Yogurt

4 cups plain lowfat yogurt
1/2 cup milk
sugar to taste
1 tablespoon strawberry flavored milk powder
1 cup fresh strawberries

4 ounces bow tie pasta
1/2 cup nonfat plain yogurt
1 tablespoon Dijon-style prepared mustard
1/2 teaspoon salt
1 green chile pepper, chopped
4 medium tomato – peeled, seeded and chopped
2 green onions, sliced
1 clove crushed garlic

1 (8 ounce) container reduced-fat lemon yogurt
1 cup fat-free milk
1 (6 ounce) can frozen unsweetened orange juice concentrate
1 tablespoon honey
1 teaspoon vanilla extract
1/4 teaspoon orange extract
15 ice cubes
5 long strips of orange or lemon peel, twisted into spirals

1 (1 1/2 inch) piece fresh ginger root, chopped
1 tablespoon minced garlic
2 tablespoons ground turmeric
3 tablespoons chili powder
1/2 cup ground coriander
1/2 cup corn oil
1/2 teaspoon fenugreek seeds
1 (32 ounce) container plain yogurt
2 1/2 cups chopped fresh cilantro
2 tablespoons chopped green chiles
1 tablespoon salt
3 pounds skinless, boneless chicken breast halves – cut into cubes

3/4 cup water (70 to 80 degrees F)
1/2 cup warm lemon yogurt (70 to 80 degrees F)
2 tablespoons honey
4 1/2 teaspoons butter, melted
2 teaspoons lemon extract
1 teaspoon salt
3 cups bread flour
4 1/2 teaspoons nonfat dry milk powder
1/2 cup sliced almonds, toasted
2 tablespoons poppy seeds
1 tablespoon grated lemon peel
2 1/4 teaspoons active dry yeast
LEMON CHEESE SPREAD:
2 egg, lightly beaten
1/4 cup lemon juice
3 tablespoons butter, cubed
3/4 cup sugar
Dash salt
1 teaspoon grated lemon peel
1 (3 ounce) package cream cheese, softened

1 cup chopped red apple
1 cup halved green grapes
1 cup sliced celery
1/3 cup low-fat orange or lemon yogurt
Lettuce Leaves
2 teaspoons sesame seeds, toasted