Type what you have

Ingredients

• ✓ plain greek-style yogurt
• cream cheese
• gouda cheese
• oregano
• italian seasoning
• garlic
• jalapeno pepper
• whole wheat panko bread crumb

Instructions

1. 1 For filling, stir together cream cheese, gouda, yogurt, oregano, Italian seasoning, and garlic in a bowl.
2. 2 Transfer filling to a piping bag (fitted with a tip) or a small zip-top plastic bag and snip off a corner. Pipe filling into each pepper half. Put panko in a small dish. Dip peppers, filling sides down, in panko to coat. Lightly coat panko with cooking spray.
3. 3 Preheat air fryer to 375 degrees F (190 degrees C). Air-fry peppers, panko sides up and working in batches as needed, until tender and lightly browned, about 8 minutes. f you like, garnish with additional fresh herbs.

By Juliana Hale

Ingredients

• ✓ plain greek-style yogurt
• chocolate wafer cookie
• pistachio
• granulated sugar
• butter
• cream cheese
• avocado
• cornstarch
• granulated sugar
• egg white
• almond extract
• salt
• whipping cream
• powdered sugar
• vanilla extract
• nondairy whipped topping

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Coat a 9-inch springform pan with cooking spray.
2. 2 In a food processor, pulse cookies, 1/4 cup pistachios, and 2 tablespoons sugar until mostly finely ground. (It's OK to leave some texture.) Add melted butter; pulse to combine. Spread mixture evenly in the prepared pan and press firmly into bottom of pan.
3. 3 For pistachio butter, blend remaining 1/2 cup pistachios in a small food processor until very smooth and slightly loose consistency, about 5 minutes. Transfer pistachio butter to a large bowl; add cream cheese, avocado, 1 cup yogurt, cornstarch, and 3/4 cup white sugar. Beat with an electric mixer at medium speed just until mixture is nearly smooth. Add egg whites, almond extract, and a pinch of salt; beat until just combined. Spread over prepared crust.
4. 4 Bake until surface near edges appears set when gently wiggled, about 40 minutes. Turn off oven. Let cheesecake stand in oven 30 minutes. Cool in pan on wire rack 15 minutes. Using a thin metal spatula, loosen cheesecake from sides of pan. Cool completely.
5. 5 For mousse, beat whipping cream, powdered sugar, vanilla, remaining 1 cup yogurt and a pinch salt in a bowl with an electric mixer at medium-low speed until fluffy, about 4 minutes. Spread over cheesecake.
6. 6 Spread whipped topping over mousse. Chill, covered, at least 4 hours or up to 5 days. To serve, remove from pan, slice, and garnish with additional whipped topping and pistachios.

By lkb