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Greetings from Taste of Home! This month, you'll find some tasty recipes that help use up fresh garden produce, especially in Rosemary Peas 'n' Squash and Berries with Custard Sauce. If lighter meals are what you're looking for, try the Cranberry Turkey Stir-Fry and Mini Corn Muffins.

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• In this issue:
• Late-Summer Meal
• Looking for Lighter Fare?
• Light Dessert Tips
• Refreshing Desserts

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Late-Summer Meal

Chili Burgers are hearty, easy-to-assemble sandwiches from Sue Ross of Casa Grande, Arizona. The savory chili and french-fried onions are a fun alternative to traditional burger toppings like ketchup and mustard. When you have a bounty of squash from your garden, Rosemary Peas 'N' Squash is a great way to use it up! Thanks to Emily Chaney of Blue Hill, Maine for the recipe. And satisfy your sweet tooth with fresh summer berries with Sally Kendrick's recipe for Berries with Custard Sauce, which she shares from her kitchen in Bishop, California.

CHILI BURGERS

• 1 pound ground beef
• 1-1/2 teaspoons chili powder
• 1 can (15 ounces) chili with beans
• 4 hamburger buns, split and toasted
• 1/2 cup shredded cheddar cheese
• 1 can (2.8 ounces) french-fried onions

In a large bowl, combine beef and chili powder. Shape into four patties. Pan-fry, grill or broil until meat is no longer pink.

Meanwhile, in a small saucepan, bring chili to a boil. Reduce heat; simmer for 5 minutes or until heated through. Place burgers on bun bottoms; top with chili, cheese and onions. Replace bun tops. Yield: 4 servings.

Nutrition Facts: 1 serving (1 each) equals 584 calories, 28 g fat (12 g saturated fat), 81 mg cholesterol, 1,081 mg sodium, 46 g carbohydrate, 5 g fiber, 34 g protein.

ROSEMARY PEAS 'N' SQUASH

• 1 medium yellow summer or pattypan squash
• 1 medium zucchini
• 1 tablespoon butter
• 1/4 pound fresh or frozen sugar snap peas
• 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
• Salt and pepper to taste

Cut squash into 1-in. chunks. In a large skillet, melt butter. Saute squash, peas and rosemary for 5 minutes or until vegetables are crisp-tender. Sprinkle with salt and pepper. Yield: 4 servings.

Nutrition Facts: 1 serving (calculated without salt and pepper) equals 55 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 33 mg sodium, 6 g carbohydrate, 2 g fiber, 2 g protein.

BERRIES WITH CUSTARD SAUCE

• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1-1/2 cups milk
• 4 eggs, beaten
• 1/2 cup sour cream
• 1-1/2 teaspoons vanilla extract
• Assorted fresh berries

In a saucepan, combine sugar, cornstarch and salt. Gradually stir in milk until smooth. Bring to a boil over medium heat, stirring constantly. Add a small amount to eggs; return all to pan, stirring constantly. Cook and stir for 2-1/2 minutes or until mixture reaches 160°.

Remove from the heat; stir in sour cream and vanilla. Set saucepan in ice and stir mixture for 5 minutes. Cover and refrigerate until serving. Serve over berries. Yield: about 2 cups sauce.

Nutrition Facts: 1 serving (2 tablespoons) equals 77 calories, 3 g fat (2 g saturated fat), 61 mg cholesterol, 68 mg sodium, 9 g carbohydrate, trace fiber, 3 g protein.

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Looking for Lighter Fare?

"Soy sauce and cranberry sauce team up to give this pretty turkey stir-fry a sweet and savory flavor," notes Gwendolyn Roux of Oceanside, California. "I hope you'll want to try my Cranberry Turkey Stir-Fry today!"

When Ruby Williams of Bogalusa, Louisiana would bake her Mini Corn Muffins, her great-grandson and his teenage friends could hardly wait for them to come out of the oven. The aroma is heavenly as they bake, and they're not crumbly like some lighter corn muffins.

"Banana Split Ice Cream is a tasty, lightened-up ice cream dessert with all the flavors of a banana split," says Carol Dale of Greenville, Texas, who has been making and experimenting with ice cream recipes for years. "It's a real treat."

CRANBERRY TURKEY STIR-FRY

• 4 boneless skinless chicken breast halves (5 ounces each)
• 2 garlic cloves, minced
• 1 tablespoon canola oil
• 2 cups julienned carrots
• 2 cups uncooked turkey breast strips
• 2 cups julienned zucchini
• 1 cup canned bean sprouts
• 1 can (8 ounces) jellied cranberry sauce
• 1/3 cup apple juice
• 1/4 cup reduced-sodium soy sauce
• 1/4 cup cider vinegar
• 1 tablespoon cornstarch
• 1/4 cup cold water
• 4 cups hot cooked rice

In a nonstick skillet or wok, stir-fry garlic in oil for 30 seconds. Add carrots; stir-fry for 2 minutes. Add turkey, zucchini and bean sprouts; stir-fry 3 minutes longer. Combine cranberry sauce, apple juice, soy sauce and vinegar; stir into skillet. Bring to a boil.

