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1 (1 1/2 inch) piece fresh ginger root, chopped
1 tablespoon minced garlic
2 tablespoons ground turmeric
3 tablespoons chili powder
1/2 cup ground coriander
1/2 cup corn oil
1/2 teaspoon fenugreek seeds
1 (32 ounce) container plain yogurt
2 1/2 cups chopped fresh cilantro
2 tablespoons chopped green chiles
1 tablespoon salt
3 pounds skinless, boneless chicken breast halves – cut into cubes

3/4 cup water (70 to 80 degrees F)
1/2 cup warm lemon yogurt (70 to 80 degrees F)
2 tablespoons honey
4 1/2 teaspoons butter, melted
2 teaspoons lemon extract
1 teaspoon salt
3 cups bread flour
4 1/2 teaspoons nonfat dry milk powder
1/2 cup sliced almonds, toasted
2 tablespoons poppy seeds
1 tablespoon grated lemon peel
2 1/4 teaspoons active dry yeast
LEMON CHEESE SPREAD:
2 egg, lightly beaten
1/4 cup lemon juice
3 tablespoons butter, cubed
3/4 cup sugar
Dash salt
1 teaspoon grated lemon peel
1 (3 ounce) package cream cheese, softened

1 cup chopped red apple
1 cup halved green grapes
1 cup sliced celery
1/3 cup low-fat orange or lemon yogurt
Lettuce Leaves
2 teaspoons sesame seeds, toasted

1 cup plain yogurt
1/4 cup SMUCKER’S(r) Strawberry Preserves
1 banana, peeled and cut into chunks
4 ice cubes
Fresh strawberries or mint leaves for garnish

2 3/4 cups all-purpose flour
1/2 cup sugar, divided
1 (.25 ounce) package active dry yeast
1 teaspoon salt
1/8 teaspoon baking soda
1/2 cup fat-free plain yogurt
1/2 cup fat-free milk
1/4 cup water
3 tablespoons butter or stick margarine, divided
3/4 cup chopped pecans, toasted
1/4 cup packed brown sugar
1 tablespoon ground cinnamon
1 egg white, lightly beaten
ICING:
1/2 cup confectioners’ sugar
2 teaspoons fat free milk
1/4 teaspoon vanilla extract

1/4 cup reduced-sodium soy sauce
3 tablespoons lemon juice
3 tablespoons minced fresh basil
2 tablespoons fat-free plain yogurt
2 teaspoons grated lemon peel
3 garlic cloves, minced
1 teaspoon ground ginger
1/2 teaspoon crushed red pepper flakes
4 (4 ounce) boneless, skinless chicken breast halves