This simple recipe is great for anyone that likes to entertain but does not have the time to bake up something for dessert. Plus, it's a delicious way to cut calories.
Vegetarian
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This creamy combination of yogurt, raspberries and red wine vinegar is sure to make your taste buds tingle.
These muffins feature the sweetness of an all-natural raspberry preserve with the light taste of toasted almonds. They make a delightful treat at any time of day!
This decadent smoothie features both raspberries and chocolate - and when combined with frozen bananas, the texture can't be beat.
Yogurt helps keep these simple biscuits moist and delicious. Be sure to make extra, as they will be gone in a flash!
Jalapenos give a little extra kick to this favorite chilled summer soup. And yogurt helps to cool the palate.
Making these tartlets is a great way to take advantage of the many fresh berries that are coming into season. We suggest using blueberries, raspberries and strawberries but any berry combination will do.
With basil and tomatoes in season, this recipe makes a perfect summertime meal. These are best served at room temperature, so they are great to bring along on a picnic. If you like, you can also prepare these as individual tarts. Just use your favorite dough recipe, individual tart molds, and divide recipe evenly among four shells.
This easy recipe gives you a great homemade bread for morning toast, back-to-school sandwiches or a side to soup on a cool Autumn evening.
A great back-to-school recipe, this manicotti can be prepared in advance and kept frozen until you are ready to bake them.
This quick and easy recipe is a great one to make with your children. With only a handful of ingredients, and very little preparation, this is a pie that everyone is sure to enjoy.
Everyone loves pancakes - especially when the weather gets cooler again in the fall. Made with pumpkin and cinnamon, these tasty pancakes are sure to please.
This traditional Greek specialty is just wonderful! Made with feta, spinach, and Stonyfield Organic Greek Yogurt, it is the perfect party food. Layer upon layer of phyllo dough, combined with a delicious filling, make this "spinach pie" absolutely irresistible
I make these muffins for breakfast over the weekend and serve them with eggs and fresh fruit. I like to make a double batch and store leftovers in an airtight container. Then weekday mornings, I reheat them for a warm and hearty breakfast on the go. These muffins are also great for packed lunches or with dinner.
Are you always looking for ways to use leftover Easter eggs? After all that holiday candy, lighten-up your next egg salad using plain yogurt. It makes a great sandwich, or try it open-faced on toast as an appetizer.
