- 1 cup nonfat Greek yogurt
- 1 clove garlic, minced
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons finely chopped fresh tarragon or 1 tablespoon dried
- 1 pound beef (like New York strip or tbone), trimmed
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Creamy Blue Cheese-Tarragon Dressing
- 2 ounces blue cheese
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red-wine vinegar
- 1 tablespoon finely chopped fresh tarragon or 1 teaspoon dried
- 1 tablespoon honey
- 1-2 tablespoons nonfat Greek yogurt
- 1/8 teaspoon salt
- Freshly ground pepper to taste
- 1 head butterhead lettuce, torn into bite-size pieces
- 1/2 head radicchio, cored and very thinly sliced
- 1 cup baby arugula or mixed baby greens
- 1/2 cups walnuts, toasted and chopped
- Preheat oven to 350 degrees.
- To prepare beef: Combine yogurt, garlic, oil and tarragon in a large bowl. Season beef with salt and pepper and add to the bowl; turn to coat. Place the beef in a baking dish and cover completely with the yogurt mixture.
- Bake until the beef is cooked through. Transfer to a clean cutting board. Thinly slice the beef when cool enough to handle.
- To prepare dressing: Mash blue cheese, oil, vinegar, tarragon and honey together in a medium bowl with a fork until well combined. For a creamier dressing, add yogurt 1 tablespoon at a time, if desired. Season with salt and pepper.
- To assemble salad: Gently toss lettuce, radicchio and arugula (or mixed greens) in a large bowl. Divide the greens among 4 plates, top with equal portions of the beef, spoon 2 tablespoons of the dressing over each salad and sprinkle with walnuts.
This cinnamon-and-ginger-spiced coffee cake can be made with a variety of apples. Tart Granny Smiths hold their shape well when baked or cooked. A sweeter apple, such as a Honeycrisp, Fuji or Gala works beautifully too – or use a mix.
- 1/4 cup firmly packed dark brown sugar
- 4 tablespoons unsalted butter, melted
- 1/3 cup all-purpose flour
- 1/3 cup pecan pieces, toasted
- Softened butter, for the baking pan
- 3 cups all-purpose flour
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/3 cups granulated sugar
- 2 large eggs
- 1 cup milk
- 1/2 teaspoon vanilla extract
- 3 apples, peeled, cored, and cut into 1/2-inch pieces
- For the streusel, combine the brown sugar butter, flour and pecans in a small bowl; set aside.
- Preheat the oven to 350 degrees. For the cake, butter the bottom and sides of a 9×13-inch baking pan. Whisk the flour, ginger, cinnamon, baking powder, and salt in a medium mixing bowl.
- Combine the butter and sugar in a large mixing bowl. Beat with an electric mixer on medium-high speed until light and fluffy, scraping down the sides of the bowl as necessary. Add the eggs, one at a time, beating well after each addition.
- Stir together the milk and vanilla in a small bowl. Alternatively add the milk mixture and the flour mixture to the butter mixture in three additions, mixing well after each addition. Stir in the apples.
- Spread half the batter in the prepared pan. Sprinkle half the streusel over the batter. Spread the remaining batter over the streusel. Sprinkle the remaining streusel over the top.
- Bake for 30 minutes or until a cake tester or skewer inserted in the middle comes out clean. Cool on a wire rack for 30 minutes before cutting. To store, cool the cake completely. Cover with aluminum foil and store at room temperature up to 2 days.
Frosty Pineapple-Orange Smoothies
Egg white powder adds protein to his smoothie, but it also helps whip and froth the texture. Look for powdered egg whites (sometimes called meringue powder) in the baking aisle of a supermarket.
- 1 1/2 cups chilled orange juice
- 1/2 cup pineapple chunks, drained
- 1 1/4 cups vanilla yogurt
- 1/2 cup ice
- 1 teaspoon powdered egg whites
- Combine the orange juice, pineapple, yogurt, and ice in a blender. Blend on high speed for 2 minutes. Add the egg white powder and blend until frothy.
- Divide between two glasses and serve immediately.
Congratulations to Tammy Baker, MS, RD, on celebrating 30 years with Arizona Milk Producers and Dairy Council of Arizona.
During her 30 years with the company, she has worked in the areas of nutrition education, merchandising, promotion, communications and advertising. As General Manager, she currently is responsible for the planning and implementation of the check-off program in Arizona.
Tammy is a registered dietitian and has a Masters degree from the University of Arizona in Nutritional Science. She served as a media spokesperson for the American Dietetic Association nine years and has completed more than one thousand interviews with print and electronic media nationwide. She continues to provide regular nutrition segments for many of the Phoenix-area TV stations. She received the “Recognized Young Dietitian of the Year” Award for Arizona, as well as “Arizona’s Outstanding Dietitian of the Year” Award.
In her free time, she enjoys long distance running, horseback riding and spending time with her husband and two daughters.
Creamy Greek Yogurt Alfredo Sauce
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 2 cups chicken stock
- 3/4 cup plain Greek yogurt
- 1/2 cup milk
- 6 tsp minced garlic
- 1 1/2 cups shredded Parmesan cheese
- 2 tsp fresh Italian parsley
- 1 pound pasta, cooked
- Salt & pepper, to taste
- In a sauce pan over medium heat, melt the butter.
- Add the garlic and cook a few minutes until it is fragrant.
- Add the flour, stirring/whisking constantly until nice and bubbly.
- Add chicken stock while continuing to stir. Turn heat to low and gradually add milk, Greek yogurt and Parmesan cheese.
- Stir until smooth and the cheese is melted. Add salt and pepper, to taste. If you let the sauce cool down a little it thickens a lot.
- Serve over your choice of cooked pasta noodles. Sprinkle with parsley.
- Store any leftover sauce in the fridge and add a little bit of milk before heating it up as it will be very thick once chilled. Enjoy!
Prep time: 5 minutes
Cook time: 20 minutes
Low-Fat Chocolate Mousse
- 1/2 cup water plus 6 tablespoons
- 1/2 sugar
- 3 egg whites
- 1/4 teaspoon white vinegar
- 4 ounces 60% dark chocolate
- 1/3 cup semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa powder
- 1/2 cup low-fat Greek yogurt, plain
- Fresh raspberries (optional)
- Fresh mint (optional)
- In a small saucepan, add 1/2 cup water and sugar. Heat on medium until sugar has dissolved and bubbles begin to form on the surface. Remove from heat. Beat egg whites in a standing mixer until frothy. Add vinegar and continue to beat until stiff peaks appear. Slowly pour the sugar and water mixture down the side of the bowl into egg whites with the mixer on. Beat an additional 2-3 minutes until thick and shiny.
- In a double boiler on the stove top, melt the chocolate, remaining 6 tablespoons water and coco powder. Stir occasionally until chocolate mix is glossy and smooth. Remove from heat and add vanilla extract. Once the chocolate mixture has cooled slightly, stir in Greek yogurt. Add a third of the egg whites to the chocolate, folding gently. Add the remainder of the egg whites, folding until mostly combined. Be sure not to over mix or mousse will fall flat.
- Spoon into desired serving dishes (individual ramekins work well) and cover tightly with plastic wrap. Chill at least 5 hours. Serve garnished with berries and fresh mint, if desired.
Makes approximately 10 servings.
Prep time is about 6 minutes.
Chill for about 5 hours.