• 1 cup plain lowfat yogurt
• 1 tsp. sweet paprika
• 1/8 tsp. salt (optional)
• 1/8 tsp. cayenne pepper
• 1-1/2 lbs. turkey breast fillets, cut into 3/4 inch pieces
• 1 Tbs. plus 1 tsp. olive oil
• 1 red bell pepper, seeded and cut into 3/4 inch pieces
• 1/2 lb. eggplant, cut into 3/4 inch pieces
• 8 skewers, 8 inch each
• aluminum foil
• 2 Tbs. fresh cilantro or parsley, chopped

Preheat oven to 425°F. Combine first 4 ingredients in a non-reactive baking dish. Stir in turkey and marinate 15 minutes. Heat oil in a heavy nonstick skillet over medium-high heat. Sauté bell pepper 3 minutes. Add eggplant and sauté another 5-7 minutes, stirring occasionally, or until vegetables are tender. Transfer vegetables to turkey mixture. Thread skewers alternately with turkey, eggplant, and bell pepper. Transfer to a foil lined baking dish and roast 10 minutes. Brush with marinade and roast another 12-15 minutes. Sprinkle with cilantro before serving.

Per serving: calories 390, fat 14.1g, 33% calories from fat, cholesterol 133mg, protein 54.6g, carbohydrates 9.3g, fiber 1.8g, sugar 7.0g, sodium 166mg, diet points 9.1.

Dietary Exchanges: Milk: 0.4, Vegetable: 0.9, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 1.9, Sugar: 0.0, Very lean meat protein: 6.8

  view detailed nutritional information

The recommended wines are: Riesling, Burgundy, or Chablis.