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This chilled dessert combines cream cheese, yogurt, oranges, peaches and pineapple. It's topped with toasted coconut.

Top baked halibut with tomato basil salsa for a flavor boost.

Trifle is a layered dessert made with sponge cake, sherry, pudding, fruit or jam, and whipped cream.

On a chilly fall evening, this pumpkin soup is sure to satisfy. You can use canned or homemade pumpkin puree.

Need a salad for a celebration? This one fits the bill!

Enjoy a snack mix with more fiber and less salt with a few simple substitutions.

French bread serves as the base for this tasty pizza topped with vegetables.

Broccoli, cheddar and egg bake up to make a delightful main dish suitable for breakfast, brunch or dinner.

Fried rice is a great way to use up leftover rice. Leftover rice sticks together better than freshly made rice does.

This refreshing main dish salad is an elegant lunch or dinner for a beautiful spring day.

These savory crepes are filled with lean ham, asparagus, pineapple and cheese.

Blue cheese and balsamic vinegar have strong flavors, so you only need to use small amounts in this salad.

In this recipe, the potato skins are baked instead of fried, which cuts down on the fat.

When buying sweet potatoes, choose darker orange potatoes. They're much sweeter than the pale-skinned variety.

Try this quick and easy way to spice up canned tomato soup.

Think outside the bird. Baking stuffing separately saves calories and fat.

Quick and simple, this flavor-packed pizza has more fiber than a typical pizza.

Pre-seasoned pork tenderloin tends to be high in sodium. Try this salt-free, Asian-inspired rub instead.

By using egg substitute instead of whole eggs and substituting vegetables for sausage and cheese, you cut out most of the fat and cholesterol in this burrito.

Jalapenos give this chili some kick. Wear rubber or plastic gloves when handling them because the oils can burn your skin.