2013

4 cups fresh broccoli florets
1/4 cup red onion, finely diced
3 tablespoons raisins
2 tablespoons dry roasted sunflower seeds
1/4 cup plain yogurt
2 tablespoons orange juice
1 tablespoon fat-free mayonnaise

1/3 cup milk
1/4 cup vegetable oil
2/3 cup nonfat lemon yogurt
1 egg
1 3/4 cups all-purpose flour
1/4 cup white sugar
2 tablespoons poppy seeds
1 tablespoon lemon zest
1/4 teaspoon lemon extract
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup confectioners’ sugar
2 1/2 teaspoons lemon juice

Crumble topping:
3/4 cup all-purpose flour
1/2 cup dark brown sugar
1/2 teaspoon ground cinnamon
6 tablespoons butter, melted but not hot

Optional:
1/2 cup of your choice – coarsely chopped nuts (walnuts, pecans, almonds), old-fashioned oatmeal or sweetened flaked coconut

Optional cream cheese filling:
8 ounces softened cream cheese
1/2 cup sugar
1 egg
1 teaspoon vanilla extract

Coffeecake batter:
1 1/2 cups all-purpose bleached flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons butter, at room temperature
1/2 cup sugar
1 egg
1/4 cup plain low-fat yogurt

Optional fruit (or chocolate) filling:
1/2 cup of your choice – raspberry or strawberry jam; peach, cherry, or pineapple preserves; apple butter; orange marmalade or mini chocolate chips

1 cup chopped fresh spinach
1 cup plain yogurt
1 cup mayonnaise
2 teaspoons seasoning salt
1/4 teaspoon dried parsley
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon ground dry mustard
1/4 teaspoon garlic salt

1/2 pound fresh mushrooms, sliced
1 (8 ounce) can sliced water chestnuts, drained
1 small onion, halved and sliced
1 medium carrot, cut into 1/4-inch slices
1 celery rib, cut into 1/4-inch slices
2 tablespoons butter or stick margarine
1 1/2 pounds uncooked medium shrimp, peeled and deveined
1 cup sour cream
1/2 cup plain yogurt
1/4 teaspoon pepper
Hot cooked rice

1 cup margarine, softened
2 cups white sugar
3 eggs
1 teaspoon lemon extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (8 ounce) container lemon flavored yogurt

3/4 cup plain yogurt
1/3 cup mayonnaise
1 (1 ounce) package ranch dressing mix
1 tablespoon chopped fresh parsley

1 cucumber
1 cup plain yogurt
2 cloves garlic, finely chopped
1/4 teaspoon salt
1 teaspoon chopped fresh mint leaves

1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup flax seed meal
1/4 cup rolled oats, plus extra for garnish
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup dark brown sugar
1 cup pumpkin puree
1/2 cup nonfat plain yogurt
2 eggs
3 tablespoons molasses
3 tablespoons unsweetened applesauce
1 tablespoon canola oil
1 teaspoon vanilla extract
1/2 cup golden raisins (optional)
1/2 cup chopped walnuts (optional)
pumpkin seeds for garnish (optional)

4 small seedless cucumbers – peeled and grated
1 tablespoon fresh lemon juice
1 bunch fresh mint leaves, chopped
1 bunch fresh dill, chopped
2 cloves garlic, crushed
2 cups plain yogurt
1 tablespoon olive oil
1 teaspoon salt (optional)
1/4 cup raisins (optional)