Archives for 2013

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)

1 (9 inch) pie shell, baked
1 (16 ounce) package frozen strawberries, defrosted
2 (8 ounce) containers strawberry flavored yogurt
1 (8 ounce) container frozen whipped topping, thawed
1 (.25 ounce) package unflavored gelatin

32 ounces plain yogurt
2 large cucumbers, chopped
1 tablespoon chopped fresh dill weed
1 bunch green onions, chopped
salt to taste