four recipes created by dietitian and nutritional consultant Janet Burull prove that.

Low Fat Potato Salad "This is a light variation of an old time favourite, and is very popular with my family and friends,''' says Mrs. Burull. "Low fat sour cream and chives create a wonderful flavour with steamed potatoes. Serve with your favourite picnic foods.'' Scrub red skin potatoes and cut into cubes.

Steam potatoes until just tender (about 10 minutes). Cool.

For dressing: Mix equal parts of Low Fat Mayonnaise dressing with Low Fat sour cream.

Toss cool potatoes in dressing. Add fresh or dried chives, and salt and pepper to taste.

Chill salad for several hours before serving to develop flavours.

Approx. nutrient analysis: per 1 cup serving 80 calories, less than 1 gram fat.

Zesty Pasta Salad "This recipe uses Feta cheese, a very strong flavoured cheese made from either goats or sheep milk. The advantage is that just a little ads a lot of cheesy punch to the salad without adding lots of fat. This recipe makes a great packed lunch idea for the summer.'' 4 cups cooked pasta (try shells, spirals or ziti) 1 large cucumber 2 tomatoes 1 green or yellow bell pepper 1 red onion 2 oz. Feta cheese 4 slices lean meat (cooked ham, chicken or beef) 1 cup Wishbone Lite Italian Dressing Cook pasta until just tender (8 oz. dry makes about 4 cups when cooked).

Chop vegetables and add to pasta. Slice meat into 1 inch strips and add to pasta along with the crumbled Feta cheese. Toss with the lite dressing and serve cold.

Serves 4 Approx. nutrient analysis per serving: 290 calories, 5g fat.

Ratatouille "The delicious summer vegetable stew tastes better with age! Make ahead of time and serve with barbecued delights.'' 1 large onion, halved and sliced 1 sweet green pepper cut into 3 inch chunks 1 sweet yellow pepper cut into 3 inch chunks 3 cloves fresh garlic, crushed 1 teaspoon dried oregano 2 teaspoons dried basil 1 large zucchini cut into 3 inch cubes 1 15 oz. tin of tomatoes 4 tablespoons tomato paste 1 teaspoon sugar 8 oz. fresh mushrooms cut into thick slices non-stick cooking spray SPRAY saucepan with cooking spray (or brush with 1 teaspoon of olive oil).

Saute onion, peppers and garlic. Add spices, zucchini, tomatoes, tomato paste and the sugar. Cover and simmer for 10 minutes.

Add mushrooms and continue to simmer for a further 30 minutes. (Ratatouille keeps well for up to one week in the fridge) Serve hot or cold with a sprinkle of grated Parmesan cheese.

Makes 4 large servings Each serving 96 calories (less than 1 g. fat) Low-Fat Creamy Caesar Salad Dressing "So easy to make, you'll never use bottled dressing again. Wonderful with romaine lettuce but great for all your summer salads.'' 1 tbsp cold water 1 tbsp Grey Poupon Dijon Mustard 1 cup low fat sour cream 4 tbsp grated Parmesan cheese 1 tablespoon lemon juice 1 clove fresh garlic, peeled black pepper (to taste) COMBINE all ingredients in a blender and blend on low speed for one minute.

Best if made at least two hours in advance. Store in refrigerator for up to one week.

Makes 8 servings. Each serving: (2 tablespoons) 40 calories, 3 g fat.