Cook Without Book

Yield:  4 servings                  Ingredients 1/2 cup   fresh or frozen blueberries, thawed 2 cups   nonfat Greek-style yogurt 2 1/2 tablespoons   mini dark-chocolate chips 1/2 cup   oat granola Chopped walnuts Preparation Spoon 1 tablespoon fresh or frozen blueberries, thawed, into each of 4 parfait glasses. Spoon 1/4 cup nonfat Greek-style yogurt over berries in each glass, then top each with 1 teaspoon mini dark-chocolate chips, 1 tablespoon oat granola, and a sprinkling of chopped walnuts. Add another layer of the berries, yogurt, chocolate, walnuts, and granola to each glass; serve. Nutritional Information Calories per serving: 180 Saturated fat per serving: 2g Monounsaturated fat per serving: 2g Polyunsaturated fat per serving: 2g Fat per serving: 7g Cholesterol per serving: 0mg Protein per serving: 12g Carbohydrates per serving: 20g Sugars per serving: 13g Fiber per serving:...

Yield:  Makes: 8 scones (serving size: 1 scone)                Ingredients 1/2 cup   quick-cooking oats 1 cup   whole-wheat flour 1 cup   all-purpose white flour 1/4 cup   dark brown sugar, firmly packed 1/4 teaspoon   salt 1/2 teaspoon   ground ginger 1/4 teaspoon   ground nutmeg 1 tablespoon   baking powder 3/4 cup   unsweetened, dried tart cherries 4 tablespoons   cold, unsalted butter, cut into small pieces 1 cup   buttermilk 2 tablespoons   sugar, for sprinkling, optional Fat-free Greek yogurt and sugar-free jam, for serving, optional Preparation 1. Preheat oven to 375°F. Place first 8 ingredients (through baking powder) in bowl of food processor. Pulse to combine. Add fruit and butter. Pulse again 15-20 times to form a sandy texture. Stir in buttermilk; pulse just enough to combine. 2. Drop 8 spoonfuls (about 1/2 cup each) onto parchment-lined ba...

Yield:  Makes 8 servings                   Ingredients 5  pink grapefruit 5  oranges 1  (17.6-ounce) carton plain, fat-free Greek-style yogurt 1/4 cup   low-fat granola Preparation 1. Using a sharp knife, completely remove the outer skin and white pith of the grapefruit. Hold the grapefruit over a bowl, and cut out the sections, letting them fall into the bowl. Cut the orange sections into a separate bowl. 2. On each of 8 (8-inch) dessert plates, arrange 6 grapefruit sections and 6 orange sections in an alternating pattern around plate. 3. Spoon 1/4 cup yogurt onto the center of each grapefruit-orange arrangement, and sprinkle each with 1/2 tablespoon granola. Serve.

                   Ingredients 1 cup   mashed or baked sweet potatoes 1/4 cup   Greek-style yogurt 1/2 teaspoon   curry powder Salt and pepper, to taste Garnish: chopped scallions Preparation In a food processor, combine sweet potatoes, yogurt, and curry powder. Mix all ingredients until smooth, and season with salt and pepper, to taste; transfer to a bowl. Garnish with chopped scallions, and serve with flatbread or fresh vegetables, if desired.

Prep Time:  5 minutes Cook Time:  10 minutes Yield:  1 serving                    Ingredients 1/2  whole wheat pita, split and cut into 8 pieces 1/3 cup   roasted mashed sweet potato 1 tablespoons   plain Greek-style low-fat yogurt 1/4 teaspoon   honey 1/8 teaspoon   dried chipotle chile powder 1/8 teaspoon   salt Preparation 1. Preheat oven to 350°. Arrange pita pieces on a baking sheet; bake at 350º for 10 minutes until crisp. 2. While pita bakes, combine sweet potato, yogurt, honey, chile powder, and salt in a small bowl; stir with a fork until smooth. Serve with warm pita chips.

                    Prep Time:  30 minutes Cook Time:  30 minutes Total Time:  1 hour Yield:  Makes 10 servings (serving size: 1 slice) Ingredients CRUST: 1 1/4 cups   graham cracker crumbs (about 9 sheets) 1  large egg white, lightly beaten 3 tablespoons   sugar 2 tablespoons   unsalted butter, melted 1 tablespoon   canola oil FILLING: 2 teaspoons   unflavored gelatin 1 cup   unsweetened almond milk, divided 1 1/2 cups   fat-free Greek yogurt 1/3 cup   packed light brown sugar 1/8 teaspoon   salt 1/2  vanilla bean TOPPING: 1 1/2 pounds   peeled, pitted peaches, cut into wedges 2 teaspoons   lemon juice 2 tablespoons   water 2 tablespoons   sugar 1 teaspoon   unsalted butter, cut into small pieces Preparation 1. Preheat oven to 350°. In a food processor, pulse crust ingredients until blended; press int...

Pluot & Poppy Yogurt Bowl Recipe Before the pluots are gone for the year, I thought I'd sneak this in. I was saying to a friend the other day - when pluots are good, few fruits are better. I'm thinking of a crimson-fleshed Dapple Dandy I had last year - dripping ripe with punchy juice, refreshing, taut-skinned. It set the bar in my mind. And the pluots have been  good  lately, so they've been around the kitchen. And I do different things with them, like this impromptu breakfast bowl. While arguably unconventional, it is one of my favorite uses to date. Greek yogurt with a bit of chopped dill incorporated, topped with sliced pluots, toasted oats, poppy seeds, and honey. If the dill sounds like too much for you, feel free to skip it, but I love the way it plays off the oats, and the honey sweetness of the fruit. Here's another idea - I've been thinking of making a pluot punch of sorts - give a shout if you have a favorite punch base you think would w...