2013

3/4 cup chilled orange juice
1/3 cup chilled pineapple juice
2 cups vanilla yogurt
1 cup frozen blueberries
1/2 cup frozen sliced strawberries
1/2 banana, sliced

1 cup cherry juice
1 (8 ounce) container vanilla yogurt
1 cup frozen unsweetened raspberries
1/2 cup seedless red grapes
3 teaspoons sugar

2 cups fresh or thawed frozen blueberries
2 (8 ounce) cartons non-fat lemon yogurt
10 gingersnaps, crumbled

Lamb Skewers:
8 6-inch rosemary sprigs
1 tablespoon minced garlic
1 tablespoon chopped fresh thyme
1/3 cup extra virgin olive oil
1/4 cup sherry vinegar
1 teaspoon sea salt
1 teaspoon ground white pepper
1 1/2 pounds lamb tenderloin, cut into 2-inch pieces

Salsa Verde:
1/4 cup fresh lemon juice
1/2 cup extra virgin olive oil
1/3 cup Greek yogurt
1 crushed garlic clove
1/4 teaspoon sea salt
2 teaspoons chopped fresh mint
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh parsley
1 teaspoon small capers
1 anchovy filet

1 (12 ounce) package small shell pasta
1/2 cup fat-free plain yogurt
1/2 cup reduced-fat mayonnaise
1/2 cup minced fresh parsley
1/2 cup minced fresh basil
2 tablespoons olive or canola oil
3 green onions, sliced
2 teaspoons lemon juice
2 garlic cloves, peeled
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup grated Parmesan cheese