Skip the flavored iced coffee if watching weight

Q. Are iced-coffee drinks a sensible treat if I'm watching my weight?

A. A simple iced coffee or even an iced latte made with skim milk isn't a problem if you leave out added flavorings and whipped cream and choose the smallest size. A 12-ounce (oz.) iced latte or cappuccino made with skim milk usually contains about 130 calories; if made with 2 percent milk it might be closer to 160 calories. But if you add flavored syrups, whipped cream topping and other ingredients, the calorie content rises sharply.

Portion size is key. The largest size at most of today's popular coffee bars is usually 24 oz., sometimes more. Order a large, and you could be getting up to 700 calories, lots of additional fat and almost a half-cup of sugar. Even if you skip the whipped cream these jumbo servings still provide about 450 calories.

While you may be looking for a light, refreshing snack, what you may get is a drink that's equivalent to one or two portions of dessert. To enjoy iced coffee drinks without wreaking havoc on your diet, order nonfat versions, skip the whipped cream and slowly savor a small portion. If you're very thirsty, quench your thirst with a cool glass of water first and then you'll be able to fully savor your icy treat.

Q. Which vegetables are best for grilling?

A. Some classic vegetable choices for grilling include asparagus, corn on the cob, onions, mushrooms, peppers, zucchini and eggplant. Most of these can be grilled whole, as well as chopped and cooked in a grill basket or cut into chunks and skewered to make vegetable kebabs.

Brush or toss veggies with a small amount of olive oil and grill at medium-high heat. Most vegetables will be ready after about three to five minutes per side. More dense vegetables like onions, sweet potatoes and eggplant may need double the grill time or more, depending on how large the pieces are. You can even grill vegetables ahead and serve them cold, on their own or in salads.

Grilling brings out marvelous flavors in vegetables and will not create the cancer-causing substances that can be formed when meat and poultry are grilled.

• Karen Collins, registered dietitian, writes this column for the American Institute for Cancer Research. To submit a question, please write to Ask the Nutritionist, c/o the Daily Herald, 1759 R St., N. W., Washington, D.C. 20009. Questions will not be responded to personally.