There’s a little foreign flavor in two of today’s recipes.

All the recipes come from the “Cooking Light” cookbook and are very easy. I figured you could buy the plain low-fat yogurt and use it in both the salad and the roll-ups. Be sure to remove the toothpicks from the roll-ups before serving. If you don’t have custard cups, you can always fix the pear crunch in any microwave-safe dish.

Italian cauliflower salad

3 1/2 cups cauliflower flowerets, thinly sliced

1/4 cup sweet red pepper, chopped

1/4 cup celery, sliced

1 tablespoon green onion, chopped

1/4 cup plain low-fat yogurt

3 tablespoons reduced-calorie Italian salad dressing

Lettuce

Paprika

Combine cauliflower, red pepper, celery and onion in medium bowl. Combine yogurt and salad dressing; pour over salad mixture and toss to coat. Cover and refrigerate until chilled. Spoon onto lettuce leaves for serving; sprinkle with paprika. Yields eight servings.

Mexican-style chicken roll-ups