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Dried Fruit and Nut Crostata

Author: Bon Appétit Test Kitchen

Grain Bowl with Spiced Squash, Mushrooms, and Curried Yogurt

No squash? No problem. This rice bowl can handle all sorts of roasted vegetables (and, for that matter, can be made with all kinds of grains). But the curried yogurt? That's crucial.

Author: David Tamarkin

Beets with Mint and Yogurt

Author: Madhur Jaffrey

Makrut Lime Mousse With Honeydew Water

A Thai-inspired mousse with honeydew water.

Frozen Yogurt Bark

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Author: Anna Stockwell

Roasted Sweet Potatoes with Chile Yogurt and Mint

This twice-roasted method allows for the sweet potatoes to get super-creamy on the inside while their skins get a little crispy.

Author: Andy Baraghani

Eggplant Fries

Author: Meg Colleran Sahs

Sweet Mango Lassi

Author: Julie Sahni

Spiced Mango Mojito Sauce

Author: Allen Susser

Central Asian Rice and Bean Stew

Author: Jeffrey Alford

Yogurt Tartar Sauce

Using yogurt instead of oils to make tartar sauce does three things: it lowers the fat content; gives it a zingy yoghurt tang; and also brings probiotic cultures into your diet. It's a win, win, win.

Author: Guy Turland

Big Green Lentil Salad

Cool yogurt, crunchy seeds, and herbs turn lentils into a lunch salad you'll actually be excited to eat.

Author: Heidi Swanson

Raspberry Yogurt Cake

Author: Anna Pump

Vanilla Mousse Meringues and Fresh Berries

Pillowy meringues scented with vanilla and fresh berries make this light-as-air dessert.

Author: Colin Cowie

No Fat Mocha Cake

Author: Donna Chrisco Oldford

Blackberry, Honey and Yogurt Pops

Author: Nathalie Jordi