2 pounds baby potatoes, a mix of white and blue (or purple)

1/4 cup lemon juice

3 tablespoons extra-virgin olive oil

1/2 teaspoon salt

Freshly ground pepper to taste

3/4 cup chopped roasted red peppers, rinsed

4 scallions, thinly sliced

1/4 cup chopped fresh mint

1) Place potatoes in a large saucepan or Dutch oven and cover with lightly salted water.

2) Bring to a boil and cook until tender, about 15 minutes. Drain and rinse with cold water. Transfer to a cutting board. Let cool for 20 minutes.

3) Whisk lemon juice, oil, salt and pepper in a large bowl. Cut the potatoes in half, add to the bowl and toss to coat.

4) Just before serving, add peppers, scallions and mint to the salad and toss gently.

Per serving: 206 calories; 7 g fat ( 1 g sat , 5 g mono ); 0 mg cholesterol; 30 g carbohydrates; 0 g added sugars; 4 g protein; 3 g fiber; 441 mg sodium; 744 mg potassium.

1/4 cup whipping cream

2 teaspoons sugar

1/4 cup nonfat vanilla Greek yogurt

15 frozen mini phyllo cups (1.9-ounce package)

15 fresh blueberries

15 fresh raspberries

Beat cream in a small bowl until soft peaks form. Add sugar; beat until stiff. Fold in yogurt. Divide the yogurt cream among phyllo cups, keeping the cups in their plastic tray. Top each with 1 blueberry and 1 raspberry. Serve immediately, or chill for up to 4 hours.

Per serving: 33 calories; 2 g fat ( 1 g sat , 0 g mono ); 5 mg cholesterol; 3 g carbohydrates; 1 g added sugars; 1 g protein; 0 g fiber; 11 mg sodium; 7 mg potassium.

1 1/2 cups blueberries

1 cup raspberries

2 cups limeade

1) Divide blueberries and raspberries among freezer-pop molds. Pour limeade over the berries. Insert the sticks and freeze until completely firm, about 6 hours. Dip the molds briefly in hot water before unmolding.