Yogurt Berry Pops

With the sun taking on a new level of warmth this Earth day I can't help but anticipate the warmer days coming. These pops are a family favorite- for adults and kids!



1 1/2 cups greek yogurt
1 1/2 cups fresh or frozen berries (blueberry & raspberry are a fav!)
1 ripe banana
1/4 cup local honey
a few drops liquid stevia (optional)

Blend everything together in blender until smooth. Pour into popsicle molds and freeze.

Makes about 10 pops

Guiltless Guacamole

1 large ripe avocado
2 tbsp fresh cilantro, finely chopped
1/2 tsp fine sea salt
dash fresh ground black pepper
2 tsp lemon or lime juice
1 tsp lemon or lime zest
1/4 cup chunky salsa of choice
1 garlic clove, minced
1/2 cup non fat plain Greek yogurt

In a small mixing bowl, combine the avocado with the garlic, cilantro, lime juice, garlic, pepper and salt and mash with the back of a fork until mostly smooth. Stir in the salsa and yogurt just until mixed.

Serve immediately, or cover with plastic wrap (pressed directly onto the surface of the guacamole) and refrigerate for up to 4 hours.

Serves 4

Per serving:
105 calories
7.5g fat
6g carbs
3.5g fiber
3.5g protein

Red Potato Salad

1 lb red potatoes
2 whole hard boiled eggs {peeled, diced}
2 hard boiled egg whites
1/4 sweet onion, minced
1/2 cup diced celery heart
1/4 cup No Sugar Added sweet relish {I use Mt.Olive}
3 tbsp grainy mustard
1/2 cup plain 2% Greek yogurt {Fage}
1/2 tsp sea salt
fresh ground pepper

Clean the potatoes; boil them whole, just until tender. Allow to cool, then dice into large chunks.

In a small bowl, whisk the yogurt, mustard, and pickle relish together. Add salt and freshly ground pepper to taste.

In a large bowl, stir all the ingredients together, except the eggs, until thoroughly coated. Add the eggs and gently stir in.

Makes 4 servings

Per Serving:
160 calories
3.5g fat
22g carbs
2.5g fiber
10g protein

Shrimp Cobb Salad

3 cups chopped hearts of romaine lettuce
5 grape or cherry tomatoes
1/4 sliced cucumber
1 hard boiled omega-3 egg, sliced
3 oz cooked, peeled shrimp

Dressing:
2 tbsp 2% Greek yogurt (Fage)
1 tsp lemon zest
1 tsp red wine vinegar
1/4 tsp Worcestershire sauce
1/4 tsp garlic powder
pinch sea salt and fresh ground pepper

Arrange the salad items in a large bowl, container or plate.

Mix together the dressing ingredients until smooth. Pour over salad and enjoy!

Serves 1
216 calories
7g fat
8.5g carbs
3g fiber
29.5g protein