Each thin, delicious, gluten-free layer is individually baked by artisans in Tucson, delivering moist texture and excellent lemon, spice or vanilla flavor.

This is “anytime” cake: Enjoy a slice with coffee, tea, Madeira, Port, Sherry or a favorite dessert wine. To make a more elaborate dessert, add custard sauce, whipped cream or ice cream, berries or berry purée.

The cakes are made in three formats:

Or, buy some now.

Since our Top Pick Of The Week is thousand layer cake, we thought we’d start you with something simpler: a seven layer cake.

Presented by pastry chef Seth Greenberg, this yellow cake with chocolate ganache filling and frosting is sure to become a family favorite.

Find more of our favorite cakes and recipes in our Gourmet Cakes Section.

[1] Instead of a cream sauce, use a fat-free, cholesterol-free yogurt sauce. See the recipe (photo © Wisconsin Milk Marketing Board).

[2] Curried Grilled Salmon With Pineapple Raita. Here’s the recipe from Chobani.

When we discovered nonfat Greek-style yogurt many years ago, we were able to give up our high-cholesterol, high-calorie sour cream and cream cheese habit, reduce the calories in dips and salad dressing, and cut the use of mayonnaise in half by substituting yogurt for half of it.

Fat-free (0%) yogurt tastes just as good as the 2% and 5% (whole milk) versions. There’s a slight difference, of course, but not one that makes a difference in how enjoyable the yogurt or the recipe is.

Aside from the popular smoothies and granola toppings, here are ways to use plain, nonfat, plain Greek-style yogurt throughout the day.
 
 
BREAKFAST

Banana Split. What more festive treat for breakfast than making a banana split with yogurt and cottage cheese. If it’s too much for a weekday, enjoy it as your “weekend special” (recipe).

Bread Spread. We enjoy yogurt plain, or mixed with herbs and a pinch of salt, as a spread on bagels and toast. It’s especially good with whole wheat and multigrain breads. But if you want a thicker spread, make yogurt cheese: Add yogurt to a sieve (strainer) lined with cheesecloth or paper towels. Place the sieve over a bowl or pan and let drain for two hours in the fridge.

Labneh Spread. This savory, protein-rich Middle Eastern breakfast spread and dip is delicious and refreshing. Season a cup of Greek-style yogurt with chopped basil, garlic powder, green onion, mint, oregano and/or thyme. Mix with a tablespoon of extra virgin olive oil; add salt to taste. Serve in a dish garnished with coarsely chopped walnuts, a drizzle of olive oil and some more herbs. You can also mix finely-chopped walnuts into the yogurt for more texture and flavor.
 
 
LUNCH

Mexican Dishes. Replace sour cream with nonfat Greek-style yogurt as a garnish for chili, enchiladas and other favorite dishes.

Salad Dressing. Substitute yogurt for half the mayonnaise in any recipe—green salad, chicken salad, potato salad, tuna salad and so forth. An easy recipe: Combine yogurt, lemon juice, minced garlic and fresh dill. For a seafood salad dressing, mix yogurt with ketchup or chili sauce and sweet pickle relish.

Baked Potato Top the potato with yogurt instead of sour cream, but keep the other fixings: chives, a teaspoon of crumbled bacon (you get a “cholesterol credit” from the fat-free yogurt) or a spoonful of grated Cheddar or Parmesan. Or, use the labneh spread above—it’s terrific with potatoes. For more of a sauce, dilute the yogurt with a bit of lemon juice and add fresh dill and a pinch of salt.

Meat Marinade. The beneficial bacteria in yogurt act as a tenderizer. You can mix yogurt with olive oil, soy sauce and/or other ingredients or just use a cup of plain yogurt with a teaspoon each of lemon juice, minced garlic and one or more herbs and spices (celery seed, curry powder and/or onion powder, for example).

Soups. Use it to create creamy cold soups or to garnish any soup. Yogurt will curdle when mixed into hot liquids, so stabilize it first with a teaspoon of corn starch.

Stews. Follow the same direction as with soups. Yogurt really cuts the calories in Beef Stroganoff and Chicken Paprikash.
 
