Diners dipped spoons into blue bowls of chilled vichyssoise. The savory soup evoked sighs of contentment.

Soon plates holding succulent rack of lamb, roasted potatoes and warm spinach salad sat on the linen tablecloth. Spa guests consumed the entree with delight.

When the server brought dessert, eyes widened. Everyone had room for a small slice of the Boston cream pie.

A meal like this has become the expected fare at destination spas, where chefs using high-quality natural ingredients focus on flavor and presentation as well as controlled calories, lower fat and high fiber in their dishes. Spa food is no longer carrot sticks, celery and sprouts.

One spa offers black bean and vegetable quesadillas made with a whole-wheat tortilla and spiced with salsa. The zesty dish holds 260 calories, 4 grams of fat and 10 grams of fiber. Optional cheese increases the caloric count to a mere 295.

Desserts run the gamut from fresh fruit to cheesecake or nonfat frozen yogurt with fudge sauce. To sweeten their creations chefs use fresh fruit concentrates as well as fructose, honey, molasses, and raw sugar.

Guests often start the day with old-fashioned buttermilk pancakes topped with warm maple syrup or egg-white omelets filled with a wide choice of colorful vegetables.

Culinary surprises at all meals tempt a wide range of tastes. Yet daily cuisine always meets the requirements of a well-balanced diet.

Small amounts of preferred fats, such as olive oil, nuts, seeds, olives and avocados are used whenever necessary to enhance the flavor or texture of a dish.

Destination spas' gourmet dishes with healthy twists provide a winning combination. Guests dine well and they have an opportunity to develop better eating habits that can last a lifetime.