1 (32 ounce) container plain yogurt
2 cucumbers
1 medium head garlic
1/4 cup extra virgin olive oil
3 tablespoons lemon juice
1 teaspoon chopped fresh dill weed
salt and pepper to taste

4 cups fresh broccoli florets
1/4 cup red onion, finely diced
3 tablespoons raisins
2 tablespoons dry roasted sunflower seeds
1/4 cup plain yogurt
2 tablespoons orange juice
1 tablespoon fat-free mayonnaise

2 tablespoons peanut oil
1 tablespoon margarine
1 large onion, chopped
1 tablespoon minced fresh ginger root
2 tablespoons minced garlic
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
2 tablespoons ground coriander
2 tablespoons ground cumin
1/4 teaspoon ground turmeric
1 teaspoon cayenne pepper
2 tomatoes
2 serrano chile peppers, seeded
1/2 cup fresh cilantro
1/2 cup yogurt, whisked until smooth
3 cups water

1/2 cup fat-free plain yogurt
1/4 cup chili sauce
1 teaspoon prepared horseradish
1 teaspoon steak sauce
1/2 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder

1 large cucumber, peeled and cut into chunks
1 1/2 cups plain Greek yogurt
2 cloves garlic, minced
1/2 cup sour cream
1/4 cup mayonnaise
salt and pepper to taste

For marinade:
2 tablespoons plain non-fat yogurt
1 teaspoon ginger-garlic paste
2 tablespoons tandoori masala paste
2 teaspoons canned pureed tomatoes
1 teaspoon soy sauce
1 teaspoon white vinegar
5 tablespoons lemon juice
1 egg, beaten
2 1/2 tablespoons cayenne pepper, or amount to taste
2 tablespoons ground coriander
2 tablespoons ground cumin
1 teaspoon ground turmeric
1/2 teaspoon salt, or to taste
1/2 teaspoon fresh-ground black pepper

5 (6 ounce) cod fillets, rinsed and dried with paper towels
2 teaspoons butter
2 tablespoons olive oil
2 teaspoons chopped fresh cilantro, for garnish
1 lemon, cut into wedges
1/2 red onion, thinly sliced

4 teaspoons olive or vegetable oil
2 teaspoons cider vinegar
2 teaspoons granular no-calorie sucralose sweetener, e.g., Splenda (r)
1/4 teaspoon dried marjoram
3/4 cup buttermilk
3 tablespoons nonfat plain yogurt
2 tablespoons fat-free mayonnaise
2 tablespoons finely chopped onion
2 tablespoons minced fresh parsley
1 garlic clove, minced

1 (18.25 ounce) package devil’s food cake mix
1/2 cup baking cocoa
2 egg whites
1 egg
1 1/3 cups water
1 cup reduced-fat plain yogurt
1 1/2 teaspoons confectioners’ sugar

1 cup water
1/4 cup butter (no substitutes)
1 cup all-purpose flour
4 eggs
FILLING:
1/4 cup sugar
1 1/2 tablespoons cornstarch
1 (5 ounce) can evaporated milk
1 cup vanilla yogurt
1 1/2 teaspoons lemon extract
1/4 teaspoon butter flavored extract
1 cup sliced fresh strawberries
1/2 teaspoon confectioners’ sugar

1 cup semolina flour
1 1/2 teaspoons baking powder
1/2 cup white sugar
1/2 cup chopped almonds
1/2 cup plain yogurt
1/2 cup vegetable oil
1 tablespoon rose water
25 blanched almond halves for garnish

1 cup water
2 cups white sugar
1 teaspoon rose water
1 teaspoon lemon juice