and cholesterol intake often put off doing so because they believe it means good-bye to so many things they love.

But General Foods knows differently! Their latest book to reach the Bermuda Library, "Betty Crocker's Low-Fat, Low-Cholesterol Cookbook,'' contains 185 recipes so delicious that the authors claim you wouldn't know they were out of the ordinary.

In addition to the recipes, which cover everything from snacks to appetisers, desserts, baked goods, vegetarian meals, and meat dishes, there is a wealth of helpful information on such topics as reducing fat in your diet, the significance of fibre, fat content of fish, and metric conversion charts.

Moreover, each recipe is accompanied by per-serving nutrition information.

Here's a sampling of the recipes: CHINESE FIRECRACKERS Twisted in a crisp phyllo wrapping, these sweet-and-sour appetisers look like little firecrackers.

1 teaspoon vegetable oil 1 lb. ground turkey 1 cup finely chopped cabbage 1 cup shredded carrot (about 1 medium) 2 tablespoons finely chopped green onions (with tops) 1 tablespoon chili paste or puree 1 tablespoon dry white wine 1 teaspoon cornstarch 14 frozen phyllo leaves (13 x 9 inches), thawed 1 tablespoon plus 1 teaspoon vegetable oil 3 cup sweet-and-sour sauce HEAT 1 teaspoon oil in 10-inch non-stick skillet. Cook ground turkey, cabbage, carrot and onions in oil over medium heat about 5 minutes, stirring frequently, until turkey is done and vegetables are crisp-tender. Stir in chili paste. Mix wine and cornstarch; stir into turkey mixture. Cook, uncovered, stirring occasionally, until slightly thickened.

Heat oven to 375 degrees F. Cut phyllo leaves crosswise in half. Cover with damp towel to keep from drying out. Place 1 piece phyllo on flat surface.

Brush with small amount of oil. Top with second piece phyllo. Place about 2 tablespoons turkey mixture on short end of phyllo; shape into about 4-inch log. Roll up phyllo and turkey mixture. Twist phyllo 1 inch from each end to form firecracker shape. Repeat with remaining phyllo and turkey mixture. Brush firecrackers with remaining oil.

Bake on ungreased cookie sheet 18 to 22 minutes or until phyllo is crisp and golden brown. Serve with sweet-and-sour sauce.

SEAFOOD STEW WITH ROSMARINA 1 cup chopped green onions (with tops) 1 clove garlic, finely chopped 1 teaspoon vegetable oil 1 cup coarsely chopped tomato (about 1 large) 1 cup thinly sliced carrot (about 1 medium) 1 cup uncooked rosmarina (orzo) pasta 1 can (14 1 oz.) chicken broth 1 bottle (8 oz.) clam juice 1 cup dry white wine 1 tablespoon chopped fresh or 1 teaspoon dried thyme 2 teaspoons chopped fresh or 1 teaspoon dried dill weed 1 teaspoon salt 6 drops red pepper sauce 1 lb. red snapper fillets, skinned and cut into 1 -inch pieces 12 mussels, scrubbed and debearded 8 medium raw shrimp, peeled and deveined 1 cup sliced fresh mushrooms (about 1 1 oz.) Chopped fresh parsley Lemon wedges COOK onions and garlic in oil in non-stick Dutch oven over medium heat about 5 minutes, stirring occasionally. Stir in tomato, carrot, pasta, broth, clam juice, wine, thyme, dill weed, salt and pepper sauce. Heat to boiling; reduce heat. Cover and simmer about 20 minutes, stirring occasionally, until pasta is almost tender.

Stir in red snapper, mussels, shrimp and mushrooms. Cover and heat to boiling, reduce heat. Simmer 6 to 8 minutes, stirring occasionally, until fish flakes easily with fork and mussels open. Sprinkle with parsley. Serve with lemon wedges. Yield: 4 servings (about 1 1 cups each).

CHILI-STUFFED PEPPERS Half of the meat in these stuffed peppers has been replaced by beans. Try substituting beans for part of the meat in your favourite casseroles. It's better for you and more economical, too.

