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This salad is beautiful, healthy, and delicious! The fruits can be chopped to use as a salad or sliced thinly and layered in a trifle bowl for a truly stunning presentation.
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Lemon syrup poured over this blueberry zucchini cake makes it so moist you won't even notice it's made with fat-free yogurt and no eggs.
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This recipe is by Suzanne Hamlin and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Make your own salad dressing with just plain yogurt, Dijon mustard, honey, and celery seed.
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While this two-ingredient Indian naan bread is not totally authentic, it sure works in a pinch and could not be easier.
Ingredients: flour, greek yogurt
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Get Stewed Chicken and Chickpeas Recipe from Food Network
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No ice cream machine? No problem! A Mason jar and immersion blender are all you need to produce this no-churn, creamy, decadent keto strawberry ice cream.
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Get Herbed Goat Cheese Dip Recipe from Food Network
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In France, this cake is usually served with a little sweetened crème fraiche, but it lends itself to other toppings as well Fresh soft fruit, like sliced peaches or plums, is a natural with this as is berries with a touch of sugar And, because the cake is plain and just a little tangy from the yogurt, it pairs happily with lemon cream, curd or mousse and is delicious with chocolate mousse or chocolate sauce.
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Get Capone's Garlic Artichoke Cheese Spread Recipe from Food Network
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This salad of julienned zucchini is dressed in yogurt and tossed with a generous amount of lemon juice and zest Use as many bright herbs as possible, or a single herb if you prefer, and chop them at the last minute.
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Chef John named his delicious yogurt and paprika marinated grilled chicken as an homage to one of the best chicken take-out joints in San Francisco.