Frosting: With an electric mixer, beat together cream cheese, confectioner's sugar and lemon zest until smooth and creamy. Frost the cooled cupcakes and sprinkle with the walnuts. Store in refrigerator, they will keep about 3 days. Makes 12 cupcakes.

Nutrition per cupcake: 230 calories, 10 grams total fat, 3.5 grams monounsaturated fat, 2 grams saturated fat; 4 grams protein, 32 grams carbs, 1.5 grams fiber, 42 mg. cholesterol, 220 mg sodium. Excellent source of vitamin A; good source of manganese and vitamin E. — "The Food You Crave," by Ellie Krieger (Taunton Books, $28)

GARLIC FRIES

3 cloves garlic, minced
2 tablespoons canola oil
3 large baking potatoes
1/2 teaspoon salt, plus more to taste
Cooking spray
1 tablespoon finely chopped fresh flat-leaf parsley

Preheat oven to 450 degrees. Heat garlic and oil in a small saucepan over medium heat for 2 minutes. Strain garlic from oil with a small mesh strainer. Set both garlic and oil aside. Cut the potatoes into 1/4-inch-thick matchsticks. In a large bowl, toss together the reserved oil, potatoes and salt. Coat a baking sheet with cooking spray and spread the potatoes on it in a single layer. Bake until golden and crisp, about 35 minutes.

Remove potatoes from the baking sheet with a metal spatula. In a serving bowl, toss potatoes with parsley, reserved garlic and salt to taste.

Nutrition per 3/4 cup: 270 calories, 7 grams total fat, 4 grams monounsaturated fat, 6 grams protein, 47 grams carbs, 3.5 grams fiber, no cholesterol, 304 mg cholesterol. Excellent source of manganese, potassium, vitamins B-6, C and K; good source of copper, fiber, folate, iron, magnesium, niacin, phosphorus, protein, thiamin. — "The Food You Crave," by Ellie Krieger (Taunton Books, $28)

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