Chilled Pea And Pesto Soup  SERVINGS: 4 1 16 oz bag of grozen sweet peas1 Tbsp shallot, finely chopped¼ c reduced-fat sour cream1 jar pestoSalt, to tastePepper, to taste

  1. COMBINE sweet peas, shallot, and ¼ cup water in small saucepan. Cook over medium heat, stirring occasionally, until peas are tender, about 4 minutes.2. TRANSFER mixture to blender and puree with sour cream, 3 tablespoons pesto, and 1 cup cold water.3. CHILL soup at least 2 hours and season to taste with salt and pepper.4. LADLE soup into 4 bowls and garnish each serving with 1 teaspoon pesto. MORE: 20 Heart-Smart Soups and Stews   Media Platforms Design Team Bass With Pesto Bread Crumb Crust SERVINGS: 4 2 Tbsp 2% plain Greek-style yogurt¾ tsp Pesto4 6-oz Striped bass fillets½ c fresh whole wheat bread crumbs⅛ tsp salt⅛ tsp pepper¼ c watercress sprigs
  2. Heat oven to 425°F. Line baking sheet with foil and coat with cooking spray.2. Stir together Greek yogurt and pesto.3. Put bass fillets skin side down on pan and spread tops with yogurt mixture.4. Divide bread crumbs among fillets and pat to adhere. Sprinkle salt and pepper evenly over fish.5. Bake until cooked through, 10 to 12 minutes. Let stand 5 minutes.6. Serve each fillet alongside watercress sprigs. MORE: 20 Quick and Easy Dinners