recipes for your best life
Just the idea of  "healthy eating" can send chills through the taste buds. But thanks to some common sense and Yoplait yogurt, eating right can be a delicious adventure. Here are some of our favorite recipes.
> Fresh Vegetable Burritos
> Strawberry-Peach Chicken Salad
> Pork and Mango Salad
> Creamy Mixed Fruit Smoothies
> Berry Smoothies
 > Rhubarb-Apple Bread
> Southwest Black Bean Soup
> Peach Pops
> Cincinnati-Style Turkey Chili
> Turkey-Mango Picadillo Wraps
> Baked Onion Blossoms


Fresh Vegetable Burritos
Prep Time: 20 mins.
Cook Time: 5 mins.
Bake Time: 12 mins.
Yield: 6 servings

  • 1/4 cup chopped green onions
  • 2 medium onions, finely chopped (1 cup)
  • 1 medium red bell pepper, finely chopped (1 cup)
  • 1 teaspoon vegetable oil
  • 1 cup kidney beans, cooked and drained
  • 1/4 cup salsa
  • 2 teaspoons salt-free herb seasoning
  • 6 flour tortillas (8 inches in diameter)
  • 1 large tomato, finely chopped (1 cup)
  • 1/2 cup shredded fat-free mozzarella cheese (2 ounces)
  • 1 1/3 cups Yoplait® Grande! 99% Fat Free plain yogurt
  • 1 cup alfalfa sprouts
  • Add a little kick to these burritos by adding 1 teaspoon of finely chopped chipotle chiles in adobo sauce.
  1. Heat oven to 350 º F.
  2. Cook onions and bell pepper in oil about 5 minutes, stirring frequently, until tender. Place kidney beans, salsa and seasoning in blender or food processor. Cover and blend on high speed until well blended. Spread each tortilla with one-sixth of the bean mixture; top each with one-sixth of the onions and bell pepper, tomato, cheese, yogurt and sprouts. Roll up tortillas; secure with toothpicks. Place in ungreased 13x9-inch pan.
  3. Bake 10 to 12 minutes or until hot and cheese is melted.
1 Serving: Calories 300 (Calories from Fat 45); Fat 5g (Saturated 1.5g); Cholesterol 5mg; Sodium 390mg; Potassium 610mg; Carbohydrate 51g (Dietary Fiber 7g); Protein 16g
%Daily Value: Vitamin A 30%; Vitamin C 25%; Vitamin D 0%; Calcium 20%; Iron 20%; Folic Acid 40%
Diet Exchanges: 3 Starch, 1 Very Lean Meat, 1 Fat OR 3 Carbohydrate Choices

flex your taste buds
Top each burrito with a dollop of plain yogurt and a sprinkling of chopped fresh cilantro. Or jazz them up by serving these burritos with a side of salsa.


YOPLAIT is a registered trademark of YOPLAIT Marques Internationales SAS (France) used under license.
2007 ® and ®/TM of General Mills.
Fresh Vegetable Burritos
Prep Time: 20 mins.
Cook Time: 5 mins.
Bake Time: 12 mins.
Yield: 6 servings

Add a little kick to these burritos by adding 1 teaspoon of finely chopped chipotle chiles in adobo sauce.

