Greek yogurt is hailed for its richness and low caloric count. One cup of the nonfat variety has only 130 calories, and while it’s packed with protein, it makes a great choice for breakfast with Rhubarb Compote or homemade granola. A dollop on top of pecan pie or folded into a fruit salad offers a tangy richness and is much healthier than sour cream. This recipe comes from David Lebovitz’s cookbook, The Perfect Scoop, allows the perfect opportunity to try Greek yogurt out in frozen form. And it is truly delicious. The frozen yogurt is extremely creamy and it tastes great with just about any ice cream topping you can imagine. Bye bye expensive frozen yogurt shops, hello homemade!

Photo: Madeleine Ignon

I prefer the frozen yogurt joints where you can pump your own. I like to control the mixture of flavors, the proportions in the cup, the amount of toppings. Making perfect combinations is an art. My favorite is: tart plain flavor plus peanut butter with dried coconut flakes and maybe some crushed graham cracker if I’m feeling fancy. Delightful.

I always want to incorporate fruit, and I always try the berry flavors, but I always find them too fake-tasting. So, I experimented making my own frozen yogurt, and found it infinitely more satisfying. Read More

Photo: Lindsay Hunt

One of my fondest memories from childhood is of bubbling and foaming root beer floats at slumber parties. My love for this classic American dessert hasn’t lessened over the years, but now that I’m focused on getting fit for summer I wanted to create a guilt-free version. Read More