Troy Family Practice, PLLC
Troy, Michigan (248) 813-0124

• 1 cup plain low-fat Greek yogurt
• 2 teaspoons honey
• 1/4 teaspoon vanilla extract
• 2 cups fresh raspberries
• 1 cup raspberry sorbet
• 1 (1 ounce) Biscotti or 2 Gingersnaps, crumbled

Whisk together yogurt, honey and vanilla in a small bowl

Spoon 2 tablespoons yogurt mixture into each of 4 parfait glasses.  Top each with 1/4 cup raspberries.  Top raspberries with 1/4 cup sorbet, then top evenly with remaining raspberries (1/4 cup each).  Spoon remaining 2 tablespoons yogurt (per parfait_ over raspberries.  Sprinkle with crumbled biscotti or crumbled gingersnaps and serve. 

Makes 4 servings

From: Dietary Cooking       Dietary Exchanges; 1/2 Fat, 1 Fruit, 1 1/2 Starch

Calories 171, Total Fat 3g, Saturated Fat 1g, Protein 7g, Carbs 33g, Cholesterol 15mg, Dietary Fiber 4g, Sodium 55mg

• 8 ounces uncooked pasta shells
• 2 red delicious apples, peeled, cored and diced
• 1 stalk celery, chopped
• 1/2 cup chopped pecans
• 1/2 cup chopped raisins
• 1/3 cup lemon yogurt
• 1.3 cup reduced fat mayonnaise 

Cook pasts according to package directions, omitting any salt or fat; drain.  Rinse in cold water; drain again.

Combine pasta, apples, celery, pecans, raisin, yogurt and mayonnaise in a large bowl. Toss gently until blended.  Cover and chill 5 minutes.   

From: Diabetic Cooking                                                                                                   Dietary Exchanges ;  2 Fat, 1 1/2 Fruit,  2 Starch.

Calories 320, Total Fat 11g, Saturated Fat 1g, Protein 7g, Carbs 52g, Cholesterol <1mg, Dietary Fiber 5g, Sodium 118mg