  • 1/4 cup chopped green onions
  • 2 medium onions, finely chopped (1 cup)
  • 1 medium red bell pepper, finely chopped (1 cup)
  • 1 teaspoon vegetable oil
  • 1 cup kidney beans, cooked and drained
  • 1/4 cup salsa
  • 2 teaspoons salt-free herb seasoning
  • 6 flour tortillas (8 inches in diameter)
  • 1 large tomato, finely chopped (1 cup)
  • 1/2 cup shredded fat-free mozzarella cheese (2 ounces)
  • 1 1/3 cups Yoplait® Grande! 99% Fat Free plain yogurt
  • 1 cup alfalfa sprouts
  • Add a little kick to these burritos by adding 1 teaspoon of finely chopped chipotle chiles in adobo sauce.
  1. Heat oven to 350 ºF.
  2. Cook onions and bell pepper in oil about 5 minutes, stirring frequently, until tender. Place kidney beans, salsa and seasoning in blender or food processor. Cover and blend on high speed until well blended. Spread each tortilla with one-sixth of the bean mixture; top each with one-sixth of the onions and bell pepper, tomato, cheese, yogurt and sprouts. Roll up tortillas; secure with toothpicks. Place in ungreased 13x9-inch pan.
  3. Bake 10 to 12 minutes or until hot and cheese is melted.
1 Serving: Calories 300 (Calories from Fat 45); Fat 5g (Saturated 1.5g); Cholesterol 5mg; Sodium 390mg; Potassium 610mg; Carbohydrate 51g (Dietary Fiber 7g); Protein 16g
%Daily Value: Vitamin A 30%; Vitamin C 25%; Vitamin D 0%; Calcium 20%; Iron 20%; Folic Acid 40%
Diet Exchanges: 3 Starch, 1 Very Lean Meat, 1 Fat OR 3 Carbohydrate Choices

© 2007 Yoplait USA,Inc. YOPLAIT is a registered trademark of YOPLAIT Marques Internationales SAS (France) used under license.

Flex Your Taste Buds
Top each burrito with a dollop of plain yogurt and a sprinkling of chopped fresh cilantro. Or jazz them up by serving these burritos with a side of salsa.


Strawberry-Peach Chicken Salad
Total Time: 15 mins.
Yield: 4 servings.

The combination of sweet and tangy flavors gives a real lift to the senses.

Strawberry Yogurt Dressing

2 containers (6 oz. each) Yoplait® Original strawberry yogurt
1 cup sliced fresh strawberries
2 tablespoons red wine vinegar

Salad

  • 6 cups torn Bibb lettuce leaves or mixed salad greens
  • 1 lb. boneless skinless chicken breasts, cooked, cut into strips
  • 1 cup sliced fresh strawberries
  • 1 medium peach, peeled, sliced
  • 2 medium green onions, sliced (2 tablespoons)

  1. In blender or food processor, place dressing ingredients. Cover; blend on high speed about 15 seconds or until smooth.
  2. Arrange salad ingredients on 4 serving plates.
  3. Serve with dressing. Cover and refrigerate any remaining dressing

1 Serving: Calories 280 (Calories from Fat 45); Total Fat 5g (Saturated 1.5g); Cholesterol 70mg; Sodium 115mg; Potassium 740mg; Total Carbohydrate 27g (Dietary Fiber 3g); Protein 31g
% Daily Value: Vitamin A 70%; Vitamin C 90%; Calcium 20%; Iron 15%; Vitamin D 10%; Folic Acid 25%;
Diet Exchanges: 1/2 Fruit, 1/2 Other Carbohydrate, 1/2 Skim Milk, 1 Vegetable, 3 1/2 Lean Very Meat, 1/2 Fat.
Carbohydrate Choices: 2

© 2007 Yoplait USA,Inc. YOPLAIT is a registered trademark of YOPLAIT Marques Internationales SAS (France) used under license.

Pork and Mango Salad
Prep Time: 15 mins.
Bake Time: 12 mins.
Yield: 8 servings (and 1 1/3 cups dressing)

