Fresh Lemon Sunshine Cake

1-1/2 cups sifted cake flour
1/4 tsp. salt
6 eggs, separated
1/4 tsp. cream of tartar
1-1/2 cups sugar
5 tbsp. water
Grated peel and juice of 1 lemon (3 tbsp. juice)
Hint o' Lemon Glaze (see below)

Sift together flour and salt. In large bowl, with electric mixer, beat egg whites and cream of tartar at high speed until soft peaks form. Gradually add 1/2 cup sugar, beating until medium-stiff peaks form; set aside. With same beaters, in medium bowl, beat egg yolks for 2 minutes. Gradually add remaining 1 cup sugar, beating at high speed until egg yolk mixture is very thick. Beat in water and lemon juice; stir in lemon peel. Add flour mixture all at once; gently fold, then lightly stir until well-blended. Carefully fold yolk mixture into beaten egg whites. Pour batter into ungreased 10-inch tube pan with removable bottom. Smooth top and cut through batter with table knife to remove any large air bubbles. Bake at 325 degrees F for 45 to 55 minutes, or until cake springs back when lightly touched. Immediately invert onto neck of bottle or wire rack; cool completely upside-down. With narrow spatula or knife, loosen around tube and sides. Lift out tube and cake; loosen cake around bottom. Invert onto cake plate. Glaze top with Hint o' Lemon Glaze, allowing some to drizzle over sides.* Garnish each serving with lemon cartwheel twists, fresh berries and fresh mint leaves, if desired.
Makes 16 servings

Hint o' Lemon Glaze
In small bowl combine 1-1/2 cups sifted confectioners' sugar and 1-1/2 to 2 tbsp. fresh squeezed lemon juice.
*Or cover top of cake with a thin layer of Hint o' Lemon Glaze; let dry. Cover remaining glaze with damp paper toweling and plastic wrap. When top of cake is dry, drizzle or pipe remaining glaze (thinned with a few drops of lemon juice, if necessary) over top of cake in a decorative pattern.

Crisp Vegetable Medly

1 cup cauliflower, cut in bite-size florets
2 cups broccoli, cut in bite-size florets
3/4 cup carrots, sliced
1/2 cup celery, sliced
1/4 cup red onion, sliced thinly
Grated peel and juice from 1/2 lemon
1/4 cup fresh herbs (oregano, basil, marjoram, or parsley), finely chopped
2 tbs. fat-free Italian salad dressing
1/4 tsp. black pepper, freshly ground

Mix together all ingredients. In a covered casserole dish, cook in microwave 5 to 8 minutes, stirring after 3 minutes.
Makes 8 servings

Fresh Fruit Salad with Pineapple Dressing

1 can (8 ounces) crushed pineapple, drained
2/3 cup sour cream
2 tablespoons honey
Grated peel of 1/2 orange
1/4 cup chopped pecans or walnuts
3 oranges, peeled and cut into cartwheel slices
2 unpeeled red apples, sliced
2 bananas, sliced
Green and red grape clusters
Salad greens

Salad Dressing
Combine the drained pineapple, sour cream, honey, and orange peel; chill. To serve, stir the nuts into the dressing. On 4 individual serving plates, arrange the fruit on the salad greens. Serve with the salad dressing.
Makes 4 servings

: Substitute I can (8 ounces) crushed pineapple in unsweetened pineapple juice, well drained, for the regular pineapple. Substitute 1 carton (8 ounces) lowfat vanilla yogurt for the sour cream. Omit the honey.

Perfect Picnic Pasta

2 cups uncooked fussili or corkscrew noodles
1/4 cup diced green pepper
1/4 cup diced red onion
2 tablespoons minced fresh parsley
2 tablespoons Kikkoman Lite Soy Sauce
2 tablespoons vegetable oil
2 tablespoons distilled white vinegar
1 teaspoon sugar

Cook noodles according to package directions, omitting salt; rinse, drain and cool. Toss together noodles, green pepper, onion and parsley; set aside. Combine soy sauce, oil, vinegar and sugar, stirring until sugar dissolves. Pour soy sauce mixture over noodle mixture. Gently toss together to coat all ingredients well. Chill 3 to 4 hours to allow flavors to blend, stirring occasionally.

Pagoda Salad

1 large head iceberg lettuce
1 large carrot, peeled and shredded
1 tablespoon minced fresh cilantro or parsley
2 tablespoons distilled white vinegar
4 teaspoons Kikkoman Soy Sauce
1 tablespoon sesame seed, toasted
2 teaspoons sugar

Rinse, core and drain lettuce; shred enough with knife to measure 6 cups and toss with carrot and cilantro. Measure vinegar, soy sauce, sesame seed, sugar and 1 Tbsp. water into screwtop jar with lid; shake well until sugar dissolves. Pour over lettuce mixture and toss lightly to combine.