Looking for some fun and healthy recipes for your family Thanksgiving celebration? Try our easy "Turkey Appetizer" for your guests to nibble on before the real bird comes out. You can also have the kids make a simple fruit turkey with chocolate dip for dessert, along with the Pilgrim's Hat cupcakes. (No one has to know that the secret cupcake and frosting ingredient is yogurt!)

Turkey Gobbler Appetizer

Bosc pear (head)
Melon (body)
Cheese (beak and tail feathers)
Red pepper (snood, feet and side feathers)
Raisins (eyes)
Grapes (tail feathers)
Bamboo skewers

How to make it
1. Stabilize the melon body by cutting a shallow slice off the rind to form a flat base. Using a section of bamboo skewer, attach a Bosc pear head to the melon, as shown.
2. Cut a cheese triangle beak and red pepper snood. Attach both, along with raisin eyes, to the head with sections of toothpick.
3. Cut red pepper feet and set them in place. For tail feathers, skewer cheese cubes and red grapes, then insert the skewers as shown. Pin pepper side feathers in place with toothpicks.

Fruit Turkey with Chocolate Dip

Create your fruit turkey by using ½ a pear for the body and a variety of sliced fruit for the tail. Cut turkey feet and beak out of cheese and add currant or raisin eyes. Pretzels make up the "fence" where the turkey is sitting.

Serve with a side of melted chocolate for dipping if desired.

Pilgram's Hat Cupcakes with Yogurt Frosting
Makes 24 cupcakes

1/2 cup Chobani Vanilla Greek Yogurt
1-½ c. Meijer white whole wheat flour
1 tsp. baking powder
½ tsp. kosher salt
¼ tsp. baking soda
4 Tbsp. Meijer unsalted butter at room temperature
1 c. Meijer sugar
2 large eggs

½ cup Plain Low-Fat Chobani Greek Yogurt
¼ cup Meijer cream cheese at room temperature
¼ tsp. Meijer vanilla extract
½ cup Meijer confectioners' sugar

Pilgram hats:

24 mini chocolate peanut butter cups
24 chocolate-coated stripe cookies
Betty Crocker® orange decorating gel

1. Preheat oven to 350°F (gas Mark 4). Line a 12-cup muffin tin with paper liners and set aside.
2. In a medium bowl, whisk together flour, baking powder, salt and baking soda. Set aside.
3. With an electric mixer, cream butter with sugar until fluffy, about 5 minutes. Beat in eggs, one at a time, scraping down sides of bowl and mixing well between additions. Alternate adding flour mixture with Chobani in three additions, starting and ending with flour.
4. Divide batter among the muffin cups filling each about two-thirds full. Bake until golden and a cake tester inserted into center comes out clean, 15-20 minutes. Cool 10 minutes, then turn cupcakes onto wire rack to cool completely before frosting.
5. For frosting, beat Chobani, cream cheese and vanilla with an electric mixer. Turn off mixer and sift in confectioners' sugar. Continue to beat until thick and glossy. Frost cupcakes and let frosting set for 5 minutes before serving.

Recipe Sources: Betty Crocker, Chobani Yogurt

Shari Steinbach, MS RD, Meijer Dietitian and Healthy Living Manager
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