4 cups fresh cauliflowerets
1 (16 ounce) package frozen peas
3/4 cup plain fat-free yogurt
3 tablespoons minced fresh cilantro or parsley
1 tablespoon lemon juice
1/4 teaspoon ground cumin
1 dash salt-free lemon-pepper seasoning

1 cup fat-free cottage cheese
1 cup nonfat plain yogurt
2 tablespoons chopped onion
1 garlic clove, minced
1 tablespoon crumbled blue cheese

2 tablespoons CRISCO(r) Canola Oil
4 cloves garlic, minced
1 cup chopped onions
1 tablespoon curry powder
3/4 cup chopped cauliflower
3/4 cup chopped broccoli
1/2 cup shredded carrots
Salt and pepper to taste
1/2 cup chopped ripe tomatoes
1/2 cup JIF(r) Creamy Peanut Butter
8 tortillas or chapati
Plain yogurt or sour cream
3 scallions, chopped

1/4 cup yogurt
3/4 cup chopped strawberries
1/4 cup milk
1 cup mashed banana
1 tablespoon orange juice
1 cup white sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda

1 firm peach, halved and pitted
1 teaspoon canola oil
2 tablespoons brown sugar
4 scoops vanilla fat-free frozen yogurt
2 gingersnap cookies, crumbled

1 cup vanilla yogurt
1/2 cup peanut butter
1/8 teaspoon ground cinnamon
1/2 cup whipped topping
Assorted fresh fruit

2/3 cup butter or margarine, softened
1 1/4 cups sugar
2 eggs
1/2 cup plain yogurt
1/2 cup orange juice
1 tablespoon grated orange peel
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
GLAZE:
1/2 cup confectioners' sugar
2 teaspoons orange juice

1 cup fat free vanilla yogurt
1 1/2 cups sugar
6 egg whites
2 cups all-purpose flour
2 teaspoons baking powder
1 (20 ounce) can reduced-sugar cherry pie filling

2 1/2 tablespoons olive oil
3 tablespoons plain yogurt
2 tablespoons distilled white vinegar
1 medium onion, sliced
2 cloves garlic, crushed
1 tablespoon ginger paste
2 small green chile peppers
2 medium tomatoes, chopped
2 tablespoons garam masala
1 tablespoon dried mint
salt and pepper to taste
5 sprigs cilantro
1 (3 pound) whole chicken, skin removed and cut into pieces
2 quarts water
4 cups uncooked basmati rice
1 bay leaf
4 pods green cardamom
1 pod black cardamom
1 cinnamon stick
salt to taste
1/4 teaspoon powdered yellow food coloring

1 (9 inch) unbaked pastry shell
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container vanilla yogurt
1 cup pineapple preserves