CREAMY OYSTER STEW CROUTONS: 4 slices Italian bread, without seeds 2 teaspoons butter STEW: 3 cups low-fat (1%) milk 1/4 cup all-purpose flour 3/4 teaspoon salt 1/4 teaspoon cayenne pepper 2 dozen oysters, shucked, liquor reserved 1/4 cup chopped parsley 1/4 cup all-purpose flour 3/4 teaspoon salt 1/4 teaspoon cayenne pepper 2 dozen oysters, shucked, liquor reserved 1/4 cup chopped parsley

For the croutons: Toast bread and spread with butter; set aside.

For the stew: In large saucepan, over low heat, whisk milk, flour, salt and cayenne until sooth. Cook about 3 minutes, until slightly thickened, stirring frequently.

Stir in 1/2 cup of reserved oyster liquor. Bring to a simmer and add oysters. Cover and cook 3 minutes, until edges or oysters just begin to curl. Stir in parsley. Serve with croutons.

Serves 4.

Per serving: About 210 calories, 13 g proteins, 26 g carbohydrates, 6 g fat, 25% calories from fat, 34 mg cholesterol, 708 mg sodium, 1 g fiber.

[Eating Light, Women's Day Special]