With warmer weather just around the corner, I enjoy eating all kinds of salads. So when I saw the colorful picture of this coleslaw, I just have to “pin” it! This delicious and healthy recipe is from Cooking Classy. It contains lots of wonderful Greek yogurt with relatively little mayonnaise. The slaw is a terrific mixture crunchy and chewy textures and sweet and tart flavors! It is definitely going to be a regular dish for our family to eat!
Apple Cranberry and Almond Coleslaw
- ¾ cup nonfat plain Greek yogurt (use a thick brand, like Fage)
- ¼ cup organic mayonnaise
- ¼ cup organic honey
- 2 tablespoon organic apple cider vinegar
- Sea salt
- Freshly ground black pepper
- 6 cups packed, shredded cabbage (approx. 10 ounce package)
- 1½ cups matchstick carrots
- 2 large organic Gala apples, cut into matchsticks (about 3 cups)
- ½ cup sliced green onions
- 1 cup slivered almonds
- ¾ cup organic dried cranberries
- Using a medium bowl, whisk together yogurt, mayonnaise, honey and vinegar, until smooth. Add salt and pepper to taste.
- Toss together the cabbage, carrots, apples, green onions, almonds and cranberries in a large bowl. Pour dressing over cabbage mixture and toss until evenly coated. Serve immediately, but tastes great the next day!
I love lemons so much that in my last two homes, we have planted a lemon tree. Well, we were very fortunate to have a “bumper crop” of lemons this year. This was quite the surprise, since I never covered the tree when freezing temperatures hit Las Vegas! I needed to use the lemons before they spoiled, so I decided to try the lemon poppy seed muffin recipe that I had “pinned” several months ago.
I have to admit I was a little nervous about substituting buttermilk with Greek yogurt, but it came out so delicious and moist that I couldn’t have been happier. It was made with fresh lemon juice and zest, so the flavor was just perfect! The only other change I made was eliminating the ¼ teaspoon salt. I found this wonderful recipe on Food.com by Dine and Dish, September 30, 2004. I promise you that you won’t be disappointed! These lemony treats would be a hit at your next Sunday brunch!
It is truly amazing that my tree has so many edible lemons and that I have so many buds that are starting to flower! I won’t be neglecting this tree anymore and it will be trimmed and fertilized organically soon!
- ½ cup (1 stick) organic butter, room temperature
- ⅔ cup organic sugar
- 2 large organic eggs, separated
- 1⅓ cup organic flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 tablespoons poppy seeds
- Zest of 2 lemons, grated
- ½ cup organic Greek nonfat plain yogurt
- 2 tablespoons lemon juice
- 1 teaspoon organic vanilla
- Preheat oven to 350° F. Line muffin tin with baking cups.
- Using a large bowl, cream the butter and sugar, until fluffy with a mixer.
- Add one egg yolk and beat well, then add second egg yolk and beat well again.
- Using a separate bowl, mix together the dry ingredients, poppy seeds and lemon zest.
- With the mixer set at low speed, combine the dry ingredients to the creamed mixture, alternating two times with the yogurt, then lemon juice and finally, add the vanilla. Beat until just smooth.
- In a separate bowl, beat the egg whites until you get soft peaks. Then gently fold into the muffin batter, until combined.
- Spoon batter into the muffin cup, ¾ full.
- Bake for 25 minutes, until golden brown and inserted toothpick comes out clean in the center. Cool in muffin pan for 5 minutes. Makes 12 muffins.
This is probably one of the best salad dressings I have ever made! It’s made made with all healthy ingredients—avocado, Greek yogurt, cilantro, garlic and lime juice—and tastes great! So simple to make, just place all ingredients in a blender or processor and blend. I adapted this fabulous recipe from Pinch of Yum, just using a little less salt and water. Personally, I prefer a thicker dressing, but you can add more water, if it pleases you. Just serve on a bed of lettuce with some grilled chicken or beef and you have a wonderful meal!