 
SNACKS

Dip. Substitute yogurt for half the mayonnaise or sour cream; and ultimately move to an all-yogurt recipe. We love the Greek dip tzatziki, made with with cucumber, lemon juice, garlic and herbs (recipe).

Parfait. Layer yogurt with berries and granola in a glass or goblet.

A favorite, low-calorie snack: Yogurt Dip & Crudités (photo © California Dairy Board).

Muffins & Quickbreads Replace the butter in recipes, adding 1/2 teaspoon of baking soda per cup of yogurt. Get a yogurt baking book for many other ideas in your everyday baking.
 
 
MORE

Find more yogurt recipes in our Yogurt Section.

Why the love affair? Greek yogurts are triple-strained, removing excess whey. This delivers a sweeter flavor than conventional yogurts, which are known for their tartness. Thick and creamy, lowfat or nonfat Greek yogurt can also be substituted for sour cream and mayonnaise in sauces and dressings.

Whole Foods Market, which carries Greek yogurt brands such as Chobani, FAGE and Wallaby, has launched its own brand, 365 Everyday Value Greek Yogurts. The line is nonfat except as noted, and is certified kosher by OU

The flavors of 365 Everyday Value Greek Yogurt Nonfat Yogurt include:

 
The Plain varieties are also available in 17.6-ounce cartons. The 5.3-ounce flavored cups and 6-ounce plain cups are $1.39; the 17.6-ounce cartons in 0% and 2% are $3.99.

We eat a lot of Greek yogurt, and theis all-natural line (no artificial flavors, colors or preservatives) is as satisfying as any. The flavors (honey and fruit preserves) are packaged in the separate flavor container introduced by FAGE.

Find more of our favorite yogurts and recipes in our Yogurt Section.

Learn all about yogurt in our yummy Yogurt Glossary.

RECIPE: LIME OR KEY LIME & HONEY PIE WITH
PRETZEL CRUST

Here’s a sweet-and-salty recipe that uses Greek yogurt in addition to cream.

Ingredients

Preparation

1. CRUMBS. Preheat oven to 350°F. Put pretzels into a blender and blend until fine crumbs form, about 30 seconds.

2. BLEND. Transfer to a bowl, add butter and 4 teaspoons of the honey and mix until well combined. Press crumb mixture into bottom and sides of a 9-inch pie plate, leaving a 1/2-inch rim around the top. Bake until just crisp and golden, about 10 minutes. Set aside to let cool completely.

3. GELATIN. Put 1/2 cup water and gelatin into a small pot and set aside for 5 minutes. Heat over medium-low heat, stirring constantly, until gelatin is dissolved, 2 to 3 minutes.

4. COMBINE. In a large mixing bowl, whisk together yogurt, remaining 1/2 cup honey, lime juice and zest. Stir warm gelatin mixture into yogurt mixture then pour filling into prepared pie crust. Refrigerate until chilled and set, about 3 hours.

5. BEAT. Beat heavy cream with an electric mixer until soft peaks form. Add sugar and continue to beat until stiff peaks form. Slice pie and serve topped with dollops of whipped cream and lime slices.
 
Find more of our favorite pie recipes.

Today, the tip is to repurpose the rocks glass. Elegant Affairs Caterers, which works in The Hamptons and metropolitan New York City, uses it instead of a conventional plate to layer a fish course and bean salad. The glasses are presented on trays or on a buffet table for guests to enjoy as they circulate.

For sit-down eating, use a service plate under the glass.

What’s wrong with a conventional plate of fish and bean salad? Nothing, except the rocks glass glass is more visually arresting. Use it for a smaller fish course before the main.

Instead of using a conventional plate, layer a bean salad topped with grilled fish. The grilled fish will flake easily without requiring a knife. We adapted the concept with leftover tuna skewers, balancing the skewer on top of the glass. For a vegetarian recipe, substitute diced tofu.

And have fun with it.

Ingredients

 
Preparation

1. If using frozen corn, allow to defrost; drain.

2. Mix all ingredients in a bowl. Let stand at 15 minutes or longer for flavors to combine.

2. Toss and fill glasses. Top with grilled fish and garnish with a small sprig of cilantro or parsley and/or a bit of grated lemon or lime zest.
 
Find more of our favorite fish and vegetable recipes.