The yummy recipe below, created for Kleiner’s Good Mood Diet Club by Karen Friedman-Kester, M.S., R.D., combines the chewy texture of dried apricots and the protein- and vitamin-packed crunch of roasted almonds with the tartness of serotonin-boosting bittersweet chocolate to satisfy your snack cravings — and improve your mood.

Stuffed Apricots
Serves 8

16 dried apricots

16 unsalted whole almonds, roasted

2 ounces bittersweet chocolate

1/2 cup finely chopped almonds

Directions: With the tip of a sharp knife, make a small slit in each apricot and insert 1 whole almond. Carefully heat the bittersweet chocolate in the microwave on low until melted and smooth, about 1 1/2 minutes. Dip each apricot on the cut side into the warm chocolate and then into the chopped nuts. Place on parchment or wax paper until chocolate hardens.

NUTRITION SCORE:
Serving size: 2 apricots

Veggie Platter with Sun-dried Tomato Dip
Serves 10

For the dip:

• 1⁄2 cup loosely packed sun-dried tomatoes in olive oil, drained and coarsely chopped
• 1 16‑ounce container
• Greek-style nonfat yogurt (such as Fage)
• 1 tablespoon granulated garlic
• 2 teaspoons Cajun seasoning
• 2–3 drops hot sauce (such as Tabasco), to taste
• Salt, to taste

Veggie prep:

• 30 6‑inch-long asparagus tips, bottoms trimmed
• 2 cups cherry tomatoes, rinsed and dried
• 1 cup baby carrots
• 1 cup cauliflower florets
• 1 red pepper, cut into thin strips
• 1⁄2 English cucumber, peeled and cut into 3‑inch-long spears

Directions: In a blender or food processor place half of the sun-dried tomatoes and half of the yogurt along with the remaining dip ingredients. Blend briefly until spices are incorporated but some chunks of tomato remain. Place in a bowl and stir in remaining cherry tomatoes and yogurt until well incorporated. Refrigerate, covered, until ready to use. (Dip should be refrigerated for at least an hour, so the flavors can develop.)

Place asparagus in a microwave-safe bowl filled with 1⁄2 cup of water and cook on high for 2–3 minutes, until crisp-tender. Rinse asparagus in cold water to stop its cooking and pat dry. Arrange veggies on a platter and serve with dip alongside.

Arm yourself in the coming months with “Your Summer Diet Survival Guide,” 25 easy tactics to fight weight gain despite BBQs, wedding receptions, picnics, vacation blowouts and fruity cocktails in VIVmag‘s May/June 2007 issue.

Traveler’s Tropical Trail Mix
Serves 10

Ingredients:

• 1 tablespoon sugar
• 1 tablespoon ground ginger
• 1 teaspoon cinnamon
• Cooking spray
• 3 cups high-protein mini pretzels (such as Newman’s Own)
• 2 cups crispy corn squares cereal (such as Corn Chex)
• 2 cups crispy wheat squares cereal (such as Wheat Chex)
• 1 cup raw sliced almonds
• 1⁄3 cup roughly chopped candied ginger chunks
• 1 cup unsweetened freeze-dried strawberries
• 1 cup unsweetened freeze-dried pineapple

Directions: Preheat oven to 250° F. Stir sugar, ground ginger and cinnamon together in a small bowl. Set aside. In a large bowl, place pretzels, cereal and almonds. Toss to blend. Coat mixture lightly with cooking spray and sprinkle with sugarspice mix, tossing, spraying and sprinkling until the mixture has been thoroughly coated with the sugar.

Place on a rimmed baking tray and bake for 25 minutes. Allow to cool to room temperature, then add ginger, strawberries and pineapple. Store in an airtight container.

Arm yourself in the coming months with “Your Summer Diet Survival Guide,” 25 easy tactics to fight weight gain despite BBQs, wedding receptions, picnics, vacation blowouts and fruity cocktails in VIVmag‘s May/June 2007 issue.