2 cups rolled oats
3 tablespoons raisins
3 tablespoons honey
1 1/2 cups plain yogurt
1 1/4 cups soy milk

32 ounces plain yogurt
1 large English cucumber, peeled and shredded
5 cloves garlic, minced
3 tablespoons distilled white vinegar
1/4 cup extra virgin olive oil
salt to taste

1 (8 ounce) package linguine pasta
1 tablespoon olive oil
2 cloves garlic, minced
3 zucchini, shredded
1/4 cup shredded Cheddar cheese
1/4 cup plain nonfat yogurt
salt and pepper to taste

1 (6 ounce) can tuna, drained
1 teaspoon mayonnaise
1 teaspoon prepared mustard
2/3 cup yogurt
1 teaspoon fresh lemon juice
2 teaspoons sweet pickles, chopped

1 cup Greek yogurt
1 teaspoon vanilla extract
1/2 cup confectioners’ sugar

2 cups plain yogurt
1/4 cup sour cream
1 tablespoon dried dill weed
1 tablespoon dried mint
1/2 cucumber, peeled, seeded, and diced
1/2 cup chopped walnuts
1/2 cup raisins
3 whole walnuts
6 raisins for decorating

1 (16 ounce) package spaghetti or penne pasta
2 tablespoons corn oil
8 ounces ground beef or ground lean lamb
2/3 cup pine nuts or slivered almonds
salt and pepper to taste
1 clove garlic
1 (16 ounce) container plain yogurt

1 Hass avocado, diced
1/2 cup low-fat vanilla yogurt
1/2 cup whole milk
1/4 cup cream of coconut
8 ice cubes

1 1/3 cups fat-free plain yogurt
1 1/4 cups 100% Bran Cereal
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup orange juice
1/2 cup honey
1/4 cup butter, melted
1 egg, beaten
1 tablespoon grated orange peel
1 cup dried cranberries

2 tablespoons CRISCO(r) Canola Oil
3 cloves garlic, chopped
1 cup chopped onion
1 cup chopped red and green bell peppers
1 tablespoon curry powder
4 boneless, skinless chicken breasts, cut into 1-inch pieces
1 cup plain yogurt
1/2 cup Jif(r) Extra Crunchy Peanut Butter