Steamed mussels are made extra-special with the tangy flavors of this yogurt dipping sauce.
Gluten Free
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Strawberries are now in season in many markets. Serve this as dessert or remove the liqueur and make it into a healthy breakfast.
Yogurt tenderizes the fish in this recipe and gives it an unexpected taste. You can substitute any firm, white fish.
Capers and Dijon mustard give zip and zing to this simple dip. Use it to dip cut vegetables or spread on mild crackers.
With four different kinds of berries and sweet cherry juice this smoothie has a healthy boost of antioxidants and a "moo-liciously" sweet flavor.
Yogurt is an excellent marinade. Because of its acidity it helps tenderize meats, like this lamb.
This light salad is a perfect complement to Grilled Lamb Kabobs.
Curry and nutmeg give just the right zing to this vegetable purée.
While by no means "light", this decadent mousse uses yogurt to help reduce some of the cream in this classic French recipe.
Pomegranate juice is packed with antioxidants. Look for refrigerated juice in your produce department to make this smoothie even easier.
This combination of potatoes and parsnips is a sure crowd pleaser. Parsnips have a delicate sweet flavor and provide an excellent contrast to starchy taste of the potato.
Waldorf salad was created at New York's Waldorf-Astoria Hotel in the 1896 not by a chef but by the Maître d'Hôtel Oscar Tschirky. The original version of this salad contained only apples, celery and mayonnaise, and is a great recipe to make so that you can take advantage of all that leftover turkey.
