1 cup plain yogurt
1 (3.5 ounce) package instant vanilla pudding mix
1 (16 ounce) can cherry pie filling
3 tablespoons white sugar
1 (9 inch) prepared graham cracker crust

2 Granny Smith apples, cored and diced
1 Red Delicious apple, cored and diced
1 Asian pear, cored and cubed
1 stalk celery, diced
1/2 cup sliced almonds
1 cup golden raisins
1 cup seedless green grapes, halved
1 1/2 cups sweetened dried cranberries

1 1/4 cups plain yogurt
1/4 cup white sugar
1/3 cup brown sugar
3/4 cup mayonnaise
3 tablespoons lemon juice
1/2 teaspoon ground cinnamon

1 (8 ounce) carton vanilla low-fat yogurt
1 cup canned or cooked pumpkin
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon

1 1/4 cups cubed cooked turkey breast
1 small apple, chopped
1/4 cup finely chopped celery
3 tablespoons fat-free mayonnaise
2 tablespoons fat-free plain yogurt
2 tablespoons chopped walnuts
1 tablespoon raisins
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
8 slices cinnamon-raisin bread, toasted
4 lettuce leaves

3 cups broccoli florets
1/2 cup chopped red onion
1/4 cup sunflower seeds
1/2 cup chopped raisins
1/2 cup crumbled feta cheese
1/2 cup plain low-fat yogurt
1/4 cup light mayonnaise
2 tablespoons white sugar
1 tablespoon lemon juice
salt and pepper to taste

1 (32 ounce) container plain yogurt
3 English cucumbers, peeled and cubed
1 clove garlic, minced
1 shallot, finely chopped
5 tablespoons dried dill weed
1 teaspoon salt
1 teaspoon pepper

1 (9 inch) reduced fat graham cracker pie crust
2 (8 ounce) packages cream cheese
1/2 cup white sugar
1 1/2 tablespoons all-purpose flour
2 1/2 tablespoons lemon juice
1/2 cup egg substitute
1 (8 ounce) container nonfat lemon yogurt

2 (8 ounce) containers plain, non-fat yogurt
1 tablespoon dried parsley
2 cloves garlic, minced
1/8 teaspoon dried marjoram
1/8 teaspoon dried chervil
1/8 teaspoon ground black pepper

2/3 cup warm water (110 degrees F/45 degrees C)
1 teaspoon active dry yeast
1 teaspoon white sugar
2 cups all-purpose flour
1 teaspoon salt
1/4 cup ghee
2 tablespoons plain yogurt
2 teaspoons kalonji (onion seed)

2 tablespoons vegetable oil
1/2 cup chopped onion
3/4 cup long-grain white rice
3/4 teaspoon cumin
3/4 teaspoon garlic salt
1 1/2 cups chicken broth
1/2 cup canned diced tomatoes

1 (16 ounce) can refried beans
3/4 teaspoon garlic salt
1/2 teaspoon ground black pepper

12 ounces frozen cooked shrimp without tails, thawed
2 teaspoons minced garlic

1/2 cup plain yogurt
1/2 cup mayonnaise
2 teaspoons pureed chipotle peppers in adobo sauce

6 (10 inch) flour tortillas, warmed
3 cups shredded Cheddar cheese
1/3 cup salsa