Recipe: Danish Style New Potatoes

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DANISH STYLE NEW POTATOES
16 small new potatoes, unpeeled
1/4 cup water
2 tsp. light brown sugar
1/2 Tbsp. unsalted margarine
1 Tbsp. snipped fresh dill
In a medium size heavy saucepan, bring 3 cups unsalted water to a boil. Add the potatoes and simmer, partially covered for 15 mins. or till tender. Drain, cool for 10 mins. peel off the skins and set aside.
Put the 1/4 cup water and the brown sugar into a 10" nonstick skillet over moderate heat, bring to a simmer and cook stirring, until the sugar is dissolved, about 2 mins. Add the margarine and continue to cook, stirring, until it has melted. Add the potatoes and toss until heated through.Sprinkle with the dill. Serves 4
Tip: Boiled new potatoes gain an even nuttier taste and drier texture if, after draining them, you shake them in a saucepan over high heat for about 1 min.
Per serving: calories-111, total fat 2g, saturated fat-0, cholesterol-0, sodium-8mg.
CONFETTI COLESLAW
1/4 cup plain low-fat yogurt
2 Tbsp. buttermilk
2 tsp. grated yellow onion
2 tsp. prepared yellow mustard
1 tsp. sugar
1/4 ts. caraway seeds
1/4 tsp. black pepper
1/8 tsp. dill weed
3/4 cup coarsely shredded green cabbage
1/2 cup coarsely shredded red cabbage
1/4 small sweet green pepper, sliced lengthwise into 1/4" strips
1/4 small sweet red pepper, " " " " "
1/2 small carrot, peeled and coarsely grated
In a large bowl, combine all ingredients except cabbages , peppers and carrots.
Add the veggies and toss well. Cover and chill in the fridge for 2-3 hours, tossing occasionally.Serves 4
Per serving: calories-30, total fat-1g, saturated fat-0, cholesterol-1mg, sodium-57 mg.