- 1 avocado
- ½ cup nonfat plain Greek yogurt
- ½ to 1 cup water
- 2 cups cilantro leaves
- 2 garlic cloves
- ½ teaspoon sea salt
- 2 tablespoons fresh lime juice
Place all ingredients in a blender or food processor. Blend until smooth. Enjoy!
I have never made panna cotta before, but when I found this lovely and healthier version on the Better Homes & Garden website, I had to save it on Pinterest! What caught my attention was not just their pretty picture, but that it was made with nonfat milk and nonfat Greek yogurt! The traditional Italian dessert is made with cream.
This delicious dessert was so easy to make. It is so light and refreshing! I loved the pomegranate sauce with the tangerine slices. Instead of dried cherries, I used dark Morello cherries that already had in my refrigerator. It was yummy, but it would taste great with any fresh berry! I hope that you will try this simple and healthy dessert!
- 3 tablespoons organic sugar
- 1½ teaspoons unflavored gelatin
- 1 cup organic nonfat milk
- 1 cup nonfat Greek yogurt
- ½ + ¼ teaspoon organic almond extract
- 1 tablespoon organic sugar
- 1 teaspoon cornstarch
- ⅓ cup pomegranate juice
- ½ cup tangerine sections
- 2 tablespoons chopped dried cherries
- Lightly grease 4 6-ounce custard cups or ramekins with vegetable oil and place in a shallow baking dish. Using a small saucepan, mix together 3 tablespoons sugar and gelatin. Pour milk in and stir. Over medium heat, dissolve the gelatin, while stirring frequently. Remove from heat. Whisk in the yogurt and add ½ teaspoon of almond extract. Blend mixture until smooth. Pour into custard cups. Cover and chill until set, about 4 hours.
- To make the sauce, stir together 1 tablespoon sugar and cornstarch in a small saucepan. Whisk in pomegranate juice. Cook over medium heat, until sauce thickens and becomes transparent. Remove from heat. Stir in ¼ teaspoon almond extract and cool. Gently add in fruit.
- To loosen panna cotta from custard cups, immerse bottoms in hot water for 10 seconds. Using a small sharp knife, trace around the edges. Place a serving plate over top of custard cup and flip over, so that cup is on top of plate. Repeat 3 more times. Serve with sauce. Makes 4 servings.
When my daughter was home from college for winter break, she made fruit parfaits with berries and low-fat vanilla yogurt for an early morning road trip she was taking with her boyfriend. They looked delicious! I thought they could be made in advance for healthy work week breakfasts. I have been looking for different ways to add variety to my morning meals. By using Greek nonfat plain yogurt and adding the honey and vanilla myself, I was able to increase the amount of protein and by 14 grams and reduce the amount of carbohydrate and sugar by 5 grams. I topped my parfaits with omega-3 walnuts for crunch and more protein. The berry parfaits were yummy, if I do say so myself!
- 2 cups organic Greek nonfat plain yogurt
- 1 teaspoon organic vanilla extract
- 2 tablespoons organic honey
- ½ cup organic strawberries, quartered
- ½ cup organic blackberries
- ½ cup organic blueberries
- ¼ cup chopped organic walnuts
- In a medium bowl, add the yogurt, vanilla and honey and stir thoroughly.
- Add some fruit, then yogurt to the bottom of a dish. Repeat two more times. Top with walnuts. Makes 2 servings.
- 1 cup frozen Townsend Farms Organic Triple Berry Blend (Costco)
- 1/2 frozen organic banana*
- 1/2 cup organic fat free milk
- 1/2 cup organic Greek yogurt (plain and fat free)
- 2 packets of Trader Darwin’s Stevia
- 2 ice cubes
Crush the ice, berries and banana in a blender. Then add milk, yogurt and Stevia. Berries are one of the best sources of antioxidants! I have found that each brand of Greek yogurt has its own unique flavor and does make a difference in the overall taste of the smoothie. This drink has approximately 210 calories and 16 grams of protein!
*I like to buy several bananas at a time. When they are ripe, I peel them, split them in half, place in a food storage bag and freeze.