Summer is starting to wind down, but it’s not too late to get out and enjoy the nice weather with a picnic!
Easy Italian White Bean Dip
Put in individual plastic narrow plastic shot glass containers. A little dressing at the bottom with matchstick veggies coming out (think carrots, celery, jicama)
3 PointsPlus Value
Prep time: 8 min
Store-bought pesto streamlines the prep for this recipe but when your herb garden’s in full bloom, feel free to make your own.
19 oz canned cannellini beans, rinsed and drained
1 Tbsp fresh lemon juice, or less to taste
1 tsp lemon zest, finely grated, or less to taste*
1 Tbsp water
1/8 tsp table salt, or to taste
1/4 cup(s) store-bought pesto sauce
1 medium plum tomato(es), diced, divided
Put beans, lemon juice, lemon zest, water and salt in a food processor or blender; process until smooth.
Scrape mixture into a serving bowl; stir in pesto and all but 2 tablespoons of tomato. Refrigerate about 30 minutes for flavors to blend.
To serve, remove dip from refrigerator and let come to room temperature; sprinkle with remaining tomato. Yields about 3 1/2 tablespoons per serving.
Turkey, Apple and Blue Cheese Wrap
When making a wrap, keep the filling on the dry side so your sandwiches won’t get soggy. Roll up your wraps in foil then, as you eat, you can fold down or peel away the foil and nothing falls out.
7 PointsPlus Value
Prep time: 8 min
This wrap boasts light turkey meat, juicy apples, peppery arugula and a blue cheese-spiked cream cheese spread.
1 Tbsp blue cheese, softened
1 Tbsp fat-free cream cheese, softened
1/8 tsp black pepper, freshly ground (or to taste)
1 medium whole wheat tortilla(s), warmed according to package directions
1/2 cup(s) arugula, baby leaves
1/2 medium fresh apple(s), diced
2 oz cooked light meat turkey chopped or diced
• In a small cup, mash together blue cheese, cream cheese and pepper with a fork; spread onto tortilla. Top tortilla with arugula, apple and turkey, leaving about 1-inch of space from edges; tuck in sides of tortilla and then roll it up tightly (slice in half, if desired). Yields 1 wrap per serving.
Notes Sprinkle arugula with lemon juice or toss with you favorite light vinaigrette, if desired (could affect PointsPlus value).
Mojito-Style Melon Salad
Serving a delicious fruit salad doesn’t have to be messy,,,,, Cut it up into bite-size pieces and bring them in a covered plastic bowl. Serve in small clear plastic cups with toothpicks
Prep time: 18 min
We were wowed by this recipe. It’s so flavorful, simple and refreshing, we’ll be making it all summer long.
2 cup(s) honeydew melon, diced
2 cup(s) (diced) cantaloupe, diced
3 Tbsp sugar, divided
2 tsp lime zest, freshly grated
2 Tbsp fresh lime juice
2 Tbsp mint leaves, fresh, slivered
• In a medium bowl, combine honeydew, cantaloupe, 2 tablespoons of sugar, lime zest and juice, and slivered mint. Refrigerate 15 minutes, tossing occasionally, until sugar dissolves and mixture is well chilled.
• When ready to serve, spread remaining tablespoon of sugar onto a flat plate. Pour a little water into a shallow bowl and dip rim of each of 4 wine or martini glasses into water; press wet rims into sugar to coat edge of each glass. Spoon 1 cup of fruit mixture into each glass; garnish with mint sprigs. Yields 1 cup per serving.
Notes: For variety, try replacing some of the cantaloupe or honeydew with seedless watermelon. Or create a different flavor altogether by combining diced strawberries and peaches with orange juice and peel instead of the lime. Diced nectarines and raspberries with lemon juice and peel are also tasty.
For the adults:
2 PPV per serving I serves 8
Stir together all ingredients in a large pitcher; allow to stand for 30 minutes. Place ice in
glasses and serve. Yields about ¾ cup per serving.
1 cup (8 fl oz) dry red table wine
3 cups (24 fl oz) low-calorie cold cranberry juice cocktail
2 cups strawberries, chopped
2 medium fresh apples, chopped
⅛ tsp ground cinnamon, or to taste