Zucchini "Spaghetti" with Pesto

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The 58-Calorie Spaghetti
Using a spiralizer or a vegetable peeler, you can transform fresh, whole zucchini into thin, pasta-like noodles or ribbons. A generous three-cup portion sets you back only 58 calories and supplies nearly 20 percent of your daily adequate intake needs for potassium (more than four times its starchier counterpart), a mineral that helps control blood pressure. To take the raw edge off, briefly heat the zucchini "pasta" in your sauce (pesto pairs with it nicely).

Get the recipe: Zucchini "Spaghetti" with Pesto
Avocado-Ranch Dressing

Photo: Vanessa Rees

Ranch Dressing with a Green Twist
Is there anything the humble avocado cannot do? We've seen it in chocolate pudding and milkshakes, and the latest feat this wonder-ingredient has pulled off is none other than ranch dressing. Its mild taste and creamy texture makes it a natural for the smooth dressing that's delicious on everything from salads to chicken wings. And the recipe includes no dairy; it's just garlic, avocado, vegetable broth, lemon juice, olive oil, onion powder, paprika, salt and fresh dill.

Get the recipe: Avocado-Ranch Dressing
Baked Apples

Photo: Alison Gootee

The Crustless Apple Pie
Soft, yielding fruit and warming cinnamon, ginger and nutmeg don't have to be accompanied by loads of sugar and a crust that's heavy with butter. Actually, a baked apple sprinkled with raisins, unsweetened shredded coconut and antioxidant-rich spices tastes so delicious, you won't even miss eating the dessert the traditional way. The apple makes a lovely serving vessel on its own; just dig out the core and spoon in the filling.

Get the recipe: Baked Apples
Banana Soft-Serve

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Insta-Soft Serve Made from an Unlikely Ingredient
We didn't believe it until we tried it, but blitzing frozen bananas in a food processor really does transform them into a convincing alternative to soft-serve ice cream. You simply pulse the frozen fruit in the bowl of a food processor to break it up, and then run the machine for a few minutes, scraping down the bowl occasionally. You can transfer it to a serving bowl and eat it immediately, or let the puree set in the freezer for 15 minutes, or until it's scoopable. Cinnamon, shaved dark chocolate or crushed, low-calorie ginger snaps make great toppings, as does maple syrup.

Get the recipe: Banana Soft-Serve