Yogurt

Have fun at breakfast with this terrific taste combination of mini waffles, cinnamon-sugared fruits, and yogurt. Or serve later in the day with frozen yogurt as a different way to enjoy an old-fashioned ice cream “cone.”

Does your morning routine need a wake-up call? This smoothie will energize you—and might even make you look forward to getting out of bed!

Turn a serving of your favorite fruit into a delectable dessert with an extra-easy sauce reminiscent of cheesecake.

Here’s a modern twist to a comforting favorite. It’s perfect not only for dessert but also as a starter for a summer brunch.

These creamy tarts will solve the problem of what to serve for dessert when you have company for dinner. Vary the yogurt and fruit combination to suit your family’s preferences.

Though most caramel apples might be off limits, this sweet snack sure isn’t. It’s easy to throw together and great any time of the day . . . even for breakfast! Next time you go to a warehouse or club store, pick up some clear plastic containers with lids. You can make a few of these at a time and store them in your refrigerator for a few days so they’re ready when you are.

Ever since I created my Chocolate Chocolate Brownie cups, which are an even easier version of my brownies that Jenna Fischer from The Office raved about on The Tonight Show with Jay Leno, saying, “They played no small part in my recovery [speaking of her back injury],” I’ve been particular about eating only a select few varieties of brownies. Because mine taste like they are full of fat, I don’t see a reason to eat actual fatty ones that don’t taste any better. I will say, however, that when prepared as suggested as part of this recipe, the No Pudge! Brownies are definitely worth the calories. This recipe even shocked my team—it’s truly delicious, not to mention fun! To crush the peppermints, place the unwrapped candies in a resealable zip-top bag. Using the flat end of a meat mallet or the bottom of a heavy skillet, pound them until they are crushed into fine shavings. If you really want to save time, look for peppermint sprinkles near ice cream cones and ice cream toppings (brands such as Ken Craft and Wilton make them). They’re more expensive than buying the peppermints and crushing them yourself, but they’re a timesaver! If you’re not serving this pizza to your guests immediately, add the toppings to the brownie just before serving. If made too far ahead, the peppermints tend to run slightly on the whipped topping so it won’t look quite as pretty (though it will still taste delicious!).

Tandoori is actually a cooking method, not an ingredient. In traditional Indian cuisine, the term describes a marinated meat cooked over an intense fire in a tandoor—a clay oven containing a hot fire. But we now commonly associate it with a type of marinade. Today, you can find tandoori paste in most grocery stores. It has intense flavor (which I love). By mixing it with yogurt, you cut some of the sodium and make a great simple marinade for fish, chicken, and many other meats.

I love dips because I think they “force” people to eat more veggies. Now that’s great if the dip isn’t doing more damage than the veggies are adding in health benefits, which is not the case with many dips. But fortunately, this is one that helps people eat more veggies and adds extra nutrients.

I’ve tried making onion dip with fat-free sour cream but just couldn’t stomach it. The texture is just so off. On occasion I’d indulge by using light sour cream, but then I felt I had to be mindful of how much dip I was eating. Using a thick Greek yogurt, like Fage, I can finally eat as much dip as I want. Though it doesn’t taste exactly like full-fat sour cream, it does provide the same texture and a great (though different) flavor. Please note that depending on the brand of soup mix you use, the perfect amount will vary slightly. I’d start with 2 teaspoons and then continue adding, tasting as you do, until it suits your tastes. You can look for all-natural or organic onion soup mixes. I find the flavors differ significantly among brands, so try numerous brands if you don’t love the first you try.

Toast the mini pita in a toaster or toaster oven. Just be careful, if using a toaster, when removing them. I keep a set of wooden chopsticks on hand for safely “fishing” smaller items from the toaster. I love this dish following a quick breakfast omelet or scramble. It has only about 100 calories, so it provides a guilt-free sweet treat after lean protein to fill me (or you!) up. If you’re making this for small children, they’re likely to love it even more if you mix the bruschetta topping with the yogurt and then stuff it in the pitas—they’re apt to find it easier to eat.

This simple breakfast is great to eat on the go. Just mix the Grape-Nuts and chocolate chips directly into the yogurt carton and take the whole thing with you. Cleanup’s as easy as tossing the container!

Juice bar smoothies have justifiably gotten a bad rap because they’re often chock-full of added sugar and calories. This twist on traditional raspberry lemonade uses only 1 teaspoon of honey, and the rest of the sweetness comes from real fruit. Note that it’s important to use frozen fruit in smoothies because if you use too many ice cubes to try to get that thick consistency, you’ll end up with a watery, not-as-good-as-the-juice-bar’s smoothie in minutes.

I am a huge fan of anything colada—piña colada, strawberry colada, even mango colada. This dish is a healthier twist on a banana colada that’s great for breakfast or any time of the day. For a real treat, tuck the kids into bed at night, and then try it with a small spike of rum.

The combination of chocolate and raspberries is considered decadent by pretty much everyone. Here’s a decadent breakfast that will keep you fit, healthy, and happy with each bite

Chocolate and peanut butter? Yes! Now we’re talking. Not only will your kids be singing your praises when you throw together this breakfast in mere minutes, you’ll be feeling like you’re cheating with each decadent bite!

Anyone who knows me knows that although I’ve maintained a fifty-five-pound weight loss for close to twenty years, I proudly eat chocolate every day. Here’s a great example of how I can face my chocolate craving head-on, even at breakfast!

Chocolate and peanut butter? Yes! Now we’re talking. Not only will your kids be singing your praises when you throw together this breakfast in mere minutes, you’ll be feeling like you’re cheating with each decadent bite!

If eaten plain, these pancakes are a tad on the dry side, which is why I love to layer them with yogurt. The tartness of the lemon, paired with the creaminess of the yogurt and sweetness of the powdered sugar, transforms ordinary pancakes into a decadent, dessertlike breakfast. Store the batter in a resealable plastic container in your fridge to have on hand. Note, however, that when the batter sits in the fridge, it will thicken slightly, so use a scant 1/4 cup batter per pancake to get 6 pancakes. Another time-saving option is to freeze the cooked pancakes. To reheat frozen pancakes, microwave them in a single layer on high for 30 seconds to 1 minute, or until warmed through. Alternatively, place the pancakes on a nonstick baking sheet in a single layer. Cover the pan with foil and place in a 350°F oven for about 5 minutes, or until warmed through.

Souvlaki (Greek-style kebabs) is our kind of food. Marinated meat and vegetables are grilled on a skewer. The skewers can be assembled in minutes, and the flavors are light, fresh, and satisfying. You can make souvlaki with any kind of meat, but we love the flavor of marinated lamb best. Grilled peppers and onions prove to be wonderful partners here, especially when they are served in warm pita bread with a generous dollop of mint-flavored yogurt sauce.