4 large red, yellow or green bell peppers 1 lb. extra-lean ground beef 1 cup finely chopped onion (about 1 medium) 2 teaspoons chili powder 1 teaspoon ground cumin 1 can (16 oz.) kidney beans, drained 1 can (15 oz.) tomato puree 1 can (4 oz.) chopped green chilies, undrained HEAT oven to 350 degrees F. Cut bell peppers lengthwise in half. Remove seeds and membranes. Place peppers, cut sides up, in rectangular baking dish, 13 x 9 x 2 inches.

Cook ground beef and onion in 10-inch non-stick skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 10 minutes, stirring frequently. Divide beef mixture evenly among peppers. Cover and bake 40 to 45 minutes or until peppers are tender. MICROWAVE DIRECTIONS : Prepare peppers as directed above -- except place in rectangular microwavable dish, 13 x 9 x 2 inches. Crumble ground beef into 3-quart microwavable casserole. Add onion. Cover loosely and microwave on high 2 to 4 minutes, stirring after 2 minutes, until beef is no longer pink; drain. Stir in remaining ingredients.

Cover tightly and microwave 5 to 7 minutes, stirring after 3 minutes, until boiling. Divide beef mixture evenly among peppers. Cover tightly and microwave 10 to 12 minutes, rearranging peppers after 5 minutes, until peppers are tender. Let stand covered 5 minutes. Yield: 4 servings (2 pepper halves each).

APPLE-CHEESE OVEN PANCAKE Have the apple filling ready as soon as the pancake is done. You have to work quickly, or the pancake will deflate before you can fill it.

1 cup all-purpose flour 1 cup skim milk 1 teaspoon salt 2 eggs 4 egg whites 1 tablespoon margarine 2 cups thinly sliced, unpeeled, tart cooking apples (about 2 medium) 2 tablespoons chopped fresh or 2 teaspoons dried chives 2 tablespoons sugar 1 cup shredded lowfat Cheddar cheese (1 oz.) HEAT oven to 450 degrees F. Spray rectangular baking dish, 13 x 9 x 2 inches, with non-stick cooking spray. Beat flour, milk, salt, eggs and egg whites until smooth; pour into dish. Bake about 15 to 20 minutes or until puffy and golden brown.

Meanwhile, heat margarine in 10-inch non-stick skillet over medium-high heat.

Saute apples and chives in margarine. Stir in sugar. Spoon apple mixture onto pancake. Sprinkle with cheese. Bake about 1 minute or until cheese is melted.

Yield: 4 servings VEAL STEW GREMOLATA Gremolata is an Italian garnish or seasoning made from parsley, lemon peel and garlic. Serve this dish with crusty bread.

1 lb. lean veal shoulder 3 cup finely chopped onion 1 cup finely chopped carrot 1 cup finely chopped celery 1 clove garlic, crushed 1 teaspoon vegetable oil 1 cup dry red wine or beef broth 1 tablespoon chopped fresh or 1 teaspoon dried basil 1 teaspoon salt 1 can (15 oz.) tomato puree 1 large bell pepper, cut into wedges 8 oz. fresh mushrooms, cut in half Gremolata (see recipe below) TRIM fat from veal shoulder. Cut veal into 1-inch pieces. Cook veal, onion, carrot, celery and garlic in oil in Dutch oven over medium-high heat 3 to 4 minutes, stirring occasionally, until veal is brown. Stir in remaining ingredients except Gremolata. Heat to boiling; reduce heat to low. Cover and cook 50 to 60 minutes, stirring occasionally, until veal is tender. Stir in Gremolata just before serving. Yield: 4 servings (about 1 1 cups each).

Gremolata 3 tablespoons finely chopped fresh parsley 1 tablespoon grated lemon peel 1 teaspoon finely chopped garlic Mix all ingredients.

CHICKEN WITH CILANTRO (CORIANDER) PESTO Cilantro (coriander) Pesto (see recipe below) 6 oz. uncooked fettuccine 2 teaspoons vegetable oil 1 cup 1-inch diagonally sliced asparagus (about 4 oz.) 1 cup sliced fresh mushrooms (about 3 oz.) 1 cup chopped onion (about 1 medium) 1 1 cups cut-up cooked chicken or turkey (about 8 oz.) PREPARE Cilantro (coriander) Pesto. Cook fettuccine as directed on package; drain. Heat oil in 10-inch non-stick skillet over high heat. Add asparagus, mushrooms and onion; stir-fry about 4 minutes or until asparagus is crisp-tender. Reduce heat. Stir in chicken and pesto thoroughly. Heat through; remove from heat. Add hot fettuccine to skillet; toss with 2 forks. Yield: 4 servings (about 1 cup each).