Combine cornstarch and cold water until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly and turkey juices run clear. Serve over rice. Yield: 4 servings.

Nutrition Facts: One serving (1 cup turkey mixture with 1 cup rice) equals 530 calories, 10 g fat (2 g saturated fat), 55 mg cholesterol, 696 mg sodium, 83 mg carbohydrate, 5 g fiber, 26 g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 2 fruit, 1 vegetable.

MINI CORN MUFFINS

• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup egg substitute
• 1/2 cup fat-free evaporated milk
• 2 tablespoons canola oil

In a bowl, combine the flour, cornmeal, sugar, baking powder and salt. Add egg substitute, milk and oil; stir just until moistened.

Fill miniature muffin cups coated with nonstick cooking spray three-fourths full. Bake at 400° for 10-12 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 16 muffins.

Nutrition Facts: One muffin equals 58 calories, 2 g fat (0 saturated fat), 0 cholesterol, 82 mg sodium, 8 g carbohydrate, 0 fiber, 2 g protein. Diabetic Exchange: 1/2 starch.

BANANA SPLIT ICE CREAM

• 5 cups fat-free milk, divided
• 1 cup egg substitute
• 2 cans (14 ounces each) fat-free sweetened condensed milk
• 2 medium ripe bananas, mashed
• 2 tablespoons lime juice
• 1 tablespoon vanilla extract
• 3/4 cup fat-free chocolate ice cream topping
• 1/2 cup chopped pecans
• 1/4 cup chopped maraschino cherries

In a heavy saucepan, combine 2-1/2 cups fat-free milk and egg substitute. Cook and stir over low heat until mixture is thick enough to coat a metal spoon and reaches at least 160°, about 10 minutes. Remove from the heat; set pan in ice and stir to cool quickly.

Pour into a large bowl; stir in condensed milk and remaining fat-free milk. Cover and refrigerate overnight.

Combine bananas, lime juice and vanilla; stir into milk mixture. Fill ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Spoon each batch into a large freezer-safe container; gently fold in chocolate topping, pecans and cherries. Store in refrigerator freezer. Yield: about 2-1/2 quarts.

Nutrition Facts: One serving (1/2 cup) equals 193 calories, 3 g fat (0 saturated fat), 4 mg cholesterol, 111 mg sodium, 35 g carbohydrate, 1 g fiber, 8 g protein. Diabetic Exchanges: 1-1/2 fruit, 1 milk, 1 fat.

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Light Dessert Tips

• I like to keep fresh lemon juice on hand because it's such an easy way to add refreshing flavor to many recipes. After juicing the lemons, I freeze the juice in ice cube trays. Then I simply defrost them and use in poultry recipes, lemon desserts, iced or hot teas and many other dishes. —Judy M., South Bend, Indiana
• I like to freeze bananas or fresh strawberries and top them with fat-free whipped topping or fat-free vanilla yogurt. Then drizzle with chocolate syrup for a sweet treat with lower fat and calories. Prepare a cup of sugar-free hot cocoa, top with fat-free whipped topping, then sprinkle with cinnamon. Fix your favorite flavor of sugar-free instant pudding with fat-free milk. After it chills, top a serving with a small amount of crumbled graham crackers, chocolate jimmies or candy sprinkles. —Suzanne R., Grand Rapids, Michigan
• We have two diabetics in our family, so I'm always trying to come up with appropriate desserts for them. They like angel food cake, so I dress up cake batter with flavored sugar-free gelatin. I pour a third of the batter in the pan, sprinkle with a third of the dry gelatin powder and repeat two times. The gelatin melts into the batter while baking to give the angel food cake a pretty look and different taste. —Orris C., Ponchatoula, Louisiana
• Like to enjoy apple pie a la mode for dessert, but can't afford the calories? Try this trick. Heat up some applesauce in the microwave and pour it over a scoop of low-fat frozen yogurt. Then sprinkle it with a little cinnamon and granola. —Martha P., Oregonia, Ohio
• When you need a bite to treat yourself, try biscotti. Usually served alongside mugs of coffee or hot chocolate, most of these crunchy, twice-baked cookies are wonderful low-fat snacks. —Taste of Home Test Kitchen

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Refreshing Desserts

For a dramatic dessert, you can't miss with this Sherbet Angel Torte, shared by Amy Nichols of Brownville, Maine. "It's a wonderful make-ahead treat," Amy assures.

"Our state's abundant orange juice is put to excellent use in this moist Orange Loaf Cake," says Dawn Congleton of Orlando, Florida. "The citrus flavor is irresistible!"

No one will ever guess this creamy, refreshing Lemon Pineapple Pie is low in fat and sugar. The recipe is from Eileen Crowley of Prairie du Chien, Wisconsin.

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