The bright flavor of tropical mango makes for a real taste sensation!
  • 2 large ripe mangoes, cut in half, peeled and cubed
  • 1 cup Yoplait® Grande! 99% Fat Free plain yogurt
  • 1 tablespoon sugar
  • 1/8 teaspoon ground ginger
  • 8 cups shredded Boston or iceberg lettuce
  • 4 cups julienne strips cooked lean pork (about 1 lb)
  • 1 can (11 oz) mandarin orange sections
  • 1 medium avocado, peeled and thinly sliced
  1. Mash enough mango to measure 1/3 cup; cut remaining mango into thin slices. Stir together mashed mango, yogurt, sugar and ginger.
  2. Place 2 cups lettuce on each of 8 salad plates. Arrange mango slices, pork, oranges and avocado on lettuce.
  3. Top each salad with mashed mango mixture.
1 Serving: Calories 250 (Calories from Fat 90); Fat 10g (Saturated 3g); Cholesterol 50mg; Sodium 55mg; Potassium 610mg; Carbohydrate 22g (Dietary Fiber 3g); Protein 19g
%Daily Value: Vitamin A 15%; Vitamin C 20%; Vitamin D 4%; Calcium 6%; Iron 6%; Folic Acid 15%
Diet Exchanges: 1 Fruit, 1 Vegetable, 2 1/2 Lean Meat, 1/2 Fat OR 1 1/2 Carbohydrate Choices

© 2007 Yoplait USA,Inc. YOPLAIT is a registered trademark of YOPLAIT Marques Internationales SAS (France) used under license.

Success Hint
Peel the whole mango with a sharp paring knife first. Then place the mango on its wide end, and cut vertically as close to the seed as possible on each side; cut into cubes!


Pick of the Crop
Choose mangoes that are unblemished and have a yellow skin that is blushed with red. Store mangoes in plastic bags in the refrigerator for up to 5 days.
Creamy Mixed Fruit Smoothies
Prep Time: 5 mins.
Yield: 4 servings


This smoothie is great with any fruit you choose. For a switch, try pairing up a couple of your favorite fruit flavors.

  • 2 cups Yoplait® Grande! 99% Fat Free creamy strawberry yogurt
  • 1 can (6 ounces) frozen fruit juice concentrate (any flavor), thawed
  • 1 cup cut-up fresh or frozen (thawed) fruit
  1. Place all ingredients in blender.
  2. Cover and blend on high speed about 30 seconds or until smooth. Pour into 4 glasses.
  3. Serve immediately
1 Serving: Calories 210 (Calories from Fat 15); Fat 1.5g (Saturated 1g); Cholesterol 10mg; Sodium 70mg; Potassium 540mg; Carbohydrate 43g (Dietary Fiber 1g); Protein 5g
%Daily Value: Vitamin A 10%; Vitamin C 60%; Vitamin D 10%; Calcium 15%; Iron 0%; Folic Acid 15%
Diet Exchanges: 2 1/2 Fruit, 1/2 Reduced-Fat Milk OR 3 Carbohydrate Choices

© 2007 Yoplait USA,Inc. YOPLAIT is a registered trademark of YOPLAIT Marques Internationales SAS (France) used under license.

Something Different
Add a teaspoon of lemon, coconut, vanilla or almond extract to add a boost of flavor to your smoothie!

Rhubarb-Apple Bread
Prep Time: 20 mins.
Bake Time: 1 hr. 15 mins.
Yield: 2 loaves (16 slices each)

What a great way to start your day or finish a meal.

  • 3/4 cup sugar
  • 1/4 cup butter or margarine, softened
  • 1 cup Yoplait® Grande! 99% Fat Free vanilla yogurt
  • 1 teaspoon vanilla
  • 3/4 cup finely chopped rhubarb
  • 3/4 cup finely chopped peeled apple
  • 2 3/4 cups Gold Medal® all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 cup chopped pecans or walnuts
  1. Place oven rack in lowest position. Heat oven to 350 ºF. Grease bottoms only of two 8x4-inch or one 9x5-inch loaf pan.
  2. Stir together sugar and butter in large bowl. Stir in egg whites until well blended. Beat in yogurt and vanilla until smooth. Stir in remaining ingredients except pecans just until moistened. Stir in pecans. Pour into pans.
  3. Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf about 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Loosen sides of loaves from pans; remove from pans. Cool completely before slicing, about 2 hours.
1 Serving: Calories 100 (Calories from Fat 30); Fat 3.5g (Saturated 1g); Cholesterol 5mg; Sodium 140mg; Potassium 55 mg; Carbohydrate 15g (Dietary Fiber 0g); Protein 2g
%Daily Value: Vitamin A 0%; Vitamin C 0%; Vitamin D 0%; Calcium 2%; Iron 2%; Folic Acid 4%
Diet Exchanges:1 Starch, 1/2 Fat OR 1 Carbohydrate Choice

High Altitude (3500-6500 ft): No changes.

