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1 (8 ounce) container plain low-fat yogurt
2 teaspoons lemon juice
1 teaspoon Dijon-style prepared mustard
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh chives

2 cucumbers – peeled, seeded, and quartered
1 tablespoon kosher salt
4 cloves garlic, minced
1 tablespoon lemon juice
1 1/2 cups plain yogurt
1 teaspoon distilled white vinegar
1/4 cup olive oil

2 cups reduced fat strawberry yogurt
1 (8 ounce) can unsweetened crushed pineapple
1 tablespoon honey
2 drops red food coloring (optional)

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 cup butter
1 egg, beaten
1 cup plain yogurt
2 (1 gram) packets aspartame sweetener
1 1/2 cups sugarless raspberry jam
1/2 cup raisins
1 cup chopped walnuts
1 egg, beaten

6 medium beets
1 red onion, thinly sliced
1/2 cucumber, sliced
5 tablespoons plain yogurt
2 tablespoons mayonnaise
1 tablespoon red wine vinegar
1/2 teaspoon prepared Dijon-style mustard
1/2 teaspoon prepared horseradish
2 tablespoons dried dill weed
1/3 teaspoon salt
1/3 teaspoon ground black pepper

1 cup plain yogurt
1/2 cucumber, peeled and finely chopped
1 teaspoon fresh lemon juice
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground white pepper