Yogurt: Three Recipes
So, loving yogurt as I do, it was really fun for me to create three new yogurt-centric recipes for Parade’s HealthyStyle Magazine, and really exciting to make food with great taste, not many calories (the salad’s only got 70 calories/serving!) and not much fat, either.
The salad in the picture is a mix of beets (canned; my mother used to serve them all the time, but I don’t think I’d had them since I was a kid — a mistake: they’re a great convenience food), grape tomatoes, scallions, greens and a tangy dressing made with Dijon mustard, lime juice (so good with beets) and yogurt, of course.
There’s also a recipe for this simple, simple broccoli soup that I serve with a spoonful of curried yogurt, and another for chicken cutlets, marinated in chili-spiked yogurt, quickly roasted (just 15-20 minutes in the oven) and then topped with a mango-pepper salsa that’s got some yogurt, too.
While I’m still going to have my standard apple-and-yogurt lunch, I just might have the chicken for dinner.
Click here to get the recipes. And, if you’ve got some favorite yogurt recipes, I’d love it if you’d share them.