Gold Medal is a registered trademark of General Mills. YOPLAIT is a registered trademark of YOPLAIT Marques Internationales SAS (France) used under license.
© 2007 and General Mills.

For a Special Treat
Make this loaf a special breakfast or dessert by drizzling with a vanilla glaze. Stir together 1/2 cup powdered sugar, 1/2 teaspoon vanilla and 2 to 3 teaspoons milk.


Pick of the Crop
When buying rhubarb, choose stalks that are brightly colored and crisp; the leaves should also look fresh and not have any spots or blemishes.


Did You Know?
Rhubarb isn't a fruit. It is actually a member of the buckwheat family.

Southwest Black Bean Soup
Prep Time: 15 mins.
Total Time: 35 mins.
Yield: 4 servings



Fiber-rich beans star in a tomato-packed spicy soup.

  • 1 can (14 oz.) no-salt-added vegetable broth or fat-free reduced-sodium chicken broth
  • 1 cup chopped onion (2 medium)
  • 1 clove garlic, finely chopped
  • 2 cans (14.5 oz. each) no-salt-added diced tomatoes (with liquid)
  • 2 cans (14.5 oz. each) no-salt-added black beans, rinsed and drained
  • 1 to 2 jalapeño chiles, seeded and chopped finely
  • 2 teaspoons cumin seed
  • 1/4 cup fresh cilantro, chopped
  • plain Yoplait® Light yogurt
  1. In a 4-quart saucepan, mix 1/2 cup of the broth, the onion and garlic; cover and cook over medium heat 5 minutes or until tender.
  2. Stir in tomatoes, beans, remaining broth, the chile and cumin seed. Heat to boiling over high heat. Reduce heat to low; cover and cook about 10 minutes or until chile is tender. Garnish with cilantro; top with yogurt.
1 Serving: Calories 340 (Calories from Fat 15); Total Fat 1 1/2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 140mg; Total Carbohydrate 64g (Dietary Fiber 15g, Sugars 13g); Protein 19gg
%Daily Value: Vitamin A 20%; Vitamin C 30%; Calcium 20%; Iron 35%
Diet Exchanges: 3 1/2 Starch, 2 Vegetable, 1/2 Very Lean Meat OR 4 Carbohydrate Choices

© 2007 Yoplait USA,Inc. YOPLAIT is a registered trademark of YOPLAIT Marques Internationales SAS (France) used under license.

Did You Know?
Black beans are loaded with fiber, the soluble kind that helps to lower blood cholesterol.

Peach Pops
Prep Time: 10 mins.
Total Time: 2 hr 10 mins.
Yield: 10 pops

Soymilk, honey and fruit blend into super frosty pops.

  • 1 1/2 cups vanilla soymilk
  • 2 cups cut-up frozen peaches
  • 1/3 to 1/2 cup honey (to taste)
  • 10 paper cups (3 oz. each)
  • 10 wooden sticks with rounded ends
  1. In blender, place soymilk, peaches and honey. Cover; blend on high speed about 1 minute or until smooth and frothy.
  2. Place paper cups in rectangular pan; pour mixture into paper cups. Place in freezer 20 to 30 minutes or until partially frozen.
  3. Stir each cup with wooden stick; leave stick in center of each cup. Freeze until firm, about 1 hour 30 minutes longer.
1 Serving: Calories 110 (Calories from Fat 5); Total Fat 1/2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 25mg; Total Carbohydrate 25g (Dietary Fiber 1g, Sugars 22g); Protein 2g
%Daily Value: Vitamin A 4%; Vitamin C 80%; Calcium 4%; Iron 4%
Diet Exchanges: 1 1/2 Other Carbohydrate OR 1 1/2 Carbohydrate Choices

© 2007 General Mills.

