1/3 cup fat-free plain yogurt
2 tablespoons reduced-fat mayonnaise
2 tablespoons snipped fresh dill
2 teaspoons Dijon mustard
4 (6 ounce) halibut steaks
1/4 teaspoon salt
1/8 teaspoon pepper

3 tablespoons vegetable oil
2 tablespoons plain low-fat yogurt
2 tablespoons ketchup
2 tablespoons prepared mustard
1 1/2 teaspoons garlic powder
2 teaspoons paprika
1 1/2 teaspoons ground allspice
1/2 teaspoon black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon curry powder (optional)
3 pounds skinless, boneless chicken breast halves - cut into bite-size pieces

Dipping Sauce:
1/2 cup mayonnaise
1 cup plain low-fat yogurt
3 cloves garlic, minced
1/4 teaspoon salt

4 cups 2% low-fat milk
1/2 cup plain yogurt with active cultures
1 teaspoon vanilla extract
1 banana, peeled and chopped

2 cups rolled oats
1 cup pitted dates
1 teaspoon vanilla extract
2 tablespoons orange juice
3 tablespoons cocoa powder
1/4 cup boiling water
1 teaspoon unflavored gelatin
2 frozen bananas, peeled and chopped
1 cup low-fat evaporated milk, chilled
1/2 teaspoon vanilla extract
1 cup low-fat plain yogurt
1 banana, finely sliced
1/4 cup lemon juice
1 teaspoon ground nutmeg

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

4 medium portabella mushrooms, stems removed
1 medium onion, cut into 1/2-inch slices
3 tablespoons olive oil
3/4 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
1 fully ripened Avocado from Mexico, halved, pitted and sliced
2 tablespoons low-fat plain yogurt
1/2 teaspoon minced garlic
4 whole grain hamburger buns, toasted
4 roasted red peppers

3/4 cup plain yogurt
1/3 cup water
1 tablespoon margarine
2 1/2 cups bread flour
3/4 cup cornmeal
3/4 cup canned whole kernel corn, well drained
2 teaspoons white sugar
1 teaspoon onion powder
3/4 teaspoon salt
1 teaspoon active dry yeast

1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon fresh lemon juice
salt and pepper to taste
3 tablespoons olive oil
1 teaspoon cumin seed
1 large onion, finely chopped
2 cloves garlic, minced
1 teaspoon minced fresh ginger
1 (8 ounce) can peeled, chopped tomatoes
1 teaspoon chili powder
1/2 teaspoon ground turmeric
1 teaspoon garam masala
1/2 teaspoon ground cumin
1 pinch ground coriander
1/2 teaspoon paprika
3 tablespoons plain yogurt
2 medium potatoes, peeled and cut into 1 inch cubes
1 1/2 cups water
1 (5.5 ounce) can tomato juice
fresh chopped cilantro, for garnish

4 cups water
2 cups plain yogurt
2 tablespoons chickpea flour (besan)
4 green chile peppers, halved lengthwise
1 tablespoon minced fresh ginger root
1 tablespoon white sugar, or to taste
1/2 teaspoon ground turmeric
salt to taste
1 tablespoon vegetable oil
1 tablespoon ghee
2 dried red chile peppers, broken into pieces
1 sprig fresh curry leaves
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seed
1 pinch asafoetida powder
1/4 cup chopped cilantro leaves

3 cups reduced-fat biscuit/baking mix
3 tablespoons sugar
1/2 teaspoon ground ginger
2 tablespoons cold margarine
1 (6 ounce) container low-fat orange yogurt
5 tablespoons egg substitute