Preheat oven to 400 degrees F. Line two 15x10x1-inch baking pans or large baking sheets with foil. Lightly coat foil with nonstick spray; set aside.

In a large bowl combine egg, bacon, bread crumbs, basil, yogurt, pepper, and salt. Add ground turkey; mix well. Shape into 75 one-inch meatballs (about 1 tablespoon each). Place on pans.

Bake on separate oven racks for 15 to 20 minutes or until no longer pink. Serve with sauce or skewered. Makes 25 (three-meatball) servings.

In a saucepan combine one 16-oz. jar purchased Alfredo sauce and 1/4 cup milk. Heat through. Stir in 8 slices crisp-cooked, crumbled bacon (about 1/2 cup). Season to taste with pepper. Sprinkle sauce with 1/2 cup snipped fresh basil. EACH SERVING (1 meatball, 1 tsp. sauce): 40 cal., 3 g total fat (1 g sat. fat), 16 mg chol., 94 mg sodium, 1 g carbo., 3 g pro. Daily Values: 1% vit. A, 1% calcium, 1% iron.

In a saucepan combine one 10-oz. bottle sweet-and-sour sauce; 1/3 cup mango nectar; 1 tsp. chili powder; 1 large clove garlic, minced; 1/2 tsp. finely shredded lime peel; and 1/4 tsp. salt. Heat through over medium-low heat, stirring occasionally. EACH SERVING (1 meatball, 1 tsp. sauce): 28 cal., 2 g total fat, 13 mg chol., 72 mg sodium, 2 g carbo., 3 g pro. Daily Values: 1% vit. A, 1% vit. C, 1% calcium, 1% iron.

In a saucepan melt 2 Tbsp. butter. Add 1/2 cup coarsely chopped pecans and 1/4 cup finely chopped red onion. Cook over medium heat about 5 minutes or until onion is tender and pecans are toasted. Stir in 2 Tbsp. yellow mustard and 2 Tbsp. molasses. Add 3 cups coarsely chopped fresh or thawed frozen peaches. Heat through. Just before serving, stir in 2 Tbsp. snipped fresh parsley . EACH SERVING (1 meatball, 1 tsp. sauce): 35 cal., 2 g total fat (1 g sat. fat), 14 mg chol., 55 mg sodium, 1 g carbo., 3 g pro. Daily Values: 1% vit. A, 1% vit. C, 1% calcium, 1% iron