Fruit Dip

fruit dip


1 c. plain or vanilla yogurt
8 oz. light cream
8 packets Equal or Spenda
1 tsp. vanilla.


Blend gently
Serve cold


For a fruity dip, exchange the plain yogurt for flavored yogurt or use a tsp of flavor extract (don’t use too much or it becomes bitter)
For a colorful dip add a few drops of food coloring.

Carpaccio of Beef with Asparagus and Tomato Salad

Carpaccio of Beef with Asparagus SaladCarpaccio of Beef is usually a raw beef appetizer, but in this recipe you can cook the beef to your likeness.

1 pound lean beef tenderloin
1/4 t salt
freshly ground pepper
1 pound thin asparagus
10 ounces tomatoes – chopped
1/4 c fresh basil, chopped
10 ounces baby lettuce
freshly ground pepper
3 T red wine vinegar
1 1/2 T olive oil
1 T water
1 t grained Dijon mustard
freshly grated pepper
Anchovy-Caper Dressing
4 ounces fat-free ricotta
1 c non-fat plain yogurt
1/4 c red wine vinegar
2 t capers
2 t anchovy paste
1 shallot, chopped
2 cloves garlic, chopped
1/4 c fresh basil leaves
1/4 c flat leaf parsley
freshly ground pepper

1. Preheat oven to broil
2. Salt and pepper the beef. Broil or grill until done to your desired degree. Set aside for at least 20 minutes.
3. Cook the asparagus in 2 tablespoons water in the microwave. Place in ice water to refresh. Drain and place in bowl. Add the chopped tomato and basil.
4. Make vinaigrette by whisking together the vinegar, oil, water, mustard, and pepper. Set aside.
5. Using a food processor with a metal blade, combine the ricotta, yogurt, vinegar, capers, anchovy paste, shallot, garlic, parsley, basil and pepper until smooth. Refrigerate until ready to serve.
6. Toss the asparagus with 1 tablespoon of the vinaigrette. Toss the tomato and chopped basil with 1 tablespoon of the vinaigrette. Toss the lettuce with the remaining vinaigrette and place in the center between the vegetables.
7. Slice the beef against the grain into paper thin slices. Arrange on the plate and drizzle each serving with 2 tablespoons (30 ml) of the Anchovy-Caper Sauce. Serve immediately.

Chocolate Banana Parfait

chocolate parfait


1 cup plain low-fat yogurt
1 box sugar-free chocolate pudding mix
2 medium bananas, peeled
1 teaspoon fresh lemon juice
1/4 cup reduced-fat frozen dairy whipped topping
unsweetened cocoa powder
1 tablespoon chopped walnuts (optional)
4 fresh Bing cherries with stems for garnish (optional)


In a food processor or blender, combine yogurt and pudding mix until smooth.
Cut each banana into 6 pieces on the diagonal. Sprinkle with lemon juice.
Place 2 banana quarters in each of 4 dessert parfait glasses or goblets.
Top with 1/4 of the pudding mix. Top each with 1 tablespoon whipped topping.
Using a fine sieve, sift a little cocoa powder on top of each serving.
Sprinkle with walnuts and add a cherry on top, if desired.

Yogurt Popsicles

Yogurt Popsicles

3 cups (708 ml) plain non-fat yogurt
2/3 cup (156 ml) no-sugar-added strawberry syrup
1/2 cup (83 g) sliced fresh strawberries
6 paper cups
6 wooden popsicle sticks


1. Blend yogurt and syrup. Lightly mash strawberries with a fork or potato masher.

2. Place paper cups in a muffin tin. Divide the yogurt equally between the paper cups. Add and equal amount of the mashed strawberries to each cup. Freeze until slushy, about 30 minutes. Insert a wooden stick into each cup for a handle.

3. Freeze until firm. Peel off paper cups before eating.

Yogurt Cheese


2 quarts plain yogurt


Place 4 layers of cheesecloth in colander set over a bowl. Add the yogurt and let drain overnight in the refrigerator. The desired consistency is that of soft cream cheese