Yogurt

2 medium navel oranges, peeled and sliced
2 kiwifruit, peeled and cubed
1 medium firm banana, sliced
1 cup seedless red grapes
1/2 cup reduced-fat vanilla yogurt
2 2/3 tablespoons brown sugar

3/8 cup vegetable oil
1 cup white sugar
2 eggs
1/2 cup plain yogurt
2 oranges, zested and juiced
1 1/2 cups all-purpose flour
1 teaspoon baking powder

CREAMY RASPBERRY VINAIGRETTE:
1 (10 ounce) package frozen sweetened raspberries, thawed
1 cup reduced-fat plain yogurt
2 tablespoons cider vinegar
1/2 teaspoon dried tarragon
SALAD:
9 cups torn mixed salad greens
1 1/2 cups shredded carrots
2 Red Delicious apples, chopped
1 Golden Delicious apple, cored and chopped
3/4 cup crumbled feta cheese

1 (8 ounce) carton reduced-fat vanilla yogurt
1/4 cup whipped reduced-fat cream cheese
1 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Assorted fresh fruit

2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup lemon yogurt
1/2 cup vegetable oil
1 teaspoon grated lemon peel
1 cup fresh or frozen raspberries
TOPPING:
1/3 cup sugar
1/4 cup all-purpose flour
2 tablespoons butter or margarine

1 tablespoon apple cider vinegar
1/2 teaspoon dry mustard
1/2 teaspoon honey
1/8 teaspoon salt
3 tablespoons plain or vanilla yogurt
1 1/2 tablespoons vegetable oil
1/2 teaspoon poppy seeds
1 teaspoon water, or more if needed, to thin
3 cups DOLE(r) Baby Spinach
1 DOLE(r) Banana, sliced
1 cup peeled sliced fresh DOLE(r) Tropical Gold(r) Pineapple
1/2 cup DOLE(r) Raspberries