Did You Know?
Soy foods may contain soy protein and isoflavones, two components with promise in lowering blood cholesterol and reducing risk of heart disease.

Cincinnati-Style Turkey Chili
Prep Time: 15 mins
Cook Time: 60 mins
Yield: 4 servings

Serve this savory stew with whole-grain bread and enjoy for lunch or dinner

  • 4 12/ teaspoons vegetable oil
  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 2 garlic cloves, chopped
  • 1 1/3 lbs. ground turkey
  • 3 tablespoons unsalted tomato paste
  • 2-3 tablespoons chili powder
  • 1 tsp. ground coriander
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1 can (15 oz.) red kidney beans (with liquid)
  • 6 ozs. whole wheat spaghetti, broken into short pieces
  • 1/2 cup (2 ozs.) shredded Monterey Jack or Muenster cheese
  1. Heat the oil in a large, heavy pot over medium heat. Add the onion, bell pepper, and garlic. Cook, stirring occasionally, until the onion starts to brown, 8 to 10 minutes. Add the turkey and cook, stirring to coarsely crumble until no longer pink, 8 to 10 minutes. Stir in the broth, tomato paste, chili powder, oregano, coriander, salt, cumin, and cinnamon. Bring to a simmer. Partially cover and cook, stirring occasionally, until the meat is tender and the broth is slightly thickened, about 30 minutes.
  2. Meanwhile, pour the beans (with juice) into a microwaveable bowl. Microwave on high power for 1 to 2 minutes or until heated through. Drain and cover to keep warm.
  3. Cook the pasta according to the package directions. Drain and divide among 4 bowls. Ladle the chili over the pasta, top with the beans, and sprinkle with the cheese.
1 Serving: Calories 720 (Calories from Fat 250); Total Fat 27g (Saturated Fat 8g, Trans Fat 1/2g); Cholesterol 110mg; Sodium 1190mg; Total Carbohydrate 65g (Dietary Fiber 13g, Sugars 6g); Protein 53g
%Daily Value:Vitamin A 35%; Vitamin C 35%; Calcium 20%; Iron 35%
Diet Exchanges: 4 1/2 Starch, 5 1/2 Lean Meat, 1 1/2 Fat OR 4 Carbohydrate Choices

© 2007 General Mills.

Low-Fat Tip
Instead of cheese, try topping your chili with plain Yoplait® Light yogurt. Add a squeeze of lime juice for extra zip.

Turkey-Mango Picadillo Wraps
Total Time: 25 mins.
Yield: 8 servings

Wrap up some turkey for a delicious taste treat.

  • 2 tablespoon butter or margarine
  • 1 lb cooked turkey, diced (1 1/2 cups)
  • 1 medium red bell pepper, cut into thin bite-size strips (1 cup)
  • 1/2 cup thinly sliced green onions
  • 2 chipotle chiles in adobo sauce (from 11-oz can), drained, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon dried oregano leaves, crushed
  • 2 cups cubed fresh or frozen mango, thawed
  • 1 cup chunky salsa
  • 1/4 cup raisins
  • flour tortillas for burritos (8 inch)
  1. In large skillet, melt butter over medium heat. Stir in turkey, bell pepper, onions, chipotle chiles, cumin, coriander, cinnamon and oregano. Cook 2 min or until turkey is thoroughly heated and vegetables are crisp-tender.
  2. Add mango, salsa and raisins; mix well. Reduce heat to low; cook, stirring occasionally, 3-5 min or until thoroughly heated.
  3. Meanwhile, heat tortillas as directed on package. Spoon turkey mixture onto warm tortillas; roll up
1 Serving: Calories 80 (Calories from Fat 60); Total Fat 6g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 10mg; Sodium 140mg; Total Carbohydrate 5g (Dietary Fiber 0g, Sugars 1g); Protein 0g
%Daily Value: Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 0%
Diet Exchanges: 1/2 Other Carbohydrate, 1 Fat OR 1/2 Carbohydrate Choice

© 2007 General Mills.

