Yogurt

1/2 cup vanilla yogurt
2 tablespoons butter, melted
2 tablespoons vegetable oil
1 egg
1 1/3 cups all-purpose flour
3/4 cup brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup diced rhubarb

1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup crushed sliced almonds
2 teaspoons melted butter

1 (18.25 ounce) package reduced fat yellow cake mix
2 tablespoons poppy seeds
1 (8 ounce) container lemon yogurt
1/3 cup water
1/4 cup vegetable oil
1/3 cup sugar
2 eggs
1/4 cup lemon juice

6 slices deli ham
1/2 cup finely chopped green onions
2 cups shredded Cheddar cheese, divided
6 eggs
1 (8 ounce) container plain yogurt
2 tablespoons minced fresh parsley

1/4 cup all-purpose flour
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 (14 ounce) can Swanson(r) Chicken Broth
1/3 cup plain yogurt
6 cups hot cooked linguine, cooked without salt
6 tablespoons grated Parmesan cheese
Chopped fresh parsley

2 cups fat-free vanilla yogurt
1 cup quick-cooking oats
1 (8 ounce) can crushed pineapple, undrained
1/2 cup slivered almonds, toasted
2 medium firm bananas. sliced

3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
1/2 teaspoon grated fresh ginger root
1/2 teaspoon white sugar
salt to taste
2 skinless, boneless chicken breast halves – cut into bite-size pieces
1 tablespoon tomato paste
1 cup plain yogurt
3/4 cup coconut milk
1/2 lemon, juiced
1/2 teaspoon cayenne pepper

1/2 cup chopped strawberries
1/2 cup frozen yogurt
1/2 Pop-Tarts?(r) Strawberry Milkshake toaster pastry

3 cups mashed potatoes*
1 (10.75 ounce) can Campbell’s(r) Condensed Cheddar Cheese Soup
1/3 cup sour cream or yogurt
Generous dash ground black pepper
1 green onion, chopped

2 medium tomatoes, sliced
pepper to taste
2 tablespoons chopped green onions
2 tablespoons plain yogurt
1 tablespoon cider vinegar
1 teaspoon minced fresh basil
1 garlic clove, minced

1 (18 ounce) package refrigerated sugar cookie dough
1 (8 ounce) package cream cheese, softened
2 tablespoons sugar
1 (6 ounce) container lemon yogurt
2 cups fresh blueberries