2 cups strawberries, hulled
1 cup orange juice
1 (8 ounce) container strawberry yogurt
2 cups ice
1 banana

1 large mango - peeled, seeded, and diced
3 tablespoons brown sugar
2 tablespoons chopped fresh mint
1 teaspoon freshly ground star anise
1 teaspoon freshly ground cardamom
1 tablespoon lime juice
2 cups plain yogurt
3 sprigs fresh mint for garnish

2 tablespoons olive oil
4 lamb shanks
1 onion, chopped
2 cloves garlic, minced
2 dried ancho chiles - chopped, stemmed and seeded
2 cups chicken broth
4 cups tomato puree
1 teaspoon ground cumin
1 bay leaf
salt and pepper to taste

6 dried ancho chiles, stemmed and seeded
4 cups boiling water
1/2 cup honey
1 teaspoon grated orange zest

1 cup plain yogurt
2 tablespoons chopped fresh cilantro
salt to taste

7 fresh green chile peppers, diced
1 tablespoon cumin seeds
1 tablespoon ginger-garlic paste
1 teaspoon salt
1 1/2 teaspoons ground dried turmeric
1 teaspoon lime juice
2 cups chopped fresh cilantro
1 tablespoon plain yogurt
8 chicken drumsticks, skin removed

1 tablespoon vegetable oil
1 small onion, thinly sliced

1/2 cup ice
1 Asian pear, cored and cubed
2 large strawberries, hulled
2/3 cup vanilla fat-free yogurt
1/4 cup fat-free milk
2 teaspoons white sugar

1/2 cup garbanzo beans
2 cups plain yogurt
1 teaspoon grated fresh ginger
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander seed
1/4 teaspoon rock salt
1/4 teaspoon ground black pepper
salt to taste
1 large potato - peeled, boiled and mashed
32 thin wheat crackers
1/4 cup green chutney
1/4 cup sweet and sour chutney
1/2 cup red onion, minced
1/2 cup chopped fresh cilantro
1/2 cup crushed potato chips

1/2 cup sugar-free lemon-flavored drink mix
8 ounces strawberry cheesecake flavored yogurt

3 eggs
1 cup applesauce
1/2 cup vanilla fat-free yogurt
1/2 cup SPLENDA(r) No Calorie Sweetener, Granulated
1/4 cup SPLENDA(r) Brown Sugar Blend
1/2 cup rolled oats
1 teaspoon ground cinnamon
3 cups bread cubes
2 apples - peeled, cored and chopped
1 (9 inch) unbaked 9 inch pie crust
2 tablespoons SPLENDA(r) Brown Sugar Blend
1/4 cup all-purpose flour
2 tablespoons butter

1 cup water
1 cube chicken bouillon
8 ounces fresh broccoli spears
8 ounces cauliflowerets
1/4 pound fresh mushrooms, quartered
1/4 cup plain yogurt
1/4 cup SMUCKER'S(r) Low Sugar Apricot Preserves
1/2 teaspoon lemon juice
1/4 teaspoon curry powder
1/8 teaspoon salt

1 large English cucumber, thinly sliced
salt and pepper to taste
1 small onion, diced
2 cups nonfat plain yogurt
1 tablespoon garlic powder
2 tablespoons grated Parmesan cheese