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1 cup fresh broccoli florets
1 cup fresh cauliflowerets
3 tablespoons sliced celery
2 tablespoons finely chopped onion
1 hard-cooked egg, chopped
1/3 cup prepared Italian salad dressing
2 tablespoons plain yogurt
2 1/2 teaspoons Italian salad dressing mix
2 teaspoons lemon juice

4 ounces fat-free cream cheese, softened
1 cup nonfat lemon yogurt
2 cups skim milk
1 (3.4 ounce) package instant lemon pudding mix
2 teaspoons grated lemon peel
2 1/2 cups sliced fresh strawberries, divided
1 tablespoon white grape juice or water
1 (10 inch) prepared angel food cake

2 cups canned pumpkin puree
2 tablespoons butter
2 eggs, lightly beaten
4 egg whites, lightly beaten
1/2 cup brown sugar
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 cup low-fat plain yogurt
2 cups dry polenta

1 cup frozen mixed berries (such as Europe’s Best(r) 4-Field Berry Mix)
2 tablespoons maple syrup
1 cup whole wheat flour
1/2 cup quinoa flour
2 teaspoons baking powder
1 tablespoon ground cinnamon
2 tablespoons SPLENDA(r) Granular (optional)
1 cup milk
1 egg, beaten
1 cup vanilla yogurt

2 cups flaked sweetened coconut

1 (3.5 ounce) package instant coconut cream pudding mix
1 (14 ounce) can coconut milk
1 (18.25 ounce) package white cake mix
1 cup vanilla yogurt
1/4 cup vegetable oil
3 eggs
1/2 cup flaked sweetened coconut

Frosting:
1 (8 ounce) package cream cheese, at room temperature
1 cup confectioners’ sugar, or to taste
2 tablespoons milk
1 teaspoon vanilla extract

3/4 cup walnuts
5 medium beets, thoroughly washed
1 tablespoon butter
2 cups plain yogurt
1 minced hot green chile peppers
2 tablespoons chopped fresh cilantro
salt to taste
3 tablespoons chopped fresh cilantro
1 red chili pepper, minced