A Tangy Wake-Up Call (LOW-FAT COOKING)

We depend on citrus fruits all year to add vitamins and minerals to our diets. Even in warmer months when a greater variety of fruits--peaches, plums, nectarines--appear in the markets, I occasionally add citrus fruit to salads and desserts.

Grapefruit, peeled like an orange and eaten by sections, is my favorite fruit this time of year. When I’m longing for straight-from-the-garden greenery and fresh summer fruits, citrus gives my taste buds a welcome wake-up call.

SPRINGTIME CITRUS SALAD

1 grapefruit, peeled, pith removed, sectioned

1 orange, peeled, pith removed, sectioned

1 tangerine, peeled, pith removed, sectioned

1 kiwi, peeled and sliced

2 tablespoons minced red onion

2 tablespoons olive oil

1 tablespoon rice vinegar

2 tablespoons orange juice

2 teaspoons honey or brown sugar

Lettuce leaves

Combine grapefruit, orange, tangerine, kiwi and red onion in large bowl. Whisk together oil, vinegar, orange juice and honey. Pour over fruit and toss well. Serve on lettuce leaves.

4 servings. Each serving:

136 calories; 2 mg sodium; 0 cholesterol; 7 grams fat; 19 grams carbohydrates; 1 gram protein; 1.10 grams fiber.

BAKED BANANAS IN ORANGE JUICE

6 bananas, peeled and halved

1/2 cup orange juice

2 tablespoons honey

1 tablespoon lemon juice

1/4 cup brown sugar, lightly packed, or date sugar

1/4 teaspoon nutmeg

This dessert is good topped with low-fat vanilla frozen yogurt or ice cream.

Place bananas in 8-inch-square baking dish. Combine orange juice, honey, lemon juice, brown sugar and nutmeg in small bowl. Pour over bananas. Bake at 325 degrees 25 minutes. Serve hot.

6 servings. Each serving:

170 calories; 4 mg sodium; 0 cholesterol; 1 gram fat; 44 grams carbohydrates; 1 gram protein; 0.59 gram fiber.

TART AND FRESH LEMON-GINGER SAUCE

1/2 cup sugar or honey

1 tablespoon butter

1 cup nonfat milk

2 tablespoons cornstarch or arrowroot powder

1/4 cup lemon juice

1/8 teaspoon grated ginger root

Try this puckery lemon sauce on steamed vegetables or baked acorn squash.

Combine sugar, butter, milk and cornstarch in medium saucepan. Cook over medium-high heat, whisking constantly, until mixture thickens. Add lemon juice and ginger. Serve hot.

1 1/4 cups. Each 1 tablespoon serving:

33 calories; 13 mg sodium; 2 mg cholesterol; 1 gram fat; 7 grams carbohydrates; 1 gram protein; 0 fiber.