admin

5 cups cubed angelfood cake
1 (8 ounce) container vanilla yogurt
1 cup whipped topping, divided
3 cups sliced fresh strawberries
1 tablespoon flaked coconut, toasted

2 1/4 cups sifted all-purpose flour
1 1/4 cups sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons grated lemon peel
1 teaspoon vanilla extract
1 cup CRISCO(r) Shortening
1 (8 ounce) container lemon yogurt
3 eggs

Lemon Glaze
1 lemon, juiced
1 cup Confectioners’ sugar

1/2 cup sour cream
1/2 cup plain low-fat yogurt
1/2 cup cucumber, peeled, grated and squeezed as dry as possible
2 teaspoons red or rice wine vinegar
2 garlic cloves, minced
1/2 teaspoon Salt and pepper, to taste
4 large pitas
2 tablespoons olive oil
1 large onion, peeled, halved and cut into chunky wedges
3 cups leftover roast turkey, pulled into bite-sized pieces
1 teaspoon oregano
1 1/2 cups shredded lettuce (preferably romaine)
1 cup cherry tomatoes, halved and lightly salted

2 cups dry lentils
2 quarts vegetable broth
2 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1 large onion, chopped
2 stalks celery, chopped
1 pound turkey sausage
2 tomatoes, peeled, seeded, and chopped
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon dried thyme leaves
1 pinch crushed red pepper flakes
sea salt to taste
1 (8 ounce) container plain lowfat yogurt
1/4 cup chopped fresh parsley for garnish

Marinade:
1 (16 ounce) container plain yogurt
4 sprigs fresh rosemary, leaves stripped
1/2 bunch fresh parsley, stems removed
1/2 head garlic, peeled and smashed
1 1/2 lemons, zested
1/2 (6 pound) leg of lamb
For roasting:
2 large onions, quartered
1/4 cup olive oil
3 tablespoons kosher salt
3 tablespoons ground black pepper
4 sprigs fresh rosemary, leaves stripped
1/2 bunch fresh parsley, stems removed
1/2 head garlic
1 1/2 lemons, zested

3/4 cup low-fat cottage cheese
1/4 cup plain yogurt
1/2 teaspoon lemon juice
1 packet artificial sweetener