Yogurt

In this modified version of the Middle Eastern garbanzo bean dip, yogurt is used to replace some of the high-fat tahini (sesame seed paste). The dip is great with fresh vegetables or toasted pita bread wedges. Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less but requires additional unattended time.

Eggs are a staple of the Turkish diet. An ingredient in many dishes, they are also prepared on their own as a main course for lunch or as an appetizer for dinner. Here they are poached, set on a bed of yogurt (another staple) and drizzled with a red pepper-sage butter. The red pepper that fires up Turkish cooking - a cross between paprika and dried crushed red pepper - is much more popular than black pepper, especially outside the large cities.

Using a low-fat cheese such as feta makes for a rich but lean topping. The newer feta cheeses with sun-dried tomatoes and basil are especially good.

Can be prepared in 45 minutes or less but requires additional unattended time.

The Mango and Red Onion Salsa is nice alongside this low-fat entreé.

Chili powder and chopped jalapeño add a touch of heat to this smooth appetizer. Try sprinkling it with chopped red onion for some crunch and color.

Tangy and refreshing, this dip is called tzatziki in Greek. Here, it's served with crisp baked pita wedges, but it also goes well with crudités. Drain the yogurt a day before you plan to prepare the dip. And mix up a big batch of lemonade to pour throughout the picnic.

Yogurt, curry, and cumin flavors combine in this delicious Indian-inspired appetizer. It makes terrific cocktail party fare.

This sherbet in waffle cups is the creation of Jorge Rocha Carmona and his wife, Claudia Mendez, owners of Rome Pasteler‭a, Billy Cross's favorite pastry shop in Oaxaca.

Serve with: Spanish rice and grilled mixed bell peppers drizzled with citrus vinaigrette.

Can be prepared in 45 minutes or less.

Ripe tomatoes, basil and fresh corn enhance a terrific side dish.