Berry ­Crumble
This is one of Ruth’s favourite ­green-­light desserts. Though it’s ­best made with fresh berries during the summer, it’s also lovely ­with frozen ­fruit.

5 cups fresh or frozen berries, such as raspberries, blackberries, blueberries and sliced ­strawberries
1 large apple, cored and ­chopped
2 tbsp whole wheat ­flour
2 tbsp Splenda
1/2 tsp ground cinnamon

Topping:
1 cup large-­flake ­oats
1/2 cup chopped pecans or ­walnuts
1/4 cup brown ­Splenda
1/4 cup non-­hydrogenated soft margarine, ­melted
1 tsp ground ­cinnamon

1. Preheat oven to 350°­F.
2. In 8-inch square baking dish, combine berries and ­apple.
3. In bowl, combine flour, Splenda and cinnamon. ­Sprinkle over fruit and toss ­gently.
4. Topping: In medium bowl, combine oats, pecans, brown Splenda, margarine and cinnamon. Sprinkle over fruit ­mixture. Bake for about 30 minutes or until fruit is ­tender and top is ­golden.

Makes 6 ­servings.
Variation: Prepare as above and microwave on ­High for about 6 minutes or until fruit is tender. The top won’t ­get golden or crisp in the ­microwave.

Mini Breakfast ­Puffs
Ideal for rushed mornings, these muffin-­sized puffs are packed with ­nutrition.

1 tsp canola ­oil
1/4 cup diced ­onion
1 red pepper, ­diced
1 cup chopped ­broccoli
1 1/2 tsp fresh ­thyme
1/4 tsp each salt and freshly ground ­pepper
3/4 cup crumbled light feta ­cheese
1 1/2 cups liquid ­egg
1 cup skim ­milk
1/4 cup wheat ­bran
1/4 cup whole wheat ­flour

1. Preheat oven to 400°­F.
2. In ­non-­stick frying pan, heat oil over medium heat. ­Cook onion and red pepper for about 5 minutes or until ­softened. Add broccoli, thyme, salt and pepper; cover ­and steam for about 3 minutes or until broccoli is ­tender-­crisp ­and bright green. Divide mixture among 12 greased ­muffin tins.
3. Sprinkle cheese over top of vegetable mixture in each ­cup.
4. In bowl, whisk together liquid egg, milk, bran ­and whole wheat flour. Divide evenly over vegetable ­mixture. Bake for about 20 minutes or ­until golden, set and puffed. Let cool slightly before ­serving.

Makes 12 puffs, 6 to 8 ­servings.

Thai Red Curry Shrimp ­Pasta
The combination of curry spices, lime and cilantro are hallmarks of Thai ­cooking.

1 lb large raw shrimp, peeled and ­deveined
1 tsp Thai red curry ­paste
1 tbsp extra-virgin olive oil
4 cloves garlic, ­minced
2 large tomatoes, peeled, seeded and ­chopped
3/4 cup dry white ­wine
Zest and juice of 1 ­lime
1/4 tsp each salt and freshly ground ­pepper
2 tbsp chopped ­fresh cilantro
6 oz whole wheat spaghettini or ­linguine
Lime ­wedges

1. In bowl, toss shrimp with curry paste until well coated. Cover and ­refrigerate for at least 2 hours or up to 8 ­hours.
2. In large ­non-­stick frying pan, heat oil over medium heat. Cook garlic just until starting to turn golden, 1 to 2 minutes. Add tomatoes, wine, lime zest and juice, salt and pepper; bring to boil. Reduce heat and ­simmer until sauce reduces and thickens, about 8 minutes. Add shrimp and cook, stirring, until pink and firm, 3 to 4 minutes. Stir in ­cilantro.
3. Meanwhile, in large pot of boiling salted water, cook pasta until al dente, about 8 minutes. Drain and add pasta to shrimp mixture. Toss to coat ­with sauce. Serve with lime ­wedges.

Makes 4 ­servings.