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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

2 (6 ounce) cans light water-packed albacore tuna, drained and flaked
1 large red apple, chopped
1/3 cup chopped celery
1/3 cup raisins
1/3 cup chopped dates
1/4 cup chopped walnuts
1/2 cup fat-free plain yogurt
1/4 cup reduced-fat mayonnaise
4 lettuce leaves
1/4 cup shredded reduced-fat Monterey Jack cheese

3 tablespoons tahini
1/8 cup lemon juice
1 cup plain yogurt
3/4 cup water
3 cloves garlic
1/4 cup olive oil
1 onion, chopped
2 large portobello mushrooms, sliced
1/2 red bell pepper, diced
1 (16 ounce) package penne pasta
1/2 cup chopped parsley
ground black pepper to taste

1 (15.5 ounce) can garbanzo beans, drained
1 clove garlic, peeled
1 teaspoon salt
1/2 cup fresh lemon juice
2/3 cup plain non-fat yogurt