• Roasted Acorn Squash, Pomegranate and Arugula Salad
• Cider-Poached Pears with Yogurt and Toasted Almonds
• Pan-Seared Halibut with Quinoa and Parsley Vinaigrette
• Herb Crusted Grilled Turkey Breast
• Creamy Mushroom Sauce
• Leek and Celery Stuffing
• Roasted Root Vegetable with Mandarin and Thyme
• Pecan Crusted Caramelized Apple Crisp
• Grilled Tuna with Herb Tapenade and Succotash
• Salad of Green Papaya with Peanut and Grilled Shrimp
• Grilled Peaches with Raspberry Yogurt and Almonds
• Vanilla Cupcakes
• Nectarine and Raspberry Sundae
• Chipotle Grilled Pork Tenderloin with Braised Cabbage
• Green Bean and Grilled Onion Salad with Feta
• Spicy Black Bean Soup with Lime and Cilantro
• Smoked Trout Dip
• Salmon Steamed in Paper Hearts with White Wine and Orange
• Chicken Cacciatore
• Turkey and Vegetable Chili
• Grilled and Spiced Chicken Breast with Cucumber Yogurt Sauce
• Rosemary Skewered Chicken with Orange Glaze
• Fennel and Clam Soup
• Turkey and Black Bean Chili
• Mediterranean Style Burger with Caper Yogurt Sauce and Portobello
• 7 Layer Dip

Serves 4
Ingredients
1/2 cup fresh raspberries
1 cup nonfat Greek yogurt
2 peaches, pitted and halved
2 teaspoons agave nectar
1/4 cup sliced and toasted almonds

Method

• Place the raspberries and the yogurt into a blender and blend until the mixture is smooth and the raspberries are completely broken apart.
• Remove from the blender and refrigerate covered until serving.
• Preheat a nonstick grill pan over medium high heat.
• Rub the agave nectar over the peaches so they are completely coated.
• Place the peaches skin side up onto the preheated grill pan and grill for 4 to 5 minutes or until the peaches have caramelized and are tender.
• Remove the peaches from the grill pan to serving plates.
• Spoon some of the raspberry yogurt over each peach and sprinkle with the toasted almonds and serve.

Nutrition Facts:
Calories 100
Total Fat 3 g
Sat Fat 0 g
Cholesterol 0 mg
Sodium 20 mg
Total Carb 15 g
Dietary Fiber 2 g
Sugar 11 g
Protein 7 g