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1 cup non-fat cottage cheese
2 tablespoons fat-free mayonnaise
2 tablespoons plain low-fat yogurt
1 tablespoon yellow mustard
1 teaspoon soy sauce
1/4 teaspoon ground turmeric
1 teaspoon vegetarian Worcestershire sauce
2 teaspoons rice wine vinegar
1 (8 ounce) container firm tofu
5 green onions, minced

1 cup plain yogurt
1/2 cup sour cream
1/4 cup prepared horseradish
2 tablespoons chopped green onion
1/2 cup mayonnaise
1/2 teaspoon salt
1/2 teaspoon ground black pepper

1/4 cup white sugar
1 teaspoon ground cinnamon
1 cup walnuts

1 (15.25 ounce) can pears in light syrup, drained reserving syrup
3 tablespoons white wine vinegar
3 tablespoons fat-free vanilla yogurt
2 tablespoons honey
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon vanilla extract
1 pinch ground nutmeg

1/2 (10 ounce) package mixed salad greens
1/2 (10 ounce) bag spinach leaves
1 pear – peeled, cored and sliced
1/2 cup dried cherries
1/3 cup crumbled feta cheese

1 cup lemon yogurt
1 tablespoon honey
1 teaspoon lemon juice
2 cups watermelon balls
2 cups cantaloupe balls
2 cups halved fresh strawberries

5 cups Wheat Chex(r) cereal
1 cup lightly salted whole almonds
1/4 cup butter or margarine
1/3 cup packed brown sugar
2 tablespoons light corn syrup
1 teaspoon ground cinnamon
1 cup dried apples
1/2 cup vanilla yogurt-covered raisins

2 cups uncooked basmati rice
2 eggs
4 ounces smoked haddock, or other white fish
1 bay leaf
1 cup milk, or as needed
1 tablespoon butter
1 teaspoon curry powder
4 green onions, chopped
1/4 cup frozen green peas
salt and pepper to taste
1/2 cup low-fat plain yogurt