Yogurt

2 (6 ounce) cans light water-packed albacore tuna, drained and flaked
1 large red apple, chopped
1/3 cup chopped celery
1/3 cup raisins
1/3 cup chopped dates
1/4 cup chopped walnuts
1/2 cup fat-free plain yogurt
1/4 cup reduced-fat mayonnaise
4 lettuce leaves
1/4 cup shredded reduced-fat Monterey Jack cheese

3 tablespoons tahini
1/8 cup lemon juice
1 cup plain yogurt
3/4 cup water
3 cloves garlic
1/4 cup olive oil
1 onion, chopped
2 large portobello mushrooms, sliced
1/2 red bell pepper, diced
1 (16 ounce) package penne pasta
1/2 cup chopped parsley
ground black pepper to taste

1 (15.5 ounce) can garbanzo beans, drained
1 clove garlic, peeled
1 teaspoon salt
1/2 cup fresh lemon juice
2/3 cup plain non-fat yogurt

2 tablespoons white sugar
1 teaspoon grated orange zest
3/4 teaspoon salt
1 cup all-purpose flour
1/4 cup milk
1/4 cup vanilla yogurt
2 tablespoons extra-virgin olive oil
4 eggs
1/2 cup orange juice

1 egg
3 tablespoons white sugar
2 tablespoons unsalted butter, melted
1 (16 ounce) package small curd cottage cheese
5 tablespoons dry bread crumbs
1 tablespoon grated orange zest
2 tablespoons unsalted butter

2 (8 ounce) containers strawberry flavored yogurt
1 (12 ounce) container frozen whipped topping, thawed
1 cup strawberries, finely chopped
1 (9 inch) prepared graham cracker crust

1 1/2 cups semolina flour
1/2 cup white sugar
1 cup plain yogurt
1/2 cup vegetable oil
3 tablespoons flaked coconut
1 tablespoon baking powder
6 whole almonds, split in half
1 1/2 cups water
1 3/4 cups white sugar
2 tablespoons rose water