2 cups nonfat plain greek yogurt 1 teaspoon sugar 2 cups fresh strawberries or raspberries (can mix both) 4 cups granola 4 sprigs fresh mint, for garnish *optional blueberries for garnish Put yogurt, strawberries and/or raspberries, and sugar in a food processor and process until pureed. Spoon 1/2 cup of granola into four jars or
This is the recipe for TOMATO PROVENCAL. Other items in picture are asparagus with citrus-mustard-yogurt sauce and sautéed snap peas and mushrooms Ingredients: 4 ripe but firm medium sun-ripened tomatoes kosher salt fresh ground pepper black pepper 1/4 cup whole wheat breadcrumbs 1/4 cup light pesto (see recipe below) *optional- can add dash of chopped
Wolfgang’s secret sauce: 1/4 cup low fat mayonnaise 2 tablespoons ketchup 1 tablespoon bbq sauce 1 tablespoon finely chopped red onion 1/2 tablespoon chopped cornichon or sweet pickles 1 teaspoon chopped fresh parsley 2 teaspoons lemon juice Turkey mushroom burgers and onions: 3 slices multigrain bread 6 tablespoons nonfat milk 3/4 pound white mushrooms 1
Ingredients: 2 pounds jumbo asparagus, ends snapped off 2 cups fresh orange juice, strained of pulp 1/2 cup fresh lemon juice 2 tablespoons grainy dijon mustard 1/2 teaspoon salt 1/4 teaspoon fresh pepper 1 cup nonfat plain greek yogurt fresh chives, finely chopped, for garnish In large pot bring water to boil. Add asparagus and
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