A new Web site from the University of Michigan Comprehensive Cancer Center offers tools to help you add more fruits and vegetables to your meals. At www.mcancer.org/recipes, you can click on your favorite fruits and veggies, add your dietary restrictions and see which recipes the site has to offer. Or you can record your produce preferences and have the site create a customized menu.

The recipes are developed by healthy-eating crusader Graham Kerr, the original "Galloping Gourmet." Kerr appears on brief videos demonstrating a number of the recipes.

Here's one using cranberries, which the latest USDA research says haves the highest antioxidant levels of fruits commonly found in U.S. supermarkets. It could be a light dessert or a breakfast or brunch treat.

Oranges and kiwis with a glossy glaze

Serves 4

2 medium navel oranges 6 or grapefruits

2 kiwis

6 ½ cup cranberry juice cocktail (or white grape juice)

¼ cup dried cranberries

1 tablespoon honey

1 teaspoon cornstarch mixed with 1 tablespoon cranberry juice

1. Peel the oranges, removing the membrane. Cut into 1-inch chunks.

2. Peel the kiwis and cut into 1-inch chunks. Combine fruit in a bowl and chill oranges and kiwis in a medium bowl in the refrigerator.

3. Combine juice, dried cranberries, honey and rest of ingredients in a saucepan. Bring to a boil, to thicken and clear. Let cool.

4. Pour the glaze over the chilled fruit and serve.

Nutritional information per serving: 105 calories, trace fat, 24 grams carbohydrates, 1 gram protein, 0 milligrams cholesterol, 4 milligrams sodium, 3 grams dietary fiber, 2 percent of calories from fat.