Taste Tip
Add a dollop of plain Yoplait® Light yogurt for a delicious counterpoint to the warm turkey.

Baked Onion Blossoms
Prep Time: 10 mins.
Total Time: 50 mins.
Yield: 8 servings

Make onions blossom, restaurant style, but baked instead of fried.

  • 1 large sweet onion
  • 2 tablespoons butter or margarine, melted
  • 2 teaspoons Dijon mustard
  • 3 tablespoons plain bread crumbs
  • 1/3 cup reduced-fat mayonnaise
  • 1/4 teaspoon dried dill weed
  • 1/4 teaspoon garlic powder
  1. Heat oven to 425°F. Peel onion; cut and discard root end. Leaving bottom intact, cut almost through onion from top down to form 16 wedges. Place on 12-inch square sheet of foil. Bring foil up around onion; crimp edges to seal. Place in 9-inch pie plate. Bake 20 minutes.
  2. Meanwhile, in small bowl, mix butter and mustard.
  3. Remove onion from oven. Open foil; fold down to make 1-inch high rim around onion. Brush margarine mixture over onion. Sprinkle with bread crumbs.
  4. Bake 15 to 20 minutes longer or until crisp-tender
  5. Meanwhile, in small bowl, mix all sauce ingredients until well blended. Refrigerate until serving time. Place baked onion on serving plate. Serve with sauce.
1 Serving:Calories 80 (Calories from Fat 60); Total Fat 6g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 10mg; Sodium 140mg; Total Carbohydrate 5g (Dietary Fiber 0g, Sugars 1g); Protein 0g
%Daily Value:Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 0%
Diet Exchanges:1/2 Other Carbohydrate, 1 Fat OR 1/2 Carbohydrate Choice



© 2007 Yoplait USA,Inc. YOPLAIT is a registered trademark of YOPLAIT Marques Internationales SAS (France) used under license.

Berry Smoothies
Total Time: 5 mins.
Yield: 2 servings

Yoplait goodness with an added burst of berry flavor.

  • 1 cup Cascadian Farm® frozen organic blueberries or raspberries
  • 1 1/4 cups 8th Continent® vanilla soymilk
  • 1 container (6 oz) Yoplait® Original French vanilla yogurt
  • Honey, if desired
  1. In blender, place blueberries, soymilk and yogurt. Cover and blend on high speed about 1 minute or until smooth. Sweeten to taste with honey.
  2. Pour into 2 glasses. Serve immediately.


1 Serving: Calories 210 (Calories from Fat 30); Total Fat 3.5g (Saturated Fat 1g); Cholesterol 5mg; Sodium 150mg; Potassium 190mg; Total Carbohydrate 37g (Dietary Fiber 3g); Protein 7g
%Daily Value: Vitamin A 15%; Vitamin C 4%; Calcium 30%; Iron 4%; Vitamin D 25%; Folic Acid 2%
Diet Exchanges: 1 1/2 Other Carbohydrate, 1 Skim Milk, 1/2 Fat OR 2 1/2 Carbohydrate Choices

8th Continent is a registered trademark of 8th Continent, LLC.
© 2007 Small Planet Foods, LLC.
Cascadian Farm is a registered trademark of Small Planet Foods, Inc.
© 2007 Yoplait USA,Inc. Yoplait is a registered trademark of YOPLAIT Marques Internationales SAS (France) used under license.

Mix It Up
Try more than one kind of berry at a time to for a new taste treat .




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