Charter Issue, 1990

Lemon-Yogurt Cheesecake

admin — Tue, 26 May 2009 17:58:08 +0000

This cheesecake invites guiltless indulgence. It is best chilled and served the same day. If you don't have cherries, substitute an additional 1 cup blueberries.

Fruit Cup with Marsala Sauce

admin — Tue, 26 May 2009 17:58:08 +0000

Fruit Cup with Marsala Sauce

Nothing looks more handsome than a bowl of jewel-bright fruits: glistening red berries, burnished plums, blueberries with their dusky bloom. This combination is exceptionally tasty, particularly when the plums have an edge of tartness. Sweeter fruits can be substituted; chunks of nectarines, cherries and gooseberries go together delightfully, as do cantaloupe, blackberries and kiwis.

Rum-Raisin Frozen Yogurt

admin — Tue, 26 May 2009 17:58:08 +0000

Rum-Raisin Frozen Yogurt

Dark rum is essential in making this rum-raisin frozen yogurt. It mellows when the raisins have a chance to drink up the rum overnight.

Frozen Berry Yogurt

admin — Tue, 26 May 2009 17:58:08 +0000

Frozen Berry Yogurt

Though this frozen yogurt may be made with only one kind of berry, a combination of raspberries, blackberries and blueberries will deliver a richer, more complex flavor.

Chicken Curry with Yogurt

admin — Tue, 26 May 2009 17:58:08 +0000

Chicken Curry with Yogurt

The addition of apricot preserves makes this chicken curry taste faintly of chutney. Serve it with brown rice seasoned with curry powder.

Yogurt-Dill Remoulade

admin — Tue, 26 May 2009 17:58:08 +0000

Yogurt-Dill Remoulade

We replace mayonnaise with cool, tangy low-fat yogurt in this classic French sauce, flecked with fresh dill, capers and red onion. An excellent accompaniment to shellfish or cold meats.

Turban of Sole with Salmon-Yogurt Mousse

admin — Tue, 26 May 2009 17:58:08 +0000

Turban of Sole with Salmon-Yogurt Mousse

Be sure to use fresh salmon and sole in this mousse. Fresh fish must be used; frozen fish will produce too watery a result. Serve warm or cold as an appetizer, a main course or as part of a buffet. Alternatively, the mousse can be baked without the sole in a lightly oiled 7-inch baking dish for 30 to 35 minutes in a pan of hot water.

Cucumber-Yogurt Salad

admin — Tue, 26 May 2009 17:58:08 +0000

Cucumber-Yogurt Salad

A refreshing accompaniment to a main course of meat or fish, this cucumber-yogurt salad also makes a tasty filling for pita bread. If the cucumbers are grated instead of chopped, this mixture can be served as a dip.

Corncakes with Maple-Yogurt Topping

admin — Tue, 26 May 2009 17:58:08 +0000

Corncakes with Maple-Yogurt Topping

Made from stone-ground cornmeal, these pancakes are light and crunchy. Make the pancakes immediately; this batter does not hold.

Flour Tortillas

admin — Tue, 26 May 2009 17:58:08 +0000

Flour Tortillas

To reduce the fat in these tortillas, we added a little flour to canola oil and froze the mixture so it would act like shortening.

Marsala Sauce

admin — Tue, 26 May 2009 17:58:08 +0000

Marsala Sauce

Sweet Marsala delicately flavors this creamy, low-fat raspberry sauce.

Roasted Bell Peppers

admin — Tue, 26 May 2009 17:58:08 +0000

Roasted Bell Peppers

Fat bell peppers taste like summer itself when grilled.

Bruschetta with Tomatoes & Capers

admin — Tue, 26 May 2009 17:58:08 +0000

Bruschetta with Tomatoes & Capers

Bruschetta, or grilled bread, is a crisper, more flavorful alternative to American garlic bread. Here it's topped with a combination of tomatoes and capers. Munch on this while you prepare the rest of the dinner.

Peppered Salmon Steaks with Yogurt-Lime Marinade

admin — Tue, 26 May 2009 17:58:08 +0000

Peppered Salmon Steaks with Yogurt-Lime Marinade

The yogurt marinade, with hints of lime and ginger, makes the salmon wonderfully succulent.

Italian Potato Salad

admin — Tue, 26 May 2009 17:58:08 +0000

Italian Potato Salad

In Italy, this potato salad is known as Russian Salad. It has a thousand versions, most of them bound with plain or garlic mayonnaise. In this one, lightly steamed vegetables are splashed with vinegar while still hot, so they absorb the pungent aroma and flavor. A lemony vinaigrette binds the vegetables together. This salad looks especially pretty when made with red-skinned new potatoes and served in a cupped leaf of red radicchio. Butter lettuce or ruffled kale makes a nice presentation too.