
Vancouver chef Joe Volk serves Chinook salmon with cardamom-ginger yogurt.

Dessert or snack, this perfect parfait is about as guiltless as they come.


Bal makes yogurt, which she uses as the base for raita and mango lassi.

This heavenly frozen yogurt shake from Bobby Deen lacks fat but not flavor.

Rachel makes a lime yogurt cake with pistachios and lime-rosewater syrup.

Kiwi and mango tartlets are a light but delicious dessert for any occasion.

Bobby Deen uses a new favorite to lighten his deviled eggs: Greek yogurt.


Fresh berries and nuts combine in a coffee cake that's full of goodness.