1/2 cup blueberry pomegranate juice
2 tsp. cornstarch
2 cups blueberries
1/2 cup milk
2 eggs
8 slices cinnamon swirl bread

Mix juice, cornstarch, brown sugar and cinnamon in small bowl. Place in small saucepan; add blueberries. Heat over medium-high heat until it begins to boil, about 5 minutes. Reduce heat to low and simmer for 2 more minutes.

Meanwhile, whisk together milk and eggs in medium bowl. Spray a large skillet with no-stick cooking spray. Heat pan over medium heat. Dip bread in egg mixture on each side; shake off excess. Place in pan and cook until golden brown, about 2 minutes on each side. Serve topped with sauce.

Makes 4 servings, 2 slices toast and about ¼ cup blueberry sauce.

Roasted Brussels Sprouts

1-1/2 lbs. Brussels sprouts, trimmed, halved
1-1/2 Tbsp. olive oil
3/4 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 Tbsp. butter, cut into four pieces

Heat oven to 400oF. Arrange Brussels sprouts on a 15x9-inch jelly roll pan. Drizzle oil and sprinkle salt and pepper over sprouts; toss well. Bake 15 minutes. Toss well; continue to bake 10 to 12 minutes or until golden brown and tender. Remove from oven; add butter and toss well.

Makes 8 servings.
Developed by Karen Levin

1 can (14-1/2 oz.) chicken broth
¼ cup water
1 tsp. minced garlic
1 box (10 oz.) whole wheat couscous
1 medium cucumber, peeled and diced
2 medium plum tomatoes, chopped
1 Tbsp. chopped fresh basil
2 Tbsp. balsamic vinaigrette dressing
1/8 tsp. salt
1/8 tsp. pepper
1/4 cup crumbled Feta cheese

Combine broth, water, and garlic in medium saucepan. Bring to boil on medium-high heat. Remove from heat. Stir in couscous and cover with lid for 5 minutes. Fluff with fork.

Mix couscous, cucumber, tomatoes, basil, dressing, salt, and pepper in large bowl. Cover and refrigerate 4 hours up to 24 hours. Stir in cheese just before serving.

Makes 8 servings, about 1 cup each.

2 eggs
2 egg whites
1 can (14 oz.) fat free sweetened condensed milk
½ cup key lime juice
8 mini graham cracker pie crusts

Preheat oven to 350°F. Whisk all ingredients in a large bowl. Pour evenly into each mini pie crust. Bake for 15 minutes. Cool on wire rack. Refrigerate up to 1 day before serving.

Makes 8 servings, 1 tart each.