• Former Miss America Nicole Johnson has developed some innovative ways to make your favorite recipes fit into your diet plan -- whether you're diabetic or just want healthier meals.

    Prosciutto-wrapped Chicken with Goat Cheese

    Ingredients:

    8 slices lean prosciutto

    4 boneless skinless chicken breasts (4 ounces each) pounded to 1/4 inch thickness and cut in half crosswise

    2 to 3 ounces goat cheese

    16 to 24 basil leaves, plus additional for garnish

    1 teaspoon olive oil

    1 shallot, finely chopped

    2 tablespoons dry red wine

    Method:

    Preheat oven to 350 degrees F. Coat an 8x8-inch pan with nonstick cooking spray.

    Lay out prosciutto on clean work surface or cutting board. Place chicken on top of each prosciutto piece. Top chicken with goat cheese. Place 3 basil leaves on top of each mound of cheese. Wrap prosciutto around chicken and secure with toothpicks in an X fashion.

    Heat oil in small skillet over medium heat. Add shallot and cook and stir about 2 minutes, until softened. Deglaze pan with wine. Pour shallot and wine over chicken and bake 20 minutes in prepared pan. Remove from oven and garnish with fresh basil, if desired.

    No-Bake Red, White and Blue Cheesecake Cups

    Ingredients:

    3/4 cup graham cracker crumbs (about 12 squares crushed)

    1/3 cup plus 2 tablespoons sugar substitute

    4 tablespoons reduced-fat margarine, melted

    8 ounces reduced-fat cream cheese

    8 ounces fat-free cream cheese, room temperature

    1/2 cup reduced-fat sour cream

    1 cup reduced-fat whipped topping, divided

    1/4 teaspoon almond extract

    6 medium strawberries, stemmed and halved

    1 cup blueberries

    Method:

    Line 12 muffin cups with paper baking cups. Lightly spray cups with nonstick cooking spray.

    Combine graham cracker crumbs, 2 tablespoons sugar substitute and margarine in medium bowl; mix well. Press 1 rounded tablespoon into bottom of each muffin cup. Place in refrigerator to chill.

    Beat cream cheeses, 1/3 cup sugar substitute and sour cream in medium bowl with electric mixer at low speed until smooth. Beat in 1/2 cup whipped topping and almond extract. Fold in remaining whipped topping.

    Spoon cheesecake filling over crusts; smooth tops. Place 1/2 strawberry in center of each cheesecake cup; arrange blueberries around strawberry. Refrigerate at least 2 hours or until set.

    For more information, visit nicolecookbook.com