This is so completely and utterly delicious ! You won’t even miss the CREAM in this ice ‘cream’. The yogurt and sugar make a great, sweet and creamy base and then the minced up frozen strawberries just take over and you have an explosion of flavor with each bite. This is an award winner. And at 70 calories per serving – soooooooooooo guilt free !

Strawberry Ice 'Cream'

4 servings
70 calories per serving

1 lb. frozen strawberries
1 c 2 % plain Greek yogurt
¼ c sugar
½ t vanilla extract

In food processor pulse 1 c frozen berries until finely chopped and then transfer to a metal bowl (a metal bowl will get colder quicker in the freezer). Process yogurt, sugar, vanilla and the rest of the berries – move to metal bowl and stir with the other strawberries. Cover and freeze 1 hour (do not let get too hard).

You know the drill – toss the skewers and throw this in a grill basket ! But I still call it a “Kabob” recipe so you can visualize it The yogurt sauce is JUST PERFECT in this recipe. Serve with some cous cous on the side.

Curry Lime Chicken Kabobs

4 servings
261 calories per serving

1 lb. boneless skinless chicken breast, cut into bite size pieces
½ c plain yogurt
¼ c chopped cilantro
1 t grated lime zest
2 T lime juice
2 T oil
1 T honey
1 T Dijon mustard
2 cloves garlic, minced
½ t curry powder
¼ t salt
¼ t pepper
2 green bell peppers cut into 1 inch pieces
1 zucchini in ½ inch slices
10 grape tomatoes
Pam

For the marinade, mix yogurt, cilantro, lime peel and juice, oil, honey, mustard, garlic, curry, salt and pepper. Place chicken in a zip loc and pour in the marinade and refrigerate 4-24 hours. Heat grill and spray a grill basket with Pam. Cook 15 minutes or until chicken is done, stirring occasionally so that all sides of the meat and veggies get browned.

Authentic, delicious, Greek pasta dish – easy to make and a great meal for entertaining or for every day !

Greek Pastitsio

8 servings
370 calories per serving

1 lb. lean ground turkey
1 small onion, chopped
24 oz. marinara sauce
2 T red wine vinegar
2 T butter
1 1/2 c skim milk
1 c strained plain Greek yogurt
1/4 t nutmeg
2 c FiberGourmet elbow macaroni, cooked
1/4 c grated parmesan cheese
salt and pepper to taste
Pam

Preheat oven to 350 degrees. Brown onions in a skillet sprayed with Pam. Add turkey and brown. Drain. Add sauce and vinegar and cook for 15 minutes. Melt butter and add milk. Bring to a boil on medium heat stirring constantly then lower heat and simmer for 5 minutes. Remove from heat and stir in yogurt and nutmeg. Add macaroni, salt and pepper and stir. Spread meat sauce into a 13×9 baking dish and top with macaroni. Sprinkle with cheese and bake 50 minutes.

This is one of my daughter’s favorite dishes and she made it up for me the other night. My goodness, this has to be one of the best things I have EVER eaten. You can taste each individual spice and it’s like heaven on earth.

Chicken Tikka Masala

4 servings
403 calories per serving

Marinade:
1 c plain non fat yogurt
1 T lemon juice
2 t ground cumin
1 t cinnamon
2 t cayenne pepper
2 t black pepper
1 T ginger, minced
2 t salt
1 lb. boneless skinless chicken cut into bite size pieces

Sauce:
1 T butter
1 clove garlic, minced
1 jalapeno pepper, sliced and then cut the rounds in half
2 t ground cumin
1 ½ t coriander
¼ t cardamom
¼ t turmeric
2 t paprika
¼ t cayenne
2 t salt
4 oz. tomato paste mixed with 4 oz. water
1 c heavy cream
¼ c cilantro, chopped

Mix all the marinade ingredients except the chicken. Place chicken in a zip loc bag and add the yogurt mix. Mush it around to coat all the chicken and then refrigerate 1 hour to overnight. Preheat grill. Grill chicken in a grill basket 5-6 minutes or until done. (You can also broil 4 minute a side)

Melt butter and sauté garlic and jalapeno 1 minute then add all the spices, tomato paste mix and cream. Simmer 15 minutes to thicken. Add chicken and simmer 5 minutes to heat through. Garnish with cilantro.

