• 16 oz. sour cream
  
• 1 pkg. Hidden Valley Ranch Fiesta Dip
  
• 1 sm. can ripe olives (chopped)
  
• 6 green onions (finely chopped)
  
• 1 med. green pepper (finely chopped)
  
• 2 cups mexican four cheeses blend
  
• (Optional) 1 sm. can chopped green chilies

Mix sour cream and dip packet. Chop green onion and green pepper fine. Add to sour cream mixture and stir. Add other ingredients. Chill until flavors blend. For extra zip add green chilies. Serve with tortilla chips.

Health Hint: Use fat-free or reduced-fat sour cream and cheese to lower the fat content.

This recipe was contributed by Roxanne Fentress

• 1 can (20 oz.) crushed pineapple,undrained1 pkg.(10 oz.) marshmallows 1
  
• baked pastry shell (9 inch 1 tub (8 oz. Cool whipped topping, thawed 1/2
  
• cup coconut,toasted

Mix pineapple with juice and marshmallows in large saucepan;cook on low
heat until marshmallows are competely melted, stirring constantly. Remove
> from heat;cool slighltly. Pour into pie shell. Refrigerate at least
three hours. Spread whipped topping over pineapple filling;sprinkle with
coconut

This recipe was contributed by Milda Gray

• 2 med.-size very ripe banana,cut into small chunks and frozen
  
• 2 C. strawberries, frozen
  
• 2 C. orange juice
  
• 1/2 tspn. lemon juice
  
• 1/2 tspn EQUAL for Recipes
  
• or
  
• 1 1/2 packets EQUAL sweetener
  
• or
  
• 1 tbs EQUAL Spoonful

Place frozen bananas, frozen strawberries, orange juice, lemon juice and you choice of EQUAL product into a blender and process until smooth.

Serving size 1 Cup
Prep time 5 minutes
Exchanges 2 fuits

Serves: 5

Nutrition Information: Calories 119

This recipe was contributed by Shirley Addleman