Spice up your next egg dish or garbanzo bean burger with this homemade riff on the popular condiment. The addition of cinnamon, nutmeg and cloves makes this tastier than any bottled variety.
This simple compote is great over lowfat yogurt or a whole-grain cereal in the morning (you might also enjoy it later in the day, over lowfat ice cream or slices of angel food cake).
Dried apricots are a great way of satisfying your sweet tooth – and getting a burst of nutrition at the same time. This easy dried apricot compote spiked with walnuts is naturally sweet and makes a very versatile dessert. It can be served alone, topped with a dollop of vanilla yogurt, or served as a warm sauce over low-fat frozen yogurt. It can even be used as a topping over fresh fruit such as pears or apples.
Skordalia takes its name from skordo – Greek for garlic! This is a hearty, garlic-infused concoction that can be served as a dip or used as a sauce. Traditionally seen on the side with fish, it’s also great with salads and cooked vegetables. Some versions of skordalia are thickened with potato, some with bread and nuts, and some with pureed white beans or chickpeas. Some recipes call for vinegar instead of lemon juice, while others use both. This is a traditional version, made rich and creamy with potatoes and olive oil.
This tangy sauce is a great topping for toast, pancakes, waffles, low-fat granola, or whole-grain cereal.
