Marge Perry Newsday columnist Marge Perry

Marge Perry, Newsday's weekly 3 Simple columnist, also writes, broadcasts, teaches and speaks about cooking, food and nutrition. In her long-standing capacity as a Newsday columnist, Contributing Editor for Cooking Light, author of the blog A Sweet and Savory Life, restaurant critic, recent columnist for several leading magazines (Better Homes & Gardens, Prevention); regular contributor to many magazines, (including Self, More, Coastal Living, and Relish) and frequent guest on television and radio, Perry is an accessible and authoritative guide for anyone who cooks, eats and travels.

In addition to Dinner Tonight, the cookbook based on her daily Newsday column, Ms. Perry has contributed recipes and text to nearly 20 other food and nutrition books. Her articles have been syndicated internationally in magazines and books, and her recipes have appeared on the Television Food Network and numerous television news segments.

Perry teaches cooking and food writing at the Institute of Culinary Education in New York City, food writing at, and is a guest lecturer at the culinary management graduate school at New York University. Her extensive involvement with the food industry ranges from writing and reporting about cooking and nutrition, chefs, restaurants, growers, producers and manufacturers; restaurant reviewing; menu consulting; consumer trend analysis; and volunteering to bring food and cooking/nutrition know-how to those in need. She is the recipient of numerous awards, including the Libby Hillman Award for Culinary Excellence and the Food Writers’ Symposium scholarship and the Association of Food Journalists Award for Best Food Essay for an ode to her mother and strawberry-frosted cupcakes.

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TIP Make smoothies thicker by adding more ice.


8 ounces strawberries (plus 4 additional berries for garnish)

6 ounces vanilla nonfat yogurt

6 ounces Neufchâtel cream cheese

2 tablespoons confectioners' sugar

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2 cups ice cubes

2 teaspoons graham cracker crumbs

1. Combine the berries, yogurt, Neufchâtel, sugar and ice in a blender, and puree until smooth.

2. Pour into 4 glasses; top each with 1/2 teaspoon of the graham cracker crumbs and garnish each glass rim with a whole berry.

Makes 4 servings.

Nutritional analysis per serving 168 calories, 6 g protein, 15 g carbohydrates, 1 g fiber, 10 g fat, 5 g saturated fat, 171 mg sodium



1 1/2 cups nonfat milk

6 ounces nonfat Greek yogurt

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2 tablespoons natural unsweetened peanut butter

1 banana

1 tablespoon honey

1 cup ice cubes

Put all ingredients into blender and puree.

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Makes 2 servings.

Nutritional analysis per serving 299 calories, 19 g protein, 38 g carbohydrates, 3 g fiber, 8 g fat, 1 g saturated fat, 174 mg sodium



2 medium peaches, pits removed

1 cup blueberries

1 cup strawberries, stems removed

6 ounces vanilla nonfat yogurt

2 tablespoons honey

1 cup ice cubes

1/2 cup nonfat milk

Put ingredients in a blender and puree.

Makes 2 servings.

Nutritional analysis per serving 256 calories, 7 g protein, 59 g carbohydrates, 5 g fiber, 1 g fat, 77 mg sodium