Get fit to fit into your swimwear by eating healthy low fat meals. Here are a few different recipes by Betty Crocker's New Low-Fat Low-Cholesterol Cookbook: VEAL WITH ASPARAGUS 4 servings (with about 1 cup vegetable mixture each) 1 teaspoon vegetable oil 1 tablespoon finely chopped shallot 1 clove garlic, finely chopped 3 pound thin slices lean veal round steak or veal for scaloppini 1 cup sliced mushrooms (3 ounces) 1 cup dry white wine 2 teaspoons chopped fresh or 1 teaspoon dried thyme leaves 12 ounces asparagus spears, cut into 1-inch pieces HEAT oil in 10-inch nonstick skillet over medium-high heat. Cook shallot and garlic in oil, stirring frequently, until garlic is golden; reduce heat to medium. Add veal. Cook about 3 minutes, turning once, until light brown.

Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 12 minutes, stirring occasionally, until asparagus is crisp-tender.

1 package (10 ounces) frozen asparagus cuts, thawed, can be substituted for the fresh asparagus.

BEETS IN SWEET ORANGE SAUCE 4 servings (about 1 cup each) 1 bunch beets (4 to 5 medium) 1 teaspoon olive or vegetable oil 1 cup fat-free chicken broth 1 cup orange juice 1 teaspoon grated orange peel 2 tablespoons packed brown sugar 3 tablespoons chopped fresh parsley 1 teaspoon chopped crystallized ginger or 1 teaspoon ground ginger HEAT oven to 400 degrees F. Cut beets into fourths. Place beets, oil and broth in overproof 2-quart saucepan. Cover and bake 30 to 45 minutes, stirring occasionally, until beets are tender. Remove from oven.

Stir in orange juice, orange peel and brown sugar. Cool over medium-high heat 50 to 8 minutes, stirring frequently, until sauce is reduced and beets are coated with glaze. Stir in parsley and ginger.

VEGETABLE CURRIED RICE 4 Servings (about 1 1 cups each) 1 can (14 1 ounces) fat-free chicken broth or vegetable broth 1 medium onion, chopped (1 cup) 3 cloves garlic, finely chopped 1 cup shredded carrots (1 1 medium) 1 cup sliced mushrooms (3 ounces) 2 teaspoons curry powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin 1 teaspoon ground coriander 1 cup chopped dried apricots 1 cup currants or raisins 1 teaspoon salt 2 cups uncooked instant rice 1 cup plain fat-free yogurt 1 medium tomato, diced (1 cup) Plain fat-free yogurt, if desired Mango chutney, if desired HEAT 1 cup of the broth to boiling in 3-quart nonstick saucepan over medium-high heat. Cook onion, garlic, carrots, mushrooms, curry powder, cinnamon, cumin and coriander in broth 5 to 8 minutes, stirring frequently, until onion is tender and liquid has evaporated.

Add enough water to remaining broth to make 2 cups. Stir broth mixture, apricots, currants and salt into vegetable mixture. Heat to boiling. Stir in rice; remove from heat. Cover and let stand about 5 minutes or until liquid is absorbed. Stir in 1 cup yogurt and the tomato. Serve with additional yogurt and chutney.

BAKED FLOUNDER TERIYAKI 4 servings 6 small flounder or other lean fish fillets (about 1 1 pounds) 1 cup dry sherry or apple juice 2 tablespoons chopped green onions 3 tablespoons lemon juice 2 teaspoons finely chopped ginger root 2 teaspoons honey 1 teaspoon vegetable oil 1 teaspoon pepper 2 cloves garlic, finely chopped SPRAY rectangular pan, 13 x 9 x 2 inches, with nonstick cooking spray. Place fish in pan. Mix remaining ingredients; spoon over fish. Cover with aluminium foil and refrigerate 1 hour.

Heat oven to 375 degrees F. Bake covered 15 to 20 minutes or until fish flakes easily with fork.

THAI SHRIMP AND RICE NOODLES NESTS 4 servings (1 cup shrimp mixture and 1 cup noodles each) 1 cup finely chopped fresh basil leaves 1 cup Asian fish sauce or soy sauce 1 cup lime juice 2 tablespoons packed brown sugar 1 tablespoon cornstarch 1 pound uncooked peeled deveined medium shrimp, cut into pieces 2 cup fat-free chicken broth 6 cloves garlic, finely chopped 1 jalapeno chili, finely chopped 1 cup julienned broccoli stems or flowerets Low fat recipes 2 cup finely chopped red or green bell pepper 1 cup chopped fresh cilantro 3 tablespoons reduced-fat coconut milk 4 cups hot cooked rice noodles or linguine MIX basil, fish sauce, lime juice, brown sugar and cornstarch in shallow glass or plastic dish. Stir in shrimp. Cover and refrigerate 20 minutes.

Heat broth to boiling in nonstick wok or 10-inch skillet. Add garlic, chili and broccoli; stir-fry 5 to 8 minutes or until broccoli is crisp-tender. Add carrot and bell pepper; stir-fry 3 minutes. Add shrimp and marinade; stir-fry 3 to 5 minutes or until shrimp are pink and sauce thickens slightly. Stir in cilantro and coconut milk; remove from heat.

Coil 1 cup noodles in center of each plate. Top with 1 cup shrimp mixture.

TURKEY-BROCCOLI STIR-FRY 4 servings (1 cup turkey mixture and 1 cup rice each) 1 pound turkey breast tenderloin, cubed 2 tablespoons soy sauce 1 teaspoon cornstarch 1 teaspoon sugar 3 cup fat-free chicken broth 2 tablespoons grated gingerroot 2 cloves garlic, finely chopped 1 teaspoon dark sesame oil 1 medium onion, chopped (1 cup) 1 small red bell pepper, sliced (1 cup) 3 cups broccoli flowerets 1 tablespoon hoisin sauce 4 cups cooked hot rice MIX turkey, soy sauce, cornstarch, sugar and 1 cup of the broth. Cover and refrigerate 15 minutes.

Remove turkey from marinade; reserve marinade. Heat 1 cup of the broth to boiling in nonstick wok or 10-inch skillet. Add gingerroot and garlic; stir-fry 1 minute. Add oil, remaining 1 cup broth, the turkey, onion and bell pepper to wok; stir-fry 3 to 4 minutes or until turkey is white. Stir in broccoli.

Cover and cook 2 to 3 minutes or until broccoli is crisp-tender and turkey is no longer pink in center. Stir in hoisin sauce and marinade. Heat to boiling; cook, stirring constantly, until thickened. Serve over rice.

GOOD FOR YOU -- Veal with asparagus.