Directions
Mix all dry ingredients together in a medium bowl. In another medium bowl blend with electric hand mixer 1 stick of butter with 2 cups of sugar. Add 1 egg at a time; add lemon zest and juice of 1 lemon. Add 1-10 oz. of Voskos Greek yogurt and 1- 5 oz. of ricotta cheese. Using a spatula, fold in the dry ingredients to wet ingredients. Line 2 baking sheets with parchment paper, using a spoon scoop batter into round balls, place on baking sheet. Bake at 375* for 15-18 min.

Lemon Glaze
1½ cups powder sugar
1 lemon zest and juice
Mix together in a bowl, add glaze to cooled cookies.

Makes 16 pancakes

Ingredients
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup sugar
1/2 teaspoon salt
4 teaspoons baking powder
2 large eggs, beaten
1 cup Plain low fat Voskos Greek Yogurt
1 cup reduced-fat milk
2 tablespoons canola oil
1 teaspoon pure vanilla extract
2 ripe medium bananas, mashed well
Nonstick cooking spray
1 tablespoon powdered sugar

Directions
1. In a large bowl, whisk together the flour, cocoa powder, sugar, salt and baking powder.

2. In a medium bowl, whisk together the eggs, Voskos, milk, oil and vanilla, and mashed bananas.

3. Pour liquid mixture on top of the dry mixture. Fold in with a spatula, just until combined.

4. Heat a griddle over medium heat. Spray with nonstick cooking spray. Measure 1/4-cup measuring cup per each pancake. Cook pancakes about 2 minutes on each side, until cooked through. Dust with powdered sugar and serve.

Nutrition per pancake
Calories 146.6
Total Fat 3.6 g
Saturated Fat 1.0 g
Cholesterol 25.3 mg
Sodium 215.3 mg
Potassium 150.6 mg
Total Carbohydrate 25.2 g
Dietary Fiber 1.7 g
Sugars 9.9 g
Protein 5.0 g

Ingredients
2 cans (4oz each) tuna in water
½ cup quick-cooking oats
2 large eggs
½ cup plain Voskos Greek Yogurt
½ tsp salt
¼ tsp pepper
½ cup chopped fresh parsley
2 tbs olive oil for frying

Directions
Mix everything together except for oil. Heat the oil in a large non-stick skillet over medium heat. When hot fry your tuna cakes 2 minutes per side, until golden brown. Serve immediately.

Dipping Sauce
1 cup plain Voskos Greek Yogurt
2-3 tbs capers
¼ cup chopped parsley
1 lemon; juice and zest
Mix everything in a bowl, chill in fridge for 30 minutes. Serve with Tuna Cakes.

Ingredients
4 sprigs tarragon plus 2 tablespoon minced leaves
2 large shallots, 1 halved, 1 minced
2 large garlic cloves, 1 smashed, 1 minced
1 lb. skinless, boneless chicken breasts
Season with sea salt and freshly ground pepper
3/4 cup plain Voskos Greek Yogurt
3 tablespoons extra virgin olive oil
1/2 lb. thinly sliced stringed sugar snap peas
1 cup shelled fresh (or frozen, thawed) peas
1/2 cup thinly sliced stringed snow peas
1/4 cup chopped flat-leaf parsley
1/4 cup finely chopped fresh chives
2 teaspoon finely grated lemon zest plus 1 tablespoon (or more) fresh lemon juice.
8 slices toasted whole grain bread or white bread
8 lettuce leaves

Directions
1. Place tarragon sprigs, halved shallot, smashed garlic, and chicken in a medium saucepan. Add water to cover by 1 to 2 inches and season with salt and pepper. Bring water to a boil; simmer for about 25 minutes, until done. Transfer chicken to a plate and let cool. Shred or dice chicken.

2. Meanwhile, whisk yogurt, oil, minced shallot, and minced garlic in a small bowl. Season dressing with salt and pepper.

3. Combine all peas in a medium bowl. Add chicken, dressing, minced tarragon, parsley, chives, lemon zest, and 1 tablespoon lemon juice; toss to coat. Season to taste with salt, pepper, and additional lemon juice, if desired. Serve by placing lettuce leaf on each toasted bread and spoon chicken mixture over lettuce.

Nutrition per serving
Calories: 529
Total Fat: 21.4g
Total Carbohydrates: 39.2g
Total Fiber: 7.9g
Protein: 45.6g

Makes 16 sandwiches

Ingredients
1/4 cup plain Voskos Greek Yogurt, extra for for spreading
2 tablespoons extra virgin olive oil
1/2 cup fresh cilantro, chopped
1/4 cup fresh mint, chopped
1 teaspoon sea salt
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon freshly ground black pepper
1/2 pound lump crabmeat (picked over) or you my use canned
1/2 cup mango, finely diced
16 slices white sandwich bread, toasted
2 tablespoons sesame seeds, toasted (optional)

Directions
1. Whisk yogurt and olive oil in a medium bowl. Stir in cilantro and mint, salt, red pepper flakes, and black pepper. Fold in crabmeat and mango.

