A Slimmer Summer BBQ

DEVILISH EGGS

The real devil in traditional deviled eggs is the fatty yolk-eat a measly three and you'll rack up almost 200 calories. This sneaky cauliflower trick lets you gobble five pieces for a slim 99 calories and 2½ grams of fat.

Directions:

1. Place 2 cups roughly chopped orange cauliflower (if you can't find orange, use white cauliflower and add some yellow food coloring) in a large, microwave-safe bowl, along with 1/3 cup water.

2. Cover and nuke until soft, 6 to 8 minutes. Drain, mash with a fork, and transfer to a blender.

3. Add ¼ cup fat-free mayo and puree until just blended.

4. Pour into a mixing bowl and add 3 wedges of Laughing Cow Light Creamy Swiss cheese, 1 Tbsp sweet relish (patted dry), 2 tsp minced shallots, and 1½ tsp yellow mustard.

5. Stir until smooth and season to taste with salt and pepper.

6. Chill for 1 hour.

7. When ready to serve, distribute cauliflower filling among 10 boiled egg whites, halved (toss the yolks), and sprinkle with paprika.

Makes 4 servings, 5 pieces each.

CREAMY DREAMY MACARONI SALAD

You can have a heaping cup for only 130 calories; classic mac salad is double that.

Directions:

1. Cook 3 oz (about ¾ cup) elbow macaroni according to package directions. Drain and cool.

2. In a medium bowl, whisk together 3 Tbsp fat-free mayo, 2 Tbsp Dijon mustard, 2 tsp white vinegar, a dash each of salt and black pepper, and 1 tsp granulated sugar.

3. Place cooled macaroni in a large bowl with 1 cup broccoli slaw (or shredded broccoli stems), ½ cup chopped celery, ½ cup chopped red bell pepper, 2 Tbsp chopped onion, 1 Tbsp sweet relish, and 3 large hard-boiled egg whites, chopped.

4. Add dressing and toss to coat.

5. Refrigerate until chilled.

Makes 4 servings, 1 heaping cup each.

SLAMMIN' SLAW

A 1-cup serving of standard coleslaw has about 400 calories and 30 grams of fat. This one's just as tangy and yummy, at about 75 calories and ½ gram of fat.

Directions:

1. In a large bowl, mix ¼ cup fat-free mayo, ¼ cup fat-free sour cream, 2½ Tbsp seasoned rice vinegar, 1 Tbsp granulated sugar, 1 tsp Dijonnaise, and ¼ tsp seasoned salt.

2. Add a 16-oz bag of coleslaw mix (or 6 cups of shredded cabbage) and toss to coat.

3. Cover and refrigerate for at least three hours for dressing to set.

Makes 4 servings, about 1 cup each.