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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

1 (8 ounce) carton frozen whipped topping, thawed
1 cup fresh blueberries
1 (8 ounce) container lemon yogurt