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2 large eggplants
1/4 cup lemon juice
1 pinch salt
1 tablespoon olive oil
1 cup plain yogurt
1/4 cup tahini
1/2 teaspoon teriyaki sauce
1 clove crushed garlic

1 (16 ounce) container vanilla yogurt
1 cup sweetened, flaked coconut
1/4 cup coconut milk
2 pineapples, peeled, cored, and cut into 1-inch chunks
3 bananas, peeled and sliced

1 1/2 tablespoons butter or margarine
1 medium onion, finely chopped
2 teaspoons all-purpose flour
1/3 teaspoon salt
1/4 teaspoon dried tarragon
1 pinch ground nutmeg
1 pinch cayenne pepper
1 (16 ounce) package frozen chopped spinach, thawed
2 cups chicken broth
3/4 cup plain yogurt
2 slices lemon, cut in half for garnish

1/2 cantaloupe – peeled, seeded and cubed
1/2 cup plain yogurt
1 cup raspberries
3 tablespoons white sugar

1 (16 ounce) package macaroni
2 1/2 cups shredded sharp Cheddar cheese
1/2 cup plain yogurt
1 tablespoon butter
1 (14.5 ounce) can stewed tomatoes
1/8 teaspoon celery seed
salt to taste
ground black pepper to taste
1/4 tablespoon dried basil

1 cup cold reduced fat milk
1 (1 ounce) box instant sugar free chocolate pudding and pie filling
1/2 cup reduced fat sour cream or yogurt
1/2 cup SMUCKER’S(r) Strawberry Low Sugar Preserves
8 mini sized whole wheat pita pockets
4 cups assorted fresh fruits like bananas, pineapple, cantaloupe, strawberries and grapes