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1 (6 ounce) can tuna, drained and flaked
1/4 cup thinly sliced celery
1/4 cup chopped walnuts
1/4 cup plain yogurt
3 tablespoons sweet pickle relish
1 green onion, sliced
2 (6 inch) pita breads, halved

3 large peaches, peeled and cut into chunks
1 1/2 cups blueberries
1 1/2 cups sliced strawberries
2 bananas, sliced
3 teaspoons lemon juice

Orange-Yogurt Sauce:
1 cup vanilla nonfat or low-fat yogurt
2 tablespoons frozen orange juice concentrate

3/4 cup milk
1/2 cup margarine, at room temperature
1/2 cup Greek yogurt
3 1/2 cups all-purpose flour
1 tablespoon salt
1 tablespoon baking powder
1 egg white

3/4 pound skinless, boneless chicken breast halves
1/2 cup reduced-fat plain yogurt
2 tablespoons reduced-fat mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
2 cups fresh baby spinach
1/2 cup chopped seeded cucumber
2 green onions, sliced
4 (6-inch) pita breads, halved

2 1/2 cups basmati rice
1/4 cup cooking oil
8 whole cloves
4 black cardamom pods
4 cinnamon sticks
4 large onions, sliced thin
1 tablespoon garlic paste
1 tablespoon ginger paste
1/4 cup chopped fresh cilantro leaves
3 tablespoons chopped fresh mint leaves
1 pound lamb chops
salt to taste
3 tomatoes, chopped
4 green chile peppers, halved lengthwise
2 teaspoons ground red pepper
2 tablespoons plain yogurt
2 tablespoons lemon juice
7 1/2 cups water
1 teaspoon salt
1 tablespoon vegetable oil
1 onion, sliced
1/2 teaspoon saffron
2 tablespoons warm milk

3/4 cup boiling water
1 (3 ounce) package lemon flavored gelatin mix
1 (8 ounce) container low-fat lemon yogurt
1/2 cup creamy salad dressing (e.g. Miracle Whip)
1 cup frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
2 tablespoons raspberry preserves, heated