2/3 cup butter or margarine, softened
1 cup sugar
2 eggs
1 cup plain yogurt
1/4 cup orange juice concentrate
1 tablespoon grated orange peel
1 teaspoon orange extract
2 2/3 cups all-purpose flour
2 tablespoons poppy seeds
1 teaspoon baking soda
1 teaspoon salt

1 1/2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
2/3 cup nonfat plain yogurt
2/3 cup skim milk
1 cup chopped cranberries
1/2 teaspoon grated orange peel

1 (8 ounce) container plain low-fat yogurt
1 onion, chopped
1/2 teaspoon dried mint
2 pounds beef top sirloin, cut into large cubes

3 tart apples – peeled, cored and chopped
1 tablespoon lemon juice
1 cup seedless grapes
2 stalks celery, chopped
2 green onions, chopped
2 tablespoons mayonnaise
2 tablespoons plain yogurt
3 tablespoons apple juice
1/4 teaspoon celery seed
1 bunch watercress, trimmed and chopped
2 tablespoons chopped walnuts

1 cup white sugar
6 tablespoons unsweetened cocoa powder
10 tablespoons plain yogurt
2 eggs
1/8 teaspoon salt
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1 tablespoon all-purpose flour

2 (8 ounce) containers vanilla yogurt
1 (10 ounce) package frozen mixed berries
2 tablespoons crushed graham crackers
1/8 teaspoon ground nutmeg

1 (15 ounce) can pear halves
2 cups vanilla yogurt
1/3 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice

1 banana
1 cup frozen strawberries
1 cup frozen blueberries
1 cup frozen cherries
4 ice cubes
1/2 cup orange juice
3/4 cup vanilla yogurt
1/2 teaspoon honey (optional)

2 1/2 pounds red potatoes
2 tablespoons red wine vinegar
1 tablespoon olive or vegetable oil
1 tablespoon Dijon mustard
1/2 teaspoon dried basil
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 cup plain yogurt
1/4 cup sour cream
1 teaspoon garlic salt
3/4 cup chopped red onion
1/2 cup diced celery
4 bacon strips, cooked and crumbled
2 hard-cooked eggs, chopped

3/4 cup all-purpose flour
1 teaspoon white sugar
1 pinch salt
1/3 cup margarine
3 tablespoons cold water, or as needed

1 tablespoon olive oil
2 bunches watercress, stems removed
2 cloves garlic, crushed
1/3 cup chopped green onion
1 1/2 cups grated Parmesan cheese
5 tablespoons plain yogurt
1 teaspoon cayenne pepper