• 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 half pint basket fresh raspberries
2 ripe nectarines, pitted and cubed
1 cup nonfat Greek yogurt

Method

• Place 1/2 of the raspberries in a blender or food processor, and process until smooth.
• Strain the raspberry puree through a fine mesh sieve into a small bowl, pressing on the solids with a rubber spatula.
• Discard the solids.
• Set the sauce aside.
• Layer the nectarines, yogurt, and raspberry sauce in four small glasses.
• Garnish with the remaining raspberries, and serve immediately.

Nutrition Facts:
Calories 70
Total Fat 0g
Sat Fat 0g
Cholesterol 0mg
Sodium 20mg
Total Carb 13g
Dietary Fiber 1g
Sugar 7g
Protein 6g