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4 teaspoons olive or vegetable oil
2 teaspoons cider vinegar
2 teaspoons granular no-calorie sucralose sweetener, e.g., Splenda (r)
1/4 teaspoon dried marjoram
3/4 cup buttermilk
3 tablespoons nonfat plain yogurt
2 tablespoons fat-free mayonnaise
2 tablespoons finely chopped onion
2 tablespoons minced fresh parsley
1 garlic clove, minced

1 (18.25 ounce) package devil’s food cake mix
1/2 cup baking cocoa
2 egg whites
1 egg
1 1/3 cups water
1 cup reduced-fat plain yogurt
1 1/2 teaspoons confectioners’ sugar

1 cup water
1/4 cup butter (no substitutes)
1 cup all-purpose flour
4 eggs
FILLING:
1/4 cup sugar
1 1/2 tablespoons cornstarch
1 (5 ounce) can evaporated milk
1 cup vanilla yogurt
1 1/2 teaspoons lemon extract
1/4 teaspoon butter flavored extract
1 cup sliced fresh strawberries
1/2 teaspoon confectioners’ sugar

1 cup semolina flour
1 1/2 teaspoons baking powder
1/2 cup white sugar
1/2 cup chopped almonds
1/2 cup plain yogurt
1/2 cup vegetable oil
1 tablespoon rose water
25 blanched almond halves for garnish

1 cup water
2 cups white sugar
1 teaspoon rose water
1 teaspoon lemon juice

1 (16 ounce) container Greek yogurt
1/2 English cucumber
2 tablespoons roasted garlic puree
2 tablespoons lemon juice
10 fresh mint leaves, chopped
2 tablespoons olive oil
salt to taste

1 1/4 cups whole wheat flour
2 cups all-purpose flour
1/2 cup wheat bran
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons butter
2/3 cup plain yogurt
1 cup milk
1 tablespoon mayonnaise