Cilantro (Coriander) Pesto 1 cup low-sodium chicken broth 1 tablespoon olive or vegetable oil 2 teaspoons lemon juice 1 cup grated parmesan cheese 1 tablespoon pine nuts 2 cloves garlic 1 cup firmly packed cilantro (coriander) PLACE all ingredients in blender or food processor in order listed. Cover and blend or process on medium spped, stopping occasionally to scrape sides, until almost smooth.

MICROWAVE DIRECTIONS: Prepare Cilantro Pesto and fettuccine as directed. Place oil, asparagus, mushrooms and onion in 3-quart microwavable casserole. Cover tightly and microwave on high 5 to 6 minutes, stirring after 3 minutes, until asparagus is crisp-tender. Stir in chicken and pesto. Cover tightly and microwave 2 to 3 minutes or until hot. Add hot fettuccine to cassserole; toss with 2 forks.

PORK AND TOFU STIR-FRY Tofu, the curd made from soybeans, has the most protein for its calories of all legume products. Without an assertive flavour of its own, it is a nice carrier for seasonings and sauces, and can be used alone or to extend meats.

1 -lb. lean pork boneless loin or leg 1 teaspoon cornstarch 1 teaspoon low-sodium soy sauce 1 cup Chinese pea pods (about 3 1 oz.) 2 teaspoons vegetable oil 1 teaspoon finely chopped ginger root OR 1 teaspoon ground ginger 1 clove garlic, finely chopped 1 cup sliced fresh mushrooms (about 3 oz.) 1 cup sliced green onions (with tops) 2 teaspoons oyster sauce 1 teaspoon low-sodium soy sauce 5 ounces firm tofu, cut into 1 -inch cubes TRIM fat from pork loin. Cut pork into 2 x 1 x 1 -inch slices. (For ease in cutting, partially freeze pork about 1 1 hours.) Toss pork, cornstarch and 1 teaspoon soy sauce in medium glass or plastic bowl. Cover and refrigerate 20 minutes. Heat 1 inch water to boiling in 11 -quart saucepan. Add pea pods.

Cover and boil 1 minute: drain. Immediately rinse with cold water; drain.

Heat oil in 10-inch non-stick skillet or wok over high heat. Add pork mixture, ginger root and garlic; stir-fry about 3 minutes or until pork is no longer pink. Add mushrooms and onions; stir-fry 2 minutes longer. Add remaining ingredients; stir-fry until heated through and mixed thoroughly. Yield: 4 servings (about 1 cup each).

LEMON MERINGUE CAKE WITH STRAWBERRIES A meringue frosting makes this cake special. Egg product can't be used to make the meringue, as the fat will keep the egg whites from increasing in volume when beaten.

2 cups sliced strawberries 1 cups all-purpose flour 1 cup sugar 1 cup margarine, softened 1 cup skim milk 11 teaspoons baking powder 11 teaspoons grated lemon peel 1 teaspoon vanilla 1 teaspoon salt 2 egg whites or 1 cup cholesterol-free egg product 2 egg whites 1 cup sugar MIX strawberries and 1 cup sugar. Cover and refrigerate until serving time.

Heat oven to 350 degrees F. Spray square pan, 9 x 9 x 2 inches, with non-stick cooking spray. Beat flour, 1 cup sugar, margarine, milk, baking powder, lemon peel, vanilla, salt and 2 egg whites in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 25 to 30 minutes or until wooden pick inserted in centre comes out clean.

Increase oven temperature to 400 degrees F. Beat 2 egg whites in medium bowl until foamy. Beat in 1 cup sugar, 1 tablespoon at a time. Continue beating until stiff and glossy. Spread over cake. Bake 8 to 10 minutes or until meringue is light brown; cool completely. Top each serving with strawberries.

Yield: 9 servings.