Peel and quarter potatoes. Cook potatoes, covered, in a small amount of boiling water in a Dutch oven for 25 to 35 minutes or until tender; drain. Mash potatoes with a potato masher or beat with an electric mixer on low speed.

Beat in 1/3 cup butter, cream, salt, and pepper. Season to taste with additional salt and pepper. Spoon into a serving bowl. Top with butter, if desired.

Make-Ahead Tip: Spoon potato mixture into a 1-quart microwave-safe casserole. Cover and chill up to 24 hours. To heat, micro-cook, covered, on 100-percent power (high) for 15 minutes or until an instant-read thermometer registers 160 degrees F; give dish a quarter turn every 5 minutes.

Makes 8 servings.

NOTE: Yams have considerably more carbs than sweet potatoes, so go for the real sweet potatoes. And keep in mind that sweet potatoes are low glycemic and affect blood sugar less than their carb count would lead you to believe.

NUTRITION:
Per Serving: 186 Calories; 6g Fat; 3g Protein; 16g Carbohydrate; 3g Dietary Fiber; 13g Net Carbs

Combine cranberries, water, lemon juice, Splenda, onion, and rosemary in a medium saucepan.

Cook, uncovered, over medium heat about 5 minutes or until cranberries pop. Add pears and cook, uncovered, 2 minutes more or until pears are just tender. Serve warm or chilled.

Makes 3 cups (six, 1/2-cup servings)

NUTRITION:
Per Serving: 52 Calories; 0g Fat; 1g Protein; 12g Carbohydrate; 4g Dietary Fiber; 8g Net Carbs

Place broccoli and pepper in a steamer basket over simmering water. Steam, covered, for 8 to 12 minutes or until vegetables are crisp-tender. Drain.

Arrange on a serving platter. Meanwhile, in a small saucepan melt the butter. Stir in lemon peel, lemon juice, and pepper. Drizzle over broccoli mixture.

Makes 6 servings.

NUTRITION:
Per Serving: 78 Calories; 7g Fat; 2g Protein; 5g Carbohydrate; 3g Dietary Fiber; 2g Net Carbs