2 cups cooked garbonzo beans or 1 (15.5oz) can

3 tbs. tahini paste

1 clove crushed garlic

2 tbs. lemon juice (I also like lime juice for a more tangy,fresh flavor)

salt to taste.

1/4 cup water

Put garbonzo beans in food processor and add all of the rest of the ingredients one at a time and puree until creamy.


Tzaziki Sauce

1 English cucumber

10 oz. low fat Greek Yogurt

1 large garlic clove chopped.

1 tbs. fresh mint

salt and pepper

Coarsely grate the cucumber and put in sieve to squeeze out as much water as you can. Add yogurt, mint, garlic and season with salt and pepper. Chill for 2 hours.


Caramelized Vegetable Roll Up

3 1/2 cups onion chopped

1 cup red onion chopped

1 tsp. olive oil

1/4 tsp. black pepper

2 cups broccoli florets

1/2 cup feta

1 tbs. balsamic vinegar

1/4 cup parsley

1 package Fillo Dough


Preheat oven to 375 degrees. Toss onions in oil and cover with foil. Bake for 45 min. Uncover and bake for another 10 min. Toss veggies with feta, vinegar, parsley, and set aside. Turn oven down to 350 degrees. Take one sheet of fillo and spray it with PAM and fold in half. place 1/4 cup filling along narrow side of dough Fold like you would a burrito. Palce seam down on baking sheet. Repeat. Bake for 12-14 min.

Greek Rice Pudding

2/3 cup short grain rice

1 1/4 cup water

1 tbsp. cornstarch

2 1/2 cups 2% milk

1/3 cup sugar

1 tbs. vanilla extract

1 tsp. cinnamon

Put rice and water in pan and bring to a boil. Reduce heat and cook for 12-15 minutes. Stir occasionally, until water has been mostly absorbed. Blend cornstarch with 2 tbs. of milk. Add the remaining milk to rice and bring to a boil. Simmer for 20-25 minutes. Stir frequently until most of the liquid has been absorbed. Stir in the sugar and vanilla. Add the cornstarch mixture and return to a boil. Cook for another 5 minutes. Serve in individual serving dishes and let cool. Serve cold with cinnamon sprinkled on top.


Lemon Ice Cream

4 1/4 Greek yogurt

2/3 cups fat free 1/2 & 1/2

2/3 cups sugar

6 tbs. lemon juice

Turn freezer to it's lowest setting. Mix ingredients and poor mixture into a shallow freezer container and freeze for 1-2 hours until it begins to set around the edges. With a fork, stir it until it is smooth and put it back in the freezer for another 2-3 hours until firm. Serve with gingersnap cookies.