Prepare your choice of any of the relishes below. Place vegetables in a bowl of ice and water to keep them fresh and crisp until serving time. Nibble for snacks. No need to count calories - there are so few.

Carrot, Cucumber or Zucchini Sticks:
Cut carrot,cucumber or zucchini into short, narrow sticks. If you wish, place sticks in small pitted ripe olives (5 calories each).

Celery Fans:
Cut celery into sticks and make parallel cuts on one end of each stick.

Radish Fans:
make thin, parallel cuts on one side of radish to about 1/4" of the other side.

Broccoli Buds or Cauliflowerets:
Break or cut broccoli or cauliflower into bite-sized flowerets.

Cucumber Petals:
Run sharp-tined fork down the length of an unpared cucumber. Cut into thin crosswise slices.

Green Onions:
Trim off green tops, leaving about 2". Cut off root ends and remove loose skin.

Oriental Kabobs: Skewer water chestnuts and pieces of green pepper on wooden picks; serve with soy sauce for dipping.