Yogurt

1 cup water
1 cube chicken bouillon
8 ounces fresh broccoli spears
8 ounces cauliflowerets
1/4 pound fresh mushrooms, quartered
1/4 cup plain yogurt
1/4 cup SMUCKER’S(r) Low Sugar Apricot Preserves
1/2 teaspoon lemon juice
1/4 teaspoon curry powder
1/8 teaspoon salt

1 large English cucumber, thinly sliced
salt and pepper to taste
1 small onion, diced
2 cups nonfat plain yogurt
1 tablespoon garlic powder
2 tablespoons grated Parmesan cheese

1 (8 ounce) carton frozen whipped topping, thawed
1 cup fresh blueberries
1 (8 ounce) container lemon yogurt

1 cup milk
1 (3.4 ounce) package instant vanilla pudding mix

1 large banana, sliced
1 pound fresh strawberries, sliced
1 teaspoon lemon juice
1 pint fresh blackberries
1 pint fresh blueberries
1 (6 ounce) container berries and cream yogurt

1 (9 inch) prepared graham cracker crust
1 cup miniature marshmallows

1 banana
1/2 cup frozen mango pieces
1/3 cup plain yogurt
1/2 cup orange-mango juice blend

1 1/3 cups uncooked white rice
9 ounces peeled and deveined tiger prawns
1 tablespoon ginger garlic paste
1 teaspoon garam masala
1 teaspoon ground black pepper
4 whole cloves
4 whole cardamom seeds
2 cinnamon sticks
salt to taste
1/2 cup plain yogurt
1/4 cup vegetable oil
1 cup water
2 cubes chicken bouillon