READERS' RECIPES TESTED IN SUNSET'S KITCHENS

Chocolate Tofu Frosting

Lori Peterkin, Albuquerque

Lori Peterkin uses high-protein, shelf-stable tofu instead of butter in chocolate frosting. The frosting is so smooth, cool, and creamy that her kids also like it as a pudding.

PREP AND COOK TIME: About 20 minutes, including chilling

MAKES: 2 cups, enough for a 2-layer 8- or 9-inch cake, a 9- by 13-inch cake, or 2 dozen cupcakes

1 package (6 oz., 1 cup) semisweet chocolate chips 1 box (12.3 oz.) nonrefrigerated extra-firm regular or low-fat tofu 2 tablespoons rum, orange: or coffee-flavor liqueur, or water 1 tablespoon vanilla

1. Pour chocolate into a microwave-safe bowl. Heat in a microwave oven on half power (50%) until chocolate is soft, 2 to 2 1/2 minutes.

2. Meanwhile, in a blender combine tofu, rum, and vanilla. Whirl until smoothly pureed.

3. Stir chocolate until smooth. Scrape into blender with tofu mixture. Whirl until smoothly pureed. Pour into a bowl and nest in ice water. Stir often until frosting is cold, 10 to 12 minutes. Use or cover airtight and chill up to 2 days; stir before spreading.

Per tablespoon: 39 cal., 49% (19 cal.) from fat; 1.5 g protein; 2.1 g fat (0.9 g sat.); 3.7 g carbo (0 g fiber); 1.3 mg sodium; 0 mg chol.

Spaghetti Squash Stir-Fry

Jane Shapton, Portland

"My mom introduced me to spaghetti squash when I was a girl growing up in Spokane. I liked it so much that years later I prepared it for my boyfriend, who is now my husband," says Jane Shapton.

PREP AND COOK TIME: About 25 minutes

MAKES: 6 servings

1 spaghetti squash (3 lb.) 1 green bell pepper (6 oz.) 1 red bell pepper (6 oz.) 2 carrots (6 oz. total) 1/2 cup vegetable broth 1 tablespoon dried basil 1/4 teaspoon pepper Salt 1/4 cup grated parmesan cheese

1. Pierce squash in several places with a sharp knife. Set squash in a microwave oven and cook at full power (100%) until soft when pressed, 10 to 12 minutes; turn squash over after 5 minutes.

2. Meanwhile, rinse, stem, and seed bell peppers. Peel carrots. Cut bell peppers and carrots into matchstick-size slivers.

3. When squash is tender, cut open and scoop out and discard seeds. Scoop out tender squash strands and reserve.

4. Set a 10- to 12-inch nonstick frying pan over high heat. Add bell peppers and carrots. Stir often until carrots are tender-crisp, 5 to 7 minutes.

5. Add broth, basil, pepper, and squash strands. Stir until squash is hot. Add salt to taste.

6. Pour vegetables into a dish. Sprinkle with cheese.