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1 (8 ounce) carton reduced-fat vanilla yogurt
1/4 cup whipped reduced-fat cream cheese
1 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Assorted fresh fruit

2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup lemon yogurt
1/2 cup vegetable oil
1 teaspoon grated lemon peel
1 cup fresh or frozen raspberries
TOPPING:
1/3 cup sugar
1/4 cup all-purpose flour
2 tablespoons butter or margarine

1 tablespoon apple cider vinegar
1/2 teaspoon dry mustard
1/2 teaspoon honey
1/8 teaspoon salt
3 tablespoons plain or vanilla yogurt
1 1/2 tablespoons vegetable oil
1/2 teaspoon poppy seeds
1 teaspoon water, or more if needed, to thin
3 cups DOLE(r) Baby Spinach
1 DOLE(r) Banana, sliced
1 cup peeled sliced fresh DOLE(r) Tropical Gold(r) Pineapple
1/2 cup DOLE(r) Raspberries

1 cup plain yogurt
1 cucumber, shredded
2 tablespoons chopped fresh dill weed
1 teaspoon lemon zest
1 tablespoon extra virgin olive oil
salt and pepper to taste
4 (6 ounce) fillets rainbow trout
1 pinch lemon pepper

2 (6 ounce) containers vanilla yogurt
1/2 cup pumpkin pie filling
1 banana, broken into chunks
2 cups apple juice
1 teaspoon ground cinnamon
1 dash ground nutmeg

1 (16 ounce) can whole cranberry sauce
1 cup water
2 (3 ounce) packages raspberry flavored gelatin mix
1/4 teaspoon salt
2 apples, cored and diced with peel
2 oranges, peeled, sectioned, and chopped
1/2 cup chopped walnuts
1 cup lemon yogurt