Festive dishes feature yogurt as part of flavor

ASSOCIATED PRESS
There's an aura of tradition about these dishes, two nicely seasoned variations on familiar themes, each with a touch of difference. They are good-tasting fare for family or entertaining menus, for Passover or for any time.
These dishes are easy to make, too. The recipes call for accessible ingredients such as fish, mushrooms, leeks, yogurt and sweet potatoes -- combined with lively sparks of horseradish, lemon, lime and cilantro.
Serve the dishes at the same meal or on different occasions, as desired.
PASSOVER FISH PINWHEELS WITH YOGURT MUSHROOM-MATZO STUFFING
3 tablespoons olive oil
11/2 cups finely chopped mushrooms (for best results, 1/2 cremini and 1/2 shiitake mushrooms)
3/4 cup finely minced leeks
11/2 tablespoons finely minced garlic
11/2 tablespoons finely minced Italian parsley, plus additional for topping fish
2 teaspoons horseradish
1/2 cup thoroughly crumbled matzo (should resemble large bread crumbs), plus additional for topping fish
2 tablespoons fresh lemon juice
3/4 cup plain yogurt (nonfat, low-fat or regular, as desired)
1/4 teaspoon kosher salt, or to taste
1/4 teaspoon coarsely ground black pepper, to taste
1 pound fluke or flounder (divided into 4 fillets), or any type of white fish such as tilapia or sole
4 long toothpicks or 6-inch wooden skewers
Lemon segments (optional)
Preheat oven to 350 degrees. In a 10-inch nonstick saucepan, heat olive oil over medium-high heat, making sure oil is distributed evenly throughout the pan. Add mushrooms, leeks and garlic. Mix well and saute over medium-high heat for 10 to 12 minutes, or until vegetables are thoroughly cooked.
Add parsley, horseradish and crumbled matzo; mix well among vegetables. Add lemon juice and 6 tablespoons yogurt. Lower heat, and continue to cook, stirring often for 3 to 5 minutes, or until all ingredients are incorporated evenly. Add salt and pepper to taste and remove pan from heat. Set aside.
On a lightly greased baking sheet, line up fish fillets about 1 inch apart. With a pastry brush, brush 1 tablespoon yogurt on the face-up side of each fillet, coating the surface evenly. Distribute mushroom-matzo mixture onto each fillet (about 1/4 cup per fillet). With the back of a spoon, spread mushroom-matzo mixture thinly and evenly across the surface of fish.
Gently roll up each fillet, making sure mushroom-matzo mixture remains intact. Pin each fillet in place with long toothpick or wooden skewer. (Fish pinwheels can be roasted either upright or on their sides.) Brush remaining yogurt on exposed surfaces of fish. Top with black pepper to taste, parsley and crumbled matzo.
Roast fish at 350 degrees for 16 to 20 minutes, or until thoroughly cooked. Serve with lemon segments (optional).
Makes 4 servings.
Nutrition information per serving using nonfat plain yogurt: 290 cal., 12 g total fat (2 g saturated), 55 mg chol., 280 mg sodium, 19 g carbo., 2 g dietary fiber, 27 g pro.
Nutrition information per serving using low-fat plain yogurt: 300 cal., 13 g total fat (2 g saturated), 60 mg chol., 280 mg sodium, 19 g carbo., 2 g dietary fiber, 27 g pro.
Nutrition information per serving using full-fat plain yogurt: 310 cal., 14 g total fat (3 g saturated), 60 mg chol., 270 mg sodium, 18 g carbo., 2 g dietary fiber, 27 g pro.
SWEET POTATO PANCAKES WITH LIME CILANTRO YOGURT SAUCE
1 cup plain yogurt (nonfat, low-fat or regular, as desired)
1 tablespoon fresh lime juice
2 teaspoons chopped cilantro
1 pound sweet potatoes, cut into chunks
1 small onion, cut in half
1 tablespoon potato starch
2 eggs, lightly beaten
1/4teaspoon kosher salt
1 pinch black pepper, or to taste
4 tablespoons olive oil
Lime wedges (optional)
Cilantro for garnish (optional)
In a small bowl mix together yogurt, lime juice and cilantro. Set aside until pancakes have been cooked.
Finely chop sweet potato and onion in food processor, making sure not to over-process; there should be some texture to the mixture. Place potato-onion mixture in medium-size bowl and stir in potato starch, eggs, salt and pepper.
In a 12-inch nonstick pan, heat 2 tablespoons olive oil over a medium-high flame. Using a 1/4 cup measuring cup for each pancake, pour 4 of the 1/4 cups of batter into a hot pan, making sure to leave room in between pancakes; you may need to flatten batter a bit with the back of a spoon or back of measuring cup. Cook on each side about 3 minutes or until lightly browned and crispy. Flip pancake and cook for another 3 or 4 minutes or until pancake is fully cooked. Repeat with remaining batter.
Serve with yogurt sauce on top. Garnish with lime wedges and cilantro (optional).
Makes 4 servings of 2 pancakes per serving.
Nutrition information per serving using nonfat plain yogurt: 320 cal., 16 g total fat (2.5 g saturated), 105 mg chol., 220 mg sodium, 35 g carbo., 4 g dietary fiber, 9 g pro.
Nutrition information per serving using low-fat plain yogurt: 330 cal., 17 g total fat (3 g saturated), 110 mg chol., 220 mg sodium, 35 g carbo., 4 g dietary fiber, 9 g pro.
Nutrition information per serving using full-fat plain yogurt: 330 cal., 18 g total fat (4 g saturated), 115 mg chol., 210 mg sodium, 34 g carbo., 4 g dietary fiber, 8 g pro.
(Recipes developed by the Dannon Co.)
Information and recipes on the Web: http://www.dannon.com/recipes)
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