Yogurt

1 1/2 cups fresh blueberries
1 cup diced fresh pineapple
3 oranges – peeled, segmented, and chopped
1 honeydew melon – peeled, seeded and cubed
3 tablespoons fresh lemon juice
1 tablespoon lemon zest
1/4 cup white sugar
1 (16 ounce) can pineapple juice
1/4 cup vanilla low-fat yogurt (optional)
4 sprigs fresh mint leaves for garnish

1 pint vanilla ice cream or frozen yogurt
2 1/2 cups sliced fresh strawberries
1/2 cup milk
1/4 cup honey

1 1/2 cups vanilla yogurt
2 bananas, cut up
1/2 cup frozen strawberries
2 tablespoons wheat germ
1 tablespoon honey

2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon grated lemon peel
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup lemon yogurt
1 egg
1/4 cup butter or margarine, melted
1 cup fresh or frozen blueberries*
GLAZE:
1/2 cup confectioners’ sugar
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel

16 ounces dry fettuccine pasta
2 tablespoons butter
1 1/2 pounds medium shrimp – peeled and deveined
salt and pepper to taste
2 teaspoons paprika
1 red bell pepper, chopped
1 green bell pepper, sliced
1 tablespoon minced shallots
1 teaspoon chopped garlic
2 tablespoons brandy
1/2 cup sour cream
1 cup plain yogurt
4 tablespoons chopped fresh cilantro

3/4 cup walnuts
1 eggplant
2 cups vegetable oil for frying
2 cups plain yogurt
1 minced hot green chile peppers
2 tablespoons chopped fresh cilantro
salt to taste
1/4 teaspoon ground cayenne pepper