Yogurt

2 avocados – peeled, pitted, and mashed
2 eggs, beaten
1 (8 ounce) container lemon-flavor yogurt
1 cup shredded Monterey Jack cheese
1 cup self-rising corn meal mix
1 tablespoon fajita seasoning

1 medium sweet onion, chopped
3 garlic cloves, minced
1 tablespoon olive oil
3 cups frozen peas, thawed
2 cups chicken broth
2 tablespoons lemon juice
1 tablespoon snipped fresh dill
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup plain yogurt

1 pint fresh strawberries, sliced
1 pound seedless green grapes, halved
3 bananas, peeled and sliced
1 (8 ounce) container strawberry yogurt

1 medium firm banana, sliced
2 tablespoons lemon juice
3 cups shredded cabbage
1 (20 ounce) can pineapple tidbits, drained
1 celery rib, chopped
1 (11 ounce) can mandarin oranges, drained
1/2 cup golden raisins
1 (8 ounce) container lemon yogurt
1/2 cup coarsely chopped walnuts
1/2 teaspoon salt

4 medium cucumbers, peeled and diced
1 (8 ounce) container vanilla low-fat yogurt
1 (8 ounce) container reduced-fat sour cream
1/2 cup diced onion
2 cloves garlic, minced
1 tablespoon dried dill weed
salt and pepper to taste

2 tablespoons butter
1 small onion, finely chopped
2 cups plain yogurt
1/2 teaspoon white vinegar
salt and pepper to taste