3 cup unsalted cashew halves

1/2 cup wheat germ

1⁄3 cup unsalted sunflower seeds

1⁄3 cup molasses

1⁄3 cup honey

1 tablespoon canola oil

11/2 teaspoons cinnamon

1/2 teaspoon nutmeg

1 cup dried blueberries

Preheat oven to 275 degrees.

Line a baking sheet with aluminum foil and spray with non-stick vegetable cooking spray. Combine oats, cashews, wheat germ and sunflower seeds in a large bowl. In a separate bowl, combine molasses, honey, oil, cinnamon and nutmeg.

Pour molasses mixture over oat mixture, and stir well to combine.

Spread evenly in prepared pan. Bake 30 minutes or until golden, stirring after 15 minutes and frequently after that. Remove from oven and cool completely. Stir blueberries into granola mixture.

Makes 10 servings

Nutrition information per serving (1/2 cup): 317 calories, 10 g. fat, no cholesterol, 52 g. carbohydrates, 8 g. protein, 8 mg. sodium, 6 g. dietary fiber.

Key lime tartlets

12 crisp gingersnap cookies

3 eggs, at room temperature

14-ounce can fat-free sweetened condensed milk

3/4 cup freshly squeezed lime juice plus grated lime zest from all limes (about 6 to 7 Persian limes or 12 to 14 Key limes)

1 teaspoon vanilla

1⁄3 cup heavy whipping cream, whipped

Preheat oven to 325 degrees. Line 12 muffin cups with paper liners. Spray each paper liner with non-stick spray coating. Place a cookie in each paper liner.

Whisk together eggs, milk, lime juice, lime zest and vanilla until well- blended. Pour a scant 1/4 cup lime mixture into each cup.

Bake 16 to 19 minutes or until firm; do not overbake. Allow hot tarts to set in pan about 10 minutes. Carefully lift each tart from the pan and place on a tray. Cool completely, then refrigerate several hours or overnight. Top with 1 tablespoon whipped cream.

Makes 12 servings.

Nutrition information per serving: 151 calories, 3 g. fat, 9 mg. cholesterol, 28 g. carbohydrates, 3 g. protein, 82 mg. sodium, trace dietary fiber.

Raspberry green tea cooler

2 raspberry green tea bags

1 cup light cranberry juice cocktail

2 cups zero-calorie raspberry sparkling water

Fresh raspberries, for garnish

Slice of lime, for garnish

Heat 1 cup plain water to a boil. Add tea bags and allow to steep 3 to 5 minutes. Pour into a pitcher and add 1 cup plain water. Add cranberry juice and raspberry sparkling water.

Serve with ice and, if desired, float a few fresh raspberries in glass as a garnish. Serve with a wedge of lime if desired.

Makes 4 servings.

Nutrition information per serving (11/4 cups) : 18 calories, no fat, no cholesterol, 4 g. carbohydrates, trace protein, 5 mg. sodium, no dietary fiber.