2014

2 cups plain nonfat yogurt
1 cup vanilla soy milk
1/3 cup honey
1 tablespoon canola oil
1/4 cup chopped almonds

1 cup plain yogurt
1 teaspoon mustard powder
1 pinch salt
3 bananas, sliced
1 teaspoon minced fresh cilantro
1 pinch chili powder (optional)

2 mangos – peeled, seeded and diced
2 cups plain yogurt
1/2 cup white sugar
1 cup ice

1 roasted red bell pepper
1 clove garlic, minced
8 ounces feta cheese
1/4 cup plain yogurt
1 pinch cayenne pepper, or to taste

1 (1 ounce) package instant sugar-free pistachio pudding mix
1 (8 ounce) container plain low-fat yogurt
1 (8 ounce) container vanilla low-fat yogurt
1 (8 ounce) can unsweetened crushed pineapple, undrained
1 cup frozen whipped topping, thawed

1 cup jasmine rice
2 cups water
1 tablespoon ghee (clarified butter)
1 dried red chile pepper, broken in half (optional)
1 teaspoon black mustard seeds
1/2 teaspoon ground turmeric
4 fresh curry leaves
1 pinch asafoetida powder (optional)
1/4 cup milk
1 cup plain yogurt
salt to taste

1 pound fresh asparagus spears, trimmed
1 (8 ounce) container low-fat raspberry yogurt
1/2 lemon, juiced

2/3 cup sugar
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup plain yogurt
1/2 cup raisins
TOPPING:
1/2 cup walnuts, chopped
1/3 cup packed brown sugar
2 teaspoons ground cinnamon

1 (10.75 ounce) can Campbell’s(r) Healthy Request(r) Condensed Cream of Celery Soup
1/2 cup plain low-fat yogurt
1/4 cup water
2 tablespoons Dijon-style mustard
1 tablespoon vinegar
1/8 teaspoon ground black pepper
4 cups corkscrew-shaped pasta, cooked without salt
2 stalks celery, sliced
1 cup diced tomato
2 cups cubed, cooked chicken

4 Morningstar Farms(r) Grillers(r) Vegan Veggie Burgers or Grillers Prime(r) Veggie Burgers
3/4 teaspoon liquid pepper sauce
1/2 cup finely chopped seeded cucumber
1/4 cup low-fat plain yogurt or low-fat vegan yogurt
1/4 cup finely chopped red onion
1/4 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon garlic powder