1 (12 ounce) package farfalle (bow tie) pasta
2 (6 ounce) containers lemon yogurt
1/3 cup mayonnaise
3 tablespoons chopped fresh mint
1 bunch green onions, chopped
3 cups seedless red grapes
1 1/2 teaspoons salt
1 teaspoon ground black pepper

1/2 (12 ounce) package tofu, drained
1 cup nonfat plain yogurt
2 tablespoons toasted sesame seeds
1 tablespoon soy sauce
1 tablespoon white vinegar
salt to taste

1 cup cold milk
2 oranges, peeled and segmented
1 banana
1/4 cup sugar
1 pinch salt
1/2 (8 ounce) container vanilla fat-free yogurt
4 cubes ice

2 cups plain yogurt
1 large cucumber, grated
10 fresh mint leaves
1/2 bunch chopped fresh cilantro
2 tablespoons ground cumin
salt and pepper to taste

3 large eggplants
1 1/2 teaspoons salt
2 onions, chopped
2 cloves garlic, crushed
1 tablespoon olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 (10.75 ounce) can tomato puree
1/4 cup water
1 pinch ground black pepper
2 (8 ounce) containers plain low-fat yogurt
1/4 cup wheat germ or whole wheat breadcrumbs
2 tablespoons grated Parmesan cheese

1 banana, broken into chunks
1 teaspoon banana extract
3/4 cup milk
1 (8 ounce) container strawberry yogurt
2 teaspoons white sugar

1 cup canned black beans, drained
1 cup canned garbanzo beans (chickpeas), drained
1 tablespoon olive oil
2 tablespoons fresh lemon juice
2 tablespoons plain nonfat yogurt
2 tablespoons water
1 clove garlic, roughly chopped
1 1/2 teaspoons curry powder
salt and pepper to taste

8 large firm pears
1/2 cup orange juice
1/3 cup orange marmalade
1/3 cup reduced fat vanilla wafer crumbs
1/3 cup finely chopped almonds
1 ounce fat-free reduced-sugar vanilla or orange yogurt

4 cups self-rising flour
2 eggs
2 (8 ounce) containers yogurt
2 tablespoons white sugar
1 pinch salt
2 tablespoons vanilla sugar
3 quarts vegetable oil for frying

1 kiwi, sliced
1 banana, peeled and chopped
1/2 cup blueberries
1 cup strawberries
1 cup ice cubes
1/2 cup orange juice
1 (8 ounce) container peach yogurt