Turkey Cutlets, Indian Style

These are delicious with a squeeze of fresh lime or Pineapple Salsa served alongside. For a festive presentation, set out bowls of yogurt, store-bought mango chutney, fluffy basmati rice, and chopped fresh cilantro.

PREP: 15 minutes GRILL: 5 to 7 minutes

MAKES: 6 main-dish servings

2 large limes

cup plain low-fat yogurt

1 tablespoon vegetable oil

2 teaspoons minced, peeled fresh ginger (see Tip)

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon salt

1 garlic clove, crushed with garlic press

6 turkey cutlets (1 ½ pounds total)

1. Prepare outdoor grill for direct grilling over medium heat, or lightly spray a ridged grill pan with nonstick cooking spray, then heat on medium until hot.

2. From 1 lime, grate 1 teaspoon peel and squeeze 1 tablespoon juice. Cut remaining lime into wedges; reserve.

3. In large bowl, mix lime peel and juice, yogurt, oil, ginger, cumin, coriander, salt, and garlic until blended.

4. Just before grilling, add turkey cutlets to bowl with yogurt mixture; stir to coat. (Do not let cutlets marinate in yogurt mixture; their texture will become mealy.)

5. Place cutlets on hot grill rack or pan and grill until they just lose their pink color throughout, 5 to 7 minutes, turning over once. Serve with lime wedges.

EACH SERVING: About 160 calories, 29g protein, 3g carbohydrate, 3g total fat (1g saturated), 71mg cholesterol, 450mg sodium

TIP: Freeze any extra unpeeled fresh ginger, wrapped well in plastic wrap. It will keep for up to six months.