No peeling, quick boil time, easy dressing – this one is GREAT ! You could not even guess that low fat yogurt makes up half the dressing

Quick Potato Salad

8 servings
112 calories per serving

1 ½ lb. small new potatoes quartered (16 or so)
1 c celery, sliced thin
1 c sliced baby carrots
1/3 c light mayonnaise
1/3 c plain low fat yogurt
¼ c thinly sliced green onions
2 T white vinegar
¼ t pepper
½ t salt

Cook potatoes 8-10 minutes in salted water. Add carrots and celery and cook another 4 minutes. Drain and place in a bowl and chill 2 – 24 hours. Mix mayo, yogurt, onions, vinegar, salt and pepper. Cover and chill until ready to serve. When ready to serve mix dressing with potatoes.

This is one of those dishes that has everyone at the table making yummy noises The cinnamon and cardamom are a FANTASTIC addition to the grapes. And the yogurt is really just a way to get the spices to stick to the fruit. The gingery goodness of the cardamom really makes this dish so be sure to add it in. Serve it as a dessert, a snack or a side dish.

Grape Salad

4 servings
70 calories per serving

¼ c low fat vanilla yogurt
1/8 t cinnamon
1/8 t cardamom
1 c seedless green grapes halved lengthwise
1 c seedless red grapes halved lengthwise

Combine yogurt, cinnamon and cardamom – then mix in grapes and toss to coat. Cover and chill.

I love lentils in soup. This recipe uses them in a super savory stew with enormous flavor. Try serving as a lunch or as a side to a fish or chicken dinner.

Lentil Stew with Carmamelized Onions

4 servings
229 calories per serving

1 T oil
1 onion, thinly sliced
2 15 oz. cans lentils, rinsed and drained
2 ¼ c chicken broth
Salt and pepper to taste
½ t garlic powder
½ t garlic flakes
¼ c plain low fat yogurt
1 T chopped parsley
½ T chopped chives
1 T chopped cilantro

Heat oil and add onion. Cook 15 minutes or until soft and golden. Add some very hot water a tablespoon at a time if the onions start to dry out. Add broth and lentils, season with garlic powder, garlic flakes, salt and pepper, and bring to a boil. Then reduce to a simmer and cook ten minutes. Half way through, smash some lentils against the side of the pan with a wooden spoon to make the broth thicker. Serve with fresh herbs and yogurt on top.

I love fruit with vanilla yogurt. Adding some jam and graham cracker crumbs just makes it that much better ! This is a special dessert that the family will love.

Peaches and Cream

1 serving
270 calories per serving

1/2 c frozen vanilla yogurt (I love Turkey Hill brand)
½ can (OZ) canned peaches in juice, drained and pat dry a bit
1 T raspberry or strawberry jam, warmed in the microwave
2 T Cool Whip
2 T crushed graham cracker

Place yogurt in bowl and add peaches. Drizzle jam on top then add whipped topping and graham crackers.

Turkey with a zesty cheese sauce is the perfect lunch !

Turkey Panini

4 servings
272 calories per serving

3 T lowfat mayonnaise
2 T nonfat plain yogurt
2 T shredded (not grated) Parmesan cheese
2 T chopped basil
1 t lemon juice
Pepper to taste
8 slices light whole wheat bread
8 oz. thinly sliced deli turkey
8 slices tomato
2 t canola oil
ICBINB spray

Mix mayo, yogurt, cheese, basil, lemon juice and pepper. Spread 2 t of the mixture on each slice of bread and then fill the sandwiches with turkey and tomato. Heat 1 t oil in a large nonstick pan and put in 2 sandwiches. Use a Panini press to weight down the sandwiches. Cook until golden, about 2 minutes. Spray the top with I Can’t Believe It’s Not Butter Spray and then flip the sandwich and cook until the second side is golden. Repeat with the 2 remaining sandwiches.

Just the right amount of garlic in a great savory dip that is perfect for any occasion.

Roasted Garlic Dip

4 servings
155 calories per serving

2 whole garlic heads
4 T mayonnaise
5 T plain Greek yogurt
1 t mustard
1 T olive oil
Salt and pepper to taste

Preheat oven to 400 degrees. Separate the garlic cloves from the whole head, peel them and place in a baking dish and mix with the oil and salt. Cover with foil and bake / roast 30-40 minutes (or until very tender) and then let cool 5 minutes. Mash garlic with a fork then combine with the rest of the ingredients. Cover and chill. Sprinkle with black pepper just before serving.