2. Thinly spread yogurt on each side of the bread. Divide crab mixture among 8 slices; top with remaining bread, with yogurt side down. Trim crusts. Cut each sandwich in half on the diagonal.

3. Place toasted sesame seeds on a plate, if desired. Dip one cut side of each sandwich in sesame seeds. Enjoy!

Nutrition
Calories per sandwich: 100
Total Fat: 3.5g
Total Carbohydrates: 13g
Total Fiber: 1g
Total Protein: 5g

Ingredients
1 cup low-fat Voskos Greek Yogurt
2 tablespoons prepared horseradish
1 teaspoon grated lemon zest
Salt and pepper
Vegetable chips for serving

Directions
In a small bowl, mix together the yogurt, horseradish, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve with vegetable chips.

Nutrition
Calories: 31
Total Fat: 0.5g
Total Protein: 2.4g

Ingredients
1 cup plain low-fat Voskos Greek Yogurt
1/2 10 ounce package frozen chopped spinach, thawed and squeezed dry
1/4 cup prepared pesto
Salt and Pepper
Cut-up vegetables, for serving

Directions
In a small bowl, mix together the yogurt, spinach, pesto, and 1/4 teaspoon each salt and pepper. Serve with cut-up vegetables.

Nutrition
Calories: 84
Total Fat: 5.2g
Carbohydrates: 4.7g
Fiber: 0.9g
Protein: 4.2g

Ingredients
1 1/2 cups cold fat-free milk
1 package instant vanilla pudding mix
1 cup vanilla Voskos Greek Yogurt
6 ounces cream cheese, cubed
1/2 cup Lilly Sour Cream
2 teaspoons vanilla extract
1 carton (12 ounces) frozen reduced-fat whipped topping, thawed, divided
1 prepared angel food cake (18 inches), cut into 1-inch cubes
1 pint each blackberries, raspberries and blueberries

Directions
1. In a small bowl, whisk the milk and pudding mix for two minutes. Let stand for two minutes or until soft-set.

2. In a large bowl, beat the yogurt, cream cheese, sour cream and vanilla until smooth. Fold in pudding mixture and 1 cup whipped topping.

3. Place a third of the cake cubes in a 4-quart trifle bowl. Top with a third of the pudding mixture, a third of the berries and half of the remaining whipped topping. Repeat layers once. Top with remaining cake, pudding and berries. Serve immediately or refrigerate up to 4 hours.

Nutrition per serving (3/4 cup)
Calories: 279
Total Fat: 14.2g
Carbohydrates: 33.3g
Dietary Fiber: 3.6g
Protein: 5.9g

Ingredients
1 pound shelled cooked crab
2 tablespoons plain Voskos Greek Yogurt
1 tablespoon lemon juice
2 tablespoons chopped flat-leaf parsley
1/4 cup minced red onion
1 teaspoon sugar
Salt and pepper to taste
16 medium butter lettuce leaves (about 2 heads)
1 avocado, cut into 16 thin slices
2 tablespoon prepared cocktail sauce
1 lemon, sliced into small wedges

Directions
1. In a medium bowl, stir together crab, yogurt, lemon juice, parsley, onion, and sugar until well combined. Add salt and pepper to taste, then chill until ready to serve.

2. Arrange lettuce on a large platter. Place about 2 tablespoons of crab mixture onto center of each leaf. Top each with a slice of avocado, about 1/8 teaspoon cocktail sauce, and a lemon wedge.

Make ahead: Prepare through step 1 and chill, covered, up to 1 day.

Nutrition per serving
Calories: 112
Total Fat: 4.5g
Carbohydrates: 5.8g
Dietary Fiber: 2.6g
Protein: 12.9g

Ingredients
8 Large Eggs
1/2 Cup Voskos Greek Yogurt, plain nonfat
1/2 TSP Black Pepper
1/4 TSP Salt
1/3 Cup Grated Parmesan
2 TBS Chopped Italian Parsley

Directions
Pre-heat oven to 375 degrees F. Whisk eggs, yogurt, pepper and salt in large bowl. In preheated cast iron skillet add egg mixture, cheese and parsley. Let cook 2 minutes, then place in hot oven for 6-8 minutes or until egg puffs and frittata is cooked in the center. Use a rubber spatula, loosen the frittata from pan and place on platter. Serve immediately.