Archives for 2013

1 tablespoon olive oil
4 shallots, thinly sliced
2 pounds mussels, cleaned and debearded
1/2 cup dry white wine
1 cup finely chopped Italian leaf parsley
1 cup Greek yogurt

1 (16 ounce) package angel food cake mix
5 teaspoons confectioners’ sugar
1 (8 ounce) container reduced fat strawberry yogurt
1 (1 ounce) package instant sugar-free vanilla pudding mix
3 drops red food coloring
2 cups reduced-fat whipped topping

3/4 cup boiling water
1/4 cup raisins
1 (8 ounce) container reduced-fat lemon yogurt
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon ground cardamom
4 large firm bananas, cut into 1/2-inch slices
2 tablespoons lemon juice
2 cantaloupe – peeled, seeded, and cubed
3 cups cubed seeded watermelon

1 cup dry pasta, such as macaroni or small shells
8 ounces cooked, skinned salmon
1/2 cup minced red or yellow onion
1 cup diced celery
1 medium red apple, diced
1/2 cup chopped walnuts or dry-roasted, unsalted peanuts

Dressing:
1 (6 ounce) container fat-free yogurt
2 tablespoons olive oil
1 tablespoon curry powder
2 teaspoons fresh lemon juice
2 cloves garlic, crushed
1 teaspoon Dijon mustard
1/2 teaspoon salt (or to taste)
Freshly ground black pepper, to taste

2 tablespoons melted butter
2 cups white sugar
6 eggs
1 teaspoon whiskey
1 lemon, zested and juiced
1 cup plain yogurt
1 teaspoon vanilla extract
1 pinch salt
2 cups all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons unsweetened cocoa powder
1 pinch salt

2 medium apples, chopped
1 medium firm banana, sliced
1/3 cup sunflower seeds
1/4 cup green grapes, halved
1/4 cup chopped celery
1/4 cup reduced-fat plain yogurt