Yogurt

1 (16 ounce) package pasta
1 tablespoon butter
2 cups plain yogurt
4 cloves garlic, minced
1 teaspoon salt
2 tablespoons chopped fresh parsley
3 tablespoons pine nuts (optional)
2 tablespoons butter (optional)

1/2 head green cabbage, shredded
1 red bell pepper, thinly sliced
1/2 red onion, thinly sliced
2 carrots, peeled and shredded
1 mango – peeled, seeded, and diced
1/2 cup fresh cilantro, chopped

1/3 cup reduced-fat granola cereal
1 (8 ounce) carton reduced-fat vanilla yogurt
1/2 cup fresh raspberries
1/2 cup fresh blackberries or blueberries

1/4 cup whole wheat flour
1/4 cup all-purpose flour
1/4 cup rolled oats
1/4 cup cornmeal
2 teaspoons granular no-calorie sucralose sweetener (e.g., Splenda (r))
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
2 egg whites
2 tablespoons plain nonfat yogurt
2 tablespoons skim milk
2 tablespoons water

1 cup shortening
3/4 cup white sugar
1 egg
1/4 cup poppy seeds
2 tablespoons plain yogurt
1 1/2 teaspoons orange zest
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder

1 cup plain yogurt
3/4 cup prepared vanilla pudding
3/4 cup rolled oats
2 tablespoons honey
3 small bananas, sliced