* COOKING with...OLIVES (EASY Olive TAPANADE) !!

3 Cups pitted Kalamata Olives, drained, rinsed.
1/3 Cup chopped fresh flat-leaf Parsley Leaves.
1 Garlic-clove, chopped.
1 Anchovy Fillet.
1 Tablespoon drained Capers.
2 Tablespoons Olive oil.

PLACE Olives, Parsley, Garlic, Anchovy and Capers in a processor and run until finely chopped.
WITH the motor still running, add oil in a thin, steady stream until Tapenade is smooth.

* FROZEN Yoghurt with BERRY sauce !!

SERVES 4

1 package (10 ounces) frozen STRAWBERRIES, thawed
1/2 teaspoon pure Vanilla extract
1 Pint low-fat Vanilla frozen YOGHURT

PLACE the Strawberries AND Vanilla extract in a food processor. Puree UNTIL smooth!
SPOON the Yoghurt into individual dishes and drizzle the Strawberry Sauce over the top. Serve immediately.

STRAIGHT FORWARD !!!