Bring a large pot of water to a boil. Cut off root ends of turnips so they lie fl at. Peel, then scoop out insides of turnips to a depth of about two inches. Chop into small pieces and place in a small bowl.

Boil turnip shells for 10 to 15 minutes or until just tender. Drain. 

Meanwhile, sauté the chopped turnips, garlic, and jalapeño in olive oil until tender. Remove from heat. Mix in the cheese, yogurt, sour cream, and seasonings. 

Place whole turnips on a lightly greased baking sheet. Scoop turnip mixture back into turnip shells. Broil for four to five minutes or until bubbly. 

Remove from oven and garnish with chives.

Per serving: 250 calories | 13g fat | 16g carbohydrates | 20g protein

½ Leaner | 3 Green | 1 Condiment | ½ Healthy Fat