Hummus heads

2 romaine lettuce leaves, cut into very thin strips

1/4 cup bottled roasted red pepper strips, drained

8 cherry tomatoes, halved

4 pitted black olives, sliced

1 cucumber, sliced

2 whole-wheat English muffins, split in half and toasted

1/2 cup hummus

Place lettuce, red pepper strips, tomatoes, olives and cucumber slices in piles on a plate. Spread English muffins with hummus, then use vegetables to make funny faces on them: lettuce or pepper strips can be hair, tomatoes or olives can be eyes, cucumber slices can be ears — use your imagination, adding any vegetables you like.

Nutrition information per serving (two muffin halves): 279 calories, 9 g. fat, 0 mg. cholesterol, 819 mg. sodium, 42 g. carbohydrates, 10 g. fiber, 12 g. protein, 218 mg. calcium.

Source: Weight Watchers Eat! Move! Play!

Fiesta guacamole

4 ripe avocados

½ white onion, diced (about 1/4 cup)

1 clove garlic, minced

2 tablespoons fresh lime juice

1 tablespoon Mrs. Dash fiesta lime seasoning blend

Halve and pit avocados. Scoop out flesh and transfer flesh to medium bowl. Using a fork or potato masher, mash avocados until desired consistency (smooth or chunky). Add remaining ingredients and mix well. Serve immediately, or cover surface of guacamole with plastic wrap (to prevent browning) and refrigerate for no more than 24 hours.

Makes about 1 to 11/2 cups.

Source: Robin to the Rescue by Robin Miller

No-bake cookies

2 finely ground whole-wheat graham cracker squares

1 tablespoon raisins

1 tablespoon smooth natural peanut butter

2 teaspoons honey

Unsweetened coconut

Combine ground graham cracker squares with raisins, peanut butter and honey in a small bowl. Pat into 2 cookies and press lightly in unsweetened coconut.

Source: Cooking Light

Chocolate hazelnut bark

3/4 cup hazelnuts (about 4 ounces)

1⁄3 cup dried cherries, coarsely chopped

2 tablespoons finely chopped crystallized ginger

6 ounces bittersweet chocolate, chopped

Preheat oven to 350 degrees. Place hazelnuts on baking sheet. Bake for 20 minutes, stirring once halfway through cooking. Turn nuts out onto a towel. Roll up towel; rub off skins. Coarsely chop nuts. Combine nuts, cherries and ginger in medium bowl.

Place chocolate in microwave-safe measuring cup. Microwave at high 1 minute or until chocolate melts, stirring every 15 seconds. Add to nut mixture, stirring just until combined. Spread mixture evenly on jelly-roll pan lined with foil; freeze 1 hour. Break into pieces; serve immediately.

Makes 12 ounces.

Nutrition information per serving: 139 calories, 8.8 g. fat, 0 mg. cholesterol, 19 mg. calcium, 15.4 g. carbohydrates, 5 mg. sodium, 2.1 g. protein, 1.4 g. fiber, 0.8 mg. iron.

Source: Cooking Light

Parmesan pita crisps

2 tablespoons grated Parmesan

4-inch whole-wheat pita

¼ teaspoon dried oregano

Sprinkle grated Parmesan evenly over whole-wheat pita. Dust pita with oregano and broil until cheese browns. Cut into quarters.

Source: Real simple

Creamy feta-walnut dip

2 cups plain non-fat yogurt

¾ cup (3 ounces) crumbled feta cheese

2 cloves minced garlic

2 tablespoons finely chopped toasted walnuts

¼ teaspoon freshly ground black pepper

¼ teaspoon hot sauce

Place plain non-fat yogurt in sieve lined with coffee filter. Let stand in refrigerator for 1 hour or overnight. Discard liquid; spoon thickened yogurt into small bowl. Add crumbled feta cheese, minced garlic, toasted walnuts, pepper and hot sauce. Mix well. Cover with plastic wrap and refrigerate at least 2 hours to allow the flavors to blend.

Makes 1½ cups.

Pair feta-walnut dip with cherry tomatoes, a whole-wheat pita or baby carrots.

Source: Real Simple