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The flavors of this fish dish pair wonderfully and the pasta soaks up all the lemony juices.
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This is a great recipe for this classic salad chock full of apples, walnuts, celery, and grapes. The mayonnaise dressing is perfect and a bit different, with apple juice, yogurt, and celery seeds mixed in.
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A marinade of white Zinfandel wine, garlic, and lemon juice gives your mahi mahi fillets a nice flavor before heading to the grill.
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A big berry trifle, built with pound cake cubes, gets its red, white, and blue colors from a lot of white-chocolate flavored whipped cream, strawberries and blueberries.
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Yogurt adds a healthy component to this fool, an old-fashioned dessert. If you don't have thick Greek-style yogurt, put 2 cups of regular whole milk yogurt in a cheesecloth-lined colander over a bowl and let drain for 2 hours in the refrigerator.
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This completely vegan yogurt sundae is easy to make with just a microwave, a fork, and a few small glass bowls.
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Strawberries, bananas, yogurt and ice are all you need in your blender for this refreshing, ice-cold treat.
Ingredients: strawberries, bananas, ice, yogurt
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Get Yogurt Based Sauces Recipe from Food Network
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Get Lemon-Pepper Salad Recipe from Food Network
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Emily Kaiser devised this simple, fail-safe recipe while living in Oakland, California, with two excessively productive Meyer lemon trees. Likely a cross between an orange and a lemon, the Meyer lemon give this sweet-tart marmalade a bright citrus flavor.
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Blood oranges and olive oil make this a unique cake that can be made for any special occasion.