light-and-flavorful backyard feast

Share these good-for-you recipes at your next family gathering.

Take supper outside with a delicious menu that promises great tastes and easy prep for any casual get-together. You won't miss the fat or the calories in these scrumptious recipes. We've even given you a luscious treat for dessert-low-fat Cheesecake Tarts. They offer the richness of regular cheese-cake in every lightened bite. Slices of fresh fruit on top provide extra goodness. -SHANNON SLITER SATTERWHlT, MS., R.D.

grilled pork tenderloin sandwiches

MAKES 6 SERVINGS

PREP: 10 MIN., GRILL: 24 MIN., STAND: 10 MIN.

Add vitamin-rich leafy greens, such as romaine lettuce, Bibb lettuce, or peppery arugitla to these great sandwiches.

1 tsp. garlic powder

1 tsp. salt

1 tsp. dry mustard

½ tsp. coarsely ground pepper

2 (¾-lb.) pork tenderloins

Vegetable cooking spray

6 whole wheat hamburger buns

6 Tbsp. Vidalia Onion Barbecue Sauce

1. Stir together first 4 ingredients; rub pork tenderloins evenly with seasoning mixture. Lightly coat pork with vegetable cooking spray.

2. Grill, covered with grill lid, over medium-high heat (350° to 400°) 10 to 12 minutes on each side or until a meat thermometer inserted into thickest portions registers 155°. Remove from grill, and let stand 10 minutes. Chop or slice, and serve on hamburger buns. Drizzle each sandwich with 1 Tbsp. Vidalia Onion Barbecue Sauce. SHARON GRAY

MOUNT JULIET, TENNESSEE

Per serving (including 1 Tbsp. barbecue sauce): Calories 264; Fat 6.4g (sat 1.8g, mono 2.3g, poly 1.3g): Protein 26.6g; Cab 25.5g: Fiber 3.4g; Chol 63mg; Iron 2.4mg; Sodium 743mg; Calc 57mg.

While the grown-ups visit with each other, let the little ones burn off some energy. Keep them active with a round of hide-and-seek, a game of kickball, a jump rope challenge, or a tetherball match. They'll have fun and get good exercise too.

vidalia onion barbecue sauce:

MAKES ABOUT 2½ CUPS

PREP: 10 MI.N., COOK: 25 MIN.

1 medium-size sweet onion, finely chopped

1 cup ketchup

2 Tbsp. firmly packed brown sugar

2 Tbsp. fresh lemon juice

2 Tbsp. apple cider vinegar

2 Tbsp. Worcestershire sauce

1 Tbsp. olive oil

1 garlic clove, minced

½ tsp. salt

½ tsp. pepper

1. Stir together all ingredients and ½ cup water in a large saucepan; bring to a boil over medium heat. Reduce heat to low, and simmer, stirring occasionally, 20 minutes. BETTE BOUCK

MARSHALL, MICHIGAN

Per Tbsp.: Calories 15; Fat 0.4g (sat 0.1g, mono 0.3g, poly 0.1g); Protein 0.2g; Carb 3g; Fiber 0.1g: Chol 0mg; Iron 0.1mg: Sodium 105mg; Calc 4mg.

grilled summer veggies

MAKES 6 SERVINGS

PREP: 10 MIN., GRILL: 10 MIN.

2 medium-size red bell peppers

3 medium-size yellow squash

3 small zucchini

2 medium-size sweet onions

Vegetable cooking spray

½ tsp. salt

½ tsp. pepper

1. Cut bell peppers into 1-inch-wide strips. Cut squash and zucchini lengthwise into ¼-inch-thick slices. Cut onions into ½-inch-thick slices. Lightly coat vegetables evenly with cooking spray.

2. Grill vegetables, covered with grill lid, over medium-high heat (350° to 400°) 3 to 5 minutes on each side or until tender. Remove from grill, and sprinkle evenly with salt and pepper.

Per sewing: Calories 60; Fat 0.8g (sat 0.1g, mono 0g, poly 0.1g); Protein 2.5g; Carb 12.2g; Fiber 4g; Chol 0mg; Iron 1mg; Sodium 202mg; Calc 40mg.

succotash salad

MAKES 6 SERVINGS

PREP: 20 MIN., COOK: 23 MIN.

1 cup fresh butter beans

2 cups fresh corn kernels (3 large ears)

3 Tbsp. canola oil, divided

2 Tbsp. fresh lemon juice

3 Tbsp. chopped fresh chives

½ tsp. hot sauce

¼ tsp. salt

½ tsp. pepper

1. Cook butter beans in boiling salted water to cover 20 minutes or until tender; drain.

2. Sauté corn in 1 Tbsp. hot oil in a small skillet over medium-high heat 2 to 3 minutes or until crisp-tender. 3. Whisk together lemon juice, next 4 ingredients, and remaining 2 Tbsp. oil in a large bowl; stir in corn and butter beans. Serve immediately, or cover and chill up to 3 days.

Per serving: Calories 239; Fat 8.2g (sat 0.6g, mono 4.4g, poly 2.5g); Protein 9.1g; Carb 35.5g; Fiber 8.7g; Chol 0mg; Iron 2.2mg; Sodium 112mg; Calc 30mg.

fresh peach-basil vinaigrette

MAKES ABOUT 1½ CUPS

PREP: 10 MIN.

Serve over a colorful variety of tomatoes from the local farmers market.

1/3 cup white balsamic vinegar

1 garlic clove, minced

2 Tbsp. brown sugar

¼ tsp. freshly ground pepper

1/8 tsp. salt

2 Tbsp. olive oil

1 large peach, chopped

1½ Tbsp. chopped fresh basil

1. Whisk together first 5 ingredients until sugar is dissolved. Whisk in olive oil. Stir in chopped peach and basil. Serve immediately.

Per Tbsp.: Calories 23; Fat 1.4g (sat 0.2g, mono 1g, poly 0.2g); Protein 0.1g; Carb 3g; Fiber 0.1g; Chol 0mg; Iran 0.1mg; Sodium 16mg; Calc 2mg.

cheesecake tarts

MAKES 6 SERVINGS

PREP: 30 MIN., BAKE: 20 MIN., COOL: 30 MIN.

1 (8-oz.) package 1/3-less-fat cream cheese, softened

1 (8-oz.) package fat-free cream cheese, softened

¾ cup sugar

2 Tbsp. all-purpose flour

2 large eggs

½ tsp. vanilla extract

¼ tsp. almond extract

Vegetable cooking spray

2/3 cup gingersnap crumbs (12 to 16 gingersnaps)