Yogurt-Almond Ice Cream

Dietitian's tip: This creamy dessert is easy to make. Instead of preparing a custard, all you need is chilled yogurt and vanilla soy milk. It's as simple as whisking the two together with honey, canola oil and nuts.


Serves 6

Ingredients

2 cups fat-free plain yogurt, without gum additives or stabilizers
1 cup low-fat vanilla soy milk (soya milk), chilled
1/3 cup honey
1 tablespoon canola oil
1/4 cup coarsely chopped almonds



Directions

1. Place a bowl in the freezer to chill.
2. In another bowl, whisk together the yogurt, soy milk, honey and canola oil until well blended.
3. Pour the mixture into an ice-cream maker and prepare according to the manufacturer's instructions.
4. When the ice cream is firm, transfer to the chilled bowl and add the nuts.
5. Stir gently to distribute evenly.
6. Serve immediately or store in the freezer until ready to serve.

Nutritional Analysis (per serving)

Calories 173
Cholesterol 2 mg
Protein 7 g
Sodium 75 mg
Carbohydrate 26 g
Fiber 1 g
Total fat 5 g
Potassium 286 mg
Saturated fat 0 g
Calcium 227 mg
Monounsaturated fat 3 g

Low Calorie Yogurt Parfait

Use whatever fruit is in season or on hand in this easy low calorie yogurt parfait. Some fruits that work really well include berries, sliced bananas, kiwi, and mango.


Ingredients

1 cup light vanilla-flavored yogurt
1 cup chopped fresh fruit
1/4 cup store-bought low-fat granola


Preparation:

Layer the yogurt and fruit in a glass or a parfait dish. If you are on the run, you might even use a disposable cup. Top with the granola.

Serves 1

Calories Per Serving 253

Berry Cheesecake

White Team (Josie, Ilan, Elia) Top Chef, Season 2

Ingredients:

1/2 cup organic granola
1 cup Flex 500 cereal
2 egg whites
1 teaspoon powdered gelatin
3 1/2 cups low-fat strawberry yogurt
2 8-ounce packages low-fat cream cheese
4 pints blackberries, for garnish
2 pints strawberries, for garnish
mint leaves, for garnish

Directions:
1. Heat oven to 375F.
2. Put granola and cereal into a large freezer Ziploc bag. Gently crush with rolling pin to form a coarse mixture.
3. In a small bowl, lightly whip egg whites. Add cereal mixture and stir to combine. Transfer this mixture to 8-inch springform pan and spread evenly over bottom of pan. Bake for 15 minutes. Remove from oven and cool.
4. In a blender, mix together yogurt and gelatin. Add cream cheese and blend until mixture is smooth.
5. Pour yogurt mixture into springform pan and spread evenly over crust.
6. Cover with plastic wrap and chill for 12 hours to set.
7. To serve: remove outer ring from pan and cut cheesecake into pieces. Garnish with fresh berries and mint leaves.

Cheesecake

Ingredients

• 1 cup Graham Cracker crumbs
• 1 cup Sugar
• 3 tablespoons Sugar
• 3 tablespoons Butter or Margarine, melted
• 5 packages (8 oz each) Cream Cheese, softened
• 3 tablespoons Flour
• 1 tablespoon Vanilla
• 1 cup Sour Cream
• 4 Eggs
• 1 can (21 oz) Pie Filling, any flavor

Directions

• Mix crumbs, 3 tablespoons sugar and butter.
• Press firmly onto bottom of 9-inch pie pan
• Bake at 325F for 10 minutes (bake at 300F for 10 minutes if using dark non-stick pie pan)
• Mix cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended.
• Add sour cream and mix well.
• Add eggs, one at a time, mixing on low speed after each addition until just blended.
• Pour over crust.
• Bake at 325F for 1 hour 10 minutes, or until center is almost set. (bake at 300F for 1 hour 10 minutes or until center is almost set if using dark non-stick pie pan)
• Run knife or metal spatula around the rim of the pan to loosen cake.
• Let cake cool for several minutes before removing from pie pan.
• Refrigerate 4 hours or overnight.
• Top with pie filling before serving.