1 1/2 cups diced tomatoes
1/2 cup chopped fresh parsley
1/4 cup vinaigrette
12 eggs
1 cup plain yogurt
1/2 cup milk
8 slices cooked crumbled bacon
1 cup cooked chicken breast, chopped
2 avocados, diced
1 cup crumbled blue cheese
1 tablespoon chopped fresh chives
salt to taste
ground black pepper to taste

2 cups plain yogurt
1 cucumber, peeled, halved lengthwise, seeded, and diced
1 green chile pepper, minced
1 tablespoon chopped cilantro
1 teaspoon salt

1 (6 ounce) can frozen apple juice concentrate, thawed
1 (8 ounce) container vanilla yogurt
1 medium ripe banana, sliced
1/2 cup nonfat dry milk powder
1/4 teaspoon coconut extract
1 teaspoon honey
12 ice cubes

2 pounds skinless, boneless chicken breast, cut into 1 inch thick strips
1 1/2 cups panko (Japanese bread crumbs)
1 1/2 cups flaked coconut
3 cups fat-free plain yogurt
1 teaspoon almond extract
2 tablespoons orange marmalade
1/4 cup crushed pineapple

1 cup plain yogurt
1 mango – peeled, seeded and chopped
1 tablespoon white sugar
3 cups cold water
1 pinch salt
4 sprigs fresh mint, garnish

2 tablespoons warm water (110 degrees F/45 degrees C)
1 teaspoon white sugar
1 (.25 ounce) package active dry yeast
1/4 cup warm milk
1/4 cup plain yogurt, room temperature
4 tablespoons melted butter
3 cups unbleached all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon poppy seeds

3 Granny Smith apples, cored and chopped
1 tablespoon lemon juice
1/3 cup diced celery
3/4 cup red seedless grapes, halved
1/4 cup coarsely chopped walnuts
1 (8 ounce) container low-fat peach yogurt

2 pints strawberries
2 cups plain yogurt
1/2 cup orange juice
1/2 cup white sugar
1/2 cup water
1/8 teaspoon ground cardamom

2 1/2 cups elbow macaroni

1 medium red or green bell pepper, chopped
1 medium onion, diced
2 carrots, peeled and finely chopped
1 cup pineapple chunks, drained, 2 tablespoons of juice reserved
3 cups finely shredded cabbage
1/2 teaspoon garlic powder

1 tablespoon Dijon-style mustard
2 teaspoons apple cider vinegar
1 tablespoon canola oil
1 teaspoon white pepper
1 tablespoon white sugar
1 cup cherry-flavored yogurt
salt and pepper to taste

1/2 cup fresh shredded coconut
8 maraschino cherries for garnish (optional)

2 avocados – peeled, pitted and pureed
2 eggs, beaten
1 (8 ounce) container lemon flavored yogurt
1 (8 ounce) package shredded Mexican-style cheese
1 cup self-rising corn meal mix
1 tablespoon white sugar
1 teaspoon ground cinnamon