Yogurt

1 cup plain yogurt
1 cucumber, shredded
2 tablespoons chopped fresh dill weed
1 teaspoon lemon zest
1 tablespoon extra virgin olive oil
salt and pepper to taste
4 (6 ounce) fillets rainbow trout
1 pinch lemon pepper

2 (6 ounce) containers vanilla yogurt
1/2 cup pumpkin pie filling
1 banana, broken into chunks
2 cups apple juice
1 teaspoon ground cinnamon
1 dash ground nutmeg

1 (16 ounce) can whole cranberry sauce
1 cup water
2 (3 ounce) packages raspberry flavored gelatin mix
1/4 teaspoon salt
2 apples, cored and diced with peel
2 oranges, peeled, sectioned, and chopped
1/2 cup chopped walnuts
1 cup lemon yogurt

1 cup water
1/2 cup butter
1/8 teaspoon salt
1 cup all-purpose flour
4 eggs

1/4 cup red onion, chopped
1 stalk celery, chopped
1 tablespoon raisins
2 teaspoons Dijon mustard
1/3 cup mayonnaise
1/4 cup plain yogurt
1/2 teaspoon salt
1/4 teaspoon dried dill weed
2 cups chopped cooked chicken breast

2 cups strawberries, hulled
1 cup orange juice
1 (8 ounce) container strawberry yogurt
2 cups ice
1 banana

1 large mango – peeled, seeded, and diced
3 tablespoons brown sugar
2 tablespoons chopped fresh mint
1 teaspoon freshly ground star anise
1 teaspoon freshly ground cardamom
1 tablespoon lime juice
2 cups plain yogurt
3 sprigs fresh mint for garnish