When the weather is warm, lighter meals are in order. Try the pasta dish below, which features the star of the springtime garden: asparagus. Then top off this summery salad with a slice of tangy, lowfat cheesecake. Both recipes are from Recipes Remembered, a publication of the Star Journal.

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Pasta with asparagus
5 garlic cloves, minced
1 tsp. dried red pepper flakes
2 to 3 dashes hot pepper sauce
1/4 c. olive oil
1 T. butter or margarine
1 lb. fresh asparagus, cut into 11/2-inch pieces
Salt to taste
1/4 tsp. pepper
1/4 c. shredded Parmesan cheese
1/2 lb. mostaccioli or elbow macaroni, cooked and drained
In a skillet, cook garlic, red pepper flakes and hot pepper sauce in oil and butter for 2 to 3 minutes. Add asparagus, salt and pepper; saute until asparagus is crisp-tender, about 8 to 10 minutes. Add Parmesan; mix well. Pour over hot pasta and toss to coat. Serve immediately.
Bill and Kathy Maule

Lowfat berry cheesecake
1 c. fresh or loose pack frozen raspberries, blueberries or cherries
1 c. all-purpose or whole-wheat flour
1 tsp. baking powder
1/2 c. sugar or honey
1/4 c. canola oil
1 T. cornstarch
3 T. water
1 tsp. vanilla
1 c. plain fat-free yogurt or Tofu Yogurt
1/4 c. sugar or honey
1 T. cornstarch
3 T. water
2 T. all-purpose flour
11/2 tsp. lemon peel, finely shredded
1 tsp. vanilla
Spray a 9-inch springform pan with nonstick cooking spray; set aside. Thaw choice of frozen berries at room temperature and drain if necessary. Combine flour, baking powder and sugar (if using sugar). In separate mixing bowl, combine oil and honey (if using instead of sugar). In small cup, whisk 1 tablespoon cornstarch into 3 tablespoons water. Add cornstarch mixture to oil mixture. Add 1 teaspoon vanilla and mix well. Combine flour mixture with liquid mixture. Spread onto bottom of prepared pan; sprinkle with loose berries. In medium size mixing bowl, combine yogurt of choice with 1/4 cup either sugar or honey, 1 tablespoon cornstarch, 3 tablespoons water, 2 tablespoons flour, lemon peel and 1 teaspoon vanilla. Mix until smooth; pour over berries and cream mixture. Bake in a 350^o degree oven about 45 to 50 minutes, or until center appears set when shaken gently. Cool in pan on a wire rack for 15 minutes. Loosen and remove sides of pan. Cool completely. Cover and chill for 2 to 24 hours before serving